And then, there’s taking a toddler to the snow for the first time.
So along with the lovely fires and cocoas and snow play and yummy cheesy potato dishes we did gratefully enjoy, there was a fair amount of backbreaking, sliding, snowing, chain-installing, frustrating (anyone has a tutorial on how to put snow gloves on a 21 months old who isn’t sure what his thumb is?) moments...
We love canned sardines, they are healthy, delicious, easy. I introduced them to Pablo around 8 months. They make a nice finger food. And on those busy hectic nights, simply popping a can open can be a saving grace. I often serve them just plain with a vegetable and rice or quinoa. A few months ago, I had also shared a sardine eggplant brandade recipe which we always enjoy.
Mushrooms stuffed with cream of sardines
Adapted from "Sardines en boîte, les 30 recettes cultes" by Garlone Bardel
4 Portobello mushrooms (or 12 white mushrooms)
1 can of sardines in olive oil, drained and fork-mashed
A handful of chives, chopped
1/2 bunch of Italian parsley, chopped
1 cup of ricotta
1/4 cup parmesan cheese
Salt and pepper
Preheat the oven at 350°F.
Rinse the mushrooms in running water, dry them, cut the stems off. Set aside.
Chop the mushroom stems finely.
In a large bowl, mix the ricotta, parmesan, sardines, chopped mushroom stems, chives, parsley, salt and pepper to taste.
Spoon the mixture in the mushroom caps.
Place the mushroom caps on parchment paper on a baking sheet, and bake for 25 minutes.
Serve warm. We served it with a mâche pea shoots goat cheese salad.