Tag Archives: starter

Stuffed Mushrooms with Caramelized Leek and Chorizo

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stuffed mushrooms IMG_4981

A wonderful, light appetizer. For a Sunday menu, why not serve this appetizer, followed by Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 6

6 mushrooms, stems removed
Olive oil, to fry in
1 leek, finely chopped
1 shallot, finely chopped
50 g chorizo, cut in small pieces
Juice from ½ an orange
Salt and pepper

  1. Roast the mushrooms in an oven at 200C for about 25 minutes
  2. In a small frying pan, sauté the shallot in a little olive oil. After a few minutes, add the leek and fry another 2-3 minutes
  3. Add the chorizo and pour in the juice.
  4. Let slowly simmer for 15 minutes.
  5. Place mushrooms on a serving plate. Add a spoonful of the chorizo mixture.

Carrot and Ginger soup

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photo

This is a great dish to start of your saturday dinner. The flavours from carrot and ginger go great together. Serve with the glazed duck and finish off with a raspberry soufflé. This soup can also be served as a main course. You can then boil some lentils as well and combine with the cheese and leek mixture.

Serves 8

450 g carrots, peeled and coarsely grated
1 tbsp grated ginger
1 garlic clove, peeled and finely chopped
6 dl water
2 packages of concentrated vegetable stock
1 package of concentrated chicken stock
5 dl milk
6 cm leek
100 g feta cheese
2 tbsp olive oil
salt and pepper

For decoration:
pumpkin seeds, roasted and salted

1. Fry the carrot, ginger and garlic in olive oil in a pan on medium heat for about 5 minutes.
2. Add water, vegetable stock and milk. Let simmer for another 10 minutes, or until the carrot is soft. Mix in a robot coup. Taste and season with salt and pepper.
3. Chop the leek and mix with crumbled feta cheese. Add a scoop to each serving bowl.
4. Add the soup to the bowl and decorate with pumpkin seeds on top.

Eggs en cocotte

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It is not easter without at least one dish containing an egg. So here is a simple dish known as oeufs en cocotte in French, referring to the ramequins in which the eggs are cooked. The ingredients can vary, feel free to switch the cheese or herb to any personal favourite. Serve as it is or with a piece of bread, followed by rack of lamb and pavlova for the complete easter menu.

Serves 4

200 g of mixed mushrooms, washed and cut into pieces
1 shallot, finely chopped
1 garlic clove, finely chopped
leaves from 2 sprigs of fresh thyme
200 ml double cream
4 tbsp grated parmesan
4 eggs
salt and pepper
garden cress, for decoration

1. Sweat the mushrooms in oil in a pan over medium heat until most of the water has evaporated. Add shallot and garlic and continue frying for another minute. Add thyme and season with salt and pepper.
2. Butter the inside of the ramequins and cover the bottom with mushroom mixture. Add cream, then parmesan, finishing off with the egg. Season with salt.
3. Cook in a water bath in the oven at 200 degrees for 15 minutes (the egg white should have set, but not the egg yolk). Take out and sprinkle some freshly ground pepper and decorate with some garden cress.