Tag Archives: Butter

Mushroom and Chestnut Soup.

We went out for dinner one evening a few weeks back. As soon as we walked through the door, we were hit by the most memory evocing smell. I smelt my Grandmothers kitchen from years ago! Lovely smells of sage and thyme and roasted things 🙂 . What we ended up eating that night to start with was the bringer of that memory. It was a beautiful Chestnut soup that just transported our tastebuds to nirvana. Best tasting soup ever.

The nearest recipe I could find is the one following that is so, so close in flavour.

Mushroom and Chestnut Soup.

First assemble all your ingredients.

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You will need,

30gm butter

1 tablespoon of Olive oil

100gm pancetta, chopped

1 onion, chopped

2 cloves of garlic, crushed

500gm mixed mushrooms, sliced (use Shitake, oyster, shimeji,cup etc) We used dried shitake and porcini mushrooms as well.

285gm can Chestnuts, drained (we used chestnut puree, unsweetened!)

1 potato, diced

4 cups of good quality vegetable stock

1 tablespoon Sage chopped

1tablespoon thyme

1/2 cup of cream

In a large saucepan, heat butter and olive oil on high and saute the pancetta, onion and garlic for 2-3 minutes until onion is golden.

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Add the mushrooms, chestnuts and potato and cook 3-4 minutes, until mushrooms are tender.

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Stir in the vegetable stock and herbs. Bring to boil. Reduce heat to low and simmer for 20 minutes. Stir in cream and cook for another 4-5 minutes.

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Remove from heat and using a hand/stick blender (or food processor), process until smooth. I also rubbed it through a drum sieve for a velvety texture. Season to taste and reheat if necessary. Serve soup with a swirl of cream.

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We sprinkled ours with black pepper and made gluten free goats cheese toasts to have with it!

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This worked as well!

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Wonderful flavour. Just about the same as the restaurant. Next time, I’ll use the whole tin of pureed chestnuts and less dried mushrooms and see how that goes. It was a lovely satisfying Sunday night dinner with the rain pouring down outside and sitting in front of the fire to eat 😀

Mondays little Gluten Free sweetie.

I think we all need a little sweetening up today being Monday and I have just the thing to do it for you. As my beloved Chucky (Jason) is gluten intolerant, he misses out on a lot of the stuff we used to chow down on when in the need for a snack. Now, we have to put a bit more of a thought into what goes down the hatch as the side effects of Coeliac disease are not pretty when any gluten is taken into his system. I found one of his most favorite of all slice recipes and decided to tinker with it a bit and the end result was fantastic. You wouldn’t know it was now gluten free and I’ve fooled many of my workmates with this one.

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Gluten Free Caramel Nut Slice

Ingredients.

BASE DOUGH

200gm unsalted butter

140gm caster sugar

1/2 vanilla pod,seeds only

300gm Gluten free Plain flour (I use Orgran brand)

1/2  teaspoon Gluten free baking powder

CARAMEL FILLING

130gm unsalted butter

400gm tin condensed milk

4 tablespoons of Golden Syrup

TOPPING

200gm raw, chopped macadamia nuts and grated base dough set aside, (see my method)

Preheat oven to 160 degrees Celsius

Line a 20cm x 30cm x 4cm slice tin with baking paper.

For the base dough, cream together the softened butter, sugar and vanilla seeds until light and fluffy, about 3-5 minutes in an electric mixer.

Sift in dry ingredients and mix until combined.

Take out one fifth of the dough and chill in the fridge in a rough cylinder shape.

Evenly press the remaining dough into the base of your slice tin, making sure it reaches into the corners. Put into oven and bake till firm to touch and slightly golden, not too cooked.

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Make the caramel while the base is baking.

Put a metal bowl over a pot of boiling water and add all the caramel ingredients into it, stirring till all melted together.Set aside.

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Remove base from oven and pour the caramel over the top, spreading evenly.

Grate (on a big sized grater) the remaing saved dough into the chopped macadamias and mix together gently. Sprinkle this over the top of the caramel.

Pop this back into the oven and bake for 30 minutes or until the outside of the caramel starts to darken. Remove from oven and allow to cool in the tin. Pop in the fridge for an hour to chill before cutting into slices.

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Is this slice not calling from the shadows, beckoning you to eat it?

We cannot resist it’s gluten free charms at all.

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My gluten free sweetie who’s charms I can’t resist either. Love him xoxoxo.

Bon appetite!

Lemon Curd-Quickest preserve ever!

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This is my amazing lemon tree. It grows in what looks like a pitiful buckets worth of soil, clinging grimly to the side of the big granite rocks our house is perched on. It never stops producing day in, day out. It always has flowers, green lemons and ripe lemons on it all at the same time. I never water it as it gets all the runoff from rain on the rock and I imagine it is feeding off all the minerals and organic matter that comes off the rock too. Not sure what type of lemon it is but it isn’t a sweet one and has thick pithy skin on it. I’ve never made lemon curd before so thought i’d give it a go to use up a few of the lemons I get. If ever I need a lemon, I just pop out the door off the side of my kitchen to the right of this photo and pick one.

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Recipe,

Grated zest and juice of 4 large juicy lemons

4 large eggs

350gm  Golden (raw) caster sugar

225gm unsalted butter, room temp and cut into lumps

1 dessertspoon cornflour (I used gluten free cornflour, real cornflour)

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Whisk the eggs in a medium sized saucepan, then add the rest of the ingredients. Place over a medium heat and continue to whisk till mixture thickens. When it does, lower the heat to low and let the lemon curd simmer for a minute whilst whisking still.

Remove from heat and pour into hot sterilized jars. Seal immediatley and store in a cool dry place till needed. This all took about 10 minutes to make once everything was prepped and ready to go. So quick to make.

I used 4 one cup (250ml) capacity mason jars and it filled all to the brim.

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Now all I need to do is discover some yummy recipes to use it with. 😀

Bon appetit!