RUSTIC ROASTED PUMPKIN AND MUSHROOMS

All right, finally we came to sunny fall time with its apples, plums, cabbage, beetroot, carrots and of course lots and lots of pumpkins. This year aslo appeared to be rich with forest mushrooms and luckily I decided to visit my parents some days ago. In summer they live in a small village and the house is surrounded by a forest from one side and with a lake - from another. For the meal I am going to tell you about we ourselves picked mushrooms and chose the pumpkin in the vegetable garden. Inspired by still country spirit I made this rustic roasted pumpkin and mushrooms with parsley roots. Hope you'll enjoy this meal together with me!

Ingredients:

a small pumpkin
2 handfuls of any forest mushrooms (we used Bay bolete mushrooms)
6-7 small parsley roots
nutmeg
paprika
sea salt
olive oil

Method:

Wash your mushrooms, cut them lengthwise in halves and place them in a big pan, cover with cold water and bring to the boil. Let them boil for half a minute and pour out the water. Cover with cold water once again, bring to the boil, add some sea salt, cover with a lid and let simmer for 30 minutes.



Meanwhile preheat the oven to 200 C and cut your parsley roots and pumpkin into small cubes.



Line your baking tray with parchment paper, drizzle a little olive oil and place there the pumpkin and parsley root bites.



Toss with sea salt, paprika and nutmeg (they are truely pumpkin's best friends), drizzle with some more olive oil and put the baking tray into the oven.



When the mushrooms are done drain them and add to your pumpkin and parsley roots which are roasting in the oven. Continue roasting for another 5-10 minutes and get your family in the dining room! The meal is ready to be served.



I suggest that you should boil the mushrooms before roasting them to get a really moisture texture. Certainly you're free to roast them from the very beginning but they may appear a little too dry.

Bon Appétit!

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WARM CURRIED CHICKEN SALAD

Chicken with greens make a perfect evening meal. The dish is filling and full of proteins and slow carbs. You will have your fill without excess centimeters!

Ingredients (serves 2):

4 chicken thighs, boned and skinned (if you want an even lighter dish you can use 2 thighs and a half of breast)
1 Tbsp curry paste
a big bunch of fresh arugula (or any other greens you prefer)
4 plum tomatoes
extra virgin olive oil

Method:

Cut the chicken into bite-sized cubes, heat olive oil in a medium pan, add the chicken and fry it for 15 minutes stirring occasionally. Add curry paste, turn the heat a little up and fry for another 5 minutes till the chicken bites get tender golden crust (actually the chicken will have golden color anyway because of the curry paste but we are certainly talking here not only about the colors but the condition of chicken either).

When the chicken is done place your arugula on the plates, lay the chicken pieces over and add the tomatoes cut in quarters. Sprinkle with some good quality olive oil and dig in!

Bon Appétit!



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BASIC TOMATO SAUCE

Having cooked your own tomato sauce once you will never go to a supermarket for a canned one again because not only can you eat it immediately but also keep a jar in the fridge and just heat it up any time you need it.

Ingredients: 

2 medium onions
4 cloves of garlic
½–1 fresh red chilli
a small bunch of fresh thyme
400g canned tomatoes (chop them roughly if they’re whole)
extra virgin olive oil
sea salt and freshly ground black pepper

Method:

Slice the onions, smash and finely chop 4 cloves of garlic. Deseed the chilli and slice it thinly. Pick the thyme leaves and reserve some for garnish. Heat olive oil in a pan over a medium heat and add your onions, your chilli and the most of your garlic and stir them constantly, then after a couple of minutes add the thyme leaves but watch out – the olive oil will splash!

One more minute – and you can add the tomatoes. Bring to the boil and simmer for 5-7 minutes. Season with sea salt and freshly ground black pepper and add some more extra virgin olive oil for a deeper flavour. The sauce is done! When serving don’t forget to garnish with chopped garlic and fresh thyme leaves – it will freshen up the look and the taste of your dish!

You can optionally add smashed olives, or use traditional basil leaves instead of thyme. Pour the sauce over your pasta, or add it as a side to your beef, it’s even good with some kinds of fish, you can just try it and thus decide where you want it!

Bon Appétit!

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