Forragers food...

"We are shelves, we are
Tables, we are meek,
We are edible,

Nudgers and shovers
In spite of ourselves.
Our kind multiplies:

We shall by morning
Inherit the earth.
Our foot's in the door. "

Taken from Mushrooms by Sylvia Plath 

Wild Mushroom and Walnut Soup

You'll need
4 cups of wild mushrooms
1 onion
1 clove of garlic
1 cup walnuts, shelled
300mls chicken/vegetable stock
75mls double cream
A drizzle of walnut oil

Method
Saute the onion, garlic and mushrooms until soft.  Add the stock and bring to a simmer.  In your food processor blitz the walnuts with the cream.  When ready to serve the soup add the walnut cream. Serve with fresh bread and a dribble of walnut or truffle oil...

Pout for Trout

I rarely cook fish, not because I dislike it, I actually adore it, but a) its expensive and b) I'm afraid of it...! I have a terrible fear of getting a bone caught in my throat, probably from the memory of it happening to my mother when I was small and the exagerrated imaginings of a child listening to an adult conversation regarding its removal.  So I am a little cautious when eating fish, and rarely enjoy it if its one of the more boney varieties!

However I have found a solution to this problem thankfully, Paté it!

Trout Pate

You'll need

1 Trout, gutted and boned

1 large clove of garlic, skinned

2/3  sprigs of Dill

100gms cream cheese

100gms sour cream

Plenty of salt and pepper

Method

Pop the garlic clove and one sprig of dill into the cavity of the fish. Then simply bake the fish at 180 degrees for about 15 minutes or until opaque. When it is done, use your fingers to pull the meat off and check for any bones.  Pop the fish meat into your food processor, along with the roasted garlic, the cream cheese and the sour cream.  Pulse until smooth.  Season and finally chop the dill and stir through.

Serve on Brown scones.

Apple Snip Soup

Browsing through some of my favorite blogs I'm noticing the soups starting to appear, as the nights get colder and we're heading toward Hallowe'en, those familiar, the warm and cosies, beckon themselves into the kitchen and onto our tables.... Thank God for that! I love autumnal food... undercurrants of the preceding season and the one to come, where the pallet is darker, more rich and golden, and everthing follows suit...

Anyhow, here is a recipe for my favorite autumn soup.  Simple and crisp like the mornings but with a peppery warmth to match the darker evenings.  

Apple Snip Soup

You'll need

A Large knob of butter

4 large Parsnips, peeled

1 large White onion

2 Red apples, cored and peeled

1 Clove of garlic, crushed

1 litre Stock (veg or chicken)

1 Potato, peeled

1 tsp black pepper

125mls double cream

Method

Chop all the ingredients.  Saute the onions in the butter with the garlic and the apples until the onions are soft and translucent.  Place in a saucepan with the chopped parsnip and potato and cover with the stock.  Bring to the boil and simmer until the vegetables are cooked.  Blend until smooth. Add the cream, the pepper and a pinch of salt and blend.  Salt to taste.  

Simple Antipasti...

Marinated anchovies, Meat selection, Caprese salad and beloveds...

Breasola with peaches and mozzerella, and toast with sheeps cheese and acacia honey...
and wonderful Supli di Riso, when in Italy I always buy mine but they are easily made - just take leftover risotto and form it into small balls, dip in flour then egg, then breadcrumbs and deep fry in Olive oil until golden brown! Serve with a garlic mayo, Delicious!