Wednesday, November 17, 2010

high tea - part 1 - herbed mushroom and ricotta vol-au-vents

While we were away we spent a couple of nights in Kiama either side of our break to stay with family. We decided to eat at a restaurant that had been around since I was little and I hadn't been there in years. It was time to have a taste of "Chachi's".

Hubby ordered the pasta with chorizo and the kids got pizza and ice cream (a winning combination in our household)and I had the crostini. Which reminds me of another story...... Some of the girls in my mothers group branched out a few years ago and created a book club. A recent book was, "The Road Home" by Rose Tremain. The main character Lev works in a fancy restaurant in London where the head chef makes the staff his famous crostini each night before their big night ahead.......I really had to have that crostini.

It was perfect. Delicious crusty bread, slightly salty ricotta, mushrooms tossed with garlic and fresh, fresh rocket leaves. So simple and so delicious. Here's my version in a vol-au-vent!


makes approx 12 medium sized vol-au-vents(I used Erica's kitchen brand which had 6 in a pack but you could always use smaller ones if you are feeding more people or use a different brand - buy the best you can afford)

2 tablespoons butter
approx 12 button mushrooms, sliced finely
1/2 clove garlic, crushed
small mix of finely chopped fresh parsley and Fresh thyme
salt and pepper

fresh ricotta from the deli, about 150g

rocket sprigs, 1 per vol-au-vent

how to make your herbed mushroom and ricotta vol-au-vents

If you have the time, warm the vol-au-vent cases very slightly in the oven.
Heat butter in a saucepan over a high heat. Quickly fry mushrooms with the garlic, herbs and a little salt and pepper. When cooked through, adjust seasoning if needed and set aside. Dollop ricotta into the base of each vol-au-vent case. Top with mushroom mix and then add a sprig of rocket.

Serve as part of a high tea, afternoon tea, brunch or even a lovely light dinner. enjoy!

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