Mushroom and Mustard Soup

This soup is one of our favourites. If you have wild mushrooms growing where you live and you know they are edible, then this is a perfect way to use them. If not just buy some mushrooms, preferably the larger ones which are dark underneath and have more flavour.

500g mushrooms
100g butter
600 ml chicken or vegetable stock
4 Tbs dry sherry
2 Tbs Dijon mustard
300 ml thick cream
Salt and pepper to taste

Do not wash or peel mushrooms, just wipe and chop roughly. Melt butter in heavy pan and allow to brown. Add mushrooms and cook for a few minutes, stirring. Add stock and sherry. Bring to the boil and add mustard.

When cool enough to handle, blend the soup in a blender or food processor. Add cream and adjust seasoning. Can be made ahead to this point. Reheat the soup and serve with a swirl of cream on top.

Serves 8

Beef Stroganoff L’Or du Rhone

Everyone has a favourite recipe for beef stroganoff, but if yours doesn’t use brandy to flambé the meat, give this recipe a try. It makes all the difference.

It comes from a restaurant just outside Geneva which we frequented in the 1970s. I had a look on Google but it’s no longer there. Beef Stroganoff was one of the dishes you could order and watch them make on a trolley they brought to the table. Another one was Crêpes Suzette. As I watched the performance I wrote down the recipe, to which I have added the mushrooms. I’ve also halved the amount of cream they used.

1 kg fillet of beef, cut into strips
Or 750g beef and 250g button mushrooms
Dry English mustard and oregano
Salt and Pepper
60g butter
250g chopped shallots or spring onions
1/3 cup brandy
Few drops Tabasco sauce
4 tsp paprika
1 cup sour cream
4 Tbs chopped parsley

Prepare meat then season with some dry mustard powder, oregano, salt and pepper and put aside. Quantities to suit your taste. Leave mushrooms whole if small, or cut into halves or quarters, according to their size.

In a large frying pan heat half the butter and fry onions gently until soft. Add mushrooms and continue to cook, stirring, for 5 minutes or until softened. Remove from the pan. Turn up the heat and add remaining butter, then the meat, stirring and cooking for 2-3 minutes or until browned all over. Return the onions and mushrooms to the pan and cook, stirring for another couple of minutes. Add brandy and set alight, stirring until flames subside. Turn off extractor fan while you do this. Add Tabasco, paprika and sour cream and cook, stirring, for a minute or two until thickened.

Garnish with parsley and serve with pasta or rice and a green vegetable.

Serves 4

Substitutions: use fresh cream instead of sour cream.

 

Feta and Spring Onion Bouikos

The Middle East’s answer to cheese straws, these feta and spring onion bouikos are delicious. The recipe, slightly tweaked, came from a UK restaurant called Honey & Co.

Bouikos can be prepared ahead and left in the fridge until just before guests are due to arrive. They are at their best served warm, not quite so good at room temperature and should definitely be eaten on the day they are made. I doubt very much that you will have any leftover, but if you do please send them round here.

I’ve made them twice and used feta and cheddar both times, but I plan to try using other cheeses, such as a blue cheese and ricotta. You could even try adding some finely diced bacon.

2 spring onions
50g cold butter cut into four
40g grated sharp cheddar (about ¼ cup)
40g feta (about ¼ cup)
¾ cup plain flour
Good pinch salt
¼ cup sour cream
Nigella or Poppy seeds (optional)

Preheat oven to 180°C unless you are making these ahead and planning to refrigerate them till serving time. Line a baking tray with baking paper.

Place spring onions in a food processor and process to chop. Add remaining ingredients and process until mixture forms a ball, then stop the motor. Tip out onto a lightly floured surface then pat out or roll out to a rectangle with a thickness of about 1 cm. If using, sprinkle with Nigella or poppy seeds. Cut into 12 squares, then cut each square into two triangles. Arrange slightly apart on baking sheet then bake for about 15 minutes, turning the tray halfway through to ensure even colouring.

Makes about 24

Chocolate Brownie

Delicious as a snack with a cup of tea or coffee, or as a dessert with cream and berries, everyone needs a good chocolate brownie recipe. The last time I made this with my granddaughter Natalia, we swapped the chocolate chips for M and Ms, at her suggestion. She rushed off on her bike to buy a packet.

½ cup butter (125g)
2 cups brown sugar
2 eggs
1¾ cups self raising flour (or plain flour and 2 tsp BP)
Pinch salt
1 tsp vanilla
½ cup cocoa
1 cup chocolate chips or chopped nuts (e.g. walnuts, macadamias, pecans) or a mixture

Preheat oven to 180°C. Butter a 9 inch or 22cm square tin and line with baking paper. Or use a silicone pan which doesn’t need greasing.

Place butter and sugar in food processor and mix well, scraping down the sides halfway through. Or use electric beaters in a bowl. Add eggs, mix, then gradually add the sifted flour, salt, vanilla and cocoa, scraping down the sides again halfway through.  Add chocolate chips or nuts and process very briefly, just enough to mix them in.

Scrape into tin and smooth the top. Bake for 15-20 minutes. Don’t overcook as it’s better undercooked than overcooked.

Cut into 16 squares

Roasted Peas with Brown Butter & Garlic

Yotam Ottolenghi has taught me that all vegetables taste better roasted rather than boiled in water, the way our mother’s and grandmothers cooked them. Maybe not yours, but certainly mine. They knew how to roast potatoes, parsnips and pumpkin, but anything green went into boiling water. Roasting Brussels sprouts, asparagus and cauliflower takes them to a whole new level.

This recipe didn’t come from Mr Ottolenghi but from Pinterest, where you can find quite a few versions. I’m not going to give exact quantities. I used less butter than the recipes called for, so I’ll leave it up to you. Don’t be put off by the amount of garlic because the roasting makes it soft and sweet.

I served the peas with salmon topped with a mixture of finely chopped ginger and Thai sweet chilli sauce, baked in the oven on a tray lined with baking paper for for 8-10 minutes at 200°C.

Frozen Peas
Butter
Salt and freshly ground black pepper
Peeled cloves of garlic (about a dozen?)

Preheat oven to 200°C. Place the peas in a sieve and run hot water from the tap over them, drain and put in a bowl. Heat a large knob of butter in a saucepan until it turns golden brown. How much butter is up to you and depends on how many peas you are doing.

Add the butter, garlic cloves and seasoning to the peas. Line a baking tray with baking paper and tip the peas onto it, spreading them out into one layer. Bake for 10-20 minutes, turning once or twice. Time will depend on the size of the peas.

Variations: add some finely diced bacon or frozen corn kernels.

Kaiserschmarm

This torn apple pancake is an Austrian speciality. The name translates as “Emperor’s mess”  after the Emperor Franz Josef, who apparently liked it so much he ate his wife’s serving too.

I first tried this on a skiing holiday in Kitzbuhel in Austria, many moons ago. I couldn’t remember the name, so it’s taken me until now to find a recipe. My first attempt was out of balance, with too much pancake and not enough apple for my taste, so I’ve adjusted the proportions. After a bit more research I found some recipes include raisins soaked in rum and so I’ve added them to the recipe as an optional extra.

75g butter
4 apples, peeled, cored and thinly sliced
3 large eggs, separated into two large bowls
2 Tbs sugar (to taste)
1 cup plain flour
Pinch salt
1 cup milk
1 tsp vanilla essence
4 Tbs raisins soaked for an hour in 3 Tbs Rum (optional)
Icing sugar to serve

Heat 25g butter in a medium to large non-stick frying pan (25-30cm) and cook the apples, stirring, until softening and starting to colour. Add the soaked raisins, if using, then tip out into a bowl and wipe out the pan. With electric beaters, whip egg whites until soft peaks form, then add the sugar and continue to whip until you have a thick, glossy meringue.

Using the electric beaters, gradually add the sifted flour, salt, milk and vanilla to the bowl containing the egg yolks. The beaters need to be clean for the egg whites, but  there’s no need to wash them before you do the egg yolk mixture. Using a spatula, gradually fold the meringue into the egg yolk mixture.

Heat 25g butter in the frying pan. Tip in the pancake mixture and cook for 3 minutes, or until the base is golden, then turn over and cook the other side. It’s not easy to turn a large pancake, so an easy solution is to cut it into four while it’s in the pan and turn each quarter separately. Don’t worry if it breaks a bit.

When golden on both sides, tip pancake onto a plate and using two forks tear it into bite-size pieces. Wipe out the pan and put it back on the heat with the remaining 25g butter. Add the pancake pieces. Cook, stirring, until golden, then add the apples and raisins and cook for another 2 minutes, stirring. Divide between 4 serving plates and dust with sifted icing sugar.

Serves 4

 

Brussels Sprouts with Black Garlic & Pasta

Black garlic is sweet and pungent. Ottolenghi calls it “licorice meets balsamic meets essence of garlic.” I have heard it called  Poor Man’s Truffles.

Like all vegetables, Brussels sprouts, which our mothers and grandmothers loved to boil to death, are completely transformed by roasting in a hot oven. This is a delicious recipe from Yotam Ottolenghi which I have adapted with the addition of pasta and a couple of tweaks to turn it from a vegetable side dish into a vegetarian main course for four. By the way, I used Orecchiette pasta shapes which look a bit like mushrooms in the photo!

A friend lent us a black garlic-making machine. It looks a bit like a rice cooker and you just put the garlic heads in for 270 hours on a very low heat. We had to banish it to the garage because it was stinking the house out, but now we have plenty of black garlic. You should be able to find black garlic at your local farmer’s market.

500g brussels sprouts, trimmed and halved lengthways
3 Tbs olive oil
Salt and pepper to taste
1 tsp cumin seeds
12 black garlic cloves
2 Tbs fresh thyme leaves or 1 Tbs dried
30g butter
2 Tbs pumpkin seeds
1 Tbs lemon juice
1 Tbs Tahini
250g pasta of your choice, cooked al dente
Sesame seeds, toasted, to garnish

Preheat oven to 200°C and put the water on to boil for the pasta.

Place sprouts in a bowl with 1 Tbs of the oil and salt and pepper to taste. Mix well then spread out in one layer on a baking sheet lined with baking paper. Bake for 10-15 mins until golden brown but still crunchy.

Meanwhile lightly crush the cumin seeds in a pestle and mortar, then place in food processor with the black garlic, thyme and the remaining 2 Tbs of olive oil. Blitz to form a paste.

Cook pasta according to package instructions. In a large wok or frying pan heat the butter until it turns a nutty brown. Add the black garlic paste, sprouts, pumpkin seeds, lemon juice and tahini. Cook, stirring, for 2-3 mins, then add the cooked pasta and a little of the cooking liquid. Check seasoning.

Serve in 4 individual bowls sprinkled with the sesame seeds.

Serves 4

Kladdkaka – Swedish Sticky Chocolate Cake

Crisp on the outside, with a soft and gooey centre, this traditional Scandinavian chocolate cake is a bit like a brownie. Kladdkaka means sticky cake in Swedish.

Serve it on it’s own, with a dusting of icing sugar and a cup of coffee, or with whipped cream or ice cream and a few berries as a delicious dessert.

In the photo it’s served with homemade strawberry ice cream, using a very quick recipe and substituting frozen strawberries for the frozen raspberries.

2 large eggs
1½ cups sugar
½ cup plain flour
¼ cup cocoa
pinch of salt
125g butter, melted
1 Tbs vanilla extract
Extra cocoa powder
To serve:
Icing sugar
Fresh berries such as strawberries or raspberries
Whipped cream or ice cream

Prepare an 8 inch (20cm) cake tin by lining the bottom with baking paper, then buttering the bottom and sides and giving a good coating of extra cocoa powder, shaking out any excess. Preheat oven to 180°C.

In a large bowl with electric beaters whisk eggs and sugar until thick and pale. Fold in sifted flour, cocoa and salt and lastly the butter and vanilla. Scrape into cake pan and bake for 20 minutes. The top of the cake will be firm, but it will still be soft in the centre. The cake will sink as it cools.

Cool cake then dust with sifted icing sugar. Serve as it is, or with berries and whipped cream or ice cream.

Serves 8

Eggplant in Red Lentil and Coconut Sauce

This delicious recipe is adapted from one by Yotam Ottolenghi. He used an Indian soft cheese called paneer as the filling. I used halloumi but you could use feta or ricotta.

I first discovered red lentils when watching a Nigella Lawson TV show, in which she said they are great because they only take about 20 minutes to cook. Be careful as overcooking results in mushy lentils.

3 large eggplants, sliced lengthwise ½ to 1 cm thick
About 100 ml vegetable oil
Salt and freshly ground black pepper
2 onions, peeled and finely chopped (or 6 shallots)
2 Tbs finely chopped ginger
1 small red chilli, deseeded and finely chopped
1 tsp black mustard seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
1 Tbs tomato paste
2 tsp sugar
Strips of peel from 1 lime removed with veg peeler
200g red lentils
400ml can coconut milk
800ml water
100g spinach leaves
220g feta, halloumi or ricotta cheese
To garnish:
Juice from 1 lime
Fresh chopped coriander

Preheat oven to 200°C. Line two large oven trays with baking paper. Arrange the eggplant slices on the trays, brush both sides with oil and season with salt and pepper. Roast for 30 mins or until cooked and golden brown. Cool.

Put 2 Tbs oil in a large frying pan and cook the onions over medium heat, for 2-3 mins, stirring. Add ginger, chilli, spices, tomato paste, sugar, strips of lime peel and lentils and continue to cook, stirring, for a couple of minutes. Add coconut milk, water and a teaspoon of salt. Turn down heat and simmer 20 mins, stirring from time to time, or until lentils are al dente and sauce is thick. Pour into an oiled baking dish large enough to take the eggplant rolls in one layer and put aside.

Arrange spinach leaves all over the eggplant slices in one layer, then a piece of feta or halloumi. Roll up from the thinner end so the cheese is enclosed. Arrange the packages seam-side down in the lentil sauce and press them in a bit. You should end up with 16 to 20 rolls in one layer. Bake 20 mins or until golden brown on top. Drizzle with the lime juice and garnish with the fresh coriander.

Serves 6

Substitutions: use lemon instead of lime

Dulce de Leche Ice Cream

Nigella Lawson made this ice cream on her TV series some months ago and I made a mental note to give it a try. She says it’s the ice cream she makes (and eats) the most.

It’s very quick and easy, using roughly equal quantities of Dulce de Leche or Nestlé’s Caramel Top ‘n Fill and cream. A splosh of bourbon, rum or brandy is optional – and best left out if you’re serving this to kids. There’s no churning required and when ready to serve the ice cream is not rock hard, so you don’t need to take it out of the freezer ahead of serving time, the way you do with most home made ice creams.

Dulce de Leche (known as Manjar in Chile) is basically condensed milk cooked until it turns into a thick brown caramel. It’s not difficult to make from condensed milk in a pressure cooker and this is what you had to do in Australia before Nestlé’s Caramel Top ‘n Fill came on the market.

Nigella says this ice cream goes well with Sticky Toffee Pudding. She also suggests adding brandy instead of whisky and serving it with Christmas Pudding. I have served it with Sago Plum Pudding.

1 can Nestlé’s Caramel Top n Fill (380g) or equivalent in Dulce de Leche*
300ml whipping cream
1-2 Tbs Bourbon, rum or brandy (optional)
½ tsp Maldon sea salt flakes, or to taste
To serve (optional):
½ cup pecan nuts or walnuts, roughly chopped
Maple syrup or golden syrup or honey

Place dulce de leche or Top ‘n fill in a bowl and mix with electric beaters until smooth. Add the cream and continue whipping until thick and smooth. Gradually mix in the alcohol, if using and salt to taste. Scrape into a container with a lid, then freeze for 8 hours or overnight.

Optional topping: Place pecans or walnuts in a small frying pan and stir over moderate heat until lightly toasted.

Serve ice cream topped with the nuts and a drizzle of maple syrup, golden syrup or honey.

Serves 8

*or Bonne Maman Caramel Spread