This morning, we had a mission - to make our first ever batch of bread! After seeing the River Cottage Bread special again during the week, Ben was all inspired to get baking! It's lucky we don't have much planned for today as we soon learnt that it is a lengthy process, mixing the dough, letting it rise, knocking it back, letting it prove, and then finally to the oven! We're only at the proving stage, so hopefully in about an hours time we'll finally be pulling it out of the oven!
In the meantime, and after devouring Pate Moi's delicious Mushroom Pate last night, we decided that we just had to have more to go with our fresh bread hot out the oven. I've been wanting to make Mushroom Pate for the longest time, so i'm very excited to see how my first batch turns out! I slightly changed a recipe I had found via the ever inspiring Emma Bradshaw and goes a little something like this...
300g mushrooms chopped finely (mixing and matching varieties will give a richer flavour)
4 cloves of garlic (crushed)
1 small onion chopped finely
Fresh thyme leaves
2-3 tablespoons of butter
Juice of half a lemon
Freshly ground salt and pepper
Sautee all of the above ingredients (expect for the lemon juice) for approx. 10 minutes until soft - towards the end squeeze in the juice of half the lemon, cook for a couple more minutes and then set aside to cool completely.
Blend in a food processor with 200g of cream cheese and approx. 3 tablespoons of fresh breadcrumbs.
Place into jars or bowls and refrigerate until cold and firm.
Serve with freshly baked warm crusty bread - YUM!