A classic French beef and red wine stew - comfort food at its best and a great way to add, or hide, extra veg in the dish.
It's not often that I use such highly subjective descriptors and food writing clichés as "the best", but honestly, life is too short for bad mushroom sauce
Ah, the famed New York Reuben… what would it be without a generous helping of sauerkraut? Just another layered sourdough sandwich filled with thin slices of corned beef and Swiss cheese, nothing to write home about. It’s probably safe to say then, that with the ingenious addition of pickled cabbage to the sandwich, it is one dish which has singlehandedly helped… [Read more…]
Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.
A versatile and delicious pasta dinner in minutes, fagrant with Middle Eastern spices of Zaatar.
Chanterelles, or Girolle, are a wonderful addition to grilled chicken or steak, but if you're on a budget try them in these flavourful little dumplings. Delicious!
The flavours melded together so well, resulting in a filling was mind-blowingly good. Topped with mushy peas and velvety gravy - winter perfection.
Topped with a fried egg, sunny side up of course, which allows the runny yolk to meander through the rocket and down into the mushroom cup, saucing the lot. Juicy, fragrant and delicious. Perfect for a light breakfast, brunch, dinner or supper.
They are extremely easy to make, provide for an effective presentation when entertaining and, best of all, they cost less than $6.50 per serve, including the side of veg.
Adapted from Mireille Guiliano's French women don't get fat. A magical leek soup that's simple to make yet so beautifully satisfying for the tastebuds and the tummy.
Pine mushroom's flavour is intense and flesh meaty, which makes for an excellent accompaniament for pasta, risotto and gnocchi. They are also a perfect mushroom for vegans to make 'schnitzels'.
Sauerkraut is an acquired taste, but when stewed it tastes a little like caramelised sweet and sour onion and makes for an interesting dumpling stuffing, especially paired with the wonder aromas and flavours of dried porcini.
Everyone loves good Chinese, myself included, and san choy bow is one of my all-time favourite starters. Served in tiny lettuce ‘cups’, the intermingling flavours of the meat, exotic mushrooms and oyster sauce are so delectable I can never stop at just one.
Who can resist the gorgeous earthy taste of mushrooms? Not me... Aside from the lovely flavour, mushrooms in general are a great source of potassium, B-vitamins and cancer-fighting potassium. Gluten-free, the parmesan polenta helps "mop up" that runny yolk and butter goodness off the plate... Ah, life's simple pleasures.
Spaghetti is one of those meals that even the most hesitant cooks can master as their speciality. So, when it comes to making the carbonara, it is a pretty simple recipe that takes only minutes to cook - a perfect midweek meal. The recipe does not overcater either and the dish feels light yet so deliciously creamy.
Traditionally san choy bow is made with pork or chicken, but I was slowly becoming tired of using beef mince only to make Western style dishes such as meatballs, rissoles and pasta, so I had decided that the next incarnation of my ground beef should in fact be a san choy bow...
The recipe I am about to share with you is the best of them all. It is simple. Fragrant. Delicious. Served traditionally on Christmas Eve, dried porcini soup has a gorgeous deep earthy flavour while the meaty chunks of mushrooms provide a good protein base in this otherwise vegan dish.
Since I’m on the topic of tapas (here and here), I thought I’d mention my all-time favourite: port and parsley butter mushrooms. Although the traditional recipe calls for sherry, I prefer to use port as it gives the sauce and mushrooms a beautiful glossy, sticky finish and the flavour is just so irresistibly deep. Again, it… [Read more…]
Whenever I’m running late with dinner, or feel slightly under the weather I make this quick mushroom, chicken and noodle soup. It’s one of the easiest yet most delicious ways to enjoy the earthy flavours and various textures of Asian mushrooms, together with the traditional ‘healing’ properties of chicken broth. For ease of preparation I like to… [Read more…]
“Soup breathes reassurance, it offers consolation; after a weary day it promotes sociability…There is nothing like a bowl of hot soup, it’s wisp of aromatic steam teasing the nostrils into quivering anticipation.” ~ Louis P. DeGouy, The Soup Book (1949) Eversince I can recall, soups featured on our family’s menu as a starter. Even at… [Read more…]
Everyone loves a good stir fry. Succulent, tender meat strips, fresh vegetables and a glossy, sticky sauce – fingerlicking good! If you’ve ever bought pre-packed ‘stir fry beef strips’ and wondered why the meat goes dry, tough and chewy, I only have one word of advice (four actually): use beef fillet instead. It may seem like… [Read more…]
May 30, 2012
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