Posts tagged ‘main course’

2018, March 30

Recipe of the Month: Wild Mushrooms tossed with Turmeric Rice

The boyfriend had to go on a ten-day trip at the end of February, so that left me all alone with the cat. I got bored. Well, that’s an understatement – I even toyed with the idea of rearranging the furniture!
But, I made it a point to get out of the house every day. I went for walks, ice skating, to pay bills, groceries and home decor shopping and met up with friends.

On one of my groceries shopping trips (I deliberately didn’t buy enough of everything, so I’d have a need for more bread or milk), I noticed something new in the frozen isle section of the supermarket. A bag of wild mushrooms. The picture on the package looked so appetizing, that even though I don’t cook mushrooms often I bought one, already imagining cooking them with rice on the side.

Below is the recipe I came up with. It is very simple, yet absolutely delicious. I made it three times already!


Wild Mushrooms tossed with Turmeric Rice

600 grams mixed wild mushrooms
1 cup Basmati rice
olive oil
salt, white pepper, garlic powder, onion powder
1 teaspoon turmeric
soy sauce
splash of white wine
finely chopped 3-4 green onions or half a leek

Cook the Basmati rice as per the packaging instructions, seasoning with only salt and a teaspoon of turmeric powder. Set aside once cooked.

If you’re using frozen mushrooms, let them defrost and drain off the excess water. Mine were already cut in half or so and I only had to cut a couple of bigger pieces myself, but you cut them to your liking.
Of course, you can use which ever mushrooms you prefer. I liked that this mix of wild mushrooms added extra flavour in one go.

Add a little olive oil to a pan and dump in the mushrooms. Season with some salt, white pepper, garlic powder and onion powder. When they’re about half cooked, add a splash of white wine and a tablespoon of soy sauce. Continue cooking until done, stirring so it won’t stick to your pan.

Once the mushrooms are done but before removing from the stove, stir in the finely chopped green onions (or leek, or a combo of the two) and then also stir in the cooked rice. Of course, you can leave them separately if you want.

I served this as a main dish, but I imagine it would be delicious served as a side dish to a steak, grilled chicken or even shellfish probably. If you choose the latter, I’d replace the soy sauce with fish sauce or oyster sauce.

Bon appétit! ;)

2013, February 18

Recipe of the month: Estrella’s Love Pizza

Given it’s February, the month of Love, I (while I strongly believe we need to let Love guide us every single day and moment of a year!) decided to share with you my favorite pizza recipe. I made this into a heart shape one day, when a friend of mine posted a heart-shaped pizza picture on FB.

I don’t think it was because of the shape, but this was the most deliciously love-filled pizza I ever baked!


estrellas love pizza

Estrella’s Love Pizza

2,5 dkg yeast
1 teaspoon sugar
50 dkg flour
2 eggs + 1 egg
12 dkg margarine
1 dl lukewarm water
salt to taste

To the 1dl lukewarm water, add the yeast and three teaspoons of flour to make sourdough. Set aside to a warm spot (near the stove for example) covered with a cloth, and let it ferment for about 15 minutes.

Add the eggs, margarine, salt and sourdough to the remaining flour (and if required, another 1/2 dl lukewarm water). Knead the resulting dough, until it is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your fingers – if it does get too sticky you can add a little flour to your hands. Then set aside and let it rise for 1 hour.

Dust the dough ball with flour, pat into a disk, then roll it out to even width, to form a circle. Place in a lightly greased, heart shaped tin and stretch with your fingers some more to reach all the sides of the tin.

Add your chosen toppings.

Prepare the remaining egg like you would for an omelet. Pour it on top of your pizza before baking.

— Here, I used homemade tomato sauce and red peppers paste, chopped mushrooms, corn, ham and roasted peppers (we roast them and freeze for winter months), and cheese sprinkled on top. I also like adding different fresh vegetables when they’re in season. —

Bake in preheated oven on medium heat (around 180C) for about half an hour. Check the dough with a  skewer to make sure it’s done before removing from the oven.

Bon love-filled appétit! ;)

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