Puffball Circle (Recipe sharing - every Sunday)

[Azazeal849]

As you step into the ring of pale, round puffballs, each one squirts a plume of golden spores into the air. They swirl around you, obscuring your vision, only to part like a curtain a few seconds later and drift gently to the ground. You find yourself walking on a carpet of fallen leaves, among trees that stand half-robed in shades of russet and gold. Ahead of you is a little cottage, roofed over with slate and with an aged water wheel built into one side, slowly churning and splashing into the river. A warm light glints beyond the windows, and the door stands open.



A smell of warm chocolate beckons you inward as you approach, and stepping inside you find yourself in a small kitchen, hung with tinkling wind chimes and beads of glass that reflect the tapers balanced on the windowsill. The air is full of rainbows, crystal-kissed and candle-bright. In one corner stands a baking oven, and in front of it a diminutive creature is carefully extracting a tray of chocolate brownies. He stands no taller than a child, though his look is that of an old, old man. He places the tray down on a cooling rack and carefully removes his quilted oven gloves, before turning to face you. His teak-coloured skin is so wrinkled and folded that he looks like he has somehow shrunken inside it, though his eyes are huge and bright.

“Well hello!” he says, doffing a pointed hat and bowing so low that his nose almost brushes the ground. “You’re a little early for the feast, but that’s all to the good. As you can see I have my brownies, but I can’t decide what else this meal needs. I don’t suppose you have any ideas?”

* * * * *

Care to help a humble brownie prepare the perfect autumn meal? We want to know your favourite recipes!

Spoiler: Rules 

• Please include ingredients and method for your chosen dish
• One post per member in each category
• Bonus points if you can post a picture of your homemade dish
• Extra bonus points if you try out someone else’s recipe and post a picture of that!
• This is not a competitive event, but a participation badge will be gifted to all members who contribute
• Naturally, all RPA rules apply

Entries will be linked below, and a new category of dish will be revealed every Sunday at approximately 4pm GMT

Spoiler: Week 1 - Soup 

Kiki's Finnish salmon soup
Miss Devil's veggie soup
Azazeal's cheese and potato soup

Spoiler: Week 2 - Main Course 

Kiki's pasta with shrimp and tomato cream sauce

Spoiler: Week 3 - Side Dish 

Kiki's crab delights

Spoiler: Week 4 - Wild Card 

Entries here

[Kiki]

Spoiler: Kiki's Lohikeitto (Finnish Salmon Soup) 

Ingredients:
1/4 cup butter
1 leek, trimmed and sliced (about 2 cups)
4 cups fish stock or fish stock cubes
1 pound potatoes, cubed (2 to 3 cups)
1 carrot, sliced (about 1½ cups)
1 pound salmon, cut into large pieces
1 cup cream
Kosher salt and freshly ground pepper
Chopped dill, for serving

Directions
1. In a large saucepan over medium-high heat, melt the butter. Add the leeks and cook, stirring, for 5 to 6 minutes, until wilted.
2. Add the stock, potatoes, and carrots. Bring to a boil and cook for 10 to 15 minutes, until softened and fork-tender, depending on the size of the vegetables.
3. Add the salmon and cream and bring to a simmer. Cook for 5 to 6 minutes, until the salmon is cooked through; season with salt and pepper.
4. Divide the soup among bowls. Top with the dill.

[Miss Devil]

Spoiler: Veggie Soup 

Ingredients:
1/2 medium onion (diced)
3 potatoes (peeled and diced, or you can leave the skin on if you like that texture [which I personally do enjoy it but I know it's not for everyone])
16 oz frozen mixed vegetables
3 cans diced tomatoes (14.5 oz cans)
4 cups beef broth
2 tsp Italian Seasoning
1 tsp salt
1/2 tsp pepper


Directions:
1) Take all ingredients and place into a crock pot (I use 6 quarts one and it fills it up).
2) Cook on low for 5-6 hours or on high for 2-3 hours.
3) Enjoy.

Any meat can be added to this, such as beef or chicken and it's still just as tasty.

[Azazeal849]

Am I posting in my own event? Yes. Who's going to stop me? Here's a good autumn warmer that me and my partner made a few weeks ago.

Spoiler: Potato and cheese soup (serves four) 

Ingredients:
100g (1/4 lb) sliced bacon or bacon lardons
1 large onion, chopped
6 potatoes (russet ones hold together better when boiled than baking potatoes), peeled and cut into 1-inch cubes
1.5 litres (4.5 cups) vegetable stock
1 teaspoon salt
200g (6 oz) cheese of your choice, grated
Cream, for serving
Chopped chives or spring onions (scallions), for serving

Directions:
Fry off the bacon (if using sliced bacon instead of lardons, cut into strips with scissors) and set aside, retaining the oil in the pan
Fry the onions in the bacon grease for ~5 mins, until translucent
Stir in the potatoes, stock and salt, and bring to a rolling boil for 15-20 mins, until the potatoes are tender, then turn down the heat
Puree or mash the potatoes until smooth (alternatively, separate half the potatoes before pureeing for a chunkier soup)
Sprinkle in the cheese, stirring until melted
Add the bacon back in, and season to taste with salt, pepper and any herbs that take your fancy (sage and thyme work well)
Serve with a swirl of cream in each bowl and topped with chives / spring onions

[Azazeal849]

Updating now for week 2 and this week's theme is (but of course) main courses!

[Kiki]

Spoiler: Pasta with Shrimp and Tomato Cream Sauce (Main Course) 

Ingredients:
8 ounces uncooked penne pasta
2 tablespoons unsalted butter
2 pints cherry tomatoes, halved (about 1 lb.)
2/3 cup minced shallot (from 1 [3-oz.] shallot)
1 tablespoon minced garlic (about 3 garlic cloves)
1 pound large peeled and deveined raw shrimp
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup heavy cream
1 tablespoon chopped fresh tarragon

Directions:
Cook pasta according to package directions; drain and keep warm.

Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

[Azazeal849]

I'm sensing a seafood theme, Kiki!

Our third entry is side dishes - what's your favourite?

(You may still submit soups and main courses for previous weeks!)

[Kiki]

I do love seafood! I make all of these dishes semi-regularly!

Spoiler: Crab Delights (Side Dish) 

Ingredients:
1 (6 ounce) can crabmeat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 pinch garlic salt
6 English muffins, split in half

Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

Mix crabmeat, cheese spread, butter, mayonnaise, parsley, and garlic salt together in a mixing bowl until well combined. Spread mixture evenly over English muffin halves. Cut each muffin half into quarters and transfer to the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until muffins are toasted, 1 to 2 minutes.

[Azazeal849]

And for our final week, a wild card! Could be a dessert, could be a snack, could be a cocktail - show us your weird and wonderful creations!

[Kiki]

Spoiler: Week 4 (wild card) - Windsor Garden cocktail 

Ingredients
2OZ Empress 1908 Indigo Gin
0.5OZ Fresh Lemon Juice
0.5OZ Simple Syrup
Basil
Thyme
Rosemary, plus a sprig to garnish
Mint Leaves

Method
Lightly muddle herbs and shake ingredients over ice. Strain into a stemless wine glass with ice. Garnish with a sprig of rosemary.