Cauliflower Soup: Creme Dubarry ©
Easy
4 Persons
Ingredients
1 firm white cauliflower
20g butter
25g flour
Dash of cream
2 egg yolks
900 ml White stock
seasoning
pinch of nutmeg
(My version: omit eggs and flour, saute spring onions, finely chopped, and add chopped fennel at the end, less rich.)
Method
1. Select a cauliflower which is fresh and firm. Wash it well in cold salted water. Divide into florets, putting aside ten or twelve, small mouth sized pieces, for the garnish.
2. Melt butter in large pan,(add onions, if using saute, do not allow to brown) and add the flour, stir continuously for one minute and add stock. Bring slowly to the boil, add the cauliflower and simmer for 15 minutes, or until soft.
3. Whilst this is taking place, put the reserved florets for the garnish, into boiling salted water, cook until just tender, not broken, five minutes, drain and keep warm.
4. Pass the soup through a sieve, or place in the blender and whiz until, very creamy and totally smooth.
5. Reheat, taste and season well, adding a pinch of nutmeg.
6. Beat together the egg yolks and cream, add a little soup to this and return to saucepan. Thicken over a very low heat, keeping well stirred. Do not let boil!
7. Pour into hot tureen. Add the garnish. Serve hot.
This recipe is well worth the trouble as it makes an excellent, warming winter soup!
Saute Spring Onions.
Break Cauliflower into Florets.
My version, garnish with fennel sprigs.
Mushrooms With Garlic ©
Easy.
INGREDIENTS
500g button mushrooms sliced
60 ml olive oil
3 cloves garlic
juice half a lemon
salt, pepper
2 tbs chopped parsley
1 chili pepper, deseeded
METHOD
1. Wash and trim mushrooms.
2. Peel garlic and chop finely with a little salt.
3. Place oil in frying pan,add garlic and chili and cook for one minute, don’t brown, add mushrooms and saute for five minutes.Season, add lemon juice, heat through and remove from heat.
4. Sprinkle with chopped parsley. Serve straight away.
Saute in frying pan.
Final Result !
Freshly Made Pesto Sauce And Fusili Pasta ©
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Easy Pasta!
INGEDIENTS
300g “Mini” or “Normal” sized Fusilli Pasta
50g Freshly grated Parmezan
1-2 cloves garlic
Big bunch Basil, 10 tbs at least
1/2 tsp salt
Freshly grated black pepper
3-4 tbs olive oil
1 tbs pine nuts (opt)
METHOD
1. Grate parmesan, on fine grater, into bowl.
2. Wash basil stalks and pick off leaves, pat dry with kitchen paper.
3. Clean , 1-2 cloves of garlic.
4. Place the above into blender, together with oil, salt and pepper and if liked pine nuts.
(I find the pine nuts make it too heavy, though the original recipe includes them.)
5. Blend and leave to infuse, while you prepare pasta. The “Fresher” the better……, so blend at last minute….
6. Boil pasta until “al dente.” Drain and pour sauce over pasta, taste, for salt, serve immediately.
This is a delicious and easy to make pasta dish and perfect when you have several pots of Basil!
Final result !
What's Cooking In Jane's Kitchen 