A hobbit cookbook & pantry – Page 8 – Welcome in the middle of nowhere

Mushroom ketchup

On 14th February 2019

With a liquid texture it’s difficult to use it as “normal” ketchup but the taste is definitely here so, from infusing beef mince to double cream dip, it’s a real worth it for those who don’t want to drown in the high carbs traditional tomato ketchup.

“Mushroom ketchup is a style of ketchup (also spelled “catsup”) that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in contemporary preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and Geo Watkins Mushroom Ketchup continues to exist in contemporary times as a commercially mass-produced product.“

– From Wikipedia, the free encyclopaedia

Basic Chocolate mousse

By patoftheshire

On 14th February 2019

In A hobbit cookbook & pantry

Ingredients for 6 serving

6 eggs
200 gr Lindt 70% dark chocolate
1 tsp cream of tartar

Steps

Separate whites and yolks
Melt the chocolate in a double boiler pan.
Add cream of tartar to white and beat them stiff.
incorporate some white into the yolks with a spatula.
Slowly add the melted chocolate to the yolks.
Add the yolks and chocolate mix the the whites, mix well.
Pour in

Tools and time

Preparation time : 1/2 hour
Overnight to set

Nutritional data

Raspberries fool

By patoftheshire

On 24th December 2018

In A hobbit cookbook & pantry

~ 2-4 Servings ~ Time 3 h ~ 3 Days in the fridge ~

Ingredients

300 gr heavy whipping cream
150gr crème fraiche or sour cream
150 gr fresh raspberries
2 tbsp lemon juice
1 tbsp coconut nectar
1/2 tsp vanilla powder

Steps

Clean the raspberries and keep 4 for topping
Put the raspberries, coconut nectar, vanilla powder and lemon juice in a pan bring to boil and lower to simmer for 3 to 5 min until the berries are soft, set aside to cool completely.
Pour the heavy whipping cream in a large bowl whisk to form peaks, gently fold through the sour cream
swirl half of the cold raspberries mix juice in the cream mix real gently.
Assemble a spoon of berries/cream in each 4 jars (or 2 for bigger serving) add a layer of the softened raspberries and juice repeat the process again and finally top with a fresh berries.
Place 2h in the fridge to set up keep up to 3 days.

Nutritional data

Xmas turkey 2018

By patoftheshire

On 24th December 2018

In A hobbit cookbook & pantry

Portobello Mushroom goat cheese stuffed

By patoftheshire

On 13th November 2018

In A hobbit cookbook & pantry

Ingredients make 2 serving

2 portobello Mushrooms
100gr goat cheese roll
1/4 tsp Italian herbs mix

Steps

Pre heat the oven 180C
Prepare the mushroom take off the skin and the
clean with water
cut half of the goat roll put it on the Mushroom
Sprinkle the herbs on the goat cheese roll
Put in the oven for 15 min.

Tools and time

Preparation time : 1/4 hour
15 min in oven @ 180C

Nutritional data For 1 servings

Fluffy raspberries pancake

By patoftheshire

On 29th October 2018

In A hobbit cookbook & pantry

~ 3 Servings ~ Time 30 min ~ Preheat oven 150C ~ 3 Days in the fridge ~

Ingredients

2 large eggs
120 gr raspberries fresh
60 gr cream cheese
1/2 tbsp coconut nectar
1/4 tsp vanilla powder

Steps

Preheat the oven @ 15oC.
Separate yolks and whites.
Whip stiff the white.
Mix the yolk with the cream cheese vanilla powder and coconut nectar.
Incorporate the white in the yolk mix.
Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.
Cook 10 min at 150C or ‘till golden.

Nutritional data

Feta, chorizo ‘n squash casserole

By patoftheshire

On 23rd October 2018

In A hobbit cookbook & pantry

Ingredients (For 1 serving)

100gr Butternut squash
100 gr mini chicken fillet or chicken breast
50gr feta cube
10 gr crumbled chorizo
Roasted pumkin seed

Steps

Cut the squash in cube and cook in pan ’till soft.
Preheat the oven @ 200C.
Cut Feta and mini fillet. Place the squash, the fillet and the feta in a dish.
Sprinkle with crumbled chorizo and the roasted pumpkin seed
Cook for 10 – 15 min at 200 c.

Nutritional data

Picnic special 🧺

By patoftheshire

On 2nd October 2018

In A hobbit cookbook & pantry

From left to right, to the bottom :

Sponge cake with hazelnut filling, Comte cheese, mini sandwich Emmental and ham, Sponge cake with hazelnut filling, Cold chicken with spice, cold beef filet, avocado chunks, Cold chicken with spice, Scot egg, mini sandwich Emmental and ham, scot egg and mini sandwich Emmental and prosciutto.

Butternut squash soup

By patoftheshire

On 20th September 2018

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 2 h ~ 4 Days in the fridge ~

Ingredients

900 ml vegetable stock
600gr butternut squash
300gr double cream or coconut cream
240 gr bacon rashers
100gr carrots
80 gr celeriac
60 gr lemon peeled
60 gr butter or ghee or avocado oil

Steps

Prepare the veggies: halves and dice the butternut squash, dice the celeriac and carrots. peel and slice the lemon.
Place the butter (or ghee or avocado oil) in a large saucepan cook the butternut squash, carrots and celeriac ‘till golden brown.
Add the vegetable stock and sliced lemon, reduce heat and cook ‘till veggies are soft. take of the heat.
Cook the bacon in pan (or oven : 10 min @ 200C)whole or in pieces.
Cool down the veggies put in the mixer with the double cream (or coconut cream), mix ‘till smooth and velvety.
Reheat in a saucepan serve with bacon.
Keep in fridge for 5 days or freeze up to 3 month.

Nutritional data

Meatloaf

By patoftheshire

On 18th September 2018

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 1h30 min ~ Preheat oven 190C ~ 5 days in the fridge ~

Ingredients

400gr ground beef
400 gr mince pork
180 gr bacon rashers
5 eggs
30 gr coconut flour
15 gr Worcester sauce
60 gr shallots
2 garlic clove
1 tbsp parsley dried

Steps

Preheat the oven @ 190C.
Mix the beef and the pork in a bowl
Make a bacon “net” place on parchment paper.
Peel and finely chop the shallots, crush the garlic mix in a bowl with coconut flour, parsley, Worcester sauce and 1 raw egg. Mix with the meat.
Hard boil 4 eggs let cool down.
Place the mix on the bacon net and parchment paper, flatten it place the hard boiled eggs in the middle in line. Wrap up the meat and bacon net around/over the eggs.
Place in the oven for 45 min at 190C after that at 225C for 15 min more. remove from oven and let rest for 10 min before serving.