Mushroom crostini

A mushroom lover's treat particularly when this made with wild mushrooms. The topping can be prepared ahead of time and heaped onto the toasted bread slices shortly before serving.

500g mushrooms - I used a combination of chestnut, shitake and morels.
1 tbsp butter + 1/2 tsp butter
1 tbsp + 1 tsp extra virgin olive oil
1 medium onion, chopped finely

2 tbsp low-fat crème fraiche

1 baguette cut into 1/2 inch slices (about 10-12)
handful of flat leaf parsley, chopped

1/4 cup Parmesan or Pecorino cheese (optional)

freshly ground pepper

Salt to taste

• Clean the mushrooms and slice them into smaller pieces. 
• Melt 1 tbsp butter and 1 tbsp of oil in a skillet over medium high heat. Add the mushrooms to the melted fat along with salt and cook them till they are browned nicely and all the liquid has evaporated. The browning concentrates the mushroom flavour. Do not overcrowd the skillet, otherwise the mushrooms will end up boiling in their own liquid.
• Remove the mushrooms to a cutting board and chop roughly when they have cooled down.
• Return the skillet to the heat and add the remaining oil and butter. 
• Add the chopped onions and thyme and sauté till the onions just start to brown. Add the chopped mushrooms back to the pan and season with salt and pepper.
• Mix in 1-2 tbsp of creme fraiche and the chopped parsley.
• Remove from heat and keep aside till the time you need it. 

To prepare the bread slices -

• Warm the mushroom mixture in a pan or microwave it for 1-2 minutes.
• Pre-heat the grill at a high setting. Brush the bread slices with olive oil on both sides and arrange them on a baking sheet. Place them on the highest rack in the oven and grill for a few minutes till they are nicely toasted. Turn the slices over and do the same on the other side.
• Spread the mushroom mixture on to the bread slices and sprinkle some cheese on top before serving.

Spinach, ricotta and sun-dried tomato tart

This is one of those recipes that packs a punch but actually requires very little effort!

1 pack of frozen puff pastry cases
200g of chopped fresh or frozen spinach 
200g of ricotta cheese
1/2 cup grated parmesan cheese
5-6 pieces of sun-dried tomatoes preserved in oil
1 egg (for the egg wash)
1/2 tsp nutmeg powder
Salt
Ground black pepper

• Preheat the oven to 220C.
• Place the spinach in a microwaveable container, add 1 tbsp of water, cover with cling film and steam in the microwave for about 6-7 minutes until the spinach is cooked. Remember to prick the cling film to allow the steam to escape. If using frozen spinach, follow the pack instructions to cook it.
• Allow to cool slightly and remove as much water as possible by pressing it between your hands or in a mesh strainer.
• Mix it with the ricotta cheese, parmesan, nutmeg and chopped sun-dried tomatoes. Season to taste with salt and ground pepper.
• Place the frozen puff pastry in a baking tray and prick the centre area with a fork to prevent it from puffing up. 
• Make an egg wash with the beaten egg and little water or milk.
• Brush the pastry cases with the egg wash.
• Place a tablespoonful of the spinach and ricotta mixture in the centre of each of the pastry cases.
• Cook in the oven for 16-20 minutes till golden brown.
• Serve warm.

This is sufficient quantity for 6 tarts.

Roasted butternut squash risotto

I started the day itching to try something new but couldn't quite decide on a dish. Inspiration struck when I was channel surfing in the afternoon and happened to see the fag end of a programme putting finishing touches on a risotto. So after some quick "research" on the web, I decided to try a recipe that was posted on the BBC-Food website, albeit tweaked to suit my taste.  This is my first attempt at a risotto and I was quite pleased with the results...

1 butternut squash
2-3 cloves of garlic
1 large onion chopped finely
400g of Arborio rice
1- 1 1/4 litre of stock ( I used vegetable stock, but choice is up to you) - it needs to be hot!
White wine
2 tbsp olive oil
2 tbsp butter
Small bunch of sage leaves
1cup grated parmesan cheese
Salt and ground black pepper to taste

• Preheat the oven to 230C.
• Peel and cut the squash into medium sized chunks. Take half of the sage leaves ( about 10-12 leaves), chop it finely. Chop the garlic finely or put it to a garlic press. Put these together into a roasting sheet, season with salt and pepper and toss it with 1tbsp olive oil. Place in the oven for about 30-40 minutes or until the squash is softened.
• When done, allow to cool slightly and roughly mash it with a fork.
• Meanwhile heat the remaining oil in a flat bottomed pan, add the onion and cook till the onions are translucent. It should not brown!
• Add the rice and fry for a minute or two till it is fully coated.
• Add the wine and stir continuosly till it is absorbed by the rice. 
• Add a ladleful of hot stock to the rice along with the remaining sage and stir. Season with salt and pepper. Turn down the heat to low and simmer till the liquid is absorbed. Keep adding the stock gradually a ladleful at a time and stir constantly. This helps release the starch and gives the dish it's creamy consistency! Follow this cycle until the rice is cooked but has a slight bite to it. It probably will take about 15-20 minutes. The risotto should be creamy and slightly runny.
• Turn off the heat, stir in the roasted squash, parmesan cheese and the butter and check the seasoning. If the risotto seems too thick, loosen it with some stock. Cover for a few minutes.
• Server hot topped with more parmesan.

 This will serve 4 people generously.