TICKET FOR ONE

My secret little indulgence is the cinema.
My shoes come off.
I slouch down into my seat.
During the day a hot cup of English Breakfast tea and a handful of almonds that I
have smuggled in my handbag.
But after 4pm only a cold glass of Oyster Bay Sauvignon Blanc and chocolate will suffice.


DECADENT
NOT REALLY
DESERVED
DEFINITELY


BELINDA XX

BABY ITS COLD OUTSIDE

• 

CREAMY MUSHROOM SOUP

* 25g butter
* 1 medium brown onion
* 2 cloves garlic
* 1 medium leek, trimmed, halved, washed and thinly sliced
* 500g portabello mushrooms
* 200g button mushrooms
* 1L chicken stock ( I prefer Massel )
* 1/2 tub cream ( I prefer Phillidelphia cooking cream )
* t cream and chopped chives to serve


* Melt butter in a large saucepan over medium heat. Add onion, garlic and leek.
Cook, stirring, for 5 to 7 minutes or until softened. Add chopped mushrooms,
stirring until mushrooms have softened.
* Add stock. Bring to the boil. Reduce heat to medium. simmer for 15 mins or so, until mushrooms are soft and liquid has reduced slightly.
* Blend soup in batches, until smooth.
* Return soup to pan. Season with salt and pepper. Add cream. reduce heat to low.  Cook, stirring
for 5 mins until warmed through. Ladle into bowls, top with cream and chives.


ENJOY
BELINDA X

DOWN THE ROAD A BIT

CASTLEMAINE,VIC

COLOUR MY WORLD ( just don't call me beige)