Picture from Chefclub video

A surprising number of bloggers new to me liked my variation on a recipe for stuffed mushrooms (posted 1 Dec ‘18) so I decided to post this one. First and foremost it was the way this ‘recipe’ was presented which attracted me. Normally I do not like video clip recipes, in fact I really dislike them, I much prefer written instructions. This one was clever enough (and had accompanying written recipe) but simple enough to persuade me to make the recipe – with a change.

A second attraction was the incorporation of small sautéed cubes of potato which recalled Swedish  ‘pytt i panna’, more usually now written ‘pyttipanna‘, which I used to make regularly years ago to use left over roast beef. Now I understand this is to be found in up-market Swedish restaurants, with a fried egg. I much preferred to serve it with the traditional raw egg in its opened shell to be mixed in before eating. This Swedish dish was in turn brought to mind by a ‘breakfast’ cooked recently by my Latvian blogger friend Ilze (which she referred to as “Latvian rubbish food” 😜).

There was one problem: I doubted Petronela (my wife for any newcomers to this blog) would eat anything incorporating cheese looking rather like Brie or Camembert, neither of which she will eat – though I’m pretty sure she’s never tasted either. We’re talking about that wonderful Swiss cheese ‘Reblochon’, made from a second morning milking of cows, so delightfully creamy.

Without Reblochon

So, for Petronela, how to follow the idea without Reblochon? Rememembering how much she liked the ‘stuffed mushrooms’ I decided to follow a similar idea for the cheese: for the two of us, about 200g of cream cheese with about 100g of Parmesan finely grated into it, well mixed then formed into a little round cake, and four eggs. Like with the stuffed mushrooms we ate with half a baked potato with butter.

I would, of course, recommend you follow the original recipe using Reblochon, but if for any reason you cannot here’s a good, tasty alternative. I’d like to try with a small Camembert too. No need for me to repeat the recipe; just go to this neat chefclub clip:

https://www.chefclub.tv/recette-l-omelette-savoyarde/

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First Christmas (part) with Petronela, 20 years ago. Just work colleagues then, as was Ana Maria on my other side – still a good friend

We are just two – my wife Petronela and me – for Christmas since my mum died. This year we are having our 18th Christmas together but it’s the 20th year we had a part of Christmas together. Twenty years ago I was living in the students’ hostel of the high school at which Petronela and I taught, she as history teacher and head of humanities, I as a volunteer English teacher (so living for free in the hostel). I invited some teacher colleagues for a ‘party’ in my little room and Petronela was one who came (my plan? 😜).

Stockings awaiting Santa

Even with just the two of us we like to make Christmas Day ‘special’, but a time of peace with no stress. So each year it becomes more and more simple. On the other hand, it always begins, after seeing what Santa put in our stockings (yes, we hang stockings like a couple of children) over coffee and (for me) tea, with the same ‘luxury breakfast’: smoked salmon (three different cures this year) with the ‘best scrambled eggs in the world’, as I learned from my mother, and ‘bubbly’ – Freixenet cava; it began by being the only ‘special’ bubbly we could find in Romania 18 years ago or at least one we could afford but, not a follower of fashion, I have not been diverted by the more recent craze for Prosecco (not as good anyway) nor champagne which we could now afford. Same with gin: the latest craze is expensive weirdly flavoured gins and expensive (in it’s true meaning, costing more than it’s worth) tonic; we both like gin and tonic but either Gordons or the excellent one at a good price from Aldi are good enough for us.

 

This year there was something new; usually we do not have any special meal on Christmas Eve but having received something very special from my dear Latvian blogger friend Ilze, and told they – grey peas – were a Christmas dish, I made to Ilze’s recipe, with onion and bacon, and had as the introduction to Christmas. Delicious! Ilze says they should be accompanied by kefir; having been to Marinela’s Romanian shop in Leeds a couple of days before that was easy to follow. Usually we buy the similarly tasting Romanian  ‘sana’ or ‘lapte batut’ there. 

Latvian ‘grey peas’ with onions and bacon

 

 

 

 

 

 

 

 

 

 

 

After breakfast we open little presents to each other, found below the Christmas tree. Petronela will always find a bottle of Bailey’s Irish cream and a bottle of Drambuie, I will unwrap a bottle of Scotch, among them and these will keep us going till it’s time to prepare Christmas dinner, not lunch but at about 7pm.

 

I titled this post ‘Christmas simplified’: gone are the days when I’d slave in the kitchen preparing classic French cordon bleu cuisine (neither of us much like turkey or traditional ‘Christmas pudding’). Now we rely on Marks and Spencer which has never let us down. So this year the starter was ‘king prawn and poached salmon terrine’, delicious enough to tempt us to eat two portions each! Main course was rack of venison, easy enough to roast leaving me only to prepare roast potatoes and parsnip, with lightly steamed brocolli, kaylettes, brussel sprouts and runner beans – easy enough. This washed down with the excellent Romanian red wine, from the fetească neagră grape grown in the Murfatlar region, ‘3 hectare‘, brought from Romania. Thanks to the double portion of starter neither of us could eat everything on the plate and needed a rest before the ‘Belgian chocolate and toffee sponge pudding’, an amazing creation with a chocolate flecked with gold dome being inverted over the steamed sponge and left to melt – very tasty if a bit too sweet, as I shall report to M&S, but a good finisher nevertheless.

Happy day

So, a lovely happy day, for the most part immersed in the astoundingly beautiful Romanian carols (I like to sing the English ones but most of these cannot match the Romanian ones for beauty), responding to some WordPress Christmas blog posts, sending and receiving Christmas greetings to dear friends in far off places (some made through WordPress blogs) by email or Messenger and chatting more, and exchanging photos, with one throughout the day – I won’t mention who so as not to embarrass her; let’s just say I’ve come to love her close immediate family though we’ve met only on the wonder of internet.

So, that was our Christmas ‘simplified’. Nothing special for today – Boxing Day – except to laze about, doing nothing special after clearing up the chaos in the kitchen (we don’t believe in ruining a good meal by clearing up after, not even loading the dishwasher!).

I hope you all had an equally happy Christmas Day as we did; I know some of you were not very well but I trust that despite this you had a day of peace and contentment.

Now, in our little household, we move on to New Year, a really big ‘celebration’ for most Romanians, made even more so for us as Petronela’s birthday is on New Year’s Eve so, following Romanian tradition, we have ‘open house’ with the table full of Romanian delights, of which more at the time.

I like the taste of kale but have never liked the texture, the stalks have been too tough for me to enjoy it. I like brussel sprouts as I cook them, and not just at Christmas – halved and steamed for 15 minutes.

Recently I came across kaylettes, a cross between kale and brussel sprouts, and the first time I cooked them I did the same as I do with brussel sprouts. I very much liked the flavour but thought there must be a better way.

The second time I cooked them I took the suggestion of stir frying them, tossing them in butter in the wok. Not a success for me, again a good taste but those stalks just too tough.

Having a few remaining, I thought they would go with a simple prawn pilaf so tried steaming for 5 minutes before tossing for a few minutes in butter in the wok. Cracked it – for me; tasty but no tough stalks (seasoned with salt and freshly ground pepper in the wok).

I think they’ll become regular in our meals. They went particularly well with prawns and I think they will go with other fishy things (which brussel sprouts do not, for me). I made the pilaf a bit spicy with a shake of hot chilli pepper on top of a grating of parmesan. A simple, successful meal.

This is a very simple recipe but my wife has said it is the best ‘vegetarian’ food she’s ever tasted. We are not vegetarian but eat ‘without meat’ twice a week. The recipe isn’t truly ‘vegetarian’ either as it has Parmesan cheese.

I got the basic idea from somewhere but cannot remember where so apologies for no acknowledgement.

This week’s version was slightly different to that of last week as I did not have one of the ingredients – spinach – but I’ll give last week’s recipe because although that of this week was good that last week was better. As usual, I didn’t measure anything so apart from the cream cheese, everything else is an approximation.

Ingredients

3 large flat mushrooms; 1 packet of cream cheese (200g); about 50g Parmesan cheese, finely grated, with a little more to sprinkle on top; 3 cloves of garlic; 4 large handfuls of ‘baby spinach’; 1/4 tspn freshly ground black pepper; 1/4 tspn chilli or cayenne pepper; 1 tblspn good olive oil.

Method

Wipe the mushrooms with some kitchen paper. Carefully break out the stalk. Finely chop the mushroom stalks and garlic and fry in the olive oil (careful not to burn the garlic). Allow to cool. Mix together the cream cheese and parmesan, then add the pepper and chilli and mix well. Finally add the fried garlic and mushroom stalks, again mixing well.

Meanwhile heat the spinach in a large pan until it is wilted and allow to cool.

Squeeze as much liquid out of the spinach as possible then put 1/3 in each mushroom top. Then put 1/3 of the cheese mixture on top of the spinach. Finally, grate a little more Parmesan on each.

Lay a sheet of non-stick baking paper on a baking sheet then put on the stuffed mushrooms and put in an oven preheated to 200degC for 1/2 hour or till just browned on top.

Comments

Goes well with baked potato soaked in butter (has the advantage that this too can be baked in the oven at 200degC, put in 1/2 hour before the mushrooms).

The recipe would probably work with creme fraiche, but I haven’t tried it.

If you don’t like ‘hot/spicy’ leave out the chilli/cayenne.

Daniel’s cafe/bistro Ilkley is not run by Daniel but by his daughter Miruna and her husband. The name is a tribute to Miruna’s father who runs a hotel in our other favourite place, the Romanian Bucovina, specifically in the spa town (a bit like Harrogate) of Vatra Dornei.

We decided to visit this small but cosy coffee shop by day, a ‘bistro’ in the evening, yesterday afternoon. The cakes are ‘interesting’, yesterday’s were with butternut squash or pumpkin, but neither is ‘my cup of tea’ as we say so I opted for the Romanian sponge with apple and plums, the only truly Romanian cake on offer. With the first taste it took me back to my ‘honorary grandmother’s’ house near Câmpulung Moldovenesc, about 30km from the spa town, where we twice stayed for a while during our summer break. She makes an identical ‘cake’ (in fact it’s more like a pudding).

If a new visitor to Ilkley don’t stop at the Cow & Calf rocks and a walk on Ilkley moor but continue on the moorland road for some wonderful views. Here’s as we decend into our village

Romanian chocolate cakes

Unfortunately, not liking anything with fruit Petronela settled for just one of the excellent coffees. It’s a pity there are not more Romanian cakes, particularly chocolate cakes of which there are many: chec negru (black cake), amandine, mascota and others. All excellent and any one of them would have suited Petronela. There had been brownies, sold out, but for me the Romanian version is better: boema, chocolate cake soaked in a caramel syrup and topped with a ganache and ‘frișcă’ – sweetened whipped cream. It’s certainly more indulgent for any chocoholic.

But the main reason for a visit to Daniel’s if you are in Ilkley is the Romanian (more exactly Bucovinian) welcome. You will not find a more hospitable, friendly people anywhere and it hasn’t been diminished at all by being transplanted in Yorkshire.

Something I particularly like is Miruna’s tribute to her father, posted on a window. That also is very typically Romanian. Having been lucky enough to meet him on a previous visit, we can confirm he’s a great guy.

Daniel’s cafe/bistro has a website:

https://www.danielscafebistro.co.uk/

Don’t miss it (not open every day – see website) if you visit this lovely small Yorkshire town. If you’re lucky Miruna will have taken my hint and have more Romanian chocolate cakes!

Halloween borsch? With witches’ noses

I abandoned Keighley library yesterday, visiting my friend Lou who lives with her family in a lovely old farmhouse overlooking the moors close to the Brontë village of Haworth. Her home is not in what you’d call a village, a hamlet would be more correct; there are no street names, the houses just have a number then hamlet name, like many small villages in Romania. I haven’t seen Lou for quite a while for one reason or another so three hours drinking ‘a brew’ (Yorkshire for a pot of tea!) and chatting in her farmhouse kitchen passed very quickly. Husband Stephen, a busy man – farmer, builder and heaven knows what else – popped in for a minute.

Lou runs her graphic design and small printing business from home. I love the fact that at the time her 10 year old daughter Kate is picked up from school business stops for the day. I saw Kate’s first watercolour yesterday, following a school trip to the English Lake District; she’s clearly taking after her mother. Unfortunately I couldn’t wait to say hello to her after school as I had to pick up Petronela.

Keighley railway station

 

On the way to Lou’s I stopped at Keighley railway station, one terminus of the Worth Valley steam railway, and took a couple of pictures to fulfil a promise. No steam engines there at the time so I stopped briefly in Haworth when I saw two engines in steam.

Borș, beetroot-coloured but without beetroot

I had a brief discussion about borș (Romanian spelling) a couple of days ago on the blog of one of my favourite food bloggers, Gabi in Gură Humorului, România. She’s a superb food photographer too. Part of the discussion was about how borș, the sour liquid added to a ‘soup’ to make it ‘borș’, should be made.

Seeing for the first time ‘purple’ carrots in a supermarket (Sainsbury’s – being sold as ‘witch’s noses’ as it’s close to Halloween – aaagh!), I decided to make a borș using the carrots.

 

I don’t make the borș (the sour liquid – confusing isn’t it?), I buy it (as Gabi said she does) but mine from Marinela’s Romanian shop in Leeds. As I said, it’s made by fermenting wheat bran.

My ‘borsch’ looks more like a witches’ brew than any borș I’ve seen gracing a Romanian table, but tastes pretty good. Apart from the purple carrots, which have a slightly peppery taste when raw, it has a chicken stock base with proper borș added ‘to taste’ (I like it fairly sour) but what in Moldova at least is considered an essential ingredient – leuștan, ‘lovage’ – potato, some left-over pork sliced into thin strips and, finally, added at the table, sour cream.

Purple is, of course, an original colour of wild carrots, the ‘eastern’ variety originating in Afghanistan. Those I bought yesterday were grown in Scotland, by James Rearie in Fife. I’d never seen one before. There’s a lot more information about them on the web page of the Carrot Museum; yes, there is such a thing.

Returning to Keighley

It looks as though I’ll be returning to Keighley the week after next, after school half-term break, as it seems Petronela will probably will continue teaching there. I’ll likely continue my Keighley sagas now and then.

 

 

I’ve said in recent posts that I don’t believe in coincidence and that I’m easily distracted. Venturing upstairs to the reference and study section of Keighley library after my morning double espresso in Wetherspoons next door (see previous posts), I had to confront both.

Philip Snowden and women’s suffrage

First, ‘talking’ about how I began my blog to another blogger earlier this morning (she’ll know who she is) I mentioned one motivation being my desire to air my ire about discrimination, particularly discrimination against women. What first confronted me when I walked along the upstairs floor of the library? The ‘Snowden Library’, that of  Philip Snowden, a tireless campaigner for women’s suffrage. You’ll find more about him in one the pictures.

Proper parkin – again – and other recipes

Then, resisting the temptation to sit down all day with some of his books, I wandered to another section to see what they had about the beautiful Wharfe valley in which I live. A book about Yorkshire dishes almost jumped off the shelf at me. I opened it at a random page and what recipe did I see? Parkin! A proper recipe, almost the same as that I posted a few days ago.  And plot toffee.

I spent much of the rest of my time today with that book and recorded 27 recipes on the iPad. I’m putting some of them here as pictures. I had to include a fish recipe; in Yorkshire you’re never far from the sea and the superb Yorkshire coast. Then there’s a really weird one, ‘Long life’, using whole eggs, shell and all. I just had to include that.

Chicken stew and dumpings? I was taken back to childhood by the recipe for rabbit stew and dumplings. That was a frequent winter meal (rabbit was cheap, the cheapest meat; then chicken was a luxury, for Christmas). Now chicken is cheap and rabbit a luxury, hence chicken stew: chicken legs, onion, garlic, carrot, red lentils, barley, tarragon, parsley, thyme and sage.

Perfect for the cold, miserable, wet weather today, for which I abandoned a planned trip to one or more Worth Valley Railway stations.

Brontës

Finally, I spent a short time in the Brontë section. I knew if I got immersed in that I’d probably lose all sense of time and get a frantic phone call from Petronela asking where I was when she finished school. I just hope she’ll be returning there after the half-term break; she’s enjoying it having knocked the students into shape in the first two days.

I could spend six months in each of those sections.