Cream of Mushroom with Roasted Garlic 蒜蓉奶油蘑菇浓汤

This soup was inspired by Campells canned soup of the same name. :P



If you like that soup, youll be surprised how easy it is to make it at home and I dare say, tastier. ;P



Basically, it a combo of Cream of Mushroom and Roasted Garlic but I have tweak my Cream of Mushrooma little here.

Ingredients:

• 200g Brown/White Button Mushroom, chopped


• 100g Shitake Mushroom, sliced


• 15g Butter


• 300ml Chicken Broth


• 250ml Whipping Cream


• Salt to taste


• 1 to 2 tablespoon Roasted Garlic

How to do it:

1. Saute sliced shitake mushroom with 1/2 the butter till absorb the butter.


2. Dish and set aside.


3. Using the same pan, saute the chopped button mushroom with the remaining butter till it sweat.


4. Pour mushroom into the blender.


5. Add the broth.


6. Blend till desired consistency.


7. Pour into a pot.


8. Add in the previously cooked shitake mushroom and roasted garlic.


9. Bring to a simmer.


10. Stir in the whipping cream.


11. Simmer till garlic has soften.


12. Serve.

Note:

• You can use either white or brown or both button mushroom.


• Do consider adding Portobello Mushroom too. It makes the soups flavour richer. Its slightly more expensive though.

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Roasted Beets with Caraway Seeds

The Beet Princess (aka me) just noticed that its been a while since her last beetroot post (over a month!?). So its about time for another one :)

Heres a very-very simple side dish recipe that I served just over a week ago when a bunch of my girlfriends came over for a meal and sharing of some good news. It takes no time to put together, and then it just happily cooks away in your oven while youre preparing for the party. Excellent.

I served it as part of a hot snack table, but these caraway-scented roasted beets would also be a nice hot or warm side dish alongside meat. I love how caraway seeds give this dish a very distinct Northern/Eastern European feel.

Roast Beets with Caraway Seeds
(Küpsetatud peedid köömnetega)
Adapted from Estonian womens monthly Kodu & Aed (Christmas 2007)
Serves 4

4 to 6 smaller beets
4 Tbsp olive oil
4 Tbsp balsamic vinegar
1 tsp caster sugar
2 Tbsp caraway seeds
salt to taste

Using a vegetable peeler, peel the beets and cut the beets into 8-12 wedges, depending on their size. Toss all ingredients in a large bowl, mixing thoroughly.
Pour the seasoned beet wedges into a large oven dish that ideally fits them in one layer.
Roast in a pre-heated 180 Centigrade oven for about 25 minutes, until the beets are cooked.
Serve hot or lukewarm.

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Roasted cauliflower with bacon and garlic

First of all, thank you all for your kind feedback about the upcoming Nami-Nami Cookbook! Your support means a lot to me...

Im trying to blog more often this month, as the amount of dishes that Id love to share with you is actually rather impressive - and now, that the cookbook is out of my hands, so to say, I may have more time. Well see. Ill start with something rather easy, yet super-yummy that we had for dinner last night. It was exceptionally well received both our little daughter (shes 1 year and 9 months already, and a very good eater!) as well as her 74-year-old grandmother who was visiting. So this dish appeals potentially to a very wide age group :)

The recipe is from Jadens Steamy Kitchen. I cannot even really say that Ive adapted it in any particular way - apart from specifying the amount of bacon in the recipe (sold in 100-125 g packets around here) and changing the cooking times a little. I roast cauliflower quite often (usually just sprinkled with salt and drizzled with oil), and used the same timings and temperatures Im used to (and these were both different from Jadens).

Roasted cauliflower with bacon and garlic
(Röstitud lillkapsas peekoni ja küüslauguga)
Serves 4

1 large cauliflower, cut into rather small florets
6 cloves garlic, cut into thick slices
100-125 grams smoked bacon, cut into bite-sized pieces
2 Tbsp olive oil
sea salt flakes and freshly ground black pepper to taste

Preheat oven to 200 C. On a large baking sheet, toss together the cauliflower florets, garlic slices and bacon bits. Drizzle with olive oil and season with salt and pepper.
Roast in the middle of the pre-heated oven for about 30 minutes until bacon is crisp and cauliflower is cooked and slightly golden brown here and there. Taste for seasoning, and serve at once.

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