I'm finally getting around to posting recipes and a photo or two from the first ever "come to bethany's flat and cook something you've been meaning to try out but haven't found the time to do so and drink and talk and eat and be merry" event.
[the CTBFACSYBMTTOBHFTTTDSADATAEABM, for short]
[the CTBFACSYBMTTOBHFTTTDSADATAEABM, for short]
it was fun, fabulous, delicious food stuffing and a huge success!
the next one is planned for this sunday.
which also happens to be ben's birthday.
and maybe it won't take me a month to post the recipes for this one...
so without further ado, I give you the recipes!
[cooking credits:
crab cakes - sam
drunk mushrooms - laura + pablo
mushrooms, spinach and ricotta tarts - me
coconut macaroons - me +sam
drinking a prairie oyster for the first time for our amusement - ben
there to eat (and apparently shop) - peter]
Crab Cakes
Ingredients:
-500g mixed crabmeat
-grated zest of one lemon
-1 tbsp finely chopped parsely and/or chives
-1-2 tbsp creme fraiche (optional)
-4 tbsp plain flour
-1 medium egg, lightly beaten
-50 g slightly stale white breadcrumbs
-a large knob of butter
-4 tbsp sunflower oil
-seas salt and ground black pepper
Directions:
1. Put crabmeat into a bowl with lemon zest, parsle,.chives and seasoning. Mix together, adding a little bit of creme fraiche if needed to bind.
2. Divid into 8 and shape into fat cakes, around 2cm thick. Chill for one hour.
3. Put flour on a plate and season well. Pour the egg into a shallow dish, then scatter the breadcrumbs on another plate. Take a crab cake and dip it into the flour, turning over so that it is lightly coated in both sides, then dip it into the beaten egg and then into the breadcrumbs. Repeat with the rest of the crab cakes.
4. Heat butter and oil in a large frying pan. When butter starts to sizzle, gently add crab cakes to the pan and fry over a medium heat for 3-4 minutes until crisp and golden brown underneath.
5. Turn them over and cook for another 2-3 minutes.
6. Serve immediately with crushed garlic mayo (or creme fraiche) and lemon wedges.
Drunk Mushrooms
Ingredients:
-1-2 tbsp creme fraiche (optional)
-4 tbsp plain flour
-1 medium egg, lightly beaten
-50 g slightly stale white breadcrumbs
-a large knob of butter
-4 tbsp sunflower oil
-seas salt and ground black pepper
Directions:
1. Put crabmeat into a bowl with lemon zest, parsle,.chives and seasoning. Mix together, adding a little bit of creme fraiche if needed to bind.
2. Divid into 8 and shape into fat cakes, around 2cm thick. Chill for one hour.
3. Put flour on a plate and season well. Pour the egg into a shallow dish, then scatter the breadcrumbs on another plate. Take a crab cake and dip it into the flour, turning over so that it is lightly coated in both sides, then dip it into the beaten egg and then into the breadcrumbs. Repeat with the rest of the crab cakes.
4. Heat butter and oil in a large frying pan. When butter starts to sizzle, gently add crab cakes to the pan and fry over a medium heat for 3-4 minutes until crisp and golden brown underneath.
5. Turn them over and cook for another 2-3 minutes.
6. Serve immediately with crushed garlic mayo (or creme fraiche) and lemon wedges.
Drunk Mushrooms
Ingredients:
-6 big flat mushrooms, such as portobello
-mozzarella cheese, sliced
-parma ham or prosciutto, cut into strips
-white wine
-creme fraiche or soft cheese
Directions:
1. Lightly oil a baking try (with sides, to catch the juices) and arrange the mushrooms top-side down.
2. Pour a small amount (1 spoon or less) of white wine over each mushroom. In a seperate bowl, combine a cup or two of wine with the soft cheese or creme fraiche. Season mixture with salt and pepper, or any other desired seasonings.
3. Place the ham over the mushrooms, and them top with the cheese slices. Pour the wine and cheese/creme mixture over the mushrooms.
4. Bake the mushrooms in a 200 degree C oven for about 15 minutes, or until the liquids are boiling and the cheese is brown.
5. Take them out and eat them!
-parma ham or prosciutto, cut into strips
-white wine
-creme fraiche or soft cheese
Directions:
1. Lightly oil a baking try (with sides, to catch the juices) and arrange the mushrooms top-side down.
2. Pour a small amount (1 spoon or less) of white wine over each mushroom. In a seperate bowl, combine a cup or two of wine with the soft cheese or creme fraiche. Season mixture with salt and pepper, or any other desired seasonings.
3. Place the ham over the mushrooms, and them top with the cheese slices. Pour the wine and cheese/creme mixture over the mushrooms.
4. Bake the mushrooms in a 200 degree C oven for about 15 minutes, or until the liquids are boiling and the cheese is brown.
5. Take them out and eat them!
*image from the recipe. ben is not as obsessive about taking pictures and getting in the way while people are trying to cook in our tiny little kitchen as I am.
Mushroom, Spinach and Ricotta Tarts
Ingredients:
-250g (9oz) brown/chestnut mushrooms, thickly sliced
-10ml (2 teasp) honey grain mustard (or mix wholegrain mustard with honey)
-60ml (4 tablesp) olive oil
-175g (6oz) fresh spinach
-150g (5oz) ricotta cheese
-30ml (2 tablesp) chives, finely chopped
-1.25ml (¼ teasp) nutmeg, grated
-2 medium eggs, beaten
-Salt and pepper
-350g (12oz) puff pastry
Directions:
1. Pre-heat oven 200º C, 400º F, Gas no 6.
2. Put sliced mushrooms on a baking tray. Mix together the mustard and olive oil and drizzle over the mushrooms. Roast mushrooms until soft and all moisture has evaporated (approx. 15 minutes).
3. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Chop spinach finely.
-250g (9oz) brown/chestnut mushrooms, thickly sliced
-10ml (2 teasp) honey grain mustard (or mix wholegrain mustard with honey)
-60ml (4 tablesp) olive oil
-175g (6oz) fresh spinach
-150g (5oz) ricotta cheese
-30ml (2 tablesp) chives, finely chopped
-1.25ml (¼ teasp) nutmeg, grated
-2 medium eggs, beaten
-Salt and pepper
-350g (12oz) puff pastry
Directions:
1. Pre-heat oven 200º C, 400º F, Gas no 6.
2. Put sliced mushrooms on a baking tray. Mix together the mustard and olive oil and drizzle over the mushrooms. Roast mushrooms until soft and all moisture has evaporated (approx. 15 minutes).
3. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Chop spinach finely.
4. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Season to taste.
5. Roll out pastry according to pack instructions and cut into four 18cm (6") circles. Use the trimmings to make raised borders to each tart.
5. Roll out pastry according to pack instructions and cut into four 18cm (6") circles. Use the trimmings to make raised borders to each tart.
6. Place on greased baking sheets and prick the bases with a fork. Fill each tart with the ricotta mixture and then spoon mushrooms on top.
7. Bake for 20 minutes until golden. Enjoy!
*not our macaroons. we were too stuffed full of delicious food to remember to take pictures at this point. image shamelessly nicked off of google images.
Coconut Macaroons
Ingredients:
-2 eggs, separated
-1/4 cup raw caster sugar
-2 cups shredded coconut
Directions:
1. Preheat the oven to 130 degrees C.
2. In a small bowl, beat the egg yolks and sugar until pale and creamy. Stir in the shredded coconut.
3. In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the coconut mixture.
4. Drop teaspoonfuls of mixture onto a baking tray lined with baking (parchment) paper, and bake for 15 minutes.
5. After 15 minutes, reduce the oven heat to 110 degrees C, and continue to bake for another 30 minutes, or until golden brown. (cookies will dry out quickly if left in the oven too long).
6. Eat! Yum!
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