I always thought mushroom as a part of a dish, but not on its own as a complete dish. I like this soup for its creamy texture and you can really taste the mushroomy taste.
a knob of butter
a dash of olive oil
2 clove garlic, chopped
1 small size onion, chopped
1 small potato, peeled and chopped
200g chestnut mushroom plus 50g for garnishing
250ml vegetable stock (I used stock cubes)
2 tbsp milk
salt & freshly grounded pepper
In a non stick pan add the butter, when it melts add the olive oil, chopped garlic, onions and potatoes to it. Let the vegetables sweat for couple of minutes.
Keep aside 50g mushroom for garnishing. Roughly chop the remaining mushroom and add it to the pan, followed by enough vegetable stock to cover the vegetables. Simmer the contains for about 10 mins. Remove from heat and let it cool down.
Blend the soup to a coarse consistency. Transfer it to a saucepan under low heat. Add the milk and let it simmer for 5 mins. If you prefer you can add cream instead of milk for more creamy soup.
Chop the mushroom kept aside for garnish. Brown the mushroom in a non stick pan with little butter, salt and pepper.
Serve your mushroom soup with garnish in the centre.
So far, this was the best cake I ever made at home. This recipe is a good way to enjoy pears. The caramelised pears gives this dessert an extra bit of edge to this cake. The cake just melts in your mouth. The caramelised pear with almond sponge cake is heavenly.
My attempt of this recipe
To Caramelized the pears
3 pears – peeled, cored and cut into quarters
1.5tbsp butter at room temperature
1 tbsp caster sugar
Heat the non-stick pan under medium heat.
Add the butter and when it starts to bubble, add the sugar.
Dissolve the sugar by giving it a swirl around. Then add the pear, cook for 6 mins turning twice during cooking.
Put the caramelised pears aside to cool down.
For the cake
1 portion butter at room temperature (100g)
1 portion caster sugar (120g or less if you prefer less sweetness)
1 portion flour (50g self raising flour, 50g grounded almond)
2 medium eggs
1 pinch of cinnamon
Cream together butter and sugar.
Add eggs to the cream, one at a time. Each time when you add an egg, add a tbsp of flour to stop the mixture from curdling. Beat it until the egg is well incorporated into the mixture.
Mix the grounded almond with remaining flour and cinnamon, add it to the mixture. Fold the mixture very gently, until the flour is well incorporated.
Brush the cake tin with butter. Fill the tin with cake mixture, then arrange the caramelised pears on the top and pour in any juice from the pears on the top.
Bake at 170C fan for 40-50 min.
Enjoy the delicious warm cake 🙂
Jacket potatoes are something that I wanted to try cooking for sometime.
It came out delicious with a crispy skin and a soft inside. The butter wedged in the middle added some extra smoothness. A sprinkle of salt is all the seasoning thats needed. For even more joy, top it up with chilli bean and your favourite shredded cheese.
4 medium size jacket potato
1 tbsp olive oil
butter to serve
Wash the potatoes and dry them. Prick them all around using fork, this helps the steam to escape when the potatoes get cooked.
Coat each potato surface with olive oil. Sprinkle some salt on it. Arrange them in the preheated oven.
Bake at 200C fan for 90 mins, turning the potatoes half way through the cooking time.
Serve your potatoes immediately with simple plain butter or any dressing of your choice.
Enjoy your baked potatoes with crispy skin and soft inside.