Tag: vegetarian

Pappardelle with Porcini Mushrooms – Italian Recipe

Pappardelle with Porcini Musrooms - Italian Recipe 17

Ingredients (4 servings):

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion
  • 4-5 garlic cloves
  • 500-600 g fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
  • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
  • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
  • a handful of parsley leaves Pappardelle with Porcini Musrooms - Italian Recipe 13

Preparation method:

  1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
  2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
  3. Chop finely the onions.
  4. In a large frying pan, heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
  5. Add the onions and garlic and fry them until translucent and fragrant.
  6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
  7. Fry stirring now another for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
  8. Meanwhile, cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
  9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
  10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
  11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20

Latvian Wild Mushroom and Potato Soup Recipe

Latvian Wild Mushrooms and Potato Soup 8

During the summer, I had a friend visiting from Latvia, Dace, very pretty girl, studying theatre.

After a while, this autumn we chatted online and she told me that she was like most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).

Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!

The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.

Ingredients (4 servings)

  • 500 g wild mushrooms – I used once scotch bonnet mushroomsLatvian Wild Mushrooms and Potato Soup 1
  • 6 larger potatoes
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 100 ml white wine
  • 1 l vegetable stock
  • 1 medium onion
  • 1 cup heavy cream
  • 1/2 tablespoon sweet paprika
  • 100 ml heavy cream
  • some fresh dill for garnishing

Preparation method:

  1. Chop the onion roughly.Latvian Wild Mushrooms and Potato Soup 5
  2. Peel and dice the potatoes.Latvian Wild Mushrooms and Potato Soup 3
  3. Chop roughly the mushrooms if using larger ones
  4. Heat olive oil and butter in a large soup pot.
  5. Saute the chopped mushrooms until soft.Latvian Wild Mushrooms and Potato Soup 2
  6. Add the white wine, vegetable stock, potatoes and salt and pepper.
  7. Bring to a boil and cook until potatoes are soft.Latvian Wild Mushrooms and Potato Soup 4
  8. In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and has a nice aroma.
  9. When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.Latvian Wild Mushrooms and Potato Soup 7
  10. Add the pureed potatoes add back into the pot with soup, together with the heavy cream, paprika and some salt and pepper to taste.
  11. Serve the soup while hot, add a tablespoon of creme and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9

Roasted Mashed Potatoes Layered Cake Recipe



  • 2 kg potatoes
  • 250 ml heavy cream
  • 100 g butter
  • about 500 ml milk
  • salt, black pepper, nutmeg to taste
  • 6 egg yolks
  • 400 g chopped spinach (even frozen one)
  • about 4-6 tablespoons salted red pepper paste
  • 8 cherry tomatoes for decoration

Preparation Method

  1. Wash the potatoes thoroughly, leave their skins.
  2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
  3. Peel the potatoes while still hot.aIMG_7957
  4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
  5. Separate the mashed potatoes into 3 bowls for each of the three flavours/colours: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller than the other ones because the spinach we’ll add will take some volume.
  6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
  7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
  8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
  9. Meanwhile, prepare the green – spinach layer:
  10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
  11. Spread carefully this green mashed potatoes in a layer on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
  12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
  13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
  14. In order to give it a more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
  15. Bake it for another final 20 minutes.aIMG_7981
  16. Take it out of the oven and let it cool down before serving.aIMG_7984