Sandwiches,Savoury Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Bread Series   I’ve been complaining a heck of a lot recently about my lack of time management skills and being incredibly busy. But I assure you, I sleep every night with a smile on my face – yes I’m tired, but it’s the sweet pain of labour that is epitome of happiness. We all have dreams, and sometimes mine are rather far out there, but I have every belief that I’ll be getting there soon enough. Plus, with cups of coffee next to me, I’m sure it’s just a matter of time! Now to this glorious sandwich; mushrooms are notorious for making ridiculously easy look difficult, and I must admit, I relish on this fact. It makes me look like a far greater genius than I really am – that’s the beauty about cooking! These mushrooms are quickly sautéed with garlic, rosemary and a bit of balsamic. Team this with melting brie cheese and fresh rosemary – a delight! This can be served as an open toast or grilled – upto you! This is perfect with Le Artisan Boulangerie’s oat bread! Photo Credits: The Kitchen Trail The Recipe Serves 2 Ingredients 4 oat bread slices 100g mushrooms, chopped 1 tsp minced garlic 1 tsp olive oil 1 tsp chilli flakes 1 tsp dried rosemary 1/2 tsp salt 1/2 tsp black pepper 2 tbsp balsamic vinegar slices of brie cheese fresh rosemary Instructions In a non-stick pan, heat the olive oil with garlic. Once the garlic are fragrant, add the mushrooms and turn the heat on high. After a few minutes add the chilli flakes, rosemary and salt. Let the mushrooms cook, stirring frequently before adding the balsamic and pepper. Let them cook through for another 5 minutes before switching off the heat. Place the mushrooms on one slice of the bread. Add 2-3 slices of brie cheese, and a few sprigs of fresh rosemary. Fasten with another slice and grill on a non stick pan or toasted oven for 5 minutes or so. Serve immediately.

Sandwiches,Savoury Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Bread Series An open sandwich is a great way of having that bread, while still going slightly easy on the hips. One slice, instead of two, not only halves the carbs, but also turns into a fancy visual treat. Today, we’re meddling with mushy peas – an oh-so-British item, usually served with fish and chips; but is so versatile and colour is a simply divine addition on any plate. It’s also a far better alternate than mashed potatoes, and is a better play on the eyes. Team the subtle flavour of peas and just a little bit of garlic, against the slightly sweet pumpkin bread by Le Artisan Boulangerie, along with sweet caramelised onions and pungent goat cheese – simply fabulous. Each component can be made beforehand, fairly quickly, with minimal effort. The result is worth every minute! P.S. These mushy peas work great as a side dish to pasta, tikkas, rice concoction, grilled veggies! Espresso Balsamic Glazed Veggies Savoury Carrot + Oat Pancakes  One Pot Spicy Pasta  Stuffed Zucchini Rolls  Photo Credits: The Kitchen Trail The Recipe Serves 2 Ingredients 4 pumpkin bread slices 3/4 cup boiled peas 1 tbsp milk 1 tsp olive oil 1 garlic clove 1 tsp salt 1 tsp dried thyme 1/2 cup caramelised onions crumbled goat cheese salt + pepper fresh thyme to garnish Instructions Place the peas, milk, olive oil, garlic, thyme and salt in a food processor and give a few pulses to create your mushy peas. You can choose the consistency – smooth or slightly chunky. Toast the slices of bread. Spread some of the peas on each slice, followed with some caramelised onions. Crumble some goat cheese on top and sprinkle some salt, pepper and fresh thyme.