Tuesday, June 19, 2012


cooking emoticon
Green beans with Beurre Noisette and Almonds
400g green beans topped and stringed (French beans)
pinch sea salt
1 tbsp chervil chopped ( I never put this in because I can't buy it)
1 tbsp tarragon chopped
1 lemon juiced
80g butter
1 garlic thinly sliced
30 g almond slivered
pepper to taste

In a large pot of boiling salted water, cook the beans until just done, drain and hold in a warm place. Sprinkle beans with herbs. Hat butter in a saute pan until it begins to foam (this is the Beurre Noisette part), add almonds and garlic. Continue to saute until nut brown, add squeeze of lemon, slat and pepper. Add beans to pan to heat quickly, toss and serve

cooking dinner emoticon

Feuillette of Wild Mushrooms
(Feuillette means pastry but I didnt make the pastry bit)
4x puff pasty 6cm x 10cm
1 egg (yellow part for egg wash) or melted butter
400g variety of wild mushrooms
30ml extra virgin olive oil
40g butter
1 sprig thyme
1 clove garlic chopped finely
sea salt to taste
lemon juice to taste
pepper to taste
3 tbsp continental parsley
30g creme fraiche or cream whisked (I didnt put this in)

Cut pastry into squares. Brush top melted butter or egg wash and cook at 180C until puffed and golden. Wash mushrooms quickly, tear or slice into even slices. Heat oil and butter together, add mushrooms, garlic, seasoning and thyme, toss to mix. Saute on medium heat until just cooked, turning up heat to evaporate liuqid if necessary, taking care not to burn garlic or it will be bitter. Add squeeze of lemon and toss parsley through mix. Serve mushrooms on top of one piece of pastry. top with creme fraiche, then other pastry.

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