Mushroom soup

DSC_7515Merry Christmas! Since yesterday in my kitchen reigns good known chaos again. The smells intersperse with each other, the sweet smell of the chocolate and gingerbreads and onions, mulled wine, fresh parsley and other spices. The sounds of Tchaikovsky’s Nutcracker coming from the living room round the christmassy atmosphere in my house. It’s time to wrap the presents, but before I disappear under the wraping papers and ribbons, I wanted to post this recipe yet. It’s a little variation of a mushroom soup I usually make, but tastes very good! It can easily serve as one of the dishes on your christmas table. It definitely will on mine.DSC_7506To serve four you need:

handful of dry mushrooms

3 tbsp vegetable oil

small onion

1 tbsp butter

1 carrot

1 small parsley

2 potatoes

3 grains of allspice

2 bay leaves

1tbsp of parsley

salt and pepper

cream

Put the mushroom in a bowl, pour the water and let it soak for few hours. Drain off the mushrooms, but save the water in which they were soaking, move to a pan. Heat it up, let the water evaporate, add 1 tbsp of oil and chopped onion and cook together for few minutes. Add the butter and salt and continue cooking until the mushrooms are soft. Move from the stove.

In another pot heat up 2 tbsp of oil, add the cut vegetables. Fry for few minutes, then pour 1L of boiling water. Bring to boil, add potatoes, cut in small cubes, and the spices and cook over medium heat until the vegetables are soft. In the middle of the cook time pour the water in which the mushroom soaked along with the mushrooms. Salt and pepper to taste. Pour onto a plate and add 1tbsp of cream.DSC_7514If you expect more than four guests, simply double the ingredients.DSC_7509

Veggie casserole!

DSC_6760I’m probably late again. Can’t really say why, but the first Advent caught me without the tree or any christmas decorations whatsoever. I have a feeling I’m the only one not talking about christmas yet. To my defence I can say I’ve been to the christmas market. Actually 4, but since in Munich every city district has its own christmas market, you will stumble upon a few, whether you want it or not. But more about later!

My next recipe isn’t very christmassy either, but it’s good for any occasion and any season. It’s also a very practical idea when you don’t really know what to do with that old paprika :)

DSC_6779To serve 4 you need:

2 paprikas (red or red and yellow)

500g broccoli

1 onion

400g grated cheese

200g champignions

chive and parsley to garnish

Preheat the oven to 180ยบ. Wash the broccoli, cut in florets and boil for few minutes.

Cut the onion, paprika and champignions. Oil a heat resistant dish and fill with the broccoli, so the florets are tight placed at the bottom. Sprinkle with cheese. Place the paprika on top and sprinkle the cheese again. Place the onion on top, cover with cheese, then distribute the champignions. Cover with cheese, put the lid on, and bake for 30min. Sprinkle with fresh herbs before serving.

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Pumpkin pudding!

I know, I know, Halloween is admittedly behind. It’s over a week now, but if you still have some pumpkin flesh or purre left from the carving, and don’t really know what to do with it, then this recipie is perfect for you! Well, if you don’t, but you want to try something else than pumpkin soup, I’m sure there are still places where you can get it. This pudding is perfect as a little snack. Or as a little desert to surprise your guests.

pumpkin pudding1For 4 servings you need:

250g Hokkaido pumpkin

150ml milk

150ml cream

120g sugar

1 egg

2 egg yolks

3 tbsp vanilla sugar

1 pinch of cinnamon

Tsp of grated lemon skin

water, oil and ramekins.

Clean the pumpkin, remove the seeds and cut into small cubes. Place in a pot and stew for 20 minutes. In the meantime, preheat the oven to 180 degrees.

Put 80g sugar in a small pot and caramelize it until golden brown. Once it’s done, pour it into previously oiled ramekin.

Mix the rest of the sugar, 40g, with the egg yolks and the egg and whisk it. Mix cream, milk and the vanilla sugar in a pot and bring to boil and pour to the egg and sugar mixture, stirring as you do it.

Press the mixture through a sieve, to make sure you don’t have any lumps in it, and then mix it with the pumpkin purre. Mix well and add grated lemon skin and a pinch of cinnamon. Pour the mixture into the forms.

Put the forms on a casserole form or a baking tray (with the edges a little bit higher) and fill half the casserole form with boiling water. Put the whole in the oven and bake for 30min.

pumpkin pudding2You can serve sprinkled with grated chocolate.

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