Truffle eggs with cheese

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black truffle, black truffles, bread, breakfast, brunch, cheese, easy, easy meals, easy recipe, Egg, eggs, Home Cooking, scrambled eggs, scrambled truffle eggs, truffle eggs

Just another quick picture post on some scrambled eggs I made while I was in London. Found some black truffle at Borough Market, so I shaved some over the eggs. I still think nothing beats the aroma of Alba winter white truffles!

A minute twist to ordinary scrambled eggs… add some truffle oil and mild cheddar cheese shavings to give boring ol scrambled eggs a little kick! Top with chopped chives and serve over slices of sourdough bread, pan toasted in butter. Recipe for the basic scrambled eggs here.

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Truffles Part 6 – Zafferano inspired Clear soup with winter vegetables and pastry with truffles and foie gras

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black truffle, chicken soup, clear broth, comfort food, easy, foie gras, pastry, Puff pastry, Soup, soup bowl, truffle, winter vegetables

I was cracking my head on what else I should do with the remainder of my truffles. I had way too much for myself! Then my sister described a dish that she really enjoyed at Zafferano. I’ve never been to Zafferano myself, but what she described sounded just perfect as it was not heavy and full of cream and fat (well, excluding the foie gras that is). I had been pigging out on heavy, calorie-laden food while making all these truffle dishes. Clear broth sounded amazing then.

Ingredients (per person)

1) Half a foie gras slice, cut into chunks (well you can add more if you like, but remember this is going to be boiled and not seared, thus it would make the soup really oily if you add too much)

2) chicken broth to fill up to slightly more than half of the soup bowl that you will be using

3) 1/4 of a courgette,sliced and quartered

4) 1/4 of a large carrot, sliced

5) 1/4 a large onion, sliced or 3 inches of a white radish, sliced and quartered

6) Truffle shavings

7) 1/4 of a 500g Jus-Rol Frozen Puff Pastry sheet, rolled out in a square shape and trim the ends with a sharp knife. It should be large enough to cover the soup bowl

Instructions

1) Add the vegetables and foie gras to the broth and simmer for about 5 minutes or until vegetables are sufficiently cooked to your liking.

2) Meanwhile preheat your oven temp. to 220ºC or the temperature that is stated on the cooking instructions for your ready made pastry.

3) Ladle out your soup into the bowl, I think it would be best if the soup was warm and not boiling hot because if it is the latter, the steam from the soup will cause the pastry puff sheet to sink down a lot more while baking. Mine totally sunk =(. Lastly add some sliced truffle into the soup. You could add the ends of the truffle, which is difficult to shave but too much of a waste to let go.

4) Place the pastry sheet over the soup bowl and make sure it is securely in place. Using a fork to make patterns (see picture below) helps to secure it in place. You can also go crazy with the patterns. 😉

5) Bake for 15-20 minutes until the puff pastry is all nicely puffed up and golden brown.

6) Told you my dough sank into the soup =(. With the middle bit sunken like that I had to save it somehow, so I draped a couple of sprigs of thyme and shaved the truffles on top

7) It was really good! The pastry and soup together is so comforting ~ Would totally make this again.

Truffles Part 5: Cream of Mushroom soup with creme fraiche and truffles

Tags

appetizer, black truffle, brown mushrooms, cream, cream of mushroom soup, creme fraiche, dinner, hand blender, mushroom, mushroom soup, Soup, starter, truffles, western, white truffle oil

I love mushroom soup. Even though I’ve been eating canned Campbell mushroom soup for most of my life, nothing beats freshly made cream of mushroom soup. I attempted it for the first time as part of my truffle menu and used portobello and those nice swiss brown mushrooms. Other recipes call for er… wilder varieties of mushroom but since its just me and my helper, I decided to just use mushrooms that I’m used to. The end result should be a creamy thick soup of mushrooms and enhanced just by some chopped parsley, truffle shavings and perhaps a drop or two of truffle oil.

Ingredients (Serves 4)

100g butter

500g mushrooms (I used 250g portobello and 250g swiss brown mushrooms)

350ml chicken stock

400ml water

100g cooking cream

4 cloves of garlic, minced

1 tbsp of creme fraiche per bowl of soup (you can adjust this if you like)

Fresh truffle shavings

1 tsp chopped English parsley per bowl

Salt and black pepper for seasoning

Instructions

1. Wash the mushrooms thoroughly and drain.

2. Slice the mushrooms to the same thickness (otherwise you’ll get inconsistencies in texture after blending)

3. Melt the butter in a sauce pan large enough to hold 2 litres of water. I used a wok as I’m more comfortable with it.

4. Fry the garlic and mushrooms together for 5 minutes. The mushrooms will release some liquid.

5. Add chicken stock and water and bring to the boil before turning down the heat. Cover with the lid and let it stew for about 30 minutes.

6. Add the cream and let it simmer for another 3-5 minutes. Season with salt and pepper.

7. Blitz the soup with a hand blender. Be careful when you do this as you don’t want the hot liquid to fly all over the kitchen and onto you! 

I transferred the mixture into a mixing jug for blitzing.

8. Blitz until your desired consistency. I like mine slightly chunky

9. Ladle into soup bowl and top with creme fraiche, truffle shavings, parsley and a little white truffle oil if you like.

Serve with bread! 

Truffles Part 1 – Carpaccio with trio of truffles

Tags

black truffle, black winter truffle, canned truffles, carpaccio, carpaccio with trio of truffles, carpaccio with truffles, fusion, sashimi, starter, tai, truffle oil, truffles, white truffle oil

So I decided to indulge in my newfound love for truffles. I ordered two black winter truffles and it arrived today! Super excited. Its now stored in rice in my fridge, and accordingly I placed eggs in the same container just to maximize the use of the truffles. My fridge smells like truffles now mmmm.

This is a dish I had at Aoki, a japanese restaurant in Singapore, and its pretty easy to replicate. It is also foolproof and perfect as a starter. The chopped canned truffle adds a little bite to the dish and the fleur de sel not only makes the dish look aesthetically pleasing, it also gives a briny crunch to the fish that, on many levels, is so different from your ordinary table salt.

Will be putting up several truffle-themed posts, this is just the first 😉

They’re pretty big aren’t they?

Ingredients

1 tbsp Truffle oil

Tai (sea bream) sashimi grade sliced thinly

Fleur de sel

1 summer black truffle from a jar

Generous shavings from a fresh black winter truffle

Instructions

1) Chop up your summer truffle into little chunks. Don’t mince it too finely as we want some texture to this dish.

2) Arrange the fish on the plate

3) Sprinkle the chopped truffle on top of the fish and drizzle the truffle oil.

4) Add shavings of black winter truffle on top and season with fleur de sel.

Enjoy the heady rush of truffle!