Porcini pancakes with filling and sauce

This year was a good year for mushrooms – or so I have been told, as I don’t go picking mushrooms myself.

But as I have a passionate mushroom hunter in the family, I was provided with lots and lots and lots of mushrooms, mostly porcini, frozen, dried and powdered.
As those take up a lot of room, I decided to make a very mushroomy meal today, and started with the vague idea of a pancake.

This was the outcome:

Ingredients:

pancakes:

  • 100g flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon porcini powder
  • 1 teaspoon potato starch (by accident – I wanted to use 2 teaspoons of corn starch and only found out, it was the wrong starch after mixing in the first teaspoon)
  • 1 teaspoon corn starch
  • 230ml soy milk
  • a pinch of salt
  • some oil for the pan

filling:

  • 40g dried porcini
  • 250ml hot water
  • 2 tablespoons porcini oil

sauce (optional):

  • 1 tablespoon oil
  • 2 tablespoons flour
  • the porcini soaking water
  • 100ml soy milk
  • salt
  • porcini powder

Preparations:

Put the dried porcini in hot water and let them soak.

Cooking:

Pancakes:

Mix flour, baking powder, porcini powder and starch thoroughly, then whisk in the soy milk.

Heat oil in a big pan, but don’t let it get too hot. Pour some batter in the pan and fry on both sides (batter should suffice for 4 big pancakes).

Porcini, a pancake and pancake batter.

Filling:

While frying the pancakes, remove the dried porcini from the hot water. They should be soft now. Squeeze them carefully to remove more water, then cut them to smaller pieces.

Heat 2 tablespoons of oil in another pan (I used selfmade porcini oil – dried porcini have been steeping in it for over 3 weeks). Put the porcini in the hot pan and roast for a couple of minutes.

Porcini oil

By now all of the pancake batter should have been turned into pancakes, so you can put them on a plate and fill them with the roasted porcini.

Actually you could stop here, the sauce is optional. But as I had dark, porcini-smelling soaking water left, I decided to additionally make a sauce to use it up.

So for the sauce, heat a tablespoon of oil in the small pan, then add two tablespoons of flour. Let the flour get some colour, then stir in the soaking water. Add 100ml of soy milk and let boil for a few minutes. Add salt and porcini powder, then pour the sauce over the pancakes.

Quite some work, but it will definitely get you praise.

Chocolate Cake Pops

Yesterday I tried out Chocolate Cake Pops, as found in this recipe.

I stuck to the recipe as much as possible, but I cut a little sugar from the cake, added some rum, used a different type of melted chocolate to dip the pops into and I used coconut flakes instead of sprinkles.

Due to this (and the fact, that I got bored after rolling the first two balls – after all, there was enough dough to make over 50 of these babies), mine were not quite as handsome and photogenic as the ones on the site above.

Still they tasted very chocolaty and I guess also delicious, if you are a fan of high calorie treats. I think I used more sugar, fat and chocolate in this one recipe than I usually use in 6 months. Those pops are so heavy, they seem to have their own gravity field.

As a result, my stomach feels like it’s been trying to digest a black hole, so it’s definitely one of those things to try out once in a lifetime only.

Wholemeal Pasta and Pesto

I had never been a fan of pesto, mostly because I had never eaten it, as I found the idea of mashed basil on pasta somewhat off-putting.

However, a while ago I was in possession of a basil plant in a pot and a not much used mortar and pestle, and so I decided, to give it a try – and I LOVED it. It’s simple, quick and very tasty.

So here’s my recipe for pesto (for 1 person):

Ingredients:

pasta:

  • 50g wholemeal pasta
  • water
  • salt

pesto:

  • 3 tablespoons of pine nuts
  • 1/2 bulb of elephant garlic, grated (alternatively 1 clove of garlic)
  • 12-15 leaves of fresh basil
  • 1/2 teaspoon of dried oregano (I never get my hands on fresh one)
  • 1 teaspoon olive oil
  • 1 level teaspoon nutritional yeast
  • salt
  • peper

Cooking:

pasta:

  • boil water, add salt, cook pasta

pesto:

  • pestle the pine nuts
  • add basil and oregano, pestle until you got some kind of creamy paste
  • add garlic and keep pestling
  • mix in olive oil
  • add the spices
  • finally, add a tablespoon of the water you cooked the pasta in

Butternut Squash and Veggies

No time or desire to cook today, so it had to be quick:

  • slices of butternut squash, baked in the oven for about 20 minutes (turn over after 10 minutes)
  • some deep frozen veggies (carots, broccoli, cauliflower, peas, corn), defrosted in the microwave oven

Very delicious, I think, I’ll put butternut squash on my top ten list of favourite veggies.

Also a very filling meal for only 250 kcalories.

Veggie Couscous Pan

Today was another day of using up leftovers.

There were still some slices of pattypan squash left, which spent the night in a spicy bath of marinade. Today I threw them in a pan with some tofu, veggies and couscous.

The only complaint I heard was “Isn’t there more of it?”.

Ingredients:

  • thin slices of pattypan squash
  • 100g veggies (I had deep frozen carots, peas and corn)
  • 40g smoked tofu

marinade:

  • soy sauce
  • 1/2 soup cube
  • grated or crushed garlic
  • pepper, curry

couscous:

  • 60g couscous
  • 160ml water
  • 1/2 soup cube

Preparations:

  • mix marinade ingredients
  • put pattypan squash slices and marinade in a container, marinade should suffice to cover  slices
  • close container and keep in the fridge for a couple of hours or over night
  • if you use deep frozen veggies, defrost them
  • cut tofu to small cubes

Cooking:

couscous:

  • boil water, add soup cube
  • remove pot from hot plate, stir in couscous
  • let couscous soak for a couple of minutes

pattypan squash slices:

  • put slices with marinade in a big pan and let boil for a couple of minutes
  • add tofu and veggies, stir
  • add couscous, stir
  • let simmer for a few minutes

Unfortunately the batteries of my camera were empty and the mobile phone camera didn’t quite catch the colours and yummyness – I swear it looked really nice and tasted even better.

Lasagna

Today I made lasagna.

Ingredients:

  • 500g lasagna sheets
  • 200g apeka

for the tomato sauce:

  • 500g tomato purée
  • 25g tvp
  • 1 soup cube
  • 1/2 bulb of elephant garlic or 1-2 cloves of garlic
  • basil
  • oregano
  • salt, pepper

for the Béchamel sauce:

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 100ml water
  • 250ml soy milk
  • salt, pepper, nutmeg

Preparations:

  • crush or grate garlic
  • mix water and soy milk
  • preheat oven to 180° C/350°F

Cooking:

the sauces should be made simultaniously

tomato sauce:

  • put sieved tomatoes in pot and heat
  • add soup cube and TVP, stir
  • add garlic and spices
  • let simmer until TVP is soaked and soft, stir occasionally

Béchamel sauce:

  • put 2 tablespoons of oil in pot, heat
  • stir in flour, wait until it gets a little color
  • add water/soy milk and whisk thoroughly
  • add nutritional yeast, whisk
  • add salt, pepper and nutmeg
  • boil until it gets thick while whisking

finally the actual lasagna:

  • put a layer of lasagna sheets in a casserole dish
  • add in turns layers of each sauce,  lasagna sheets
  • top layer of sheets is covered with apeka for a delicious crust
  • but in oven for 25-30 minutes

Baked Pattypan Squash Slices and Porcino Mushroom Rice

Once again I started with not much of a plan, but a couple of ingredients I wanted to use up: the other half of the pattypan squash and some porcino mushrooms.

Ingredients:

rice:

  • 70g long grain rice
  • 220ml water
  • a little soy sauce, salt

sauce:

  • 1 tablespoon oil
  • 1 tablespoon flour
  • 250ml water
  • 1/2 soup cube
  • 10g dried porcino mushrooms
  • salt, pepper

squash:

  • 1/2 pattypan squash
  • 3-4 tablespoons oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt, pepper

Preparations:

rice:

  • throw all rice ingredients in rice cooker and turn it on

sauce:

  • heat water and add 1/2 soup cube

squash:

  • wash pattypan squash thoroughly and cut to thin slices
  • mix other squash ingredients for the marinade
  • preheat oven to 180°C/350°F

Cooking:

sauce:

  • put dried porcino mushrooms in soup and let soak
  • heat oil in large pan
  • add flour, stir, wait until it gets a little color
  • meanwhile, blender soup with mushrooms
  • pour mushroom soup into pan, stir
  • let simmer for a couple of minutes

squash:

  • brush both sides of slices with spicy marinade
  • put onto baking tray and bake for about 10 minutes

Meanwhile, the rice should be done.

  • put rice into sauce pan, stir
  • add salt, pepper
  • stir and let simmer until the squash is done

I don’t like mushrooms, so I didn’t eat much of it beyond tasting, but I ‘ve been told it was excellent.