Gnocchi con crema di funghi #italian #cooking #recipe

Can’t always prepare either a soup or mash with all the potatoes I have. Every week a new delivery in the vegetable box. So this time italian.

Ingredients :

Gnocchi

  • 500 g potatoes
  • 300g flour
  • 2-3 eggs
  • Salt, nut meg
  • 1 tsp olive oil, salt

Mushroom sauce:

  • 40 g dried mushrooms
  • 1 small onion or 1 shallot
  • Olive oil
  • 0.25 l cream
  • 0.25 l vegetable broth
  • Pepper, nutmeg, parsley

Preparation

  • Peel the potatoes and cut them into cubes
  • Cook them for 20 minutes in salted water
  • Drain the resting water. Put pot back on stove and let evaporate the resting humidity.
  • Use a ricer to press them into the bowl.
  • Mix with the eggs and the flour to get a soft but not sticky dough. Don’t put in all the flour at once !
  • Form a thumb size roll, cut into pieces of 2.5 cm
  • Heat the salted water oil mix.
  • Put the gnocchi in the boiling water, portion wise.
  • When they remount to the surface, they are ready.

Sauce:

  • Put the dried mushrooms in a bowl and cover with hot water. Let them soak for several hours.
  • Cut the onion (or shallot) into small cubes.
  • Heat one tsp of olive oil in a pot. Add the onion and let it become translucent.
  • Add the broth and cream. Let cook for a while.
  • Add the dried mushrooms, stir and let cook.
  • Season with pepper and nutmeg.

Serving:

Put the gnocchi in a deep plate, cover with sauce

Bon appétit

Gnocchi crema di funghi 1

Remarks:

You could add some fresh herbs to the sauce (parsley)

No cheese necessary, but if you like a bit of grated parmesan could be nice

The amount of flour you need varies depending on the sort of potatoes and the surrounding humidity

Before adding broth and cream you could de-glaze with a glass of wine or sherry (or any other alcohol that comes to mind). Adventures are the fun in cooking.

Although autumn is mushroom season and you’ll find a lot of fresh mushrooms (shop, market, grocery). I’ve received some dried mushrooms from a friend and had to try the sweet tooth. Never ate them before.

Advertisements

Arrancini, cumin spiced carrot mash, #bento

As mentioned in the SORRY message. Sunday’s cooking developed into a small catastrophe. I was trying a new recipe for stuffed cabbage. One step was taking the cabbage leaves and cook them for 30 minutes. Which I’ve done. The only problem was as the cabbage leaves were drained there was nothing left but spider webs, so to say. Impossible to stuff and roll ‘em up.

The filling was already prepared. Now what to do ?

The side dish were mashed carrots, cumin spiced. But what to do with the filling (rice, dried tomatoes, sunflower seeds, onions) ?

Arrancini ? Italian fried rice balls

Arrancine

Ingredients

For the rice balls:

  • 180 g rice
  • 0.75 l water
  • 1 onion (cut into dices and roasted)
  • 1 heaping table spoon sunflower seeds
  • 2 dried tomatoes (covered with water for three hours and cut into small bits)
  • 1 egg
  • Dried herbes de provence
  • Fresh ground pepper
  • Breadcrumbs

For the mashed carrots:

  • 400g carrots cut into slices
  • 0.25l vegetable brothe
  • 1 tsp cumin (or more if you like)
  • butter

Preparation:

  1. Cook the rice in water (salted or not, even vegetable broth would be possible). Until all the liquid has vanished.
  2. Let the rice cool down
  3. In a bowl mix the rice with all the other ingredients
  4. Form table tennis ball sized dumplings and let them fry for 4 minutes on each side
  5. Put them on an absorbing paper towel to get rid of excess oil
  6. Either stock in the oven at 75° or serve immediately
  7. Let the carrots cook until tender
  8. Mix, add the cumin and as many butter as you like
  9. Serve as hot as possible

Arrancini mashed carrots

Remarks:

The next time I try the stuffed cabbage recipe. I will reduce the cooking time for the leaves or perhaps just steam them

Arrancini work perfect for Milady’s bento

They are like seasoned and fried Onigiri

Potato Onion Tarte #cooking #bento

Again cooking with what’s left in stock. Tarte working well for Milady’s bento. Always enough leftover.

Ingredients:

  • 400 g potatoes (peeled and cut in thin slices)
  • 400g onions (peeled and cut in thin slices)
  • 0.2 l cream
  • 2 eggs
  • short crust
  • salt, pepper, nut meg, Piment d’espelette, herbes (fresh or dried), garlic

Preparation:

  • sauté onions until clear and soft and set aside
  • cook potatoes in salted water for 5 minutes, strain and set aside
  • in a bowl: mix eggs with cream and spices.
  • preheat oven to 180°
  • put the crust in a tin
  • add first potatoes then onions cover with egg cream mix
  • let bake for 45 minutes

Kartoffel Zwiebel Quiche

enjoy with or without a side salad

Remarks:

Potatoes might need a lot of salt. But it’s always better to salt again after cooking.

You can’t take it away if you’ve used too much.

Couscous (my version)

Ingredients :

  • 100g chickpeas (dried)
  • 3 tomatoes
  • 1 onion
  • 2 carrots (cut into bits)
  • 1 courgette (cut into bits)
  • 1 swede (cut into bits)
  • Olive oil
  • Vegetable  broth
  • Cumin, salt, pepper
  • Harissa
  • Semoule (quick cook version)
  • Butter, olive oil

Preparation:

  • The day before put the dried chickpeas in a bowl and cover with water
  • The next day cook the chickpeas for 30 to 40 minutes. Drain and put aside.
  • Cut the tomatoes in small pieces (peeling not necessary). Cut the onion into tiny cubes.
  • Heat the olive oil in a big pot.
  • Put in the onion and let it loose colour.
  • Add the tomatoes and stir. Let cook for some minutes. Add the broth and stir.
  • Add the rest of the vegetables. Starting with the swede.
  • Add the cooked chickpeas. Let simmer.
  • Season with pepper, cumin and if needed salt.

Prepare the semoule:

-Put the semoule in a bowl with some olive oil.

-Add the same volume of cooking water.

-Cover and wait for 5 minutes.

-Stir in some butter. Cover and wait 5 minutes before serving

Serving:

Semoule in a deep plate cover with the vegetable sauce.

Everyone could add a mixture of the harissa paste with a bit of the cooking liquid. Attention it’s quite spicy

Enjoy !

Coucous 2

Remarks:

This is by no means the original version, it’s mine. You could use whichever veggies you like. The only must are the chickpeas !

My non-wife is a pied noir. Algerian French, French whose parents grew up in Algeria (her oldest sister was born in Algeria, too) That’s why we like this cooking style a lot. Mixed with swabian you get some interesting combinations.

Bon appètit.

It never lasts long

Coucous 1

Soup and how and why I #cook, something for Milady’s #bento box

due to some minor informatics problem the Wednesday post on Thursday, sorry for that.

How do I cook ? In general it should be something easy to prepare. There are days when I spent hours in the kitchen to produce something that is then eaten in fifteen minutes. Doesn’t happen that often but from to time.

My cooking is mostly the attempt to solve the following equation:

  • What do I have in stock ?
  • What is (or was) in the veggie box ?
  • vegetarian for me, milady eats still meat
  • should be possible to have some leftovers for milady’s bento for the next day
  • a certain variety is necessary, Milady doesn’t like to eat five days in a row rice (I could, but for peace’s sake would be better to have some variety)

As it’s autumn by now. The variety of the veggie box has changed according to the season. In last weeks box there were:

-carrots

-potatoes

-parsnips

-a squash

-endive

So what to do ? A soup !

Neither Milady nor me do like a broth with something in it. So the soup has to be something puréed. No problem here’s what you need:

  • 3 potatoes
  • 1 carrot (more if you like)
  • 1 onion
  • 1.5 l broth
  • herbs (fresh or dried (herbes de provence for me)

Cut potatoes, the carrot and the onion into chunks, put everything in a pot.

Add the broth, bring to a boil and let cook for 25 minutes.

This is the base. The rest depends on what you can find.

Last edition, I’ve added (from the start) two left over courgette from the garden, cut into chunks.

After the 25 minutes cooking, mix everything to your desired consistency. Verify the seasoning (salt, pepper, nutmeg).

Gemüsesuppe

Serve hot with a slice of bread and a bit of salted butter.

Bon appètit !

Sunday, my couscous !

Spätzle

A bit different today. In general my photos, as non-professional as they are, are kinda live photos. The same for my recipes. The recipe that you can find on the blog was prepared either the same day or latest the day before. This isn’t possible this time. The recipe for today I’ ve already published (potato chard gratin). Yesterday it was Raclette. I don’t think it’s necessary to publish a recipe for Raclette. It’s just runny cheese poured over potatoes, no recipe necessary for that, I hope.

Reasons that there is no fresh recipe today are quite simple

1.Chard was in the veggie box (recipe see here: https://meatdoesntgrowinmygarden.wordpress.com/2015/09/13/potato-chard-gratin/),

2.Milady is a bit anaemic and needs iron

3. Raclette yesterday was her wish.

So, Swabian food today: Spätzle

Spätzle

Spätzle are pasta, but swabian. The basic recipe is:

-250 g flour

-2 eggs

-a pinch of salt

Mix all the ingredients together and add as a much water as needed to obtain a quite liquid dough. That you could use with this:

Spätzle Presse

Put the dough in the upper part and “grate” it into boiling water (slightly salted).

When the Spätzle remount to the surface they are ready. Put them out of the water and stock them for future utilization.

In star restaurants they don’t use water to add the necessary liquid, they use egg yolk (a lot of). Turns the Spätzle more yellow, slightly orange. The dough could be seasoned with grated nutmeg, herbs,etc. As you like it !

Future utilization could be:

  • serve them with cooked lentils and a dash of apple vinegar (for meat eaters, served with a thin swabian sausage called Saitenwürstle)
  • serve them to whatever roast you have (needs a bit of sauce)
  • just heat them with a bit of butter in a pan, pour a battered egg over it, let it stock
  • prepare Kässpätzle:

Kässpätzle

a layer of Spätzle, a layer of grated cheese (Allgäuer Bergkäse is best, french or swiss Gruyere, Comté, Emmentaler, etc.) a layer of roasted onions, Spätzle, cheese, onions, and so on.

Traditional way to eat: Bowl in the middle of the table, everyone armoured with a fork. Let’s go !

Bon appètit

Wednesday a “live” recipe, promised !

Tarte aux poireaux, leek tarte, Lauchtorte

Easy, quite fast and versatile. Works in summer with a small side salad, even in autumn. For winter I would make it a bit more spicy.

Lauchtorte Zutaten

Ingredients:

  • 500g leek (white and light green parts only)
  • butter(1 tsp) and a pinch of salt
  • 200g cream
  • 2 eggs
  • fresh ground pepper, fresh ground nutmeg, salt
  • 1 ready made part of shortcrust

Preparation:

  • clean the leek, cut it in half lengthwise and then into thin stripes
  • heat butter in a pot, put in the leek, salt slightly, stir, cover and let simmer for 15 to 20 minutes
  • in a bowl: mix cream with the 2 eggs. Season with fresh ground pepper, nutmeg and a bit of salt
  • preheat the oven to 180°
  • put the shortcrust in a cake pan(around 3 to 4 cm in height). Cover the ground with the steamed leek. Pour the egg cream mix over the leek and bake for 45 min (should be not to brown)

Lauchtorte

Remarks:

Instead of leek you could use:

– carrots (cut into thin slices or grated and seasoned with cumin), -courgette (slices or grated, with garlic and basil,

-chard with a bit of grated cheese (or blue cheese in small cubes), etc. Be adventurous !

Inspired by Martina Meuth and Bernd Neuner-Duttenhofer

Lauchtorte Stück

Bon appètit