“If you think cooking is a chore…

you must be doing it the wrong way” – is not a bad way to summarize this cookbook. As mentioned in my previous post, this book was sent to me by its distributer, so a ‘thank you’ is in order. : ]

Abel & Cole is Britain’s most popular organic grocer and this book is a collection of recipes that showcase seasonal organic produce in appetizer, entrée and dessert dishes. Although I am not a follower of the organic craze, I find the recipes in this book fantastic! What I love is that they are classified by the four seasons, and the ingredients and techniques used are very simple. Also, the recipes are very versatile and most ingredients can be substituted. Unlike my culinary Bible, Julia Child’s Mastering the Art of French Cooking, these recipes are about enjoying your time in the kitchen and cooking from the soul, as opposed to perfecting intricate methods. No offense, Julia : /

The first recipe I tried from this book I logically selected from the ‘Summer’ section: Stuffed Mushrooms. I usually make Giada’s stuffed mushrooms but change is good. I chose this recipe because: A. it consists of only five simple ingredients! And B. because two of them are mushrooms and cheese.

The book says to cook this on the grill or in the oven wrapped in foil. I cooked these in the oven on a regular baking sheet.

(Edit the ingredients for how many people you’re feeding)

You will need:

Mushrooms of your choice

Blue cheese, crumbled

Crispy, fried bacon, crumbled (optional)

Freshly ground black pepper

Chopped scallion for garnish

Preheat the oven to 375 degrees F.

Cut the stems off of the mushrooms, leaving the caps intact. Chop the stems and set aside. Place the mushrooms on a baking sheet and fill with blue cheese. Top with chopped stems and bacon. Grind fresh pepper over the top and bake for 10-20 minutes, depending on the size of the mushrooms. Be careful not to overstuff because mushrooms shrink during the cooking process. Garnish with scallion.

These mushrooms came out amazing!!! The cheese gives them a sharp taste and the bacon makes them salty. This is a great hors d’oeuvre or side dish for a barbecue. The Abel & Cole Cookbook is full of culinary goodness and even though I usually never cook from cookbooks, I will certainly turn to this one time and time again. Purchase your copy here: http://www.abelandcole.co.uk/gifts-gift-vouchers/gifts