By The Lazy Tigers
Welcome to October everyone. Well, it turned out it wasn’t the end of the world after all, and here we are with all that beautiful autumnal sun, and mild balmy evenings. If you are thinking of having a wander in town and sitting down outside for a snack or three, don’t forget that the Rota do Petisco is still on till the 10th of the month and is a great way to while away a quiet evening’s stroll.
However, if you have seen so much dazzling produce in the markets that you must cook indoors, why not try a petisco or two at home yourself. We can heartily recommend a visit to the Saturday morning or the Wednesday evening market to check out the variety of home-grown fungi. For us very Lazy Girls, the supermarkets also carry a wide selection.
If you see any oyster mushrooms why not try this `shrooms on toast recipe? It’s vegan but you can add butter or cream or cheese if you prefer.
Our other recipe works much better with a button or chestnut mushroom, but as always with our dishes, use what you have around. People should be grateful you have cooked for them at all! This is good finger food for those who are gluten intolerant or are on the Keto diet – fairy cake frittatas.
Our drink this month isn’t so much a cocktail as a store freezer idea. We were thinking about making frozé (frozen rosé).
So let’s sit outside and bask in the late summer weather, sipping a frozen cocktail. You know it makes sense. Maybe come and join us at London Tiger Coffee for a frosty one that you don’t have to make yourself.
Oyster mushrooms on toast
TO MAKE 2:
- 200 grams of oyster mushrooms (or any nice firm variety)
- Half a thinly sliced onion or a couple of thinly sliced shallots
- 2 tbsp of olive oil
- 1 tbsp of fresh herbs (tarragon is nice, as is coriander or parsley)
- 2 tbsp of sweet sherry
Clean the mushrooms with as little water as possible. Some damp paper towel works well. Then separate the clumps into individual mushrooms.
Heat the oil in a frying pan till medium hot. Add the mushrooms and cook for five minutes, then add the onion and cook for a further five minutes. Both the mushrooms and the onions should be golden brown Add the sherry and stir with a wooden spoon or spatula, while scraping anything that is stuck to the bottom of the pan.
Add the chopped herbs and serve on some toast. You can add melted cheese or garlic butter to the toast.
Fairy cake frittatas
TO MAKE 12:
- 150 grams of sliced chestnut or button mushrooms
- 1 small thinly sliced onion or 4 thinly sliced spring onions
- A crushed clove of garlic
- 2 tbsp of olive oil (or sunflower or rape)
- 6 medium eggs
- 2 tbsp of thin cream or full milk
- 100 grams of a grated hard cheese like Cheddar, Gruyere, Emmental
Preheat the oven to 180°C/350F/ Fan 160°C/Gas Mark 4. Fry the mushrooms, onion, and garlic for about five minutes until soft, then divide them up in a 12-hole bun tin either greased or lined with fairy cake cases.
Whisk the eggs and cream in a jug and season, then pour into the bun tin and top each fairy cake with the grated cheese. Bake until golden (15 -20 minutes). Cool and remove from tin. It’s nice hot, but nicer cold.
Frozé
TO MAKE FOUR BIG ONES:
Freeze a bottle of rosé in an ice cube tray or bags for about eight hours. Place the cubes in a blender with some red fruit and some lemonade.
That’s it … and then we thought: what about all the other cocktail ingredients you can freeze first. How about some strong coffee frozen and then blended with Baileys or Tia Maria? Or some orange or peach puree mixed with fizzy wine for a frozen Mimosa or Bellini?
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