Cream of mushroom soup: so healthy and delicious even mushroom sceptics might love it!

We all have them: foods that we’re just not sure about. This can range from mild dislike to utter loathing, and can be based on taste, texture, smell, colour or association. It can also be a mix of loving a food cooked one way but hating another. And it can be completely irrational. For me, this is mushrooms.

I only like mushrooms in cream of mushroom soup. By that, I mean tinned cream of mushroom soup and the freshly made version at Russian coffee house chain Shokoladnitsa. Anything else, I either feel like I’m chewing school erasers or it plays to childhood suspicions that I’m being poisoned by the Evil Witch who hates kids.

This can put me in an awkward position as mushrooms are often used in the only dish I can eat at restaurants with limited menus, especially risottos. It almost rendered me a freak of nature living in Russia for six years as mushroom picking is a national pastime. And for good reason, as these fungi are good for you.

Mushrooms come in many shapes, sizes and colours, though the most popular is the white or button variety. They are low-fat, low-calorie and low-sodium. They contain protein and fibre, and are rich in B vitamins and minerals, such as selenium and copper, and other antioxidants that can help protect the body against heart disease and cancer, and the damage caused by ageing, as well as improve digestion and maintain the immune system.

So for this logical reason, and the fact that I have actually walked through three feet of snow to eat it, is why I am including this delicious recipe for cream of mushroom soup. I dare any mycophobics out there not to try it and love it!

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: Two

Ingredients:
500g white button mushrooms
2 tablespoons of chopped dried mushrooms
20g butter
½ medium onion
1 clove of garlic
3 medium potatoes
200g of creme fraiche (for the soup and for serving)
500ml water
1 vegetable stock cube
1 tablespoon of unscented oil

Method:
1. Boil some water in a kettle and add to the dried mushrooms in a cup or small bowl until just covered. Leave for 15 minutes
2. Boil and measure out 500ml of water, add a stock cube and allow it to dissolve
3. Peel and finely chop the onion
4. Melt the butter in a large pan and add the onion
5. Sweat the onion on a low heat for five minutes with the lid on
6. Wash or wipe clean the button mushrooms. Remove the stalks of 8-10 mushrooms and put only the caps to one side
7. Finely chop the remaining mushrooms and all the stalks, peel and chop the garlic, and peel and dice the potatoes (1 cm square)
8. Add the remaining mushroom and garlic to a pan, stir, and sweat for five minutes with the lid on, stirring from time to time to prevent sticking or burning
9. Add the chopped potatoes, stir, and sweat for five minutes with the lid on. Continue stirring from time to time to prevent burning or sticking
10. Add the vegetable stock and stir
11. Add the rehydrated mushrooms and the liquid they are in and stir
12. Cook on a low heat for 20 minutes with the lid on
13. Add all but two dessert spoons of creme fraiche to the soup until thoroughly blended. Continue cooking on a very low heat for 10 minutes and ensure the potatoes are soft. Do not allow the soup boil or the creme fraiche will clot
14. Heat one tablespoon of unscented oil in a frying pan, cut the set-aside mushroom caps in 1/2 cm slices and fry on a moderate to high heat, turning as necessary until cooked through. Do not brown or burn
15. Liquidise the soup using a hand blender and pass through a sieve
16. Reheat the liquidised soup and add the cooked sliced mushrooms for texture.
Season to taste
17. Serve in warm bowls and put a tablespoon of the remaining creme fraiche in the centre of the soup in each bowl and create a decorative swirl
18. Eat with hot buttered rustic walnut bread!

The post Cream of Mushroom Soup appeared first on Reverse Time Machine.

Buttered walnut bread: if some flour and yeast can be found, enjoy making and baking this delicious nutty loaf

If by a miracle you arrive at the supermarket just as the shelves are being restocked, then head straight to the home baking aisle, pick up some flour and dried yeast, and try this recipe for delicious walnut bread.

If you can’t find any yeast, or would like a quicker loaf, then opt for our recipe to make tasty rosemary and raisin soda bread.

But the mouth-watering taste is worth the wait!

Preparation time: 15 minutes (plus two hours’ rising time)
Cooking time: 45 minutes
Makes: one large loaf

Ingredients:
500 g/17 1/2 oz wholemeal flour, plus extra for dusting
1 1/2 teaspoons salt
20 g/3/4 oz dried yeast
40 g/11/2 oz butter, softened
60 ml/2 fl oz walnut or sunflower oil
300 ml/1/2 pint of water
150 g/5 oz walnut pieces

Method:
1. Put all the ingredients, except the walnuts, into a large bowl and then mix well with your hands for four minutes
2. Tip the dough onto a lightly floured surface. Using your fingers and the heel of your palm, knead the dough for five minutes
3. Put the dough back in the bowl and leave to rise for an hour
4. Lightly oil a baking tray
5. Break the walnuts into quarters and incorporate into the dough, shape into a ball and dust with flour
6. Place on the baking tray and leave to rise for an hour
7. Preheat the oven to 220 C / 425F / Gas mark 7
8. Using a sharp knife, cut a cross into the top of the dough, then bake the bread for 30 minutes until golden
9. Transfer to a wire rack to cool
10. Slice and serve or freeze

The post Walnut Bread appeared first on Reverse Time Machine.

Bread of heaven: quick and easy to make soda bread freezes well and tastes divine

It seems one culinary consequence of the coronavirus lockdown is more people are at home baking. While supermarkets struggle to replenish their stocks, trying to buy flour and yeast has been like attempting to order a Bugatti Veyron.

Happily, if you do find some flour at the back of the pantry, you can quickly and easily make delicious yeast-free soda bread.

Soda bread is a type of quick bread in which baking soda (sodium bicarbonate) is used as a raising agent instead of yeast. The traditional ingredients are flour, baking soda, salt and buttermilk. In these lockdown times, long-life skimmed milk and yoghurt have been used instead of buttermilk, while rosemary, raisins and a sprinkle of salt crystals have been added for a fabulous flavour.

Preparation time: 15 minutes
Cooking time: 45 minutes
Makes: one large loaf

Ingredients:
500g “rustic” or plain flour
1 tsp fine sea salt
1 tsp bicarbonate of soda
1 tbsp finely chopped rosemary leaves (preferably fresh)
150g raisins (or sultanas)
300ml plain full-fat yoghurt
200ml whole milk (or long-life skimmed milk)
Sunflower oil
Sea salt crystals

Method:
1. Boil a kettle to make a small pot of tea then allow to cool to room temperature
2. Preheat the oven to 200°C/Gas mark 6
3. Lightly grease a baking tin with the sunflower oil
4. Put the raisins in a small bowl and add the lukewarm tea. This will help keep the raisins plump and tasty during baking
5. Sift the flour, salt and bicarbonate of soda together into a mixing bowl
6. Chop the rosemary leaves with kitchen scissors or a sharp knife, discarding the hard stalk
7. Drain the raisins, gently squeezing out excess tea
8. Stir the chopped rosemary and drained raisins into the mixing bowl. Make a well in the middle
9. In a separate bowl, mix the yoghurt and milk until smooth
10. Pour the mixture into the well of the dry ingredients and mix until the ingredients are even throughout, producing a very sticky dough
11. Using a spatula, scrape the sticky dough into the centre of the baking tray. Sprinkle a little flour onto the top of the dough and your hands, and pat the dough into the required shape
12. With a sharp knife, cut a line about a centimetre deep along the length of the loaf and insert a long sprig of rosemary. Lightly sprinkle flakes of sea salt crystals along the top and press lightly into the dough
13. Bake for 45 minutes until the loaf has risen and the top is golden brown
14. Remove from the oven and leave the loaf to cool on a wire rack
15. Eat within 24 hours, or slice and freeze as the bread freezes well. Slicing before freezing saves defrosting the entire loaf later. Delicious toasted with butter

The post Rosemary and Raisin Soda Bread appeared first on Reverse Time Machine.

Blending the flavours of Italy and Russia for a delicious hearty winter warmer

I love risotto, and it’s easy to make without any extra cheese or milk so it’s a perfect carbohydrate-based meal, vegetarian and gluten-free.

The additional salt and wine are also optional.

And it’s just as delicious, especially if you add beetroot, which gives it a rich flavour and fantastic pink colour.

With the dark nights drawing in, nothing beats this Italian winter warmer – with an Eastern European twist.

Preparation time: None beforehand, ongoing during cooking
Cooking time: 1½ hours
Serves: 4-6

Ingredients:
½ kg (1lb 1½ oz) unpeeled beetroot
1 peeled and finely chopped onion (150g/5½ oz in total)
350g (¾ lb) Arborio or Carnaroli rice
150ml (¼ pint) dry white wine
1 litre (1¾ pints) vegetable stock
Olive oil
Balsamic vinegar
Salt and ground black pepper

Method:
1. Place the beetroot in a large saucepan of water on a medium-high heat and bring to the boil
2. Reduce the heat, cover loosely and simmer for 30 minutes or until the beetroot is very tender and the skins feel loose, then drain
3. Put on some rubber gloves to avoid turning your hands purple and peel off the beetroot skins with your fingers
4. Place half the beetroot in a food processor, adding a tablespoonful of olive oil (and the necessary minimum amount of water if using a Nutribullet). Blend to form a smooth puree and set aside
5. Preheat the oven to 180C (350F), Gas Mark 4
6. Cut the other half of the cooked beetroot into wedges for roasting
7. Place the wedges in a bowl with some olive oil, a teaspoonful of balsamic vinegar or glaze, and a dash of salt (optional) and pepper. Mix to combine and arrange on a greased roasting tray
8. Cook in the oven for around 30 minutes or until the edges start to darken
9. Meanwhile, put a tablespoonful of olive oil into a saucepan and place on a medium heat. Add the onions, cover with a lid, and cook for about 3-4 minutes or until the onions are soft but not going brown
10. Add the rice, stirring for 1-2 minutes
11. Pour in the wine (optional) and cook for another 1-2 minutes, stirring constantly until it has mostly evaporated
12. Add the stock while stirring well and bring to a simmer. Keep stirring for about 15-20 minutes or until the rice is almost al dente. (Meanwhile, check on the wedges roasting in the oven. Remove if cooked and allow to cool)
13. Pour the puree into the almost-cooked rice. Stir vigorously for 1-2 minutes to combine everything, ensure the mix is hot throughout and the rice is cooked
14. Remove from the heat and allow to stand for 2 minutes
15. Serve the beetroot risotto between 4-6 warmed bowls and top with the roasted wedges

The post Beetroot Risotto appeared first on Reverse Time Machine.

Whether you prefer butter or olive oil, both make tasty sauces in this carbohydrate-based dish or with other types of pasta. Gluten-free ingredients are also an option

Preparation time: 10 minutes before cooking, five minutes during
Cooking time: 12 minutes
Serves: 1 (double the ingredients for two people)

Ingredients:
3oz/75g wholewheat dried or fresh spaghetti
3oz/75g butter OR 1 tablespoon extra virgin olive oil
1 clove of garlic
Fresh or dried basil
Dried oregano
(Optional extras: green salad, steamed vegetables)

Method:
1. Finely chop up the garlic (and fresh basil)
2. Bring 750ml of filtered water and a few drops of olive oil to the boil in a pan, and curl in the spaghetti
3. Bring back to the boil, give one thorough stir, then turn down the heat and simmer for eight minutes if dried pasta, two minutes for fresh
4. Meanwhile, heat the butter or olive oil in another large pan and sauté the garlic until lightly golden. Add two teaspoons of basil and two of oregano. Remove from the heat
5. Quickly drain the pasta when cooked and add to the oil and garlic. Return to the heat and cook for a couple of minutes, stirring constantly
6. Serve the garlic butter spaghetti on its own or with a green salad or steamed vegetables

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Goldilocks knew the value of porridge: full of energy, fibre, vitamins and minerals

As I have said before, porridge is a superfood! But how do you make it? Here’s a quick recipe for honey banana porridge, a non-milk high-energy version of the classic carb breakfast

Preparation time: 1 minute
Cooking time: 10 minutes
Serves: 1

Ingredients:
Oats
Banana
Honey
Filtered water

Method:
1. Peel and chop up one large banana
2. Take one cup, or around 40 grammes, of oats and add to a pan
3. Add 1½ cups of filtered water
4. Stir over a medium heat until the porridge thickens and starts to bubble
5. Serve in a bowl, adding the chopped banana and a swirl of honey

The post Honey Banana Porridge appeared first on Reverse Time Machine.

Give us this day our daily bread. Whether it be seeded, soda, ciabatta, wholemeal pitta or black rye, good quality whole grain bread makes a meal in its own right.

Toast with butter, olive oil, honey or molasses are all a great source of energy, fibre, vitamins and minerals.

And of course, there’s always Marmite…

The post The Toast of the Table appeared first on Reverse Time Machine.

One sticking point with a food combining diet is the choice of lunchtime sandwiches – or lack of it. All of them seem to contain meat, fish, egg or cheese, and those with vegetables or salad often look soggy and about as tasty as damp raffia. I usually opt out and head to a salad bar.

Thankfully, in this multicultural and dyspeptic age, some food chains are catching on and providing more options. And if you are partial to a sarnie, there are plenty of yummy, gut-friendly fillings you can choose at the deli or in your own kitchen to make this carb-based favourite

Preparation time: 10 minutes
Cooking time: None
Serves: 1

Ingredients:
Two slices of whole grain bread
Butter or olive oil
Half an avocado or hummus
Four cherry tomatoes
Two green olives
Pine nuts
Fresh basil
Black pepper

Method:
1. Spread both slices of bread with butter or olive oil
2. Mash half an avocado and spread on one slice, or add a thin layer of hummus
3. Halve the cherry tomatoes and spread those evenly on top
4. Slice up the green olives and add those
5. Sprinkle on some pine nuts, then add a little fresh basil and some black pepper
6. Put the other piece of bread on top, cut in half, and you have one Mediterranean sandwich

Other ingredients include: lettuce, cucumber, watercress, carrot, peppers, celery, nuts, seeds, plus roast vegetables of all kinds, herbs and spices. You could even have a chip butty! Just add some salad to boost the nutrient content

The post Mediterranean Sandwich appeared first on Reverse Time Machine.

Smetana, or Eastern European sour cream, is used to garnish borscht, the fabulous beetroot soup that can be made either with meat or without as a vegetarian option.

I grow beetroot on my allotment and I swear by it, as it’s naturally high in folic acid and manganese. It also reportedly has medicinal properties, such as helping to purify the blood, improve circulation, treat liver problems and calm nerves.

There are many variations on how to make borscht. This is a vegetarian carbohydrate-based recipe that is low in salt, gluten-free, and vegan if you omit the sour cream

Preparation time: 10 minutes before cooking, the rest is done during
Cooking time: 45 minutes
Serves: 6

Ingredients:
2 medium-sized beetroot
2 medium-sized potatoes
1 small carrot
¼ cabbage
½ small onion
1 tomato
1 teaspoon of dried parsley
1 tablespoon of dill
2 garlic cloves
1 teaspoon of lemon juice
1 teaspoon of sea salt
Black pepper
Olive oil
Sour cream
Filtered water

Method:
1. Scrub and grate the beetroot and carrot, and dice the tomato
2. Put a tablespoonful of olive oil in a large pot on a medium heat, then add the beetroot, carrot and tomato
3. Stir in the lemon juice and two tablespoons of water
4. Turn down the heat to low, cover the pot and simmer
5. Meanwhile, dice the potatoes and onion, shred the cabbage, halve the garlic and finely cut the dill
6. After almost 20 minutes’ simmering, boil a litre of water and add to the pot. Bring to the boil, and then add the salt
7. Add the potatoes and cabbage, and cook for a further 10 minutes
8. Meanwhile, add a little olive oil to a frying pan on a medium heat and sauté the onion until golden brown. Then add to the pot and stir well
9. Add the garlic, parsley and a generous sprinkling of black pepper, and continue cooking for another 10 minutes
10. Remove from the heat and serve the vegetarian borscht, adding sour cream and dill to each bowl

The post Vegetarian Borscht appeared first on Reverse Time Machine.

Preparation time: 5-10 minutes before cooking, 20 minutes during
Cooking time: 1-1¼ hours
Serves: 1 (double the ingredients for two people)

Ingredients:
1 baking potato (or sweet potato)
Knob of butter
1 shallot
3oz/75g chestnut mushrooms
Sprig of fresh thyme
1 tablespoon of fresh cream
Extra virgin olive oil
Black pepper

(Optional extras: mixed green salad, ratatouille)

Method:
1. Scrub the potato and pierce all over with a fork. Rub with olive oil and add a little black pepper. Wrap in baking foil and place in the oven. Bake at 200 C/400 F/Gas Mark 6 for 1-1¼ hours until soft
2. Prepare any side dishes, such as mixed green salad
3. With 20 minutes to go, finely chop up the shallot, mushrooms and thyme
4. Melt the butter in a pan, add the chopped ingredients and sauté together
5. When the mushrooms are soft, stir in the cream and season with black pepper
6. Split the potato almost in half lengthwise and pour the mixture on top
7. Serve creamy mushroom potatoes on their own or with salad or vegetables

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