6 tbsps butter
2 cloves garlic, minced
1 shallot, minced
1 lb (1/2 kilo) button mushrooms
handful fresh thyme leaves
good splash Marsala
1 cup half-fat creme fraiche, 2 tbsps reserved
handful chopped flat-leaf parsley
sea salt and fresh-ground black pepper
Melt butter in a heavy skillet and add the garlic, shallot and mushrooms on medium heat. Toss and turn until mushrooms are slightly browned and the whole mixture sizzles nicely. Add thyme leaves and Marsala and cook until a thick, but meagre sauce develops. Add all but 2 tbsps of creme fraiche and stir well until mixed and saucy.
Just before serving, stir in the final 2 tbsps of creme fraiche, turning heat up, and then toss with parsley and season. Perfect.Print This Post
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1/2 lb baby spinach, washed
3 tbsps soy sauce
1 1/2 tbsps sesame oil
2 tbsps peanut oil
6 tbsps tahini
3/4 tsp sugar
1 tsp honey
1 clove finely minced garlic
sesame seeds to sprinkle (1/2 tsp?)
Boil water in a large saucepan and plunge spinach in it. Boil, stirring, for 1 minute, then pour into a colander and rinse with COLD water. Now, squeeze the spinach for an impossible-seeming time, as more and more water is released from it. Expect just one handful of spinach left after squeezing. Seriously.
Chill spinach for at least an hour. Meanwhile, mix all dressing ingredients together very thoroughly.
When ready to serve, bring spinach out of the fridge and form into a log, then cut in half to form two servings, and drizzle with dressing (just a little, save the rest). Sprinkle with sesame seeds.read the rest of this recipe