Lorraine Pascale's ~ Fast, Fresh and Easy Food

I have wanted a cookbook by Lorraine Pascale for the longest time. While in England I came across this well designed and organized book of hers. 100 fast, fresh and easy recipes that are accessible and tasty. I made the sweetcorn rice from the book and it had an understated clean taste that was easy to digest. A positive side dish for virtually any meal.

This cookbook is divided into 10 segments or should I say chapters. Each chapter is presented with an inspirational quote and introduction. The one for Cakes + Puds is very fitting: "Everything in moderation... including moderation." - Julia Child. There is something for everyone here. Classics with a spin, simple sides, succulent mains, kitchen staples, and scrumptious afters. Most of the ingredients are accessible and recipes are quick and easy. You will want to make them again and again. Lorraine Pascale takes the guess work out of meal planning by making it quicker and providing a side with the main. She has also provided a handy note at the top the ingredient list for each recipe which states time from start to finish, how many it serves and the equipment you will need. Also recipes are designed with a time plan so that everything, main and side, may be served up together. So many recipes... Crispy Crunch Chicken Strips, Gingerbread Pancakes, Peri Peri Chicken, Chicken, Apple & Cider Casserole, Warm Salmon & Lentils, Spicy Bean Burgers, Walnut Cake, and Peanut Butter Squares! 

This cookbook is inspirational and will satisfy most culinary palates and also is a great addition to one's cookbook collection. 

There is foie gras and then there is this recipe for a vegetarian 'faux gras'. It is a bit different and seems decadent. Which I find very appealing and hope you do to.  

Vegetarian mushroom & port 'faux gras' with tarragon & chestnuts
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Time from start to finish: 20 minutes (+ ideally 6 hours in fridge)
Serves: 4
Equipment: Medium frying pan, food processor, 4 x 175ml ramekins

Oil
25g butter
2 shallots
3 garlic cloves
500g chestnut mushrooms
4 tablespoons port (optional)
2 sprigs of fresh tarragon
100g cooked chestnuts (available vac packed or tinned from supermarket)
300g cream cheese
Salt and freshly ground black pepper
Your favourite bread, crackers or breadsticks, to serve

+ Put a drizzle of oil and the butter in a medium frying pan over a low heat.

+ Peel and finely chop the shallots and garlic and add to the pan. Cook for 3 minutes, stirring now and again, until soft and slightly golden.

+ Finely slice the mushrooms. Add them to the pan along with the port, if using, and season with salt and pepper. Turn up the heat to medium and cook for 8 minutes, or until the mushrooms have softened and all their liquid has evaporated.

+ Meanwhile, pick the leaves from one sprig of tarragon, divide the other sprig into four smaller pieces and then roughly chop the chestnuts.

+ Tip the cooked mushroom mixture into a food processor with chestnuts, individual leaves of tarragon and the cream cheese. Blitz for a few minutes until really smooth, scraping down the sides of the bowl once or twice. Have a taste of it and adjust the seasoning if necessary. 

+ Divide between the ramekins, smooth their tops and place a tarragon sprig on top of each to decorate. Arrange them in a small tray or plate, cover with cling film and refrigerate for at least 6 hours or overnight. You can also serve these straight away, but their texture will be much softer and flavour not so intense. Serve with your favourite bread, crackers, or breadsticks. 

Keep it simple. Here is the sweetcorn rice dish I made from the cookbook. Fresh, tasty and so delicious! 



Hope everyone is having a great week so far! - JD