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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Catalan-Style Spinach with Burger


A bit of greens alongside your burger makes this a proper complete meal!



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cost: €1.50 per person
prep time: 45 minutes




Ingredients

for 6 people

for the burgers

  • 800g ground meat (pork and beef mixed).
  • 1 whole egg.
  • salt.
  • freshly ground black pepper.

for the spinach

  • 750g fresh spinach.
  • 4 or 5 spring garlic shoots.
  • 120g currants (they're seedless).
  • a good handful of pine nuts.
  • parsley.
  • salt.
  • olive oil.

to finish the dish

  • 120g creamy cheese, sliced thin.
  • spring garlic shoots.
  • pine nuts.
  • a round pastry cutter.

Preparation

Put the meat in a bowl, season with salt and pepper, and mix in the egg. Work it with your hands until everything's well combined. Cover with plastic wrap and let it rest in the fridge overnight.
Use the pastry cutter to shape your burgers and keep them chilled until you're ready to cook...
Wash the spinach well, blanch it in boiling water (this step's optional), drain, and chop it up small...
Sauté them in a generous glug of olive oil with the chopped garlic shoots...
When they're almost done (just a few minutes), toss in the parsley, currants, and pine nuts...
In a dry pan, toast the pine nuts you've set aside for garnish, then set them aside...
Grill the garlic shoots on a hot griddle with just a drizzle of oil, and keep those aside too...
Cook your burgers on the griddle.
On a baking tray, use the round cutter to mold the spinach into circles the same size as your burgers — you'll want six.
Set a burger on top of each spinach round, then lay a slice of cheese over that. Pop the tray in the oven and broil until the cheese melts and gets a little golden.
Serve each burger topped with the grilled garlic and toasted pine nuts...

Enjoy!


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