Lunch was a family affair and I made tomoto soup, a real winner! (I was a bit jealous of the kids dunking their savoury cheese muffins in it though). I added coconut butter rather than creme fresh.
For dinner, we had loads of mushrooms to use up so I improvised and came up with this dish...
It's a twist on mushroom risotto. The twist is that I used some left over curry pasts from HH and coconut butter added creaminess (I had run out of coconut milk). Very tasty indeed. Brown rice risotto rocks!
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