Mushroom Stroganoff

Veg strog… earthy, creamy and a deep richness of flavour. This will warm up your insides on a cold winters night! #comfortfood

I love everything about this dish right now.  Feel free to serve it with mash, pasta or even rice. Whatever tickles your fancy!


ingredients

1 tbsp organic butter
1 diced brown onion
3 garlic cloves finely chopped
500g thick sliced mushrooms
few sprigs thyme
white wine vinegar
3 tbsp gluten free plain flour
1 + 1/2 cups vegetable stock
Worcestershire sauce
1 tsp dijon mustard
3 tbsp sour cream
pinch of paprika
sea salt
black pepper
fresh chopped parsley

to serve

fluffy potato mash

Melt the butter in a deep frypan over a medium heat. Add the diced brown onion + garlic to the pan. Fry until tranluscent.

Add 500g thickly sliced mashies + a few sprigs fresh thyme. Cook until browned (caramelised).

Add a splash of white…

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Potato cakes

This recipe is a great way to use up any leftover mash (never happens in my house) + repurpose into this cracker dish. Simply make the mash ahead of time + chill if you are like me! It works best with firm, not creamy or sloppy mash.

Here, I have served the potato cakes with sour cream, pesto + kale chips (I LOVE this textural flavour combo) … but you can literally use what you like, or even leave them as is.

ingredients

2 cups cold mashed potato
1/2 cup frozen corn
1/2 cup shredded kale
2 sliced spring onions
1 tsp dijon mustard
1 free range egg
1/3 cup gluten free plain flour
1/2 cup grated cheddar
sea salt
black pepper

2 tbsp rice bran oil

to serve
sour cream (vegetarian) 
tomato pesto *see below 
chilli kale chips *see below

 

method

In a large bowl, combine the mash with all of the other ingredients. Use your hands + shape into patties. Set aside.

Gently heat the rice bran in an electric frypan.

Cook the cakes until golden on both sides.

Scatter with sliced spring onions.

Serve with a dollop of sour cream, pesto + crispy kale chips on top.

 


 

Tomato pesto

3/4 cup semi dried tomatoes
1/3 cup raw cashews
1 garlic clove
1/2 cup evoo
1/3 cup parmesan

Place all of the ingredients into a food processor + blitz. Gently stream in the olive oil until combined. Allow a slight bit of texture to your pesto.

 

Kale chips

Tear kale leaves into pieces (removing any hard stems). Throw in a large bowl. Gently massage with a drizzle of evoo, a sprinkle with chilli flakes + pink sea salt to coat.

Bake on a flat tray, lined with baking paper on 150C until completely dry + crispy (around 15-20 mins (you don’t want to see/feel any moisture on the kale). Continue to check on their progress.

Kale chips should be stored in a airtight container + can be kept up to a week.

Paneer butter masala with spinach + peas

Well, you have most probably worked out by now – I bloody LOVE Indian food + just hope that I am doing justice when I recreate different dishes! I adore the spices, textures + freshness that Indian food delivers. But mostly, it’s the comfort that a hot bowl of nourishing goodness with rice provides.

This dish is mildly spicy, with a creamy finish.

ingredients

20 raw cashews
1/4 cup hot water
2 cups of diced fresh tomatoes
1 tbsp ghee
1 bay leaf
1 inch fresh ginger
3 cloves garlic
1/2 tsp chilli powder
1 tsp cumin ground
sea salt
black pepper
1/3 cup organic coconut cream
200g paneer (cottage cheese) cubed
4 cubes frozen spinach
1/2 cup frozen peas
1 tsp garam masala

fresh chopped chilli
coriander

Soak the cashews in the hot water for around 20 minutes – whilst you are preparing the other ingredients.

In a motar + pestle, smash the garlic + ginger until it forms a paste. Set aside.

Blitz the cashews + water in a blender until a smooth paste. Add the tomatoes + continue to blitz until pureed. Set aside.

Melt the ghee in a heavy, deep saucepan + add the bay leaf. Add the ginger/garlic paste + fry for a minute. Add the tomato puree, chilli powder + cook until the oil starts to seep out of the tomato puree.

Add 1/2 cup water + stir well. Add the cumin, a pinch of sea salt and some black pepper. Stir. Bring to the boil + then simmer for 20 mins until the sauce becomes thick.

Stir in the coconut cream, cubed paneer, garam masala, spinach + peas. Cook for a further few minutes.

Sprinkle the garam masala into the pan, stir + then take off the heat.

Garnish with fresh chilli + coriander leaves. Serve with steaming basmati + pappadum.