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. 

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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. 

Puff pastry squares with girolles and Västerbotten cheese

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The second nibble we had with the pre-crayfish prosecco was these lovely puff pastry squares with fried girolles and Swedish Västerbotten cheese (any other sharp cheese will do, but Västerbotten is a must with crayfish). I’m so pleased I can now by girolles with my food orders from a decent supermarket I come up with any excuse to buy them and this is a good way to use them. But to make them go a bit further (as they’re not the cheapest of shrooms) I threw in some chestnut mushrooms as well.

Puff pastry squares with girolles and Västerbotten cheese, serves 5 people as only nibble

1 roll  all butter puff

600 g mushrooms (I had approx 400 g girolles and 200 g chestnut mushrooms) 

a knob of butter for frying 

1 garlic clove, chopped 

1 bunch parsley, chopped

30 g Västerbotten cheese, finely grated

Pre-heat oven to 200C. Roll out the puff onto a parchment paper covered baking tray and cut into squares. Clean the mushrooms and slice. Melt the butter in a frying pan on medium heat and fry the mushrooms until golden in batches. Add the garlic towards the end. Add salt, pepper and parsley. Leave to cool. 

Distribute the mushrooms on the puff. Scatter grated Västerbotten cheese on top and bake until golden. Serve immediately. 

New potato salad with girolles and bacon

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This wonderful potato salad is an old favourite. I saw a Swedish chef make it on TV many years ago and then made it myself a few times in Sweden and loved it. But moving to London girolles were no longer a staple mushroom in the supermarket so I forgot all about this dish until this summer when I cooked it for my parents. Luckily it was just as nice as I remembered it!

New potato salad with girolles and bacon, serves 4

Adapted from Gert Klötzke’s recipe.

10-12 baby new potatoes, cooked

1 packet rocket

1 litre girolles, cleaned

4 slices smoked bacon (at least)

1 chopped onion 

2 garlic cloves, chopped 

50 g thinly sliced cheddar 

butter for frying

salt, pepper

50 ml mustard vinaigrette (mix 1 tsp dijon mustard, 1 tbsp white wine vinegar, 3 tbsp olive oil)

Dice the potatoes and add to a large bowl. Fry the bacon until crisp, dice and mix with the potato. Fry the onion and garlic in butter until softened, add the mushrooms and fry until golden. Season. Add the mushroom to the bowl and drizzle with the vinaigrette. Mix well and lastly add the rocket and cheese. Mix again and serve.