One of my intentions for 2018 is to finally leave my cooking comfort zone. By that I basically mean to put aside the baking spoon and pay more attention to my cooking. My love for baking is deep and it is only partially rooted in my sweet tooth. The first thing I learned as a kid to make by myself was pancakes; the second my birthday cake. At that, I was able to reproduce the two most important recipes and that was enough for a while. Only much later did spaghetti with tomato sauce enrich my list of abilities.
So you see clearly where my preference lay and if I’m honest, not much has changed since then. Food and the preparation of ingredients has always fascinated me, but cooking has always been the stepchild of baking. Baking is my therapy, yet cooking sometimes feels like a challenge. I lose myself between spices and in the end, there is never enough salt. The process of cooking just does not interest me as much as, for example, the of kneading of a yeast dough. This on a Friday evening is pure relaxation for me. I like the accuracy of baking. I like that 50g of too much flour can spoil the whole dish and, of course, the sheer fact of putting something slimy in the oven and receiving a fragrant cake.
Nevertheless, of course, also I grew up and in everyday life, I cook more often than I bake. Sometimes it is difficult for me to let go of recipes and to try new things. Alethea Austin once said in an interview that she only looks at Pole Moves on Instagram once and then tries to replicate the move from what she remembers. In doing so, she ensures that the move always represents her style and never simply copies. That’s the way I’ve been trying to cook lately. Being open to new things, but always remaining true to myself.
My first recipe in 2018 are these stuffed mushrooms with goat’s cheese and coriander. Baked in the oven, the mushrooms turn very soft and form the perfect basis for the intense goat cheese and the freshness of the coriander. With just 4 ingredients, these mushrooms are ready to eat in 20 minutes and are a fantastic starter or side dish.
4 large mushrooms
5 cherry tomatoes
1/2 spring onion
1 tbsp olive oil
Salt & Pepper
- If necessary, clean the mushrooms. Cut the mushroom stems with a knife and put aside. Arrange the mushrooms in an oven-proof form.
- Dice the tomatoes, slice the spring onion, dice the mushroom stems and mix everything in a bowl.
- Add 1 tbsp of olive oil, juice of 1/2 lemon and season with salt and pepper.
- Cut the goat’s cheese into slices or cubes and fill the mushrooms with it.
- Spread the filling from the bowl evenly over the goat’s cheese. If there is any remaining filling, spread it on the bottom of the oven dish.
- Sprinkle the mushrooms with fresh coriander.
- Place the dish at 180 ° C in the preheated oven and bake for about 20 minutes or until the mushrooms are slightly wrinkled and the tomatoes soft.
If you do not like coriander, you can also replace it with parsley or basil.
If you do not like goat cheese, use any other cream cheese, feta cheese or mozzarella.