Gourmet cooking mid-week seems to be a new hobby of mine - it's actually quite fun, but I'm not going to pretend it's not time-consuming. A month ago, I did risotto from scratch, with a broth from scratch using a famous Italian chef Giallo Zaffernano's recipe here and my beloved tiramisu recipe from BBC Good Food link here. Two tips are that you must make the broth from scratch, and use strong-flavoured mushrooms like porcini or portabello.
On Tuesday night, Andres came over for dinner and I made buckwheat crepes - gallettes - with a creamy mushroom filling. Unfortunately, I don't have photos of the main course - we were too busy cooking and eating it all!!!!
Here is the recipe to the buckwheat crepes , though. It is key to leave the batter in the fridge for an hour, so the buckwheat settles properly. For the creamy mushroom filling, I simply took 250 grams of chopped mushrooms, 1/3 cup of white wine, 1/4 cup of full cream, garlic, onion, rosemary, thyme, oregano, salt and pepper and fried into together with olive oil in a pan. I thought getting the crepes to come out properly - because you have to make them really thin and flip them VERY quickly - would be the most difficult part. It turns out Andres has been making crepes since he was 12 and he thinks it's super easy to do...so, we ended up with perfect crepes!!!! Apologies for not having taken pictures.
The lemon mouse was the best part - it is easier than it sounds, actually. It takes a little bit of time, but it really fun to make. Wow - it is the most refreshing dessert and pairs perfectly with a dry white wine. The lemon mousse recipe I used is here
Enjoy the pictures below. Try these recipes - Bon provecho :)
|Whipped Cream Cheese and Raspberries on Blueberry Toasties|
|Cucumber, Tomato, Feta Toasties|
|Olive, Cheese and Pickled Peppers|