Cheesy Mushroom pull-apart Bread

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Did I said that the last stuffed bread that I made, made my heart to cry? There was a dose of tears of fulfilling and happiness, which escorted every mouthful from my mouth to my belly and triggered memories of happy times and memories. All this gastronomical delight almost forced me to try the other combination of flavors that I had in mind.

If the last recipe's tomato and red pepper paste made the stuffed bread, a pizza-like delicious piece of art, this recipe's mushrooms and melted cheese literally blew up every center of  senses analysis in my brain.  I am the kind of girl, for whom melted cheese is never enough,but this... I fell in a pot with melted cheese when I was younger, but just like Obelix, I can't have enough of it. Never. Ever.

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Ingredients: (serves 2-3)

:: 1 unsliced loaf of bread

:: 300gr of grated melting cheese ( I used gouda )

 :: 150gr feta cheese

:: 6 big mushrooms

:: 3 medium onions

:: 2 tbsp butter

:: 1 tbsp chopped fresh rosemary

:: 1/4 cup finely sliced scallions and dill

Procedure:

1) Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the rosemary and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.

2) Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet. Add the cheese, the onions and the onions from bottom to top and use your fingers to push the ingredients down into the loaf.

3) Combine the melted butter, scallions, dill, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.

4) Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.

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This is exactly when the angels cry, ladies and gentlemen!

4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Stuffed bread with red peppers, feta & olives

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I'm just going to come out and say this bread is a-ma-zing. Seriously. If you are looking for ideas for a friends hangout at your house, make that and your friends will love you. If they do that already, they will love you more. Actually, make it now to test it out and play with what flavors you want to use, as a practice run. Then make it again every time you want to cast a love-me-forever spell on anyone.

So you have been warned, this is quite addictive. It reminds of a pizza, but it's much better. Basically, anything that works on pizza would be great here. I decided to try two favorite flavor combinations on my loaf of bread. I used tomato and red pepper pastes, which softened the heart of the bread and then the ingredients above worked like magic.

If you guys make this, you have to come back and let me know what flavors you made.

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Ingredients (serves 2-3):

:: 1 unsliced loaf of bread

:: 200gr of grated melting cheese ( I used gouda)

:: 2 big mushrooms

:: 2 medium onions

:: 3 big juicy tomatoes

:: 2 red peppers

:: 150gr feta

:: 12-15 kalamata olives

:: 1 tbsp butter

:: 1 tbsp chopped fresh thyme

:: 1/4 cup finely sliced scallions and parsley

Procedure:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the thyme and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.

In a blender mash separately the tomatoes and the red peppers.

Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet.

If you are going to do it half-half like me insert between the cuts of the first half the red pepper mash the onions, grated cheese and mushrooms. In the other half add the tomato mash, the feta and the sliced olives. Use your fingers to push the ingredients down into the loaf.

Combine the scallions, parsley, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.

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2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Smoked salmon sandwich with cucumber & butter

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So. Back I am, back from Easter holidays and back to uni and work too. Back to reality in general. And although many stories are waiting to be told -all stored well in the old, wooden shelves of my brain-, I will show to you now the best by far way to eat smoked salmon. You simply can't imagine how butter and smoked salmon work together. Go ahead, learn the secret.

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Ingredients

:: smoked salmon thin slices

:: bread

:: cucumber

:: butter (prefer an animal one, for a richer flavor)

:: scallions

:: dill

(Super easy) Procedure

Slice the bread, spread the butter, cut slices of cucumber & salmon. Add slices of scallion and dill on the top.

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Cheers for the most easy peasy lemon squizy mouthwatering salmon sandwich. Bon appetite!

8 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

The Perfect Spring Risotto

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♫ ♪ Tremé. After Mardi Gras

So this is what I call the perfect spring risotto, the one with corn, mushrooms, scallions and grated goat cheese. What more to ask? Oh and and a thriving thyme! Now I am complete. Hey, have you noticed that when you eat something really tasty, you feel happy that right moment that your taste buds explore the new flavor? Not satisfied no, you feel happy and full somehow? Do I seem like a person who would tell you such things to get you try this dish? No and yes. ;)

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Ingredients (makes for one serving)

:: 1 cup of rice for risotto (e.g. Carolina)

:: 1/4 cup chopped onions

:: 1/2 cup mushroom slices

:: 1/2 cup corn

:: 1/2 cup goat cheese

:: 1 scallion

:: dill

:: white wine

:: 1 spoon of butter

:: salt, pepper, thyme

Procedure

Saute the chopped onion and when it becomes gold and nice put the mushrooms too in the pot too. Add the rice and mix well for 1-2 min. then add some white wine and wait until it all evaporates. Now add your corn, pepper, salt and a small dose of boiled water ( having a water kettle can be really helpful ) and wait until it's all absorbed by the rice while you mix rhythmical. Then add the next dose and so on. Your risotto is pitch perfect when it's mushy but not sticky and the rice's heart is still hard.  Remove the pot from the stove and add a spoon of butter, the goat cheese, some dill and your chopped scallions. Mix well and serve. Garnish with some fresh dill, scallions and goat cheese.

(Note: I didn't let my risotto to become very wimpy so theoretically it's not the perfect risotto. Only theoretically.)

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And take a look at my thyme! Oh holly moly me oh my, it's so green and elegant and every time I water it it emerges that strong filling smell of its. But more info and tips about plants in pots and stuff in the next upcoming posts! :)

Μα κοιτάξτε λίγο και το θυμάρι μου. Τόσο πράσινο και χαριτωμένο να αναδύει την δυνατή μυρωδιά του κάθε φορά που το ποτίζω. Αλλά για περισσότερες πληροφορίες και τιπς για φυτά σε γλάστρες, θα περιμένετε τις επόμενες αναρτήσεις. Οκευ;

5 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!