Spinach And Lamb Bacon Stuffed Raviolis
Gourmet Mushroom Pizza With Truffle Oil
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
I recently bought a bunch of gourmet products from Regalis foods and a box of mushrooms was one of then. Beautiful fresh oyster, shiitake and trumpet mushrooms and a full 4 pounds of these beauties. Needless to say we have been eating a lot of mushrooms these last few days. A quick and easy Sunday brunch of pizza was my idea to start getting through the box. More mushroom recipes coming soon!
- 1/2 pound sliced mushrooms (I used fresh shiitake, oyster and trumpet mushrooms)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 dried dill
- Salt and pepper to taste
- Olive oil
- 1/2 cup ricotta cheese
- 1 Cup fresh mozzarella Pizza dough (I bought mine from the farmers market but you can also make it from scratch with this recipe)
- White truffle oil
Preheat oven to 420F. Sauté the sliced mushrooms with olive oil in a skillet on medium to high heat with the oregano, parsley, dill, salt and pepper till the mushrooms are slightly golden. Set aside.
Follow instructions on the pizza box to roll out dough on a pizza tray. Spread ricotta cheese and chopped mozzarella on pizza followed by mushrooms.
Bake for 15-20 minutes or until the dough is browned on the outer rim.
Top with drops of white truffle oil and serve sliced.
Light And Easy Chicken Pozole Soup
Prep time: 20 minutes (does not include overnight soak time for pozole)
Cook time: 1 hour
Total time: 1 hour 20 minutes
We recently had our second baby; and considering mama was recovering and in need of some hearty healthy soupy goodness I decided to make chicken pozole soup. I really love this soup mainly because of the deep corn flavor you get from the pozole or hominy. You can also substitute the chicken for pork or beef if you like (if you do make sure you cook the meat longer). In this recipe I made a variation where I used pasilla negra chili’s but you could also use ancho or guajillo chili’s.
- 1 cup dried white or blue corn pozole (soaked in water overnight)
- 1/2 small red onion chopped
- 2 pounds boneless chicken thighs sliced in 1-2 inch pieces and marinated with ginger garlic, turmeric and paprika
- 1/2 chicken maggi cube for flavor
- 2 oz black dried Pasilla negra chili’s
- 2 no. Bay leaves
- 4 large cloves garlic chopped
- 1 teaspoon cumin powder
- 2 tablespoon dried oregano crushed
- 1 lemon juice
- 1/4 cup cilantro
For the garnish
- 1 small onion chopped
- 1 avocado sliced
- 1 lemon
- 1/2 cup fresh cilantro chopped
- Sliced toasted bread
Soak 1 cup of posole corn overnight. Pressure cook with 2 cups water until done (I pressure cooked for 5 whistles) alternately you could also use prepared white corn hominy which comes canned from the store. I prefer the stronger flavor you get when made from scratch.
Marinate and set aside the chicken for 15-20 minutes. While chicken is marinating seared the chili’s and pulse in a food processor with a little water to get a smooth chili paste. In a medium vessel on medium heat sauté onions, garlic and bay leaves until onions are golden brown. Add in the cooked corn with the water along with the chili paste, cumin powder and lemon juice and chicken maggi cube. Bring to a simmer. While simmering in a pan fry the chicken in a little oil until done. Add in the chicken to the soup and simmer.
Adjust the consistency of the soup with water as desired. Adjust salt and pepper for taste and add in the fresh cilantro. Let simmer for about 30 minutes.
Serve topped with onions, avocado, cilantro and lemon and a side of toasted bread.
Leek And Mushroom Quiche
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
A lot of times while cooking I try new recipes and desserts and sometimes forget to go back to simplicities. Chloe was reminiscing her childhood and craving a light summer French dinner of simple salad and quiche for dinner. So I decided to try Leek & Mushroom Quiche from scratch including the base. Came out great with the base of the quiche made from scratch and surprisingly easy! Here’s the recipe.
For the base
- 250 gram all purpose flour
- 125 gram butter softened and cut in small cubes
- 1/2 teaspoon salt
- 1 egg yolk
- 1 teaspoon cumin powder
- 2 oz water room temperature
For the quiche filling
- 3 no eggs whipped lightly
- 8 oz sour cream or creme fresh
- 2 leeks sliced
- 10 medium Cremini mushrooms sliced
- 1/2 cup grated cheese like Comte or Parmesan
- 2 tablespoon butter
- 1/4 cup shallots diced
- 1/2 tsp paprika
- Salt and pepper to taste
For the quiche base dough
In a mixing bowl add the flour and make a small well at the center. Add in the salt and the cubes butter. Now using your hands mix in the flour breaking the butter with your fingers. Mix thoroughly until the butter is completely mixed with the flour. The consistency should be almost like powdery dry like bread crumbs.
Now add in the egg yolk and water and mix to form a dough. Keep kneading the dough till a smooth dough is formedSpread some flour on the kitchen table and using a roller roll out the dough in a rough circle about 1/4 inch thick.
Now place on your circular quiche baking tray and press sides. Cut off excess dough with a knife. Place the tray in the refrigerator for at least 30 minutes.
For the quiche filling
Preheat over to 410F. In a pan heat 2 tablespoon butter on a medium flame. Sauté the shallots for about a minute and then add in the sliced mushrooms. Sauté till any additional liquid evaporates. Add in the leeks and sauté till medium soft. Season with salt pepper and paprika. Turn off the heat.
In a mixing bowl whisk 3 eggs lightly. Now add in the sour cream and whisk to a smooth consistency. Now add in the grated cheese and mix well. Get the tray out of the refrigerator. Pour in the mix of eggs, sour cream and cheese and tap the tray lightly so the mix spreads evenly. Top with sautéed mushroom and leek generously.
Bake for 25 minutes. Serve hot or at room temperature.
Tip – The quiche base can be made in advance and kept in the refrigerator for up to a week.
Quick & Easy Kalakand
Prep time: 2 min
Cook time: 10 min
Total time: 12 minutes
If you have not tried kalakand, it’s a milk based melt-in-your-mouth Indian dessert closest to a mixture between a tres leches and milk cake if you had to compare it with something. Usually making kalakand takes time from creating you own cottage cheese to reducing the milk through a low simmer and continuous stirring. This recipe though is a quick shortcut and equally tasty!!
- 1 can sweetened condensed milk
- 1 cup cottage cheese or ricotta
- 2 tbsp ghee or butter
- 1 tsp rose water or kewra water (optional)
- 1/4 cup pistachios or almonds sliced
In a vessel on a low flame, add the ghee. Then add in condensed milk and paneer (or ricotta) and mix well. Cook on a low flame stirring continuously until a thick mass is formed and begins to leave the side of the pan. The mixture should still be moist. Switch off the flame and add in the rose water and mix well.
Transfer the kalakand to a greased baking tray. Fatten and spread evenly to about 3/4 inch thickness. Top with the sliced nuts. Refrigerate for about 2 hours to allow the kalakand to set and serve!
Tip: kalakand keeps good in the refrigerator for about a week. Remove the kalakand out of the refrigerator about 20-30 minutes before serving.