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I Am “That Sinner”

Mandy Black

That moment… when after 29 years of living you realize the absolute miracle of grace… That moment when you truly understand for the first time what God meant when He said, “I make everything new.” That moment… when you look at yourself in the mirror and see a sinner, simultaneously forgiven, freed and loved. ….When you realize that before this day you never fully understood grace the way God intended. And you feel like you’ve just discovered the world’s best kept secret.

All I know to do is ask, “Do you know what you have when you have grace?” I ask because for 29 years I didn’t. I knew in theory. I knew the christianize and I knew all the words and scriptures repeated over. and over. But I never REALLY knew. I grew up the model child. Missionary kid. Straight A student. Volunteer in every organization and extra curricular activity I could…

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Porcini Mushroom and Spinach Risotto Cakes with Melting Mozzarella Middles

Time for some GREAT lunch recipes!

Chefs' Blog

Porcini Risotto cakes

Cooking time: 60 mins
Serves: 4

Ingredients:

  • 25g packet Merchant Gourmet dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 100g risotto rice
  • 1 glass white wine (175ml)
  • 400ml hot vegetable or chicken stock
  • 100g baby leaf spinach, washed
  • 50g Parmesan cheese, grated
  • 1 tbsp butter
  • 1 ball buffalo mozzarella, Sliced into 8 even pieces.
  • 1 egg, whisked
  • 100g fresh white breadcrumbs or dried Polenta
  • 2 tbsp olive oil

Method:

  1. Place the mushrooms in a bowl and cover with boiled water to rehydrate
  2. Heat a large frying pan or risotto pan and add the chopped onions. Cook on a low heat for 5-8 mins until softened, but colourless. Add the garlic and fry for another minute
  3. Stir in the risotto rice and toast for 2 minutes. Pour over the wine. Keep stirring to encourage the starch to come out – this will…

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