Minoup24

If you know my recipes then you know that I am someone of quick and easy. Spending hours in the kitchen is really not my thing, I prefer to cook with as few pans and actions as possible. That is also one of the reasons that I often opted for pre-cut vegetables. The vegetable mix bags are usually well varied and it saves me a lot of cutting. Now I have to say that that was not the only reason. I also often have a fight with good kitchen tools. From home I am quite a bit economical and spend a lot of money on knives, for example. The knives in my kitchen drawer have been around for years and I don't notice that they are becoming more and more blunt. It is even so that (so far) I do not cut chicken fillet with a knife but with a (specially purchased) scissors into pieces. Because with a knife I always thought it was such a hassle. Hubby always finds this type of frugality very irritating because he wants good things for the kitchen. Incidentally, not only for the kitchen, this applies

Greenco marinated mushroomsGreenco marinated mushrooms The Greenco brand comes with various varieties of marinated mushrooms! I already received a package from them with three different types to make a recipe with, one of the benefits of blogging😉 The package really had to come from Korea so I had to be patient but after 2 weeks I had the pots at home, 2 marinated, 1 of which in olive oil and 1 pickled (inlaid). Because I love sushi and wanted to make a vegetarian sushi bowl, I recorded a video with it. Ingredients sushi bowl: 250 gr sushi rice Supplies sushi bowlGreenco marinated mushrooms 1 mango 1 avocado 1 cucumber pot (280 gr) marinated mushrooms in oil 2 spring onions 2 tbsp sesame seeds, lightly roasted Dressing: 2 tbsp sesame oil 3 tbsp soy sauce juice of half a lime Optional: nori leaves or chips Preparation method: Cook the sushi rice according to the instructions on the package and let it cool. Peel the cucumber and cut it into long strings with a peeler or cheese slicer. P