2 tablespoon Dijon mustard, if possible with whole grains
1/2 teaspoon nutmeg
2 tablespoons cream cheese
1 cup croutons
Salt and black pepper to taste
½ cup thinly sliced parmesan cheese
Walnuts, enough to top each mushroom
Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
Place the cups on an ovenproof mold (opening up).
Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
Top with the parmesan cheese.
About 10 minutes before baking preheat the oven to 200°C/400°F.
Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
This dish created for a cooking game where the ingredients are restricted from a selected list came out very tasty and delighted my family very much. I made a selection of the ingredients, which I had on hand and picked some winter savory (satureja montana) from the garden. For the cooking way I decided to create a new dish inspired by a vegetables stew with cheese, we got in Gran Canaria called “pisto”. Usually this dish is served with eggs, but in this case the cheese took the most important part and a so simple dish turned out in a great stew!
I’ve served this recipe as single portions in clay pots, but you can also place this is only one bigger oven proof mold. Serve with croutons or with a slice of rustic bread.
Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!
You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.
3 oranges, juice (quantity to adjust to 1 1/2 cups)
1 orange, orange peel part only
1/4 cup of roughly chopped ginger, don’t need to peel it
5 cardamom pods
1 star anise, optional (skip if you don’t like it)
1/2 cup water
1 3/4 cups or sugar
Water (plain or sparkling water)
Orange slice (optional)
Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.
Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.
Work water, starter and honey with the kneading machine until well combined-
Add about 100 g flours and work until combined, and then add the other after about 100 g in the same way and other 100 g again. Let sit for about 15 minutes. Now add the last 100 g with the salt and work until smooth. To see if the dough has been kneaded enough look for the ‘window pane’ effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet.
Let sit in a bowl (covered with a dump towel) at room temperature for about 1 hour and then place it in the fridge overnight. If you do not have the time place it in a not to warm place (about 12-18°C) for at least 6 hours.
Remove the dough form the bowl and stretch and fold it for about 5 minutes. Let rise at room temperature for about 2 hours.
Now take out the Dutch oven form the oven, carefully transfer the bread with the baking sheet, cover and immediately bake for 30 minutes at 230°C for 30 minutes. Remove the lid and bake for other 15-20 minutes until the desired color of the crust is reached.
Remove from the oven, place on a grid (without the foil) to cool down completely before cutting.
After the cookies I’ve prepared last week, I’ve decided to prepare some more simple cookies these came out so good and cute, that I could not wait until they were home and I had so send them a photo of them.
The preparation was very easy, I simple made the dough with the food processor and this saved me a lot of time.
For the shape I tried different methods and finally I found that the citrus press would make e the best job and it was so quick! Don’t forget to dust the dough balls, so they won’t stick to the citrus press!