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Category Archives: Informal recipe

Little Roses Tortellini

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I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.

The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.

Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.

 

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Dessert Wine Trifle

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I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:

  • Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
  • Basic egg yolk-and-milk custard
  • Carla’s sponge cake with wine
  • Strawberries soaked in wine and sugar
  • Unsweetened whipped cream with chunks of meringue
  • Egg-white sponge cake made with the whites left from the custard, drenched in wine
  • Melon balls soaked in wine
  • Custard
  • Sweetened whipped cream
  • Blueberries and meringue

All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.

 

Recycling Soup

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After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.

Cabbage-Mushroom Gyoza

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For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).

I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.

Any extra dumplings can be frozen before cooking to save them for later.

Broccoli Stalk Soup

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I’ve been making a lot of soups lately, because it’s a good way of getting vegetables when the weather is chilly and a salad sounds unpleasant. This one tastes more exciting than it looks.

For this soup, I first fried half an onion in a little oil, then added thyme, a few fennel seeds, some fresh ginger, and chopped vegetables: half a head of broccoli plus the entire broccoli stalk, 6 mini bok choy, and one carrot. I cooked the vegetables until they were all soft, adding water as needed. Once the vegetables were soft, I puréed them with a little water and added salt and black pepper to taste.

I topped it with oat cream.

Pumpkin-Ginger Soup

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I used a friend’s recipe for this. It is boiled pumpkin with ginger and salt. I also added lemon juice and sage. It is topped with roasted almonds. The ginger has a nice bite, but I prefer pumpkin soup with carrot.

Black Pepper Mushroom Pasta in “Cream”

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To make this I pan-fried chestnut mushrooms and black fungus over low heat, then added oat cream and a liberal amount of fresh ground black pepper, plus salt to taste. After the pasta was cooked I added it to the sauce and cooked it a little more. It is topped with a bit of dried parsley.