Mmmm… it’s been a great day, wifey picked me up with the dogs in tow after my duty this morning, and as we were in Bukit Timah, it’s off to the Botanical Gardens we go for brunch; Les Amis… well ok, it’s actually the Café at the Visitor’s Centre and not Au Jardine, but brunch was good!
Here’s mine: The Cafe Set of Eggs, Hashbrown, Bacon, Tomato, Juice and Tea, as well as a side of toast.
Wifey had French Toast, made from Raisin bread, no less!
Having had that, I was inspired to cook something special for dinner later, and this was the result:
Grilled Portabello Mushrooms with tomato and cheese topping, with a Smoked Bratwurst with Honey Mustard Sauce (thanks Angie!), served on a salad tossed with Balsamic Vinegar and Olive Oil. Drinks were Ribena and some Port after.
Wifey’s verdict? Excellent!
Recipie for Grilled Portabello Mushroom with Tomato & Cheese
1) Heat 2 teaspoons of oilve oil in a pan with the garlic and onions on medium heat. Add tomatoes and season with sugar and a pinch of salt. Set aside.
2) Clean and brush Portabello mushrooms with Oilve Oil on both sides. Spoon the tomatoes on top of the mushrooms. Sprinkle Parmesan followed by Monzzarella cheese on top.
3). Arrange mushrooms on toasting tray and place under the grill on low heat for 8~10 minutes, or until cheese melts.
Serves 2!. Enjoy
