Beautiful Cookie Recipe

(from http://www.the-girl-who-ate-everything.com/)


2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
225gm butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips


Preheat oven to 190 degrees.


In a small bowl, combine flour, baking soda, and salt; set aside.


In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.


Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 9 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.


These are awesome, but even just the base is beautiful, if you dont like orange, just make them chocolate - the texture is awesome! x

Drunken Mushrooms on Toast

This is a weird one. I made it with a friend at 2am one night because its all we had in the fridge, dear lord it was awesome. Takes about ten minutes. Also awesome for breakfast :)

15 mushrooms - the darker the better
2+ TBSP half fat creme fraise
1 TBSP paprika
Salt/pepper

Chop the mushies into quarters (depending on the size) and throw into a pan with a little bit of olive oil. Slowly cook until the mushrooms start to get juicy but not QUITE cooked through (boo to soggy mushies). Add the paprika, a touch of salt and pepper and and continue to fry slowly, there should be tonnes of mushroom stock with a orangy colour from the paprika - if not add a dash of water and cover. When the mushies are al dente, add the creme fraise and warm through. You should have a thick, creamy sauce loaded with mushrooms. Pop onto vogels toast and blast with fresh flat-leaf parsley, salt and pepper.