rosemary

Mushrooms Stuffed with prosciutto, Corn Bread and Cured Cheese

Although the days are smaller, still feels like summer. The days remain warm, there are still people on the beaches, the shorts still roll around in the wardrobe … even if at evening a pair of socks or a blanket feels good already.

I love the summer but is not at all my favorite season … those very hot days are too much for me. I prefer the mild and bright days that spring and autumn bring. I am clearly a mid term girl. And I love the ingredients that the garden offers in those seasons, especially during spring!

These last few days, and while we are still waiting for baby Carlota, I take advantage of the free time to walk in the beach and cook a few meals to freeze, so I dont’ have to worry so much about those tasks after birth. Meals in this latter stage of pregnancy should be lighter and in less quantity. This recipe is perfect for that: quick and easy to prepare and serve it with a salad and you have a light but nutritious lunch, or you can also serve the mushrooms in a special day as an appetizer.

1

SERVES: 4
TIME:
30min

Ingredients:
8 Paris Mushrooms (I used medium size)
2 cups of grated corn bread
1 clove of grated garlic
2 tbsp Oil
1/2 cup cured cheese (grated)
Salt and pepper
3 slices of prosciutto
1 branch of rosemary
2 tbsp of minced Purple Onion

Preheat the oven to 175º.
Take the stems of the mushrooms and set aside.
In a bowl mix the grated corn bread and the grated cheese.
Add the prosciutto, onion, garlic and chopped rosemary.
Add the olive oil and season with salt and pepper.
Fill the cavity of the prepared mushrooms and bake in the oven until golden. Allow to cool about 10 minutes before serving.

4

Roasted Chicken with Herb Butter

Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …

I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??

This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!

IMG_1943

 

INGREDIENTS:
1 Chicken
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary

In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.