The Recycled Cook

  Breakfast  Mushroom Omelette Today's blog is a simple breakfast dish using up some left over chestnut  mushrooms.  A straightforward dish but a very tasty start to the day and a change for the usual breakfast fry up. It is also a good vegetarian dish. First of all you need to wash, trim and slice your mushrooms, use more than you think you will need as they do reduce in volume when  cooked.  Beat four eggs in a bowl adding a dash of cold water and set aside. Season with some white pepper and fine salt. Heat some oil and butter in a frying pan, if you have some available or can get some locally use Truffle oil to really bring out the flavour of the  mushrooms. Saute the mushrooms in the oil and butter until they reduce by about half the volume. Don't overcook them as you want to keep some texture.  Season with salt and black pepper to taste.  You can at this stage add som...

The Recycled Cook Penne, Chicken and Mushroom Cacciatori   Nothing quite as satisfying as a good pasta dish, for this one I used Penne pasta or quills due to their pen like shape. Cacciatori means hunter so this is basically hunter's chicken and mushroom although you  could leave out the chicken and have it as a vegetarian dish. This sauce will work with any kind of pasta but Penne was what I had readily available. Although I prefer fresh pasta or home made egg pasta I try and keep some dried pasta available too. As always these dishes it is down  what you have left over in the fridge and freezer. I found a chicken  breast  in the freezer, some mushrooms, celery, spring onions half a yellow pepper and some baby tomatoes in the fridge so built the dish around those. The first thing to do was to defrost the chicken breast thoroughly, season it well with salt, black pepper and dried oregano, rub with garlic...