It’s nearly Christmas!!!
The countdown this year hasn’t been as movie-centric as my Christmas countdowns usually are. Mainly due to getting Uni work done, to be honest. But also, because every spare moment I have, I want to cook or bake, and write about it to share with you all.
I say you all, as though hundreds of people read my blog. The truth is that most of my posts get an average of 4 views. I’m still growing, I’m still developing, but I’m okay with that. This is something I currently do for fun, and I don’t expect to be reaching hundreds of people every time I post. In fact, if my Instagram pictures/posts get more than 10 “likes” I feel proud.
I’m just someone who reads cookbooks, recipes, magazine clippings, internet posts, and then adapts recipes that I like the look of. The amount of adaptation varies depending on the ingredients required (sometimes it’s quite hard to get things in HK that are considered “easy-to-find” in the US or UK), taking humidity into account, my taste buds (or those of who I plan to give the food to), or simply based on what I have in my kitchen.
Having said that, this recipe needs no adaptation from the various recipes all over the internet. I first remember making these during my final year at University. I watched an episode of Saturday Kitchen, and these mushrooms were made. I went out that day and bought the ingredients to try it all out. I’m a huge fan of mushrooms and honey, but blue cheese is a hit and miss for me. Sometimes I really love it, and other times I couldn’t touch it with a barge pole. I don’t know why my tastes for blue cheese vary so much. However, this weekend, I wanted blue cheese and mushrooms.
The best part is that I won some orange blossom honey from our work Christmas party. Each table at the party has a large bag of “table prizes”. Each person at the table draws a ticket from a lai-see packet, and then you get the prize that matches your ticket. Last year I believe I won a bunch of different roasted almonds, which were shared with my colleagues in the office. This year, I got the orange blossom honey.
It has a slightly bitter aftertaste which I think works beautifully well with the blue cheese and the mushrooms. You can use regular clear honey with this recipe, of course – it’s what I would have done if I hadn’t won the orange blossom honey.
These mushrooms would make a great Christmas party amuse-bouche or canapé. To be fair, they’d make a great amuse-bouche at any party, or even just for yourself.
1 punnet (about 8) button mushrooms, stalks removed
50 grams blue cheese
1 tablespoon olive oil
2 tablespoons honey
- Preheat oven to 180°C.
- Place mushrooms onto a baking tray. Crumble cheese into the cavities of the mushrooms.
- Drizzle olive oil and honey over the mushrooms. Season with salt and pepper.
- Bake in the oven for 10 minutes, until the cheese has melted.
- Serve warm.