mushrooms are one of my favourite ingredients to cook with and i found some great recipes on jamie oliver's site. the few that i have tried have all been incredibly tasty and quite easy to cook. creamy mushrooms pan-fried with herbs on toast for breakfast, grilled mushroom risotto, flat mushrooms baked with taleggio cheese and mushroom soup. i recently enjoyed watching his mushroom hunting expedition (something i've been wanting to do since 1st arriving in italy) and thought i would share it with you here in the kitchen today. i love his whole series jamie at home, so much inspiration to be found.
it's kale season in tuscany which means i can buy 3 bunches of kale from our local market for 82 cents! with one of the bunches i made this simple winter salad full of nutritious goodness which i found here and then made a soup with the leftovers by just adding water, boiling for 15 mins and then blending it into a smooth creamy bowl of deliciousness. easy and healthy!
1 cup green lentils
3 cups water or soup stock
1 medium bunch of tuscan kale, destemmed and chopped into strips
1 carrot, peeled and chopped
juice of one lemon
2 tbsp agave nectar*
1 tbsp soy sauce
1/4 cup olive oil
1 tbsp sesame seeds
salt and pepper to taste
• in a medium pot, heat water or soup stock until boiling then add lentils.
• cook until lentils are tender, drain, and then set them aside to cool.
• mix kale and carrots in a large bowl.
• combine lemon juice, agave, and soy sauce. whisk in olive oil.
• pour dressing over kale and carrots then toss to coat.
• let sit in the refridgerator for at least two hours.
• remove salad from refridgerator, mix in lentils and sesame seeds and then season with salt and pepper.
it's been a rather long time since i popped into the kitchen and shared a recipe.
so much has happened since my last post here. our wedding and launching my little photography & sustainable event planning business being the main time-consuming events during my absence. combined with my love/hate relationship with our tiny completely impractical kitchen (if you can call it that) which has a tendency to take away a little bit of my inspiration to cook, there hasn't been many great meals enjoyed in this house for a lot longer than i care to admit. that is until now.
the last couple of months i've been feeling inspired again, thanks to a few beautiful food blogs that i discovered recently and the australian gourmet traveller site which this recipe originates from.
pg & i have been eating quite a bit of fish lately and i was searching for a sardine dish full of flavour. this dish suited my craving perfectly. it's a perfect balance of savoury, salty and sweet. a very pleasant surprise.
250 gm brown rice
50 gm pine nuts
50 gm pistachio nuts
50 gm sunflower seeds
1/2 spanish onion, thinly sliced
50 ml red wine vinegar
30 ml lemon juice
1 garlic clove, finely chopped
1/3 cup olive oil
10 mg dried raisins, soaked in hot water for 10 mins
1/2 cup coarsely torn flat-leaf parsely
• cook rice in boiling salted water until just tender (15 - 20mins).
• dry-roast nuts until golden (2-3 minutes), set aside.
• combine onion, vinegar, lemon juice and garlic in a non-reactive bowl and set aside until onion changes colour (4-5 minutes), add olive oil and season to taste.
• add raisins, herbs, rice and pine nuts, season to taste and set aside.
• preheat a pan-grill over medium-high heat. brush the sardines with a little oil. pan-grill, turning once, until slightly charred and sardines are firm (3-4 minutes each side).
• serve hot with brown rice, nuts and raisins.