Gorgonzola mushrooms

We made this for our 25th wedding anniversary party - it is so easy and people love it.

In fact, it's so easy, there's not much to change on it.... read on.

Gino D'Acampo's combination of strong, blue cheese with sweet honey is a very sexy one and these mushrooms are great as a starter or light supper.

Serves: 2

Cooking time: short

INGREDIENTS:

• 8 large button mushrooms

• 50g runny honey

• 200g Gorgonzola cheese (at room temperature)

• 3 tbsp extra virgin olive oil

• 1 garlic clove, cut in half

• Salt and pepper

• Rocket to serve

METHOD:

• Preheat oven to 180C/350F/Gas Mark 4.

• Carefully remove the stalk from each mushroom and discard to create a cavity ready to be stuffed.

• Rub a little honey on the inside of the mushrooms with the tip of your finger then stuff each one with 1–2 tsp of Gorgonzola.

• Place the mushrooms on a baking tray, season and drizzle with the oil along with some more honey.

• Cook in the oven for about 10 minutes. Arrange the stuffed mushrooms on a large serving plate with a rocket salad.

Seared salmon with Cashew and Lemon Pesto

The official recipe (from the Tradfford Metro Newspaper) which officially "serves 2" is as follows:

for Pesto: 150 gr cashew nuts; 1 whole clove of garlic [or more - preferably more!]; 100 g Parmesan; 2 Tbls olive oil; juice of half a lemon [i.e. 1 Tbl from a bottle];

for Salmon: 1 Tbl olive oil; 2 x 200 gr salmon fillets, skinned and boned [duh! that's what a fillet is!].

Put cashews and garlic on a tray and roast in a hot oven (180ºC) for 6 minutes until lightly coloured*. Leave to cool. [smells lovely]

In a food processor, blend nuts, garlic, parmesan and lemon juice [recipe forgets to add the lemon juice at this point], slowly adding olive oil to form a paste.

In hot olive oil, sear both sides of the salmon fillet.

When ready to serve, place the pesto on top and grill under a hot grill ['broiler"] for about two minutes, until cheese has melted. Serve on a bed of beef tomatoes, roasted baby tomatoes and mixed leaves, adding an extra squeeze of lemon, if desired.

What the recipe fails to mention is the fact that 150gr cashews and half a wedge of parmesan cheese is enough for six people! Just bear this in mind.

It is very nice! A nice dry white wine on the side and... voilà!

Bon appétit!

p.s.. Julie: if you do this with pine nuts, you don't have to stand over them and watch them burn! They don't need to colour - just warm up to release the aroma/taste.

Carrot pumpkin soup

I think I promised to post this recipe about 2 years ago. Here it is, finally. It looks like a lot of work but it isn't, and it is also really good, so definitely worth making. Experiment a bit with proportions - it needs to be a very flavorful, 'kruidig' soup with a sweet aftertaste, so if it is bland when you taste it, add more spices (esp cumin, cinnamon, lemon...) and honey till it is good. And it is really good.

carrots
pumpkin
onions
garlic
mustard seed (or mustard)
koenjit (turmeric)
ginger powder
cayenne powder
cumin
cinnamon
lemon juice
vegetable stock cube
honey
salt/pepper
laurel leaf and cardemon seeds, crushed, in (closed) tea strainer or in a small tea cloth satchel

glaze onions, garlic, spices in olive oil
add pumkin, carrot plus water and stock and cook for approx. 30 mins
remove tea egg (or satchel of spices)
puree the soup, add water to make it thinner
add yoghurt, honey and lemon juice to taste
take off fire (beware of curdling)
taste, add more spices if necessary
can add fresh herbs for garnish (eg. coriander or flat parsley)

Beetroot curry for beetroot haters

I get beets all the time in my vegetable subscription, but I really don't like them. Now, finally, I have found something to do with them other than give them to a neighbor. This is the only way I actually like beets - 'cause you can't taste 'em!!

Cuts beets into small cubes. Chop and onion and fry in oil till translucent. Add beets and grated (or powdered) ginger. Add lemon juice, orange juice, cardemom seeds (if you happen to have them - if not, doesn't matter), cloves (powdered or +/- 3 dried), coriander, cinnamon, salt. Let this simmer for about 10 mins. Then add coconut milk (santen, no idea what this is in English, but I guess coconut milk will do too), chopped nuts (pref. 'paranoten' but peanuts are good too), and a handful of raisins. If necessary add more orange juice or water to prevent sticking/drying out. Cook for another 15 mins. Is good with rice, or cut potatoes in small cubes, boil, and add about 2 mins before curry is done.

Your house will smell like a lovely Indian restaurant for 2 days after this! =)



Red Quinoa and Black Bean Salad

Adapted from Epicurious to what I had available today. Ella ate half of mine and then a plate of her own. She said, "It's the best food you've ever made!" I made it without the banana peppers but will be adding them when I have it for lunch tomorrow.

1 1/2 cups red quinoa
1 1/2 cups cooked black beans, rinsed if canned (1 can)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper (1 medium)
2 pickled banana peppers, seeded and minced (wear rubber gloves)
finely chopped fresh coriander (ie cilantro which I hate so I used a little fresh basil and fresh parsley instead)


Dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1-2 teaspoons ground cumin, or to taste
1-2 tsp fresh ground coriander seeds
1 tbsp avocado honey
1/3 cup olive oil

Put quinoa with 3 cups water in saucepan. Bring to boil, then turn down heat and simmer 15 mins until all water is absorbed.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

In a large bowl, make dressing: whisk together lime juice, salt, honey, coriander seeds and cumin and add oil in a stream, whisking.

Add beans, corn, bell pepper and herbs and toss well. Add quinoa and toss some more. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

The result:


Adapted from http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz0wAJMpbFf

Ella's Oatmeal Cookies

Ella saw a film clip during Elmo's World of a girl making oatmeal cookies with her mom. She wrote down the recipe as they made it and then wanted to make them herself. As soon as they were ready, Felix ate two, one after the other. They were delicious!

1/2 cup butter, softened
1/2 cup sugar (we use organic evaporated cane juice)
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1-1/2 cups quick cooking oats

1. In a medium bowl, cream together butter and both sugars. Beat in egg, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. Roll the dough into 12 walnut sized balls, and place 2 inches apart on cookie sheet. Flatten each cookie with a large fork dipped in sugar (flattening & sugar optional).
3. Bake for 8 to 10 minutes in preheated oven. You want them to still be a bit soft to the touch, not browned. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. and eat while still warm.

Artichoke Bread

Jean brought this when we had our annual soup day. It was so delicious, the kids kept eating it too. You could use non-fat or low-fat sour cream to make it a little healthier.

¼ cup butter
3 cloves garlic, minced
2 tsp sesame seeds
1 can (14 oz) artichoke hearts or artichoke bottoms
1 cup Monterey jack cheese, shredded
1 cup Parmesan cheese, shredded
½ cup sour cream
1 loaf (large) French bread or two small loaves, unsliced.

Preheat oven to 350 degrees. Melt butter in large skillet; add garlic and sesame seeds. Cook, stirring constantly, until sesame seeds are slightly browned. Remove from heat and stir in next three ingredients. Set aside.

Cut bread lengthwise and scoop out centers, leaving a shell of about ½ inch. Place soft removed bread in hot oven to slightly dry it out (10 minutes or so). Put dried bread in food processor to make fine bread crumbs. Add crumbs to artichoke and cheese mixture in the pan and stir well. Texture should be that of a thick dip. It shouldn’t be runny. But if it looks too dry, add a bit more sour cream or milk to loosen it. (I think mine was a bit on the dry side, but that might have been from transporting and then re-heating; not sure).

Place loaf halves on cookie sheet, cover lightly with oil-sprayed foil, and bake about 25 minutes. Uncover and bake another 5 to 7 minutes to brown top, or pop it under broiler.

Allow the bread to set for 5 minutes or so; then slice and serve. Can be an appetizer or dinner accompaniment.