Recipe: Burrata with Girolles, Dill and Browned Butter

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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.

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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!

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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: spaghetti carbonara with girolles

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As we’re bang in the middle of the mushroom season (and it looks like a great mushroom year this year, judging from the bounty my foraging friends present) I thought it appropriate with a little homage to the lovely girolle. Which also happens to be one of my favourite mushrooms!

I think mushrooms and pasta go well together, and I have several great recipes on the blog already, but as I learned to perfect a proper carbonara I couldn’t help but experiment with it too. You see, I couldn’t get the idea out of my head that the addition of girolles to the creaminess and saltiness of a carbonara would work really well, and so I tried it out on my favourite guinea pigs; my best friend, her husband and my boyfriend.

As I really wanted the girolles to take center stage I was afraid the salty pancetta would take over, but with the double amount of girolles compared to pancetta in weight, it worked really well. I also fried the mushrooms separately to the pancetta, adding plenty of butter, garlic and seasoning to really make them hold their own.

Hope you like my little experiment as much as I do. For me, this is just the perfect Friday night pasta, especially in autumn, obviously paired with a large glass of smooth red wine and great company.

Spaghetti carbonara with girolles, serve 4

6 egg yolks 

80 g parmesan + extra for serving

175 g good quality pancetta, diced

350 g fresh girolles, washed and patted dry

2 tbsp butter

400 g dried good quality spaghetti 

2 garlic cloves

olive oil

salt and black pepper

Put the egg yolks. in a bowl and grate the parmesan into the bowl. Add some pepper and mix thoroughly with a fork. Put to the side. Cook the spaghetti in salted water according to the instructions on the packet, until al dente. 

Fry the mushrooms in butter and a little oil on medium-high heat. Finely chop a garlic clove and add it to the pan. Season well. Pour the mushrooms into a bowl and leave to cool a little. Fry the pancetta in oil on medium-high heat. Peel a garlic clove, crush it with the palm of your hand and add to the pan – remove it if it browns or when the pancetta is cooked. Drain the cooked pancetta on kitchen towel. 

Fill a mug or small jug with pasta cooking  water and drain the pasta. Mix the spaghetti with the pancetta and mushrooms and remove from heat. Pour everything back into the pasta pan, add some pepper and some of the pasta cooking water. Add the egg and parmesan mixture and mix well. Add more pasta water if the mixture is too dry. Divide into bowls and serve with grated parmesan and black pepper. 

Recipe: pizza bianco with butter-fried girolles and Västerbotten cheese

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For once I feel like I’ve had a proper summer. It’s been warm and sunny both here in London and in Sweden. I’ve still got a tan and I swam in the sea several times. Had al fresco meals and lots of rosé. One might think I’ve had enough of summer for now, but I would happily continue the summer for another few months. But, because we had a real summer I am also, at the same time, looking forward to autumn. To cosy nights in, lit candles, blankets, darker colours and heartier dinners. And red wine instead of rosé.

And just like the trench coat and the leather jacket are good transitional pieces in our wardrobes I feel this pizza is the ultimate transitional dinner dish.

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Mushrooms always get me excited about autumn and their earthy taste is just what I’d want right now. Before the soups and stews. And, luckily – this pizza goes well with both red and rosé!

Pizza bianco with butter-fried girolles and Västerbotten cheese, 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) 

200 g girolles

2-3 tbsp butter

a splash of oil

1 garlic clove, finely chopped

chopped parsley

sea salt and black pepper

finely grated Västerbotten cheese for serving

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.

In the meantime, fry the girolles in butter and oil on medium-high heat. When the mushrooms are almost done, add the garlic and fry until golden (but no longer). Remove the pan from the heat and season well. Add the chopped parsley. 

Remove the pizza from the oven, divide the mushrooms onto the pizza, top with finely grated cheddar and cut into slices. 

Recipe: Girolle toast 2.0

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I don’t know about you, but I LOVE mushrooms, and especially girolles! They’re coming into season at the same time as my beloved crayfish, so to start off the little crayfish party we had in Sweden (a must when you have a London visitor in August!), we had these absolutely delicious little girolle toasts with cognac and cream. (I’ve made similar ones before but this version is even better, I promise!)

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They went down a treat and I got praise like “I could eat these EVERY day!”, and I must agree that they were divine. The combination of mustard and cognac with the smooth cream is just delicious and the grated cheese to finish adds an extra layer of flavour.

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You simply must try them, either as little canapés (in which case I would cut each bread slice into four instead of two) or like this; as a little starter with a glass of pink champagne.

With the crayfish we had some more girolles, because why not?!, on top of the Västerbotten cheese quiche. If you’re planning a crayfish party you simply must try it!

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Kantarelltoast 2.0, serves 4 as a starter

5 slices regular white bread, crusts removed and the slices cut on the diagonal into triangels

2 tbsp butter + a splash of oil for frying the bread

150 g girolle mushrooms, rinsed

1 large shallots, finely chopped

1 garlic clove, finely chopped

4 tbsp butter + a splash of oil for frying onions, garlic and mushrooms

2 tbsp cognac

100 ml double cream

1-2 tsp Dijon mustard

salt and pepper

chopped parsley

To garnish:

finely grated Västerbotten cheese (parmesan would work too)

Fry the bread in butter and a little oil on medium-low heat until golden brown on both sides. Leave to drain on kitchen towel. 

Fry the onions and garlic in some of the butter and oil ton medium heat until golden. Remove from the pan and fry the mushrooms with more butter and oil on medium-high heat. When the mushrooms are cooked, turn the temperature down to medium and add the garlic and onions to the pan. Season. Add the cognac and let some of it evaporate before adding the cream. Add the mustard and taste until you’re happy with the flavour. Adjust the seasoning and add a little more cognac if needed. Stir with a whisk while the sauce thickens. It should be thick but still a touch runny when it’s done (and full of flavour). Add the parsley and spoon the mushroom mixture onto the fried bread slices and top with grated cheese.

Reminder: Västerbotten cheese quiche

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In Sweden crayfish season is in full swing, and I wanted to remind you all that one of the most important things for a crayfish party (apart from the crayfish and snaps) is this Västerbotten cheese quiche. You can buy the cheese from Ocado (love their Swedish shop!) but you could also substitute it for a sharp cheddar if you prefer.

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We had a little crayfish party when I was home in Sweden and I love this non-holiday more than some actual holidays. The crayfish are just delicious, but we went all out with both fresh and smoked prawns (they’re delicious!) as well.

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And yes, we had snaps (Linie Aquavit, pictured above) and silly hats.

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Bread and cheese is also needed to soak up the alcohol (snaps is strong!) and maybe some homemade mayonnaise for dipping.  And don’t forget the finger bowls – this is a very messy (but really fun!) affair!

Skål!

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Västerbotten cheese quiche, serves 6

Dough:

120 g softened butter

300 ml plain flour

1/2 beaten egg

Filling:

250 g grated Västerbotten cheese (or a sharp cheddar will do)

2 egg yolks

2 eggs

200 ml cream

salt

Topping:

100 g girolles

2 tbsp salted butter

1 shallots, finely chopped

1 garlic clove, chopped

salt, pepper

chopped parsley

Mix the ingredients together for the dough and press it out in a quiche dish. Use a fork to pierce the dough all over. Pre-bake the dough for 10 mins at 175 C.

Mix the grated cheese with the cream, eggs and yolks and pour the mixture into the pastry case and bake for another 20 mins.

Fry the girolles in butter on medium-high heat until almost done. Add the shallots and garlic and fry until golden. Season well and add the parsley. Place on top of the quiche just before serving. 

Book Club, Street Party and a relaxing weekend

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The summer weather seems to have disappeared, but that’s completely normal for midsummer, which is later this week.

Sadly I won’t be celebrating it, but I’m meeting up with friends so it will still be a nice day. There are of course midsummer celebrations in London, but celebrating with lots of people in Hyde Park doesn’t appeal to me.

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Monday last week was a quiet one (that’s how I like my Monday’s – the shock of getting up early and going to the office is enough for me) and I made a yummy pasta with cream, sherry and last year’s girolles (picked by my auntie) from the freezer. So yummy and a perfect start to the week!

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Tuesday we met up with the book club at Marie-Lou’s and she has prepared a feast as usual. It was lovely to meet up and discuss the book and catch up!

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On Wednesday I went to the Motcomb Street Party which was lots of fun with entertainment, charity auction, food stalls and flowing prosecco. All the food stalls looked good but I decided on a brioche bun with roast beef and creamed horseradish. Really yummy!

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The rest of the work week was quieter; on Friday I watched the Portugal-Spain game at home and just chilled out. Saturday I met up with Laura in Surbiton for a walk along the river, lovely lunch and a cheeky ice cream. So nice to catch up!

The remainder of the weekend was unplanned which was just lovely. I can’t remember the last time I could catch up on sleep like this, binge on TV series and just chill. Such a treat!

 

 

Poached egg with girolles, Västerbotten cheese and toasted hazelnuts

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My first attempt at cooking a 63C egg didn’t work too well, as I tried to multitask and wasn’t paying attention the whole time. Big mistake. Huge. So instead I poached eggs. And served it with butter-fried girolles, Västerbotten cheese and toasted hazelnuts. It was delicious but I still dream of perfecting that 63C egg and serve it with girolles. I mean, is there anything better than a runny egg yolk with garlicky mushrooms?! I don’t think so.

Listening to my favourite food podcast (in Swedish) I learnt a new way to toast nuts, in the oven. So much better than in a dry frying pan. It will change your life. I promise. All you need to remember is 150C for 15 minutes.

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Poached egg with girolles, Västerbotten cheese and toasted hazelnuts, serves 2

2 fresh eggs

a splash of vinegar 

200 g girolles

1 tbsp butter

1 garlic clove, chopped

salt, pepper

chopped parsley

2 tbsp grated Västerbotten cheese (or comté)  

20 hazelnuts

Pre-heat the oven to 150C. Pour the nuts into an oven-proof tray and toast for 15 minutes. Clean the mushrooms and fry in butter with the garlic until golden brown. Add salt, pepper and parsley and put aside. 

Take a large saucepan and fill half of it with water from a just boiled kettle. Bring the water to a gentle simmer (it should not boil) and add the vinegar. Pour ice cold water into a bowl and have a slotted spoon at hand. Crack and egg into a mug or cup. With a spoon, create a whirl in the pan and lower the mug/cup with the egg into the water and pour it out. Repeat with a second egg and let them poach for 3 minutes. Remove with the slotted spoon and place in the cold water for a few minutes. Remove with the slotted spoon and drain on kitchen towel. 

Re-heat the mushrooms is needed. Divide them between to plates, leaving a hole in the middle for the egg. Scatter with grated cheese. Chop the nuts and scatter. Serve immediately.