Three Courses, Four Friends

Had a beautiful night with good friends and good food. Everything turned out just like I wanted it to, and everybody loved the food. With copious amounts of sauvignon blanc I can definitely say that the evening was a total success.

As promised. Recipies and pictures below. By the time we got to dessert I think my tipsyness overpowerd my ability to take a good photo of the panna cotta. In stead close your eyes. Imagine fresh fragrant and sour passionfruit hitting your tounge followed by clouds of light creamy fluffyness with a tangy aftertaste. It was heaven in a glass.

Most chuffed with the pumpkin salad though. I made it cheffy-style. Right in fromt of the guests eyes.

Nigella move over.

Pumkin and rocket salad with toasted walnuts

1 butternut squash or 1/2 pumpkin

Rocket salad

Walnuts

Sea salt

Pepper

White wine or white balsamic vinegar

Dijon mustard

Extra virgin olive oil

Sugar

Cut the pumpkin in wedges and toss in a little olive oil and sugar. Roast in a 225 degrees oven for about 40 minutes or untill brown on the edges.

Put walnuts and a little olive oil in a pan and gently fry. Salt to taste.

Make a vinaigrette from the mustard, vinegar and olive oil, and toss the rocket in the dressing.

Pile dressed rocket on plate, put warm pieces of pumpkin and warm walnuts om top.

 

Pumpkin

 

 Rocket salad

 

 Walnuts

Wild mushroom risotto

500 grams aborio rice

3 dl white wine

1 liter chicken stock

1 large onion

3 cloves garlic

500 gams wild mushrooms. I used porchini and trumpet chantarelles.

Sea salt

Pepper

Extra virgin olive oil

Butter

100 grams Parmegiano regiano

Lemon

Parsley

Sauté the mushrooms in a pan with a little butter, take off pan and leave aside.

Sweat the onions and garlic in butter and olive oil. Add rice, and let the fat soak into the grains untill they become translucent. Add the wine, and let the rice completely soak it up. Ad hot chicken stock a cup at a time, stirring almost contantly, and leting the rice soak up the stock between each go. Salt and pepper to taste. When rice is al dente add mushrooms, the juice and zest of one lemon, cheeze and parsley. Serve with more parmegiano and parsley on top.

Aborio rice

  

 

Trumpet chantarell

 

 Porchini mushroom

 

 Parmegiano regiano

Panna cotta with passionfruit

5 dl cream

1 dl cream, whipped

50 gams sugar

2 vanilla pods, split with seeds scaped

2 limes

4 gelatin sheets soaked in cold water

10 passion fruit

Put 5 dl cream, sugar, the zest of one lime and vanilla pods and seeds in a pot and warm gently. When slightly warmer than fingerwarm take off heat and add the juice of the limes and melt the squished out gelatin (now soft) in the warm liquid. Cool a little, sieve, then gently add the whipped cream. Pour into wine glasses and put in a cool place to set.

When set add the scraped out pulp form the passion fruit on top of the panna cotta.

Bon appetit.