Button mushrooms with dried porcini mushrooms are a great taste combo

Hi R

I'm back!  Where have I been?  Publishing and marketing the book "Mosman Meanders & foreshore flavours", following up with a "Balmoral Picnic" e-book, new grandchildren etc...  How did life get to be so busy?

 

You are moving to a new season of course, and mushrooms of all varieties, transcend seasons and cuisines. 

C 

ps - My newest grandson is an absolute dreamboat!

 

Porcini Mushrooms
 

These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavour than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.






Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

 

 

 

 

 Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

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Anti-ageing foods to keep your sparkle

Hi R
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age and reduce the likelihood of age-related diseases.

Really trying to include two meals of salmon
per week in our diet.

So here are some recommended by Body + Soul

Love them all!  (Well, not  so crazy about sardines.)  What is Quinoa you ask?  Watch this space.
Clara
ps - fresh herbs and leafy greens of course with produce as fresh as possible - unpeeled and uncut.


Onions: Helps strengthen damaged cells and raise "good" cholesterol levels.
Garlic: Promotes the growth of white blood cells, the body's natural germ fighters; and lowers harmful LDL cholesterol and high blood pressure.
Broccoli: Rich in magnesium and vitamin C, it's one of the most powerful immunity boosters available.
Quinoa: This grain-like seed is a complete protein food, which means it contains all the essential amino acids your body needs to build muscle and repair itself.
Salmon: A great source of omega-3 fats – the ultimate anti-ageing nutrient – plus loads of vitamin D and selenium for healthy hair, skin, nails and bones.
Nuts: Contain healthy oils, fibre, vitamins, minerals, potent phytochemcials and the amino acid arginine.
Spinach: Bursting with health benefits, it contains many phytonutrients and antioxidants, including vitamins K, C and E, folate, iron and carotenoids.
Sardines: High in omega-3 fatty acids, they contain almost no mercury and are loaded with minerals such as calcium, iron, magnesium, potassium and zinc.
Eggs: They contain high-quality proteins, essential minerals and every vitamin except C.
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Beets beat the rest in nutrition benefits

Hi R
Thinking of you coming out of winter - I'll never forget my first winter in Wisconsin - it was actually the coldest in a decade!  The the ground hog came out and I thought that spring was almost there.  But no, it took seemingly months before the magical renaissance of renewal took place. 

We went out to lunch this week, where I chose BBQ Kangaroo fillets served on a bed of beetroot relish.  It was so delicious that I had to find my favourite beetroot recipes.  But first, how to cook and serve them - no not only in salads  - the relish was warm and the perfect accompaniment to BBQ meat or a roast.  I'll post the recipes later in the week after you have maybe bought some beets.
Keep warm and have faith that spring will eventually arrive.

The humble beetroot is rich in health-boosting nutrients
and can be served hot or cold.

Called a superfood, this common root vegetable is packed with health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. It is also an excellent source of soluble fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, prevent the risk of heart disease and certain cancers, as well as protecting brain health.
NB While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age, and reduce the likelihood of age-related diseases.

Beets are particularly nutritious when grated raw - toss with coriander, mint, lemon or orange juice and served with Greek yoghurt. The attractive leaves are also nutritious and are great in salads, dressed with a lemon juice and olive oil dressing.

Beetroot contains some carbohydrate but is still considered a low GI choice. If you are short on time, canned beets are convenient and even though they usually contain additional concentrations of sodium and other preservatives, they are still beneficial to your health. I like the the whole baby beets which when cut into quarters, are great in salads.

Fresh beetroot is fabulous and cooking it is relatively easy Heat the oven to 180°C/ Cut the tops and stringy rootsoff, leaving a crown of stalk left on the root in order not to break the membrane. and stringy root. Reserve small, young leaves to use as part of a salad).

Wrap each beetroot individually in foil with a tablespoon of water, place it in a roasting pan and bake in the oven for 40-50 minutes (20-30 minutes for baby beetroot). Pierce one with a skewer to test if it is soft. When roasted the skin will wrinkle - cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen. Cut a cross at the top and gently push off the flesh with your fingers but if you don’t plan to use them straight away, leave the skin on.

Balsamic vinaigrette works well as a dressing.
Makes about ½ cup (125ml)
1½ tbsp balsamic
1tsp Dijon mustard
1 garlic clove, crushed
3 tbsp extra virgin olive oil
Whisk together all the ingredients, season then drizzle over the salad.


I like to make more than I need as it keeps well - transfer into a lidded container and pour over dressing.
Beetroots tend to bleed when cut so wear disposable gloves and protect your chopping board with baking paper.

lt would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

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