The bread I eat has always been contested by most of the people around me. I am not a fan of white bread, not the traditional nor the modern made one. But I do like bread. Whole cereal bread that is, like rye bread. I love that. And you never know, it might actually be healthy.
The bread in Scotland is… a bad modern interpretation of the concept of bread. A few factories around the UK have to feed the whole population so no wonder the bread is not let to rise properly as there is no time for quality nowadays. It is quantity that brings money to producers and, the worst part is that it is quantity that consumers want.
These being said, I prefer German rye bread, the dense moist bread or rye crisp bread. And one of my favourite books is The Catcher in the Rye. :)
Today’s post brings you one of the best lunches I had this week. We had mushrooms in the fridge, and cheddar and brocolli. Keep on reading to see how I used these ingredients.
- Romaine lettuce, a head
- 1 whole broccoli
- 1 teaspoon Dijon Mustard
- 1 teaspoon olive oil
- juice from half a lemon
Put the kettle on to boil some water for the broccoli. While the water is boiling, take the brocolli and cut it/break it into smaller florets, rinse it and place it in a saucepan. Pour the boiled water over the broccoli and place it over medium heat for 5 minutes. When it is done just drain it well.
To make the dressing for the salad, just take the bowl in which you want to serve the salad. Add the mustard, olive oil, lemon juice, salt and pepper and mix well.
Wash the romaine lettuce and cut it or break the leaves into bite-size pieces. Place the leaves into the bowl, add the broccoli and mix until all the greens are covered with the dressing.
Mushrooms & Cheddar on Rye Bread (or any bread YOU like)
- 300g mushrooms
- medium or mature cheddar, as much as you want
- juice from the other half of the lemon
- olive oil
- rye bread, a few slices
Preheat a wok pan. Meanwhile wash the mushrooms, and cut them into cubes. Add a bit of olive oil to the wok and add the mushrooms immediately. Add the salt and pepper to taste and let them cook for approx. 10 minutes. When the mushrooms are done add the lemon juice, oregano and basil and mix well.
Toast the rye bread, if you want it to be crispier and place it on a plate. Add mushrooms to cover the bread and then sprinke with cheddar pieces.
It is done. As easy as this.