Hi! My name's Melissa and smellymellyblinks is a collection of daily life, fashion, food and music. In case you're wondering about the name smellymelly, it is indeed a nickname that comes from my partner in crime, Ian.

Monthly Archives: January 2013

We had the intention of making ketchup this past weekend but somehow got sidetracked and ended up making this instead. The idea behind this recipe came from reminiscing about London’s Borough Market. At one point both Ian and I worked near this market and would meet up for lunch every week. We would always try new dishes but we would always come back to the market for two things: 1) the Spanish chorizo and 2) the Mushroom paté. This mushroom pate is like nothing you have ever tasted before. It’s rich creamy and I swear anyone who doesn’t like mushrooms will convert for this paté. I decided to make my own version of this paté. (See below for recipe). The best part of this patè is that it serves many functions. I’ve used it as a spread on a cracker, whipped it in with eggs, and even used it in a pasta dish. Hope you enjoy this recipe.

-2 small shallots

-2 cloves of garlic

-20-25 closed cap mushrooms ( I used a mixture of whole crimini mushrooms and white whole mushrooms)

-16 oz of cream cheese

– 1 Tbsp of Tamari sauce (like soy sauce but with a stronger flavor)

– pinch of salt and pepper to taste

Start off by frying the onions, you want them to become translucent. This will take about 5-10 minutes. Once onions are translucent add the garlic. Fry the garlic for two minute then set aside.

Next blitz all your mushrooms in a food processor. Once they are blitzed spread them on to a frying pan over a medium to low heat. The idea is you want to get all the water out of the mushrooms. This took me about 25 minutes because I used a smaller pan and I was nervous that my mushrooms would burn over a higher eat.

Once your mushroom mixture is dry add your onion/ garlic to the mixture. Set this mixture to the side and allow to cool down for at least 30 minutes.

Once cooled beat in the cream cheese to the mixture. Add your tamari sauce to the mixture. Allow to cool in fridge.

Ingredients

 

 

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Yikes I haven’t logged on to this blog since August! I practically forgot how to post on this site. Sorry for the lack of posting to anyone who actually takes the time to read this blog. Yeah auntie and Marvin I’m apologizing to the both of you.  Well, I finally graduated this past December and couldn’t be more excited to have finally finished with my studies.We spent the past two weeks celebrating the holidays with the fam fam. I think by the end of  our two weeks my family was ready to ship us back. Having spent so much time back home made me realize how much I missed the city. I’m truly excited to explore more of the city this new year and get to know every nook and cranny that makes this place such an amazing place to live in.

So I leave you with a picture of my infamous jumps at Santa Monica. By the way how crazy is it to live in Southern California during Christmas??? Yeah…. part of me feels guilty for those that actually do experience winter weather.

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