Archive for May, 2009

Pumpkin Soup with Green Apple

Saturday, May 30th, 2009



1 medium pumpkin, skin and seeds removed, sliced
2 green apples
2 potatoes (1 sweet and 1 regular)
2 tsp dried rosemary
750 ml of vegetable stock
juice of 1/4 lemon (you might need 1/2 a lemon if apples are not sour)
6 tsp of sour cream to serve

Prep. time: 15 minutes
Cooking time: 15 minutes

Materials: blender

Serves 6.

Bring the stock to boil. Peel and slice the potatoes. Add rosemary, pumpkin and potato pieces to the stock and cook for 10 minutes. Meanwhile, peel, core and slice the apples. Add the apples to the soup and cook for another 5 minutes or until all the vegetables become very soft. Turn off the heat. Using the blender blend the soup until creamy. (Be careful when using a manual blender as the soup will “spit”). Bring to taste with salt, fresh pepper and lemon juice (sweet and sour tastes should be in harmony). If the soup becomes too thick for your taste, add some more vegetable stock or just some boiling water, stir well. Serve with a teaspoon of sour cream.

Mushroom Madness

Wednesday, May 27th, 2009


The latest invention of mine is this recipe for filled baked mushrooms. I have no idea where the inspiration for exactly this set of ingredients came from, but I tried this recipe out today, and I loved it. Loved it so much I just had to send the link to some of my friends.

The idea started with flat mushrooms. I see them every time in our supermarket. They are just lying there, round and perfect, waiting to participate in a great meal. So I gave myself a challenge to think of a dish where they can shine. Of course I have tried the traditional flat mushrooms filled with goat cheese and rosemary recipe before, so I wanted something totally different. The first two ingredients where quite a logical choice: brown mushrooms to make the mushroom flavor of the dish more intense plus fried onions, you can’t do without them. And then, different wild ideas came to my mind in most inappropriate moments.

The last ingredient – anchovies – appeared to me during the final session at my meditation course. Usually I am more focused… But this time I just could not get this fishy and salty taste of anchovies out of my mind. So I came home and added them to the shopping list for this week. And if you are wondering what apple is doing in this recipe. Well, soft and mushy fillings are ok, but a filling with a bite is so much better. Even if this bite is relatively soft. Besides, remember the story about the rainbow of flavors? It is my constant guideline for new dishes: a dish is “complete” when all of your taste buds are happy, that is when all sweet-salty-sour and sometimes bitter flavors are in harmony in your mouth.


4 flat mushrooms
5-6 “Swiss browns” mushrooms, finely chopped
7 anchovy fillets (from a pot of anchovies in oil), very finely chopped
2 small eggs
1 big onion, chopped
1 Tbsp of crème fraiche
2 Tbsp chopped chives or green onions
½ sweet apple, chopped
3 Tbsp rasped parmesan
2 Tbsp breadcrumbs
2 Tbsp olive oil for frying

Materials: flat oven tray

Overall cooking time: 35 minutes

Serves 2.

Pre-heat the grill to 180 °C.

Boil the eggs for 10 minutes, let them cool under cold water, peel and chop. Meanwhile, heat olive oil in a frying pan, add the chopped onion and fry for 5 minutes, stir occasionally. Add chopped brown mushrooms and fry for another 5 minutes until the onion is golden. Sprinkle with (fresh) black pepper and turn off the heat.

Grease a flat tray with a bit of olive oil, lay the flat mushrooms stem side up on the tray, sprinkle with a bit of salt and place under the grill for 5 minutes.

In a medium bowl combine onion-mushroom mixture, chives, apples, eggs, anchovies and crème fraiche. Taste and add some salt if necessary. In a small bowl, mix 2 Tbsp parmesan with 2 Tbsp of breadcrumbs.

Take the flat mushrooms out of the oven. Sprinkle them with 1 Tbsp of parmesan. Distribute the mixture from the medium bowl equally on top, then add the parmesan-breadcrumb mixture. Place the filled mushroom under the grill (in the middle of the oven, not close to the grill) for another 10 minutes. Take out and serve immediately.

Celery and Mushroom Soup

Thursday, May 21st, 2009


3 potatoes
1 big sweet potato (kumara)
2 celery stalks
8 champignons
750 ml vegetable stock
3 Tbsp rasped cheese
sour cream to serve

Prep. time: 10 minutes
Cooking time: 15 minutes

Materials: blender

Serves 6.

Bring the stock to boil. Meanwhile, peel and cut the potatoes, chop the mushrooms and the celery. Add the potatoes and celery to the stock and cook for 10 minutes. Add the mushrooms and cook for another 5 minutes until all the vegetables are soft. Turn off the heat and stir in the cheese. Blend the soup until creamy. (Be careful when using a manual blender as the soup will “spit”). Bring to taste with salt and fresh pepper. Serve with a teaspoon of sour cream.

Onion, Carrot and Banana Quiche

Monday, May 4th, 2009


2 large onions
3 medium carrots
1 banana
50g of leg ham (optional)
1 tsp curry powder
3 Tbsp rasped cheese
3 large eggs,
100 ml milk (or a combination of milk and cream)
savoury pastry sheets, enough to cover the quiche form surface
2 Tbsp olive oil for frying

Prep. time: 20 minutes
Cooking time: 25-30 minutes

Materials: low 26 cm quiche form, greased

Serves: 4.

Pre-heat the oven to 200°C.

Peel the onions and cut them in half-circle slices. Peel and rasp the carrots. Heat olive oil in a frying pan. Add the onions and fry for 5 minutes, stirring for a couple of times. Add the carrots, curry powder and salt to taste. Fry for another 5 minutes. Remove from fire and stir in the ham, cut in small cubes, and sliced banana. In a bowl, whisk the eggs with milk, salt and 1/3 teaspoon of sugar.

Arrange the pastry sheets in the form. Distribute the onion-carrot mixture equally in the form and then pour the egg mixture in. Sprinkle with cheese. Bake for 25-30 minutes. Serve with a simple tomato and spinach salad with balsamic vinegar and olive oil dressing.