Like when there's only one Tim Tam left in the packet so you and your partner have to go halves, but he takes 3/4 of it in one bite....
Or like when you planned a romantic day out, but there happens to be a big Car Show your husband wants to go to on the same day so you end up spending the day looking under car bonnets, but together nonetheless.....
Yes it involves a little give and take, but sometimes that's half the fun!
You see Mum knows that a steak smothered in mushroom sauce is high on Mr B's list of favourite meals.
And Mr B knows that the chances of a steak being cooked in Mum and Dad's home are slim to none.
So they met in the middle and Mum did the next best thing which was to make an amazing Mushroom Sauce and serve it with a Quorn Vegetarian Cheese and Spinach Schnitzel (with a side of Mr B's favourite potato bake!)
The sauce was delicious, packed full of mushrooms and bursting with flavour from the mustard, plus it was the perfect match for the Cheese and Spinach Schnitzels.
Mum's Mushroom Sauce
375g button mushrooms, sliced
1/2 onion, finely diced
1 tbspn butter
1 tbspn wholegrain mustard
300ml thickened cream
Melt butter in a fry pan over medium heat.
Add mushrooms and onion and cook for 5-7 mins, stirring often, until mushrooms are golden and soft.
Add the mustard and cream and stir well to combine.
Allow the mixture to simmer for 5-7 mins until thickened slightly.
Serve over vegetarian schnitzels.....or if you prefer, beef, lamb, pork or chicken.
And then there was dessert.....
Do you remember last week when I said Dad and Mr B had entered into this all out dessert war?
Mr B and I thought we had delivered the first attack pretty well, but as it turns out, Mum and Dad had a plan.
A sneaky plan that involved their super awesome Trifle.
Nothing says temporary defeat like an empty serving bowl, four full to the point of overflowing dessert bowls and the conversation around the table revolving around childhood memories of Dad and I making this ready for when Mum got home from work.....
As I'm getting older, sentimental value is more important to me then ever before. When it comes to food it's not about how fancy the meal looks or how expensive the ingredients were, it's about the memories it generates and this Trifle is one of those dishes that is incredible, both taste wise and warm and fuzzy memory wise. Now I have another happy trifle memory to add to my repertoire!
Trifling Trifle....
1x 250g jam sponge roll, sliced 2cm thick
1 x pkt of prepared port wine jelly
400g tin of fruit salad, drained with the juice reserved
2 cups of custard (banana if you can find it, but vanilla will also work)
300ml thickened cream, whipped
2 x 30g Cadbury Flake Bars, crushed
Prepare the jelly as per packet directions and allow to set in the fridge overnight. Before assembling your trifle, remove the jelly from the fridge and roughly chop.
To assemble your trifle start by placing the jam roll slices over the base and up the sides of a glass serving bowl.
Pour the reserved juice from the fruit salad over the sponge roll and top with the jelly.
Top with the fruit salad.
Pour over the custard and top with whipped cream. Finish off your trifle by sprinkling with the crushed Flake bars.
Place the trifle back in the fridge until you are ready to serve.
Mrs B xx
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