All posts tagged: Cream

Homemade cream of mushroom soup

Funny things happen once you find yourself stuck at home with a sore throat and the battle for Middle Earth unrolling in the background. It got me thinking that Hobbits, too, have a great passion for good food, surpassing even the greediest likings of Big People. Particularly, J.R.R. Tolkien’s small & homey people love mushrooms. Do you remember – when they have set off on their epic-journey-quest, firstly,  they shortcuted through a field of mushrooms? :) Sam: Trust a Brandybuck and a Took. Merry: What? That was just a detour, a shortcut. Sam: Shortcut to what? Pippin: Mushrooms! As it happens, though, I am not a hobbit (my husband especially is happy about me not having hobbit feet), I share the everlasting love for mushrooms. We both do. Making a cosy warming bowl of this delicious soup was a great way to continue adventure with Frodo&Sam out of  the TV screen and keeping our bellies nicely full. This full of earthy mushroom flavours soup is fairly quick and easy to make. A delightful dish, I am happy to revisit regularly. Try it with dinner today! Homemade …

Her perfect majesty – Panna Cotta

Panna cotta is always the right dessert.  Let me tell you why. It’s utterly simple. It literally means “cooked cream” and that’s all it really is. And yet it tastes luxurious and looks beautiful. It’s very easy and quick to make. And yet it will look remarkably elegant on any dinning table. It’s perfect for everyone. It can be tailored to your preferences. It’s always gluten-free, it can be low-sugar or no-sugar, and even vegan. And I just love the feel of velvety smooth panna cotta with fresh berry topping melting in the mouth. It’s absolutely delicious! Convinced yet? Give it a try! Preparation time: 30 min + Chilling time  /Serves: 4 For the panna cotta: 6 tbs. of water 1 envelope of powdered gelatine 300 ml of double cream 250 ml of milk 2 tsp. of caster sugar ½ vanilla pod or couple of drops of vanilla extract For the sauce: Handful of berries (raspberries & blueberries) 2 tsp. of caster sugar     DIRECTIONS: Use a small bowl to sprinkle the gelatin over the cold water. Let …

Rachel’s cream of tomato soup with crunchy lemon chickpeas

This quick & simple recipe comes from Rachel Khoo’s latest cookbook “Rachel Khoo’s Kitchen Notebook”. The soup celebrates the simplicity of ingredients and transforms them into a luxurious lunch meal. Yet another proof that you can make a fuss free dinner from basic food cupboard ingredients. This silky textured tomato soup with roasted garlic and a splash of cream, topped with baked lemony chickpeas for additional crunch, is sincerely brilliant. Would definitely cook again. Preparation + cooking time: 50 – 60 minutes / Serves 2 / Veg-friendly We would need: 1 x 210 g tin of chickpeas, drained and rinsed 1/2 unwaxed lemon, sliced 3 cloves of garlic, unpeeled 1 tbsp of rapeseed oil sea salt 1 x 400 g tin of good-quality chopped tomatoes 250 ml of vegetable stock 1 tbp of sugar 1 tbsp of red wine vinegar freshly ground pepper 100 ml single cream DIRECTIONS: Preheat the oven to Gas mark 4/ 350°F/ 180 °C. Toss the chickpeas, lemon and garlic in the oil and place on a baking tray. Sprinkle with salt and …

Bursting with beautiful earthy flavours wild mushroom soup

It is official! Lady autumn is here. Bursting with all varieties of gold, yellow and red. It seems that nature had been saving up all year for this grand finale. I love autumn for the smell of fresh apples, for the joyful colors of squash, and most of all, for the treasures of the forest. Yes! Since I was a kid, my family went for mushroom picking and for me, it always was sort of a game, to spot as many caps as possible, to fill the basket first. But what to do with all the catch? There is a great variety of recipes involving wild mushrooms, including this one. Coming from the old times and perfected by me for easy-to-follow recipe, this simple yet delicious fusion can be served as a aromatic appetizer or as a full-sophisticated dish. Rich and creamy wild mushroom soup has a great character and will definitely tickle your taste buds. Before starting juggling the pots, a natural question arises – What’s the best way of handling the mushrooms? Well, …

Awesome pumpkin&carrot cream soup

I was raised with the idea that his majesty soup is one of the essentials of the dinner table. Naturally, I had tasted a huge amount of different soups, but this one, I have to tell you, is absolute goodness! The trick for the rich taste and silky texture is in roasting our lovely veggies. So, are you ready for the feast? We would need: 1 kg of pumpkin or butternut squash Some olive oil 1 large onion 3 cloves of garlic 2 carrots 1 stick of celery 1 litre of hot vegetable stock Seasoning (chilli pepper flakes, coriander, cumin) Some dried rosemary (optional) DIRECTIONS: Start with pre-heating the oven to 170°C. Peel, de-seed and chop pumpkin into wedges and place them on the baking tray. Drizzle over a little olive oil and add some salt and pepper to your liking. I also like to add some rosemary. Roast the pumpkin for about 1 hour, until soft and a bit caramelised on the edges. Chop the onion, garlic, carrots and celery. Use a large saucepan to heat …