Tag Archives: Brie

Salmon, Chicory, Sprouts, Beet & Brie

(No space for full title above.)

Lemon salmon on oregano spaghetti with boiled carrots, blanched chicory and beansprouts, with beetroot and Brie.

  1. Set the pasta to boil and drain when done. Season with sea-salt. Then toss with a good lug of extra virgin olive oil and dried oregano leaves.
  2. Sear the fillet of salmon with a generous squeeze of lemon juice, till lovely and browned.
  3. Boil the carrots and blanch chicory and beansprouts briefly. (Note: chicory is bitter so a small quantity will suffice.)
  4. Serve with beetroot cubes and pinches of Brie.
  5. Garnish with carrot leaves.
Don’t those carrots look lovely?
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Mushroom & Brie Bruschetta

As I’ve said many times before, Sunday mornings are times when you truly have the opportunity to make a good breakfast for yourself. Here’s what I had this morning – Mushroom and Brie Bruschetta (pronounced as [brusˈketːa]).

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  1. In a hot skillet, toss in sliced mushrooms with a small knob of butter.
  2. Add a small pinch of basil and season accordingly with freshly ground sea salt and black pepper.
  3. While that’s happening, toast your bread (preferably slices of a crusty loaf, but square slices work fine as well.)
  4. Once the mushrooms are just about browned nicely, add in a tiny bit of cream just to hold everything together, then turn the heat down low.
  5. The bread should be done, get it out. Half a clove of garlic and rub it on the toast.
  6. Spoon some mushrooms onto each slice and accompany with a small handful of fresh greens, holding them down with a small wedge of Brie.
  7. Serve with fresh cherry tomatoes, and without cutlery. All hands, all goodness.