Mushrooms on Toast

I’m not entirely sure if mushrooms on toast counts as a recipe really, but I love it and want others to enjoy it too, so I decided to write a quick post about this quick lunch. Mushrooms on toast may be simple, but as with many simple dishes there are things you can do to ensure the very best. First of all good quality ingredients; the best, freshest mushrooms, will provide the best flavour. I recently used the mushrooms I cropped from an Espresso Mushroom Company kit I had, which meant I could cook them at there perfect cropping point. The bread, for me as an aspiring community baker, is also crucial. To me, the flavour and texture of a good sourdough loaf is necessary to really show off the flavour of the fungi. Sourdough bread also toasts really well, resulting in a consistently crisp base for the mushrooms. The sauteed mushrooms alone would be fine, but I like to add a little thyme and garlic when frying them, and a little parsley just before placing them on the toast.

mushrooms on toast

You will need
A large handful of chopped mushrooms
A knob of butter
1/4 garlic clove, crushed
1tsp. thyme leaves
Salt and pepper to season
A dash of cream and a small handful of chopped parsley (leave out either if you wish)
2 slices of sourdough bread

Put the bread in the toaster or under the grill (whichever is your chosen method of toasting) and lightly toast. Meanwhile, add the butter to a hot frying pan and saute the mushrooms until browned. Add the crushed garlic and thyme leaves and cook for a further minute or so. Stir in a small handful of chopped parsley and a dash of cream, before topping the sourdough toast with the mushroom mix.

How to Make Baked Eggs with Swiss Chard

Baked EggsUnlike some of my fellow Garden Share Collective bloggers like Dusty Country Road, Our Wee Farm and Strayed from the Table, we don’t have chickens on the allotment. I wish we could, as I love the idea of being able to go and collect fresh eggs each day, but one of the rules of the allotment site is no livestock. So, when I want to have eggs I need to get them from the shops and our local free range supplier.

I do however have a good supply of Swiss Chard, and enjoy using it in many different dishes, such as chard pilaf and chard and blue cheese tarts. This little light lunch is inspired by the desire for my own fresh eggs and my favourite allotment veg, the silken runny yolk perfectly compliments the iron rich earthy flavours of the chard.

You will need (serves 2)

2 eggs
150g Swiss Chard
A few knobs of butter
Salt & pepper
Nutmeg

Preheat the oven to 200°C. Wash the chard and trim off the thicker bits of the stems. Place them in a large hot pan and cook until wilted. Stir in a small knob of butter and a grating of nutmeg, before dividing the chard between two buttered ramekins. Crack an egg into each ramekin, season with salt and pepper, and add another small knob of butter to each of the ramekins. Bake for a 10-12mins until the egg is just set. Serve with toasted sourdough or similar bread. If you’re pining for eggs and soldiers, as I do sometimes, why not serve toast soldiers to dip into the runny yolk.

Spicy Parsnip Soup

With the cold weather finally arriving in the South-East this week, the draw of a steaming bowl of soup is a strong one. Added to this is the fact that two TV programmes I watched last week extolled the virtues of soup in a healthy diet; citing evidence that soup fills you up more successfully than a conventional meal with the same ingredients.

Spicy Parsnip SoupSo, unsurprisingly, I’ve rekindled my love of soup this week. The cold weather is also good for the key ingredient in this particular soup. Parsnips; sown months ago, and slowly growing over the summer and autumn, taste infinitely sweeter once they have experienced Jack Frost’s icy touch. They bring an earthy sweetness to this comforting spicy dish. The addition of the North African nut and spice mix, Dukkah, sprinkled on top adds a crunch to contrast with the velvety soup.

You will need (serves 4)

1 tbsp olive oil
1 onion, peeled and finely chopped
1 large clove of garlic, peeled and chopped
1/2 tsp ground ginger
1 tsp ground cumin
1 tsp garam masala
4 good sized parsnips (roughly 800g), peeled and chopped
A couple of knobs of butter
700ml boiling water
salt and pepper to season
Dukkah and yoghurt to serve

spicy parsnip soup

Heat the oil in a large pan and saute the onion and garlic until softened, before adding the spices and stirring through. Add the parsnips and the butter, and gently cook for five or so minutes to slightly soften the parsnips. Add the water and bring to the boil. Simmer the parsnips for a further 20 minutes until cooked through, adding a little seasoning if necessary. Allow to cool slightly before whizzing in the food processor and adjusting the consistency of the soup by adding extra water (or cream if you’re feeling particularly indulgent). Warm through in a pan and serve topped with a spoonful of yoghurt and a sprinkling of dukkah.

Favourite Five Chestnut Recipes

Across Europe and the US, people have been out and about on the streets, frantically shopping for presents and visiting the sales. Many will be fuelled with piping hot chestnuts, roasted in barrels and sold by street vendors. The piping hot nuts are a Christmas tradition across the northern Europe and beyond. Chestnuts are a great ingredient for our home cooking too; whether in sweet or savoury dishes, they are a seasonal highlight.

Chestnut & Sage Soup – Sauté half an onion in a little oil and butter until soft and translucent. Add a few chopped sage leaves and a finely chopped clove of garlic, before 100g cooked chestnuts, a couple of chopped large potatoes and 1/2 litre of vegetable stock. After 30 minutes of simmering, whizz with the blender, then add 25ml of milk, reheat and serve topped with a few sliced chestnuts and crispy sage leaves.

Sweet Chestnut Purée – In a saucepan, combine 300g nuts, 220g sugar and 250ml water and bring to a boil. Reduce the heat to medium-low and simmer for 25-35 minutes until the majority of the liquid is evaporated. Remove from heat, add a little vanilla paste, then strain the nuts (reserving the liquid). Whizz the nuts in the food processor until smooth, before adding the syrup slowly to get the right consistency. Chill and use to fill your next sponge cake.

Chestnut, leek, apple and Stilton crumble – This is based on a great recipe from Leiths Vegetarian Bible. Sauté an onion and a couple of leeks, stir a little flour into the mix, cook for a minute, before adding 300ml of stock. Add a 225g pack of chestnuts, a little thyme, and bring to the boil, simmering for a 15 minutes until the chestnuts are tender. Peel, core and quarter a couple of apples and add them and the chestnut mix to an ovenproof dish. Make a crumble from 110g flour and 55g butter, adding some Stilton into the crumble once made. Top the chestnut mix with the crumble and bake for half an hour at 190°C.

Chestnut Stuffing – A simple traditional stuffing for the festive bird (or just to have on its own). Mix a good sausage-meat with chopped chestnuts, an egg, some breadcrumbs, a little fresh sage, salt and pepper. Cook in the roast, or in a dish separately for half an hour.

Quince & Chestnut Frangipane Tart – Although a version of this tart was included in the Favourite Five Pear recipes; this chestnut version is great. Swapping the usual ground almonds for ground chestnuts gives it a lovely nuttiness and the perfumed quince is perfect for a cold winter’s evening.

Roasted Carrot and Cumin Soup with Labneh

With weather a little colder in the last few days, and certainly as a way of warming up after yet another drenching, soup is firmly back on the menu. Our carrots at the allotment have been pretty good this year, but due to the clay soil I only every grow small varieties like Chantenay  and Paris Market. Although this means I have a good amount of carrots, their small size also results in their being eaten up speedily. All this means we don’t have any carrots in storage. However, the other day I was given a load of carrots by a friend, with the mission of turning them into something yummy. My go-to use for a carrot glut is carrot and coriander soup, but we’d had that last week, so an alternative was needed. Roasting the carrots was needed to get the best of their (slightly past their best) flavour, so I added some cumin, onions and garlic when they went in the oven. The resulting spiced carrots made the perfect base for a sweet, spiced warming soup. Topped with cool slightly sharp Labneh it was just what was needed.

You will need

700g carrots, peeled and roughly chopped (larger chunks take longer to roast, so vary times accordingly)
3 cloves of garlic
1 onion (chopped into eighths)
Salt & Pepper
2 tsp of cumin seeds (slightly crushed)
drizzle of olive oil
1l good chicken stock
Labneh, freshcoriander and zaatar to serve – I made my own labneh, by straining 450g of yoghurt with a pinch of salt overnight.

Preheat the oven to 200˚C. Add the chopped carrots, garlic and onions to an oven tray, sprinkle with the cumin, salt and pepper and olive oil. Toss the vegetables to ensure they are all covered in the oil and seasoning. Roast for 30 mins or until partly browned. Once the carrots have started to caramelise, pour them into a saucepan and add 1l stock. Bring to the boil and simmer until the vegetables are soft and tender. Whizz in the food processor and adjust seasoning as necessary.

Serve the hot soup with a spoonful of the labneh (or Greek yoghurt if you want) and a sprinkling of zaatar and fresh chopped coriander.

Favourite Five Pear Recipes

Our little pear tree has been a real success this year. So small that there is no way it could support a partridge for a Christmas card photo shoot, it has had a really good crop of beautiful fruit. I’ve come to pears late in my life; as a child I always saw them as grainy, crunchy and not entirely appealing, but as an adult I’ve grown to appreciate the moment in time when a pear is a perfect sensuous fruit. There is little better than a perfectly ripe, juicy, pear just sliced and eaten; but they’re a brilliant ingredient too and appear in some of the family’s favourite dishes.

Roasted Roots, Pears and Lentil salad – Roasted pears are a warm, sweet, caramelized delight, and combined with earthy vegetables like beetroot and carrot, and nutty green lentils, make a super winter salad. This salad is an adaptation of the salad posted the other day, using pears instead of apples and blue cheese instead of goats cheese.

Gluten-free Pear and Chocolate Tart – This has become a big hit with my son and is made by both his grandmothers whenever he goes to visit, indeed one of them was the first to make it and it has been passed around the family and enjoyed by all. Having made a gluten free pastry case, the filling to this tart is made of quartered pears in a chocolate almond. To make the sponge, combine 125g ground almonds, 125g softened butter, 95g caster sugar and two eggs, before mixing in 185g warm melted chocolate. Place the quartered peeled pears in the blind baked pastry case, then pour in the filling. Bake for 45 minutes at 190°C.

Pear, Red Cabbage and Walnut Slaw – Fruit in slaws is a real favourite of mine. I love how apple adds a contrasting sweetness to my beetroot and carrot slaw. This version is a nod to the classic Waldorf salad. Combine shredded cabbage, thinly sliced pears, sliced celery and some roughly chopped toasted walnuts. Add a splash of cider vinegar to some mayonnaise, season, then add to the fruit and veg. Make sure the dressing is distributed evenly, then serve.

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Poached Pears – Such a simple dessert, but one which really enhances the flavour. Combine 3 cups white wine, 3 cups of water, a knife tip of vanilla paste and 3 cups of sugar to make a poaching liquid. Warm the poaching liquor, peel the pears and place in the saucepan. Use a piece of baking parchment to form a lid and poach for 10-15 mins (depending on how ripe you fruit is). When soft, take off heat and serve immediately, or pop in the fridge with the poaching liquid until needed. Super as a pudding, but equally good on top of your breakfast porridge.

Pear Frangipane Tart – I love frangipane, and it goes brilliantly with pears. In the past I have used ground chestnuts instead of the usual almonds, giving it a slightly sweeter nuttiness. Use just pears, or combine with poached quince for a more autumnal decadent tart.frangipane tarts (2)

 

Autumnal Root Vegetable Salad with Goats Cheese and Lentils

During the spring and summer, there’s not much more I like than to have a fresh salad, using what I can find at the allotment to make a delicious lunch. As the weather cools and the days get shorter (and wetter it seems), my love of the salad is replaced by a desire to eat warm comforting food like jacket potatoes, stews, and soup. However, the root vegetables are often at their best during this period and I’ve become to realise that they are just as good in a salad as a juicy tomato, or crunchy cucumber. When roasted, their inherent sweet earthiness is perfect to team with the slightly bitter leaves of chicory or rocket, providing both a fresh and comforting taste. So today, I’m having an autumnal salad of roasted carrot and beetroot, green lentils and a little goats cheese. Perfect.

roasted veg salad

You will need (for two people)

2 medium sized beetroot chopped into eighths
2 medium carrots, cut into small chunks
1 crisp apple, cored and cut into eighths
1tsp. caraway seed
dash of olive oil
100g Goats cheese

For the lentils
100g green lentils
1 bay leaf
350ml water (or vegetable stock)
A small handful of finely chopped parsley

For the dressing
3tbsp olive oil (I used the drained oil from the roasted vegetables)
1tbsp lemon juice
1 tsp Dijon mustard
1/2 clove of garlic crushed (I used a roasted clove of garlic I put in with the vegetables)
1/4 tbsp honey
pinch of salt and a few twists of black pepper

Preheat the oven to 200°C, then toss the chopped vegetables in a roasting tin with the caraway seeds and olive oil. Roast in the oven until soft and slightly caramelised; depending on the size and variety of your roots they may need different times, I tend to start with the beetroot, add the carrots 10 minutes later, the apples 10 minutes after that. It usually takes 30-40 mins in total.

roasted veg

Meanwhile place the lentils and bay leaf in a saucepan with the stock or water and bring to the boil. Partially covered with a lid, and simmer for 30 minutes, or until the lentils are just tender. Drain away any excess liquid and discard the bay leaf. Season the lentils with a little salt and pepper, before putting to one side.

To make the dressing, just add the dressing ingredients into a jar with a screw-top lid; cap and shake vigorously to emulsify. Pour some dressing into the lentils when they’re still warm, stirring in a small handful of finely chopped parsley as you do.

To serve, combine the dressed lentils with the roasted vegetables and apple. Divide between two plates, top with broken pieces of soft goats cheese. then drizzle with a little more of the dressing.

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