Last bank holiday weekend we had some friends visit us which we hadn't seen for a while, since their wedding last August. We decided to stay in and catch up as it was the first time our dog, Marco had met their dog, Milly. We had nothing to worry about, they got on famously and Marco was even a little love sick after they left! Bless him.
We had a fabulous weekend full of fun and laughter, it was great to catch up and hopefully we won't leave it as long next time!
Earlier in the day my sister and I visited Stone Farmers Market and picked up some goodies for lunch and tea. I headed straight to the mushroom man and bought a large tray of assorted mushrooms to make for dinner.
1 Tbsp Olive oil
1 Leek, sliced
400g assorted mushrooms, wiped and sliced
1 Tbsp Soy sauce
100g Curly kale, shredded
2 Tsp Porcini powder
2 Sprigs fresh rosemary, finely diced
2 Sprigs fresh tyhme, leaves only
1 Tbsp Flour (heaped)
300ml Unsweetened almond milk
320g Ready rolled puff pastry
Saute the leek in the olive oil until tender around 5 minutes. Add the mushrooms and saute for another 5 minutes, add the soy sauce.
Add the kale and continue to saute for another 5 minutes before adding the fresh herbs, stir to combine.
Add the flour and stir through, cooking for another minute to loose the flour taste.
Slowly add the almond milk and keep over a low heat stirring until the sauce has thickened.
Transfer to an oven proof dish and top with the ready rolled puff pastry. Bake for 30 minutes in a moderate oven. Serve with home made chips and peas.