Mushroom Hunting

Mr H and I both bought each other mushroom hunting gifts for Christmas, perhaps that means we are made for each other? I got him a mushroom knife and he got me an identification book, which also contains some rather gorgeous recipes :)

Autumn seems the best time of the year for finding mushrooms, but there are certain species which pop up all year round. Following this spell of rain in July we decided to go out foraging last Sunday. During 2 hours of wondering around the woods, squinting closely at the ground and getting caught in a downpour, we found one mushroom. Not the most successful mushroom hunt! We brought it home and went through the process of trying to identify it. It was an impressive specimen, big and white with some evil looking scales. As soon as we spotted it I decided it was deadly. Mr H said I'm a pessimist.

In all honestly I may have decided the first time we went out mushroom hunting that I would never have the courage to eat any we find. From reading through our books, and researching on the Internet, the most Delicious varieties of mushroom have a twin, of which it is incredibly hard to tell apart and is also deadly. In fact, some of the deadly ones do not even kill you immediately, it takes a few days before you die of kidney failure. So you would spend 3 days telling everyone about this amazing mushroom you found and ate, only to drop down dead! Now that would be embarrassing.

So we went through the thorough identification process, type of gills, spore colour, does it smell, is there a skirt? And I am pleased to say.... we still have no idea what it was. I still maintain the evil scales was natures warning that it was death in the form of a mushroom. Our search continues.....

Shmoe's Coleslaw

Like my potato salad recipe, this is great because you use a low fat alternative to mayo. I'm not actually a huge fan of mayo which is why I use things like yogurt, but its also useful if you have friends over who claim to be on a diet. If I am trying to be good myself I do use low fat yogurt, however, this dish is best with a good full fat greek yogurt :)

Shmoe's Coleslaw

1 Fennel Bulb
½ - 1 whole cabbage (savoy, red or white)
1 Medium Onion
2-3 Large carrots
Chives
Parsley
1 Heaped Tbslp Creamed Horseradish
1 Clove of Garlic
2 Tblsp Olive Oil
Large pot of Natural Yogurt

1, Grate the onion and carrot into a very large bowl
2, Thinly slice fennel and cabbage, add to the carrot and onion, season well and mix well
3, Grate a clove of garlic into the veg and then stir in enough yogurt to cover everything well, 4, Add the horseradish and olive oil and mix them in well, before finally adding the herbs and giving one final mix.

Mediterranean Couscous

Mediterranean Couscous

8oz Couscous
1/2 packet of Feta
1 Avocado
2 Yellow Peppers, Roasted slices
4 Tomatoes
Basil
Olive Oil
Balsamic Vinegar
Lemon Juice – ½ a lemon

1, Prepare the couscous following packet instructions
2, Slice the peppers and roast them in 1 tblsp olive oil
3, Chop the tomatoes and marinate them in salt and pepper, 1 tblsp olive oil and ½ tbls of balsamic vinegar.
4, Chunky chop the avocado, and squeeze lemon juice of the top to help stop it going brown.
5, Crumble the feta cheese into the couscous and mix well, then add the avocado with the lemon juice, and then mix well again.
6, Once the peppers have cooled mix them in with the oil they were cooked in, and then mix in the tomatoes.
7, Season with salt and pepper then serve

Tomato & Halloumi Salad

Tomato and Halloumi Salad

Another great BBQ side dish. This is very quick to prepare , and everyone loves it!
For up to 8 people as a side dish

2 Packs of Halloumi
8 Tomatoes
Olive Oil
Basil

1, Slice the halloumi
2, Heat a little oil in a frying pan and brown each side of the haloumi slices, you will need to do this in batches
3, When they are cold chop them into cubes
4, Chop the tomatoes into chunks of a similar size to the halloumi pieces
5, Mix the cheese and tomatoes in a serving bowl, season with salt and pepper and dress in 2 tbls of olive oil.
6, Chop a large handful of basil, mix in well.

Shmoe's Potato Salad

This dish is perfect for BBQ's. It's less calories than using mayo, and I think a lot tastier. I often get asked for the recipe, so I thought I should share it.

Shmoe’s Potato Salad

For 4-6 People

New Potatoes
Red Onion
Pot of cream cheese
Chives
Mint
Parsley
Clove of Garlic

1, Cook the new potatoes until tender

Whilst they are cooking….

2, finely chop the onion, and roughly chop the herbs
3, Crush the garlic in a pestle and mortar with a pinch of salt and a dash of olive oil, pound until it is a paste
4, In a bowl hand whisk the cream cheese until it is loose and smooth, add a small amount of milk if it needs some help in being looser.
5, Whisk the garlic into the cheese, mix well
6. When the potatoes are ready, put in a serving bowl, season with salt and black pepper and whilst they are still hot add the dressing. Mix very well until all the potatoes are covered
7, stir in the onions and then the herbs and serve – warm or later cold!

The best thing you can do for a friend...

... in my opinion is make them a cream tea. My wonderful friend, who is a Virgo and sorts my life out when it gets a bit too chaotic, recently completed a massive achievement. So I made him a cream tea to celebrate. Cucumber sandwiches made with lashings of butter, touch of salt and black pepper. Home made chocolate truffles with a pinch of chili and rolled in crushed sugar roasted almonds. Baby scones, easier to get an almost crisp coating, with a lovely soft and light middle. Of course there was fresh cream as well. And being a good friend he bought me the following jams for my last birthday (jam is one of my favourite things)

Lavender
Rose & Geranium
Violet

and then he brought with him on the day several bottles of bubbly:)

I also, Finally, got to use the antique cake stand Mr H bought me for that very same birthday!

There is nothing quite like Roasted Garlic

Everyone in the office has a cold. They are dropping like flies, so I had no choice but to roast a whole bulb of garlic and smother it on crusty bread. Life is sweet!

Just drizzle a whole bulb, with skin on, in olive oil, season with salt and pepper and roast for 35-45 mins. I have a small pot which is ideal, and doesn't use "bad" tin foil. I understand if you can only use foil, but remember you can wash it up and re-use it if it has just been in contact with garlic :)

This does make a great starter. Just leave the bulb whole and let people dive in, popping the cloves out of the skin and spreading over beautiful, fresh, crusty bread. Don't forget to mop up the oil with the bread too!