What with February and the month of Valentine almost on it’s head, I think a romantic table setting is in order. Time she is a flying!
I bought a piece of Colby Cheese at Hillcrest Berry Orchard, Stellenbosch recently and had to read up about this gentle creamy cheese as I did not know it at all. It is very similar to cheddar but it does not undergo the cheddaring (I don’t even know if this is a word) process leaving it softer, moister and milder than cheddar. Perfect for what I had in mind.
Big brown mushrooms- top and tail them. The stems were so big that I diced and fried it separately in butter for garnishing.
Frozen creamed spinach or make your own
Colby Cheese or any cheese of your choice
Fry onion in butter, mix in the thawed creamed spinach and heat through. Add feta and Colby cheese, salt and pepper to taste. Scoop into mushroom “shells” and sprinkle with the fried mushroom stems and more Colby cheese, of course. Bake in a warm oven until the mushrooms are cooked through and serve as a mains with salad or as a sides. I topped the lot with a bit of tomato relish for a bit of colour.
My one and only post( it seems) for the too busy February is being submitted to the Cheese Please! monthly because I discovered the new Colby Cheese…..just because!
Below random photo: My office
I am a keen supporter of designer Michael Chandler in Cape Town with his beautiful shop, Chandler House around the corner of mine. His phrenology vases light up my day in my office and I constantly fill them with all sorts of things. Funny how the facial expressions on the identical vases change depending on what I fill them with. The lady with the flower head looks so feminine compared with the nutty guy. Anything just not to see those files……as if…..