Recipe: Burrata with Girolles, Dill and Browned Butter

IMG_0857.jpeg

As you may already know, I’m a HUGE burrata fan (which my archives can attest to!) and I eat it as often as possible during summer when there are plenty of tomatoes around because it pairs so well with the creamy pillowy cheese. But tomato season is sadly over and as a result there has definitely been less burrata in my life because I just haven’t found that perfect autumnal pairing for it. Until now.

IMG_0849.jpeg

And it’s all thanks to Instagram and this post from Tuvessonskan! The slightly garlicky girolles and the nuttiness of the brown butter works so well with the creaminess of the burrata while the dill and lemon adds freshness. Do not forget the lemon; it balances the butter perfectly!

IMG_0870.jpeg

Burrata with girolles, dill and browned butter, serves 2

1 small burrata

1 baguette (or crostini)

150 g fresh girolles

1 tbsp butter + 1 tbsp oil for frying

1 small garlic clove, finely chopped 

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and peppar 

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside.

Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat.

Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread. 

 

Recipe: caprese salad with burrata

APC_5346.jpeg

If you follow me, you know I have one strong obsession at the moment – burrata! I think it’s partly because it’s tomato season and burrata go so well with tomatoes. The creaminess of the cheese is the perfect contrast to the sweet and slightly acidic tomatoes.

One of the best – and easiest – ways to combine the two is in a simple caprese salad. All you need is four ingredients (good quality tomatoes, burrata, basil and a decent olive) and salt and pepper.

It’s perfect for lunch with some bread, as a casual al fresco starter with rosé or as part of a buffet or on little skewers as a canapé. The possibilities are endless.

Caprese salad with burrata, serves 2

2 large tomatoes, sliced (or the corresponding amount of cherry tomatoes, halved), at room temperature

1 small burrata, at room temperature

approx 10 basil leaves

2 tbsp good quality extra virgin olive oil

sea salt and black pepper

Divide the tomato slices between two plates. Tear the burrata into pieces and divide between the plates. Scatter with basil (I like to keep the leaves whole). Season. Drizzle generously with olive oil and serve straight away, maybe with some nice crusty bread. 

 

Recipe: bruschetta with burrata

IMG_0088

I hardly think I’m the first person to think of this combination, but since I like to pair burrata with everything tomato-y here we are. And it’s a winner! I love the classic bruschetta but the burrata adds another dimension with its creaminess and makes the dish a little more sophisticated (but also more difficult to eat with dignity).

IMG_0106

I could start every dinner party, luncheon and gathering with this and some rosé from now until August and have happy guests – I’m sure of it. Or if you want to skip the bread, make a classic caprese salad (basically the same ingredients) but with burrata instead of mozzarella. That’s what I did with the leftovers and it was delicious too! But bruschetta is great for a crowd as you don’t need plates (although they are quite handy), just serve these with plenty of napkins!

IMG_0114

Hanna’s bruschetta with  burrata, serves 4-6 as a starter or as nibbles

1 large baguette

olive oil

1 garlic clove, cut in half 

4-5 vine tomatoes

1 handful fresh basil, finely chopped 

sea salt, black pepper 

2 small burrata or 1 large, at room temperature

Slice the baguette thinly on the diagonal. Place on a parchment covered baking tray. Drizzle with oil and rub the bread with the garlic. Toast the bread in a 200C oven until golden, approx 8-10 minutes. 

Meanwhile chop the tomatoes and place in a sieve or colander to remove the excess liquid. Transfer to a bowl. Chop the garlic used for rubbing the bread and mix that in as well as the basil. Add oil, salt and pepper.

Remove the toasted bread from the oven and leave to cool slightly. Place on a plate or platter, top with the tomato mixture. Tear the burrata into smaller pieces and put some on each bruschetta. Drizzle with olive oil and top with black pepper. Serve immediately with plenty of napkins. 

Recipe: spaghetti with tomato, burrata and crispy parma ham

APC_0532.jpeg

Who else loveeees burrata? I’m a huge fan and I think it’s easier to find decent burrata than mozzarella in the supermarket these days. That makes me a little sad, as I think good quality buffalo mozzarella should be readily available but as I love burrata, I’m glad it has become more accessible. Still, get the best you can find as even though the supermarket version is decent there are better ones out there!

APC_0518.jpeg

APC_0520.jpeg

My favourite pairing with burrata is definitely tomatoes, as the natural acidity and sweetness in them just works so well with the creaminess of the cheese. I love a caprese style salad with burrata and that’s where I got the inspiration for this dish. With the addition of crispy parma ham for texture.

APC_0522.jpeg

Adding the tiniest amount of cream to the tomato sauce, like I’ve done here, really changes the flavours of it and I think it goes even better with the burrata this way. But only use a small amount of cream, as I think the tomatoes should still be prominent.

APC_0534.jpeg

Spaghetti with tomato, burrata and crispy parma ham, serves 3

400 g spaghetti 

6 slices parma ham

1 garlic clove, finely chopped 

1 tbsp light olive oil 

270 g cherry tomatoes, halved 

100 ml white wine

chopped basil

2 tsp caster sugar 

salt, black pepper

6 tbsp tomato sauce 

1 tsp herbs de provence

2 tbsp double cream

To serve:

1 burrata, at room temperature

grated parmesan

more chopped basil

Pre-heat the oven to 200C fan. Place the ham slices on parchment covered baking tray and put it in the oven for 7 minutes or until crisp. Remove from the oven and leave to cool. 

Cook the spaghetti al dente according to the instructions on the packet. In the meantime, make the tomato sauce. Add oil to a medium sauce pan and put it on medium heat. Add the garlic and shortly after the cherry tomatoes. Let them soften and caramelise. Once mushy add the wine and basil and stir occasionally. Add sugar to taste.

For more sauciness, add 6 tbsp tomato sauce and the herb de Provence. Add the cream and lower the heat while the sauce is thickening a little. Season to taste with salt, pepper and sugar.  

Drain the pasta and add it to the saucepan. Mix throughly and divide between bowls. Top with the burrata torn into smaller pieces. Finish off with grated parmesan, chopped basil and the crispy ham.  

 

Recipe: pizza bianco with truffle salami and burrata

APC_1625.jpeg

I heart truffle. If I sea truffle on a menu my mouth starts watering and I have to have it. And I savour every bite. So imagine my delight (and surprise) when I found a packet (yes, packet – not even in the deli counter!!) of thinly sliced salami with truffle in my Swedish supermarket. I immediately grabbed a burrata nearby and decided on making this pizza.

Which I loved as much as I thought I would. I heart truffle. And burrata. But a nice grassy olive oil is key too.

Pizza bianco with truffle salami and burrata, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Västerbotten cheese (mature cheddar works too) 

16-20 thin slices truffle salami (I actually found mine in the supermarket)

1 burrata 

1-2 tbsp good grassy olive oil

sea salt and black pepper

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Västerbotten cheese.  Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown.

Remove the pizza from the oven and cover it with truffle salami. Tear the burrata into smaller pieces and scatter them on the pizza. Drizzle with nice olive oil. Sprinkle a tiny pinch of sea salt and add a generous amount of freshly ground pepper. 

Kent: Michelin star luncheon at The Sportsman

IMG_7957.jpg

This Michelin star restaurant has been on my to-eat-list (yes, I have one of those…) for quite some time and I was thrilled when my Kent-based friends Helen and Pete suggested we go there for lunch together. We booked it several months before and finally went in May this year (sorry it’s taken me forever to do the write up!).

IMG_7958.jpg

Quite unlike most other one star places The Sportsman is really relaxed and rustic. You place your order at the bar (while looking at the daily changing menu noted down on the black board next to it) and go sit down.

IMG_7959.jpg

The food takes a similar approach and is really well prepared out of the best ingredients but with a rustic no-fuss approach. Which people love! Especially chefs, who vote this as their favourite restaurant year after year.

IMG_7965.jpg

I obviously like the approach too, and from the get-go it’s pure perfection. The three different types of bread are all very good, the olives are of the buttery kind and the butter is just heavenly. A good start.

IMG_7974.jpg

Pete and Helen are just as excited as I am, although they’ve been here before and Pete and I can’t resist the oysters, which were served two ways and both delicious!

IMG_7975.jpg

IMG_7982.jpg

It was only also Pete and I who ordered starters, but we shared them at the table. The terrine with mustard, pickles, grilled sourdough and crispy scratchings was so nice. Everything was just perfectly executed.

IMG_7988.jpg

My tomato, burrata and pesto may look simple, but it was perfectly put together and had the best pesto I’ve ever tasted.

IMG_8002.jpg

Helen had the beef and Yorkshire pudding which was pure perfection as well. Just look at that plate.

IMG_8004.jpg

My pork was incredibly tender and was served with a deliciously fluffy mash and a mustard jus. Just perfect.

IMG_8007.jpg

Pete had cod, again cooked to perfection, with asparagus and a delicious chorizo sauce. It’s classic food, but still with a few twists.

IMG_8033.jpg

I was quite full after my pork but would not turn down pudding in a place like this and so ordered the rhubarb soufflé with rhubarb ripple ice cream. It’s was amazingly good. Strong but subtle flavours and the softest soufflé!

IMG_8039.jpg

IMG_8030.jpg

Helen’s warm chocolate mousse with with salted caramel and milk sorbet was equally dreamy and although familiar flavours, the fun texture is a great addition.

IMG_8046.jpg

The whole lunch was really relaxed and cosy, with two well-behaved children, and such a treat! Afterwards we went out into the sunshine and down the beach to look for sea shells and fossils. Such a wonderful day – and lunch!

The Sportsman, Faversham Road, Seasalter, Whitstable, Kent CT5 4BP

Recipe: burrata with figs and prosciutto

IMG_3551.JPG

Fresh figs everyday. A Mediterranean dream or reality in the south of Sweden? The latter. I know people think we have polar bears walking the streets (not true!) but Sweden in the summer is often warmer (and less humid) than the UK, at least in the south where I’m from. And in my parents’ garden we have peach trees and fig trees bearing fruit each year.

The two weeks I was in Sweden earlier this month we had fresh figs every day. So many in face we had to come up with various ideas of how to eat them. This starter was one of the winners and it’s a simple assembly job with no actual cooking required. Perfect for a summer lunch or to start off a more casual dinner party. (Yes, it goes perfectly with rosé.).

IMG_3557.JPG

Burrata with figs and prosciutto, serves 2-3 as a starter

1 burrata

4-6 fresh figs, washed and cut into quarters

6 slices prosciutto or other cured ham

2 handfuls rocket or mixed salad leaves

nice olive oil

balsamic vinegar

salt & black pepper

Take the burrata out o the fridge a good hour before you need it so it’s not fridge cold. Take a serving plate and cover the base with rocket leaves. Place the burrata whole in the middle of the plate and arrange the ham sliced and fig quarters around it. Drizzle with olive oil and balsamic vinegar. Season well.