Quinoa and Brie with Sautéed Mushrooms

Yield: serves 2

Ingredients:

• 1 tablespoon clarified butter
• 1 small clove garlic, peeled and minced
• 1 shallot, peeled and minced
• 180 grams quinoa, rinsed
• 120 ml white wine, dry
• 1/2 teaspoon salt
• 240 ml water
• 1 pich red pepper flakes
• 250 grams mushrooms, sliced 0,5 cm thick
• 1 teaspoon clarified
• black pepper freshly ground
• 60 grams Brie cheese

Instructions

1. Heat the butter in a large saucepan over medium-high heat, add the garlic and onion and sauté for 5 minutes. Add quinoa, wine and salt, bring to a boil, and continue boiling for 3 – 4 minutes, until de liquid has reduced a bit.
2. Add water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes,or until the quinoa opens up, revealing a little spiral, and ist soft and pleasant to chew.
3. Meanwhile, heat a large pan over high heat, stir in the musrooms and cook withour stirring for a few minutes, until they have begun to brown and release their juices. Then shake the pan every few minites until the mushroomse are evenly browned, abour4 4 minutes more. Remove from heat, let cool a bit. Then add the teaspoon butter, a pinch of salt and red pepper flakes, stir and adjust the seasoning.
4. Once the quinoa is perfecty tender, drain off any excess liquid – there was none – and stir in the cheese. Ladle into a deep plate and top with the mushrooms.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 35 minutes

Shredded Egg Salad

Yield: 2 servings

Ingredients:

• 4 eggs, size M, hard boiled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small head of radicchio, shredded, about 110 grams
• 4 tablespoons chopped fresh dill; I used frozen
• 1 medium shallot, chopped
• 3 baby radishes, shaved thin

to serve:

• little dollop of salted creme fraiche and/or a drizzle of olive oil; I used olive oil

Instructions

1. Using an egg slicer * cut the eggs once long ways and once crossways.
2. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.

total time: 10 minutes
preparation time: 5 minutes without boiling the eggs