Avocado, Mango and Blue Cheese Salad

  

I feel a bit condescending explaining how to make a salad, it’s a salad, it’s not exactly difficult. I was using up stuff I had bought and forgotten about so I wasn’t really expecting a post worthy recipe, everything was telling me blue cheese and mango didn’t go but if I didn’t use it today it would probably get thrown out so I ignored the voices in head asking me what I was thinking and went ahead and did it anyway; hey! living on the edge!……. surprisingly it was super yummy! 

Instead of my usual lashings of salad cream I whipped up a dressing of natural yoghurt and Harissa. I loved the burst of zing the Harissa added; it complimented the mango perfectly.

Ingredients

  • Salad leaves
  • Cucumber
  • Tomatoes
  • Spring onions
  • Quarter mango
  • 1 avocado
  • blue cheese (I used blacksticks blue)
  • 2 tbsp Natural yoghurt 
  • 1 tsp Harissa paste

 

Method

There is no special method to this, I don’t think there really is to any salad, it’s all about the ingredients, it really doesn’t matter how to chop/slice them so you’ll notice that I haven’t put quantities of salad ingredients on here as you can just chop up what you need/want and chuck it in a dish. If you like tomatoes (like me) add a few more in, if you don’t love cucumber, leave it out – it’s totally up to you! One thing I will say though is crumble the cheese between your fingers so it breaks up quite small as large bits of blue cheese can sometimes be a bit much (and that’s coming from an avid cheese lover!) . 

Put the yoghurt in a separate bowl and plop the Harissa on top, give it a little stir but not too much, you want some of the yoghurt to have more Harissa in than others, then drizzle the dressing over. Obviously if you are doing this for more than one person you will need more dressing – this amount was just for me. Enjoy.

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Easy Cheesy Mushrooms on Toast

cheesy mushrooms

It’s all about simple, quick dinners this week. Beardy has abandoned me for a week on a business trip, so I’m cooking for one and really can’t be bothered with anything that’s going to take longer than about 10 minutes…and yes! Shocker! I actually remembered to take a photo!!!

After Beardy, Bear and Boo, Cheese is my next big love (if you’re a follower you’ll know this already), then comes Mushrooms, so what better than a plate of Cheesy Mushrooms on Toast! Not very interesting you might think, but don’t knock it ’til you’ve tried it.

Easy peasy lemon squeezy. No measurements, no messing, no mucking – just chucking! Hmmm, might make that my new motto.

Ingredients

  • Pack of mushrooms (I like to break them up with my fingers rather than cut with a knife as like mouthfuls of rustic chunkiness)
  • Butter
  • Handful of cheddar cheese
  • Couple of slices of brie (I had this left over so chucked it in)
  • Half a ball of mozzarella, torn up
  • Half a teaspoon of wholegrain mustard
  • Lots of black pepper

Method

Basically, fry off the mushrooms in a bit of butter for a few minutes and then chuck everything else in until you have a big gooey cheesy mess of loveliness (did I mention I love cheese?), pop on top of your toast/bagel/muffin and enjoy! Job done. Yummy in my Tummy.

(also yum with some blue cheese in place of the mustard).