Good morning, GUSvirginalneversinnerstealersofotherpeople'sstuff. Ok, This is a total stealing stuff diary and some is from my last diary wherein that ridiculously brilliant yet self important fog infused silkie had some genius music. I'm afraid that my boyfriend, silkie and I are stuck in other centuries and infrequently other decades so bare (nakedly) with us - even though he isn't awake yet.
Silkie gave us this on Sunday -- if you missed it then, don't miss it now. A rehearsal that is so much fun you expect sex!!!! Gorgeous Handel. Three separate songs -- listen to all of them. Quartet, duet then Dessay as a solo. Stunning. And my new favorite conductor, Emmanuelle Haim. She's Wowser!!!!!
And then crazy Brit person, AnnetteK:
From the movie "Diva" which I'm now trying to find. Aria from "La Wally"!!!!! Never heard of it. This is so gorgeous even though Pucciniesque:
!!!!!!!!!!!!!! She's gorgeous!!!!!!!!!!!
And more AnnetteK (hard to believe she got out of bed for it!) The total alien version seems to be blocked but this one is geat -- same music.
And for Cedwyn:
What the hell honey -- admit it, is gorgeous. Wrap yourself in the beauty.
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Ok, I'm into Yotam Ottolenghi recipes because he is so brilliant and we have a few veggie folks here. Honestly -- just google the guy and he is generous with his own ottolenghi recipes and his on the guardian. Also -- it takes no time to google the metric to our measures.
Yotam Ottolenghi's Mushrooms, gariic and shallots with Lemon ricotta
If you are not put off by peeling lots of shallots and garlic cloves, you're in for a winter treat with this hearty, oniony mushroom stew topped with ricotta. You don't need much more, though a chunk of sourdough would not go amiss. To help with the peeling, soak the shallots and garlic in water for half an hour. Serves four.
2 tbsp olive oil, plus extra to finish
60g butter
24 baby shallots, peeled
24 garlic cloves, peeled
2 sprigs of thyme
2 cinnamon sticks
200g portobello mushrooms, quartered
250g chestnut mushrooms, quartered
100g buna-shimeji or wild mushrooms
Good pinch of chilli flakes
200ml vegetable stock
1¼ tsp salt
¼ tsp coarse ground black pepper
100ml Pernod
5g tarragon leaves, chopped
10g parsley leaves, chopped
10g mint leaves, chopped
250g ricotta
Zest of 1 lemon
Heat the olive oil and two-thirds of the butter in a large pan and gently sauté the shallots, garlic cloves, thyme and cinnamon for about five minutes, until the onions begin to soften. Add the portobello and chestnut mushrooms, stir well so the mushrooms pick up the oil, and cook for a couple of minutes on a medium-high heat. Add the buna-shimeji and chilli flakes, and cook for a further minute.
Pour in the vegetable stock and simmer over a high heat for eight to 10 minutes, stirring occasionally, until the liquid has almost disappeared, and the shallots and garlic are cooked through. Season, then pour in the Pernod. Cook for a minute or two to allow the alcohol to evaporate, then stir through the remaining butter and all the chopped herbs.
Mix the ricotta with the lemon zest in a small bowl. Divide the warm mushrooms between four plates and top each serving with a quarter of the ricotta mixture. Finish with a drizzle of olive oil.
Yotam Ottolenghi's Herb Soup
5 tbsp olive oil
2 medium onions, peeled and roughly chopped
2 garlic cloves, peeled and crushed
2 tsp ground turmeric
1 tsp grated nutmeg
1 tbsp dried mint
500g baby spinach
25g parsley (whole, leaves and stalks)
25g coriander (whole, leaves and stalks)
1200ml vegetable stock
200g Greek yoghurt
10g fresh coriander leaves, chopped
10g fresh mint leaves, chopped
5g fresh parsley leaves, chopped
200g feta
Salt and black pepper
Heat two tablespoons of the olive oil in a large saucepan. Add the onion and garlic, and sauté for around five minutes, or until translucent and soft. Stir in the turmeric and nutmeg, fry for a couple of minutes, then add the dried mint, spinach, the whole parsley and coriander leaves and stalks, and stock. Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with a liquidiser or stick blender until smooth.
When you're ready to serve, reheat the soup just to boiling point and pour the yoghurt into a bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in. Stir through the chopped herbs and crumble in the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.
Pour into soup bowls, sprinkle over the herbs and feta, and finish with a generous drizzle of olive oil.
Now that crazy Brit Nigel Slater -- genius!!!!!
PEPPERS WITH PORK AND ROSEMARY
The deep sweetness of a roasted pepper makes it a suitable candidate for an exceptionally savoury filling. I have given several versions of this over the years: the most recent is a filling of highly seasoned minced pork with rosemary, Parmesan and garlic. I think of it as the best yet.
SERVES 4
onion 1 large
olive oil 2 tbsp, and a little more
garlic 2 cloves
rosemary 3 bushy sprigs
tomatoes 2 large
minced pork 350g
breadcrumbs 50g
red peppers 6 small
Parmesan grated
Set the oven at 200C/gas mark 6. Peel and finely chop the onion, put it into a large, shallow pan with the oil over a moderate heat. Let the onion soften without colouring. Peel and slice the garlic, chop the leaves from the sprigs of rosemary and add to the onions. When all is soft and fragrant, chop the tomatoes and stir them in. Cook until the tomatoes have collapsed into the sauce. Season with salt and pepper, then stir in the minced pork and the breadcrumbs. Remove from the heat.
Cut the peppers in half lengthways then lower into a pan of boiling water for 6-8 minutes until they are slightly limp. Remove them with a draining spoon and put them skin-side down in a baking dish. Divide the pork mixture between the peppers then moisten with a little olive oil. Scatter grated Parmesan over the peppers and bake for 35 minutes or so till sizzling.
ORECCHIETTE WITH CHEESE AND ARTICHOKES
Of all the quick pasta suppers I have up my sleeve, this is probably the one I turn to most often. The original version contained thin shavings of Parmesan but I now find a goat's or sheep's cheese perks the whole thing up. (fekking Brits, I use cow cheese)
SERVES 2
preserved artichokes 250g
lemon 1 large, finely grated zest and juice
olive oil
parsley a small bunch
orecchiette 150g
goat's or sheep's cheese 150g
green olives 20
Put a large pan of water on to boil for the pasta. Cut the artichokes in thick slices and drop them into a bowl. Add the grated lemon zest and juice. Stir in four tablespoons of olive oil and a seasoning of salt and pepper. Chop or tear the parsley leaves and add to the artichokes.
Salt the boiling water, add the pasta, then cook till tender (about 9 minutes). Drain the pasta and toss with the artichokes. Divide between two bowls and serve with thin slices of cheese.
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