Tales from kitchen and cellar

Archive for October, 2012|Monthly archive page

Wild about Wild Mushrooms on Bruschetta

In Cooking, food, Food and Drink on October 26, 2012 at 6:16 pm

 

 

 

 

 

 

 

 

 

 

Wild Mushroom Bruschetta

It’s not the first time i’ve mentioned that this is my favourite time of year and what better way to hunker down in the autumn evenings than to a light, delicious and simple supper of sauteed wild mushrooms, poached egg, rocket and parmesan on toasted bruschetta.

This delightful dish is tasty, quick and easy and would make a great starter, lunch or light supper.

Ingredients

Serves 2

Approximately 300g wild mushrooms (pick your favourite wild varieties and mix with chestnut mushroom or button too)

2 slices of good quality bruschetta style bread ciabatta or sourdough will do ( I chose an Italian style bread readily available in waitrose or other good supermarkets)

2 cloves of garlic, 1 sliced the other whole (or more if you’re in the mood)

2 handfuls of rocket

25 g grated parmesan cheese

3 slices of streaky bacon

2 free range eggs (poached ahead of time for 3 minutes in boiling water and left in iced water ready to refresh before serving)

olive oil

Method

Clean the mushrooms with a little pastry brush to be sure of removing any dirt or grit and slice together with the button and or chestnut mushrooms.

Fry the mushrooms in a little olive oil and cook down until they are no longer soggy in their own juices add the chopped streaky bacon and cook until crispy together with one of the sliced garlic cloves.

 

 

 

 

 

 

 

Toast your ciabatta or sourdough slices and rub with the garlic clove and drizzle with a little olive oil.

In a pan of boiling water refresh your poached egg or cook from scratch.

Layer the mushrooms, bacon and garlic mix on top of the toast, place the egg on top, scatter with the rocket and grated parmesan.

Enjoy!

Perfect Pumpkin Paradise Soup

In Cooking, food, Food and Drink on October 15, 2012 at 2:17 pm

 

 

 

 

 

 

 

 

 

Spicy Pumpkin Soup

It’s my favourite time of year as Autumn’s glorious bounty of colours come into full flow what better way to celebrate this beautiful season than with a comforting, hot orange coloured bowl of pumpkin and chilli soup!

Quick, easy and a feast for the eyes this delicious soup will warm you to the bone and it’s cheerful demeanour will make you smile…

 

Ingredients

1 butternut squash or medium edible (not decorative pumpkin)

2 onions finely diced

3 garlic cloves finely chopped

2 red chillis deseeded and finely chopped

1 pint of vegetable stock

Olive oil

Soured cream (optional

 

Method

Preheat the oven to 200C, Gas Mark 6

Peel and chop the squash or pumpkin into 1 1/2 inch chunks.

Roast with a little olive oil in a roasting tray for thirty minutes, turning once during cooking.

In a large pan heat the olive oil and a little butter if you like and gently saute the onions until tender and soft.

Add the garlic and cook a little longer together with the chopped chilli.

Continue cooking on a medium heat adding the vegetable stock and cooked sqaush/beetroot.

Blitz in batches in a blender smooth or chunky. Add more stock or a little milk to thin if too thick.

This hot sweet, spicy soup is delicious with a swirl of soured cream and a chunk of warm  buttered soda bread.

Enjoy!