With wild mushrooms growing in such abundance in Sweden it is no surprise that mushroom soup is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch. In the autumn Swedes would normally make this soup with whatever mushrooms they have foraged.
At other times of year, most Swedes would use dried mushrooms, which also make a fantastic soup ideal for a cold winter’s day. John Duxbury
Tips
• Any dried wild mushrooms can be used, but I prefer to use trattkantareller (funnel chanterelles, also called yellowfoots) or karljohan (porcini) because they rehydrate well and they are so full of flavour.
• Although dried mushrooms are often rehydrated with hot water they will be better flavoured if you use water at room temperature even though it takes longer, 30 minutes instead of 15 minutes.
Ingredients
30 g (1¼ oz) dried wild mushrooms
500 ml (2 cups) water
2 tbsp butter
2 red onions, finely chopped
2 garlic cloves, finely chopped
500 ml (2 cups) good quality chicken, mushroom or vegetable stock
½ tsp freshly chopped thyme
½ tsp salt
¼ tsp freshly ground black pepper 2 tbsp sherry, optional 90 ml (6 tbsp) whipping cream cream to drizzle, optional parsley, finely chopped
Method
1. Soak the mushrooms in 500 ml (2 cups) of water at room temperature for 30 minutes or 15 minutes in warm if short of time.
2. Pick the mushrooms out of the water and put in a sieve over a bowl to drain. Carefully strain the mushroomy water, through muslin if necessary, and add the strained liquid to the stock. (If using kantareller (girolle) mushrooms, discard the water as it normally has a rather bitter taste. Increase the amount of stock to 1000 ml/4 cups to compensate.)
3. Melt the butter in a large saucepan over a medium heat and add the red onion, garlic and the rehydrated mushrooms. Fry until softened, but not coloured.
4. Remove from the heat, sprinkle over the flour and stir it into the onion and mushroom mixture.
5. Gradually add the stock, stirring carefully after each addition, and then add the thyme, salt and pepper.
6. Bring the soup to a boil and then simmer for 10 minutes.
7. Pour everything into a blender and blend thoroughly. Pour the soup back into the saucepan through a strainer. Reheat without boiling.
8. Add the sherry (optional) and cream. Stir thoroughly, taste and adjust the seasoning.
9. Pour the soup into warm bowls and garnish with the fresh cream and chopped parsley if desired.
Gravadlax with mustard and dill sauce is one of Sweden’s most famous dishes. Over the years it has gradually grown in popularity in the UK so that nearly all supermarkets stock it these days. Nonetheless, homemade gravadlax is so good it is worth making the effort to cure your own. The name literally means “grave salmon” and refers to the medieval practice of curing raw fish by salting it and then burying it in sand or with weights on top to force the salt into the fish.
Swedes will often cure a whole fish. To do this, follow the recipe for each fillet, then sandwich them together, skin-side out, to reform the fish. If you prefer a thicker mustard and dill sauce, something more like mayonnaise, add an egg yolk with the mustard. Unless the fish is really fresh, it must be frozen for at least 24 hours before you begin and then left to thaw in the fridge. British people tend to like it less salty than Swedes. If you think it might be too salty for you, reduce the curing time from 48 to 24 hours.
1 kg (2 lb) fresh salmon, filleted and boned, with skin on 100 g (½ cup) caster (superfine) sugar 75 g (½ cup) sea salt flakes (best to weigh, about 2½ oz) 1 tbsp 100 g (4 oz) white peppercorns, crushed dill, including stalks Mustard and dill sauce 4 tbsp 2 tbsp 1 tbsp Swedish mustard (use 3 tbsp Dijon if you can’t get Swedish) caster (superfine) sugar white vinegar, such distilled malt or white wine vinegar salt and freshly ground black pepper 150 ml (½+ cup) vegetable oil such as sunflower, rapeseed or olive oil 3 tbsp fresh dill, finely chopped - minutes
Method
1. Cut some aluminium foil big enough for wrapping up the salmon.
2. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers.
3. Mix together the salt, sugar and crushed white peppercorns. Spread half the mixture over the skin side of the salmon.
4. Take a third of the dill and spread out on the aluminium foil. Place the salmon on this, skin side down.
5. Rub the remaining salt mixture over the salmon flesh.
6. Chop the remaining dill and cover the flesh side of the salmon with it.
7. Wrap the salmon up and place it in a dish. Place another dish on top of the salmon and weigh down using, for instance, a few bottles of water.
8. Place in the fridge for 48 hours, turning the salmon over every 12 hours.
9. To make the sauce, put the mustard, sugar, vinegar, salt and pepper into a food processor and mix for 20 seconds. Then, with the motor running, slowly add the oil in a steady stream. Pour the mixture into a serving dish and add chopped dill. (It is better left for a day or so to mature.)
10. When the salmon is cured, unwrap it and drain off the salty, sticky liquid and discard it. Scrape off most of herbs. Slice at an angle of 45°, pulling each slice away from the skin. Serve with the mustard and dill sauce, rye bread and, if desired, some crème fraîche and black lumpfish caviar.
11. Wrap any unused gravadlax in cling film (food wrap) and store in the fridge. Use within a week.
Flour – you need almond flour to make this mandelkaka recipe.Sugar – regular granulated white sugar is excellent for making this almond cake.Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.Butter – at room temperature.Almonds – blanched almond flakes for topping your mandelkaka.Salt – just use your favorite brand.
Start by preheating your oven to 180°C (350°F).
Grease a 9-inch cake pan with butter, lightly dust it with breadcrumbs, and then set it aside.Combine butter and sugar in a large mixing bowl.
Mix until it becomes creamy.Add the eggs one at a time — continuing to mix in between each addition.
Add the almond flour and salt.
Mix to combine everything thoroughly.Transfer your Swedish almond cake batter to the greased pan.
Use an angled spatula to smoothen the top.
Sprinkle the almond slices evenly.
Place in the oven for thirty-five to forty minutes or until it’s golden on top, and a toothpick comes out clean when inserted.
Remove the pan from the oven and set aside to cool.
Transfer your mandelkaka to a serving plate and enjoy!
A classic recipe for Swedish pickled herring called glasmastarsill, or glassblower's herring. Herring, sardines, smelt or whitefish can all be pickled this way
▢1/4 cup kosher salt ▢5 cups water, divided ▢1 pound herring fillets ▢2 cups distilled or white wine vinegar ▢1/4 cup sugar ▢1 teaspoon mustard seed ▢2 teaspoons whole allspice ▢2 teaspoons black peppercorns ▢3 bay leaves ▢3 cloves ▢1 lemon, thinly sliced ▢1 medium red onion thinly sliced
Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.
Ingredients
4.5 cups water
8oz elbow pasta
2-3 cloves garlic, minced
2 tbsp butter
1.5 cups sharp cheddar, grated
1 cup heavy whipping cream
1 tsp thyme
1.5 teaspoon onion powder
1 pinch of dried parsley
Salt, add to taste
Directions
Boil water in a pot. Add pasta and cook for 7 min or Al Dente. Drain and set aside.In a deep pan add the butter on medium low heat and saute garlic for 3 minutes or until fragrant. Slowly pour in whipping cream a little at a time until simmering. Whisk in shredded cheese a little at a time making sure it's melted before adding more. Add seasonings and simmer until thickened.Add pasta to cheese sauce and stir.Serve hot.Serves 3-4 people. :)
edited to add whipping cream
“Marry Me” Chicken & TortelliniTime: 40 mins
Original Recipe: https://craftycookbook.com/marry-me-chicken-tortellini/
Note, I didn't name this dish. "Marry Me Chicken" has been around for a while, it always features pan fried chicken breast served in a sun dried tomato cream sauce. This version serves it up over tortellini tossed in extra sauce.
Ingredients
1 lb boneless, skinless chicken breast16-20 oz fresh or frozen cheese tortellini2 cups half-and-half, or 1 cup cream + 1 cup whole milk1 ½ tsp chicken better than bouillon, or chicken bouillon cubes⅓ cup sun dried tomatoes, drained and chopped fine½ cup freshly grated parmesan cheese1 tbsp fresh thyme leaves, or sub basil or parsley1 tbsp freshly minced garlic¼ cup all-purpose flour½ tsp crushed red pepper flakes (add more to make it spicy, or omit if very sensitive to spice)½ tsp dried oreganoolive oilgarlic powderfreshly cracked black peppersaltInstructions
Fillet the chicken breast(s) and pound to a thin, even thickness. Season all over with salt, pepper, and garlic powder. Pour flour onto a shallow plate and dredge the chicken in it, shaking off any excess.Warm 2 tbsp olive oil over medium high heat, sear breasts for about 3 mins per side, until golden, then remove to a cutting board. Slice into the largest piece to ensure it’s cooked through, then tent with foil to keep warm. Do not wipe the pan clean. Turn off the heat to allow the pan to cool slightly.Meanwhile, begin boiling a large pot of salted water. Cook the tortellini per package instructions while preparing the rest of the meal. Drain and cover to keep warm until needed. (Most cook times are short, so wait until the sauce is almost done)In the pan you cooked the chicken, cook the garlic and red pepper flakes over medium heat until fragrant (about 1 minute), add more oil if needed. Next, add the half-and-half and reduce heat to medium low. Add the bouillon and oregano, mix well and scrape any browned bits into the sauce. Once simmering, add the parmesan (reserving a little for garnish) and simmer, stirring occasionally, until the sauce is the consistency of thick cream, about 10 minutes.After simmering, add the chopped sun dried tomatoes and mix well. Add the chicken back to the pan and spoon sauce over it until it’s coated. Warm it in the pan for 1-2 minutes, then remove to a cutting board and cut into bite sized pieces.Toss the tortellini in the sauce, then plate into serving dishes. Top with the chicken, then garnish with the reserved parmesan and fresh thyme.If you make this recipe, I'd love to hear how it went and any feedback you have in the comments section!
A. Meat Sauce
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, peeled & finely chopped
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 green bell pepper, diced
- 16 ounces lean ground beef
- 8 ounces ground pork
- ¾ cup red wine
- 2 cans, or fresh (28 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1/2 tablespoon ketchup
- Course kosher salt (Diamond Crystal Brand) and fresh, or dried, Italian herbs (oregano, rosemary, thyme).
INSTRUCTIONS
In a 10 or 12 inch heavy-bottomed stainless steel or cast-iron skillet, heat oil over medium-high heat until sufficiently pre-heated. Add onion and carrots, season slightly with a healthy pinch of kosher salt. Sauté until translucent, about 8 minutes.Add garlic and bell pepper. Continue cooking until garlic is fragrant but not scorched.Increase heat to high. Add beef and pork and cook, breaking apart the meat with a wooden spoon until mostly browned. Approximately 10 minutes.Add wine and deglaze. Boil off the wine until it is mostly evaporated, 3-4 minutes at least.Stir in tomatoes with all liquid if using canned. Reheat to boiling and then reduce heat to medium-low.Add ketchup and tomato pasteSeason with more salt and select italian herbs to your liking.Simmer the now mostly completed sauce, uncovered, for at least 20 minutes or until the sauce has thickened sufficiently.Preheat oven to 375.B. Béchamel
- Metal whisk
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups of milk, heated to just under a boil
- Salt and white pepper
INSTRUCTIONS
In a 2 or 3 quart saucepan, melt butter over low heat.Once butter is completely melted and covering the bottom of your saucepan, blend in the flour by small amounts, stirring frequently with whisk.Once all flour is blended in, continue cooking for 2 minutes without browning or coloring the mixture.Remove from heat. Allow to slightly cool and then pour in the heated milk in one swift motion. Immediately and quickly blend the mixture together with whisk.Return saucepan to the stove over medium-high heat and continue stirring quickly until the sauce comes to boil.Boil for about 1 minute, while stirring, until sauce is thick enough to coat and cling to the back of a spoon.Remove from heat and season slightly with kosher salt and white pepper. Careful not to over-season as to avoid overpowering the dish.If sauce is too thin, boil it down while stirring continually until reduced and thickened. If sauce is too thick, simmer and thin out with milk added in a tablespoon at a time. If sauce is lumpy, either strain or blend it and then simmer for a few minutes.C. Filling
INSTRUCTIONS
- 1-2 cups freshly made béchamel
- 7 ounces, approximate, ricotta cheese
- 1 cup freshly grated parmesan cheese.
In roughly equal parts, combine all ingredients, stir well, and taste.Reserve some parmesan to both top unbaked lasagna and garnish completed lasagna.D. Assembly
INSTRUCTIONS
- 1 package (8 to 9 ounces) of no-boil lasagna noodles.
In the bottom of a 13x9 baking dish, ladle about 1 cup of meat sauce to evenly coat the bottom of the dish.Arrange 3-4 (depending on width of noodles) noodles over sauce, careful not to overlap or touch sides of the dish.Ladle 1 ½ cups meat sauce over noodles.Spread about ¾ - 1 cup of filling over meat sauce. Best method is to use a tablespoon, dropping dollops across the layer and then spreading slightly. The filling will loosen while cooking so it does not have to be perfect.Repeat steps 2-4 with all remaining ingredients until you finish with a final layer of meat sauce.Top assembled lasagna with filling and freshly grated parmesan.Cover with foil and bake 30 minutes in preheated oven at 375.Remove foil and bake for 15 additional minutes.Remove dish from the oven and raise oven rack to the highest position. Set broiler to high and place uncovered lasagna on topmost rack directly under heat elements. Broil carefully, with over door ajar, until the top is perfectly crisped and brown.Turn off heat, remove from oven and rest for a minimum of 15 minutes.With a serrated knife, divide lasagna into equal portions and guide your cuts by the small gaps between noodles.Serve garnished with fresh chopped parsley and grated Parmesan cheese. Pair with peperoncinis and the rest of that bottle of red wine.
The original recipe with more details and images can be found here.
https://delightbaking.com/chocolate-cheesecake-aka-russischer-zupfkuchen/
Total ingredients needed
300 g All-purpose flour250 g White sugar350 g Butter4x Eggs10 g Baking powder30 g Cocoa powder – Unsweetened2 packages (~16 g) Vanilla sugar500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla bean1. Mix chocolate dough
300 g All-purpose flour30 g Cocoa powder – Unsweetened10 g Baking powder125 g White sugar1 package (~8 g) Vanilla sugar150 g Butter (softened)1x EggsStart by sifting in the all-purpose flour, cocoa powder and baking powderMix with a hand mixer using dough hooksAdd white sugar, vanilla sugar, softened butter and egg and mix until well combined2. Rest
Form a ball out of the chocolate dough Wrap it in cling film Place in the fridge for 30 minutes3. Melt butter
Place 250 g butter in a pot and bring it to low / medium heatStir while cookingAfter whe whole butter is melted put it aside to cool down4. Coat springform pan
Grease a 26 cm springform pan with butter on bottom and all sidesTake the chocolate dough out of the fridge and divide in halfPut one half aside and use the first one for coating the springform panPress the previously created dough into the bottom and up the sides of the springform pan tightly5. Mix filling
3x Eggs125 g White sugar1 package (~8 g) Vanilla sugarPreviously melted butter500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla beanMix all of the mentioned ingredients together with the hand mixer on low speedStart by adding the vanilla sugar and eggsAfterwards add the previously melted butter, farmer’s cheese, instant vanilla puddingScrape the insides of the vanilla bean and also add them to the mixtureYou want to have a homogenous mass so don’t mix too longAs the last step, pour the whole mixture into the coated springform pan6. Scatter chocolate dough
Take the other half of the chocolate dough you previously have put asideScatter it around the top of the filling7. Bake
Put a bowl with about 500 g water on the bottom of the oven and a baking grill in the middlePreheat it to 165°C (329°F) with the upper and lower heat functionAdd the chocolate cheesecake and bake for 60 minutesAfter 60 minutes of baking turn the oven off and slightlty open the oven door8. Cool
For a good result you want to cool down the chocolate cheesecake very slowlyAs mentioned before start the cooling down process by slightly opening the oven door for 60 minutesAfterwards place the cake on the counter for further cooling of 3 hoursAs the last step, put it in the fridge and let it chill for at least 4 hours
I thought it would be cool to make a very traditional Ragu alla Bolognese; i.e. the sauce that was the catalyst for the famed 'Spaghetti Bolognese' dish a lot of us know and love. This dish is said to have originated in Italy's Bologna region hence the name. For anyone interested it was Pelligrino Artusi who first published ragu as a recipe back in 1891.
The below recipe is just for the ragu sauce - it will make enough to top 6 servings of pasta. Best pasta to serve this with is tagliatelle, fettucine, or pappardelle.
Prep Time: 30 minutes
Cook Time: 3+ hours
Total Time: Approx 6 hours
Servings: 6
EQUIPMENTSaucepanINGREDIENTS• 250g beef, hand minced (chuck, brisket, short rib, shank all work)• 250g pork, hand minced (shoulder is best)• Extra Virgin Olive Oil (EVOO)• 1 onion, diced• 1 rib celery, diced• 1 carrot, diced• 2.5 tbs tomato paste (concentrated)• 1 cup red wine• 1 cup stock (chicken or beef) + more for topping up • 1 cup whole milk• 1 cinnamon stick• 1 bay leaf
• a largish segment of lemon peel• A little pinch of nutmeg• Salt & black pepper to taste
INSTRUCTIONSUse a sharp knife or a heavy cleaver to finely chop the meat into a course mince.Heat a heavy bottomed pot on high-heat add enough EVOO to cover the bottom about 1/4 inch thick then add beef and saute for 6-7 minutes until browned on the outside. Remove the beef with a slotted spoon ensuring you leave rendered fat in the pot and set aside.Repeat the above step for the pork.Add onions, carrot, celery and saute for 15 - 20 minutes.Add red wine, then the beef and pork back in, then tomato paste, stock, milk, cinnammon, bay leaf, nutmeg, lemon peel. Give everything a good stir and season with salt (about 1 tbs) and black pepperSimmer on low heat for 3-6 hours - taste every half an hour; if it gets dry top up with either water or stock. It's done when the meat is tender and no longer chewy; obviously the longer you cook the more tender/melt in your mouth it will get. TO SERVETagliatelle Egg Pasta (cook according to packet instructions and add as much ragu as you like and a dash of reserved pasta water to make it a little saucy)Grated Parmiggiano Reggiano cheeseCracked Black pepperGlass of Red Wine! For those interested, below is a 2 min video of cooking process end to end.
I was inspired by vineyardbaker on Instagram and decided to try focaccia bread art for Easter. I used the recipe from this site for the focaccia.
https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/
>Ingredients
>1/2 cup (120 ml) extra-virgin olive oil
>2 garlic cloves, finely minced [I used 5, but my husband and I are garlic fiends]
>1 tablespoon chopped fresh thyme or 1 teaspoon dried
>1 tablespoon chopped fresh rosemary or 1 teaspoon dried
>1/4 teaspoon fresh ground black pepper
>1 cup (235 ml) warm water
>2 1/4 teaspoons active dry yeast (1 packet)
>1/4 teaspoon honey
>2 1/2 cups (315 grams) all-purpose flour
>1/2 teaspoon fine sea salt
Directions
In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
This is where I slightly deviated from the website's recipe.
I added sliced bell pepper, cherry tomatoes, kalamata olives, black olives, green olives, cauliflower, and sprigs of thyme, rosemary, dill, and chives for the springtime decor. Just pressed slightly down into the dough. Then back to the original recipe.
Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. [I ended up lowering the heat to 350 after 15 min and continued baking for another 6-ish minutes. It was slightly hard to the touch at this point instead of springy and I was worried I had overcooked it, but once it cooled and we cut into it, it was PERFECT.]
Chicken and Dumplings from Scratch
For full recipe, tips, & tricks, visit: https://maplewoodroad.com/food/easy-homemade-chicken-and-dumplings-from-scratch/
INGREDIENTS2-1/2 lbs boneless, skinless chicken breast2 Tbsp vegetable oil1/2 medium onion, chopped1-1/2 stalks celery, chopped3 medium carrots, peeled and chopped1-1/2 c peas2 cloves garlic, minced4 c chicken broth1/3 c heavy cream6 Tbsp salted butter, melted1 tsp thyme2 bay leaves1/2 c parsley, roughly chopped1/2 c all-purpose flourSalt and pepper to tasteDumplings (makes 10)1 c all-purpose flour1/2 tsp baking powder3/4 c heavy cream1 Tbsp unsalted butter, meltedPinch of salt
INSTRUCTIONSAdd 2 Tbsp of vegetable oil to a saute pan over low-medium heat. When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. Add garlic and saute for 30 seconds.At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.DumplingsIn a bowl, mix together the dry ingredients (flour, baking powder, and salt).Next, add in the heavy cream and melted butter.Mix everything together with a fork until it becomes a slightly sticky dough. Knead the dough with your hands for about one minute.Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.Cook for an additional 30 minutes.Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!
Ingredients for pumpkin gnocchi, from this recipe
8 ounces pumpkin puree1 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup ricotta cheese1 large egg1/2 teaspoon kosher salt 1/4 teaspoon black pepper1/4 teaspoon freshly grated nutmegWhole cloves, to help mimic pumpkin stemsToothpicks or food safe string, for shaping
Instructions
Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.Sprinkle a little flour on a clean countertop or cutting board.Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.Place a whole clove into the top of each gnocchi to look like a pumpkin stem. Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)
Ingredients for creamy spinach sauce
2 tablespoon unsalted butter2 tablespoon flour1 teaspoon garlic minced¾ cup whole milk1 cup heavy cream1 teaspoon Italian seasonings½ each Salt & pepper to taste8 oz baby spinach¼ cup parmesan cheese freshly grated½ cup shredded mozzarella cheese1 teaspoon red chili flakesFresh basil to garnish
Instructions
Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes. Add the baby spinach and cook until the spinach is wilted. Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place [pumpkin gnocchi] in the sauceLayer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling. Garnish the cheesy [pumpkin gnocchi] skillet with fresh basil and serve while it is still warm.
Just followed the recipe from Cafe Delites: https://cafedelites.com/creamy-tuscan-chicken/ Super easy and can be done with many sides. I personally made some buttery mashed potatoes. I used:
4 chicken breasts
salt&pepper to taste
1 1/2 tsp paprika
3 tbs oil from the sun-dried tomatoes jar
For the sauce:
6 cloves minced garlic
jar of sun-dried tomatoes
1 tsp dijon mustard
1 cup double cream
3 cups spinach
1/2 cup grated parmesan
some parsley to top with
(i didn’t use onion powder even though it’s mentioned in the recipe)
Season the chicken with the salt, pepper and paprika and then sear on the pan until golden and cooked-through. Set aside.In the same pan, heat up the rest of the oil and fry the garlic for 1-2 minutes. Add the tomatoes and cook for 3-4 minutes. Add the mustard and mix it in.Reduce heat and add in the cream, cook to a gentle simmer. Add some more salt and pepper.Add the spinach and cook until the leaves are wilt in the sauce. Then add the parmesan. Cook for another 2 minutes.Add the chicken, top up with parsley and serve :)
Shortbread Crust:
100g or 1/2 cup Unsalted Butter, soft.
50g or 1/2 cup Sugar
150g or 1 cup + 2 tbsp All Purpose/Plain Flour
Caramel Filling:
200g or 2/3 cup Condensed Milk
150g or 2/3 cup Unsalted Butter
50g or 1/2 cup Sugar
50g or 3 tbsp Golden Syrup, can also use Honey or Maple Syrup
Chocolate Topping:
200g or 1 cup Chocolate Chips/Squares
Prep:
Preheat oven to 350F/175C. Line an 8-inch square pan with parchment paper and grease the sides with butter.In a bowl, beat sugar and butter to form a smooth paste. Add flour and gently mix it all together. Use your hands to knead and mop up all the crumbs.Flatten crust inside pan and try to level it as much as you can. Bake for 20-25 minutes or until your crust is a light golden brown around the edges. Let it cool in the pan.While your crust is baking, start the caramel. Put all filling ingredients into a saucepan and place on medium-high heat, stirring gently. Watch it closely as you stir. If you see little brown slivers at the bottom of the pan, stir them in vigorously and turn the heat down to a low-medium. Simmer it gently until it reaches a deep, golden brown color. It should take around 15 minutes.When ready, pour the caramel over the cooled biscuit crust and spread evenly using an offset spatula or knife. Let this cool for at least an hour. You don’t want the caramel to be warm or it’ll ruin your chocolate. Don’t cool in the fridge or else you’ll end up with a hard mess.Melt chocolate using microwave or double boiler and pour over cooled caramel to finish off.To serve, heat up a knife using hot water (make sure you dry it) or a blowtorch. This will ensure you get a nice clean cut. Cut into whatever size slices you want; I usually go for 1-inch squares.If you want to watch the video of it being made, feel free to check it out here:
https://www.thesulkychef.com/home/millionaires-shortbread
Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley
For full recipe and lots of tips & tricks, visit: https://maplewoodroad.com/food/what-is-risotto-mushroom-risotto/
INGREDIENTSRisotto1 c Arborio rice2 Tbsp butter, divided1 Tbsp extra-virgin olive oil1/2 c dry white wine4 c beef stock, warmed up (I use Knorr bouillon cubes)1/2 c freshly grated Parmigiano Reggiano1/4 tsp freshly cracked black pepperKosher salt, as neededMushrooms8 oz baby portobello (aka baby bellas, cremini, etc), thinly sliced to 1/4"1 Tbsp butter1 to 2 Tbsp extra-virgin olive oil1/4 c shallots or yellow onion, chopped1 Tbsp minced garlic1 Tbsp soy sauce1 tsp thyme and/or sage1/2 tsp kosher salt1/4 tsp freshly cracked black pepper1/2 c roughly chopped flat leaf Italian parsley
INSTRUCTIONSBasic RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.Add 1 c of Arborio rice and stir evenly and thoroughly.After a minute or so – when the rice gets glossy (not brown), add 1/2 c of dry white wine and keep stirring. Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano. When the rice is done, add (at least) 1 Tbsp butter and (at least) 1/2 c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (1/4 tsp).Mushroom RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1/4 c chopped shallots and cook for 2 minutes until translucent.Add 8 oz sliced mushrooms, 1 Tbsp minced garlic, 1 tsp dry thyme and/or sage, 1 Tbsp soy sauce, and season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes. Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary. Remove from the saucepan and set aside. Next, cook the risotto as outlined in the Basic Risotto recipe above.Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.
