TWO-CHEESE ORZO WITH CAULIFLOWER

• 2

  TABLESPOONS  EXTRA-VIRGIN OLIVE OIL

• 1

  MEDIUM SHALLOT, MINCED

• 2

  MEDIUM GARLIC CLOVES, THINLY SLICED

• KOSHER SALT AND GROUND BLACK PEPPER

• 1

  2-POUND HEAD CAULIFLOWER, TRIMMED AND CUT INTO ½-INCH PIECES

• 8

  OUNCES (1¼ CUPS) ORZO

• 3¾

  CUPS LOW-SODIUM VEGETABLE BROTH, DIVIDED, PLUS MORE IF NEEDED

• 2

  OUNCES SHARP CHEDDAR CHEESE, SHREDDED (1 CUP)

• 2

  TEASPOONS GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE

• 1

  OUNCE PARMESAN CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE

• ½

  CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, ROUGHLY CHOPPED

DIRECTIONS

1. 01

   In a large Dutch oven over medium, heat the oil until shimmering. Add the shallot, garlic and ½ teaspoon salt; cook, stirring, until starting to brown, about 1 minute. Add the cauliflower and cook, stirring, until lightly browned in spots, 4 to 5 minutes. Add the orzo and cook, stirring, until beginning to brown, about 2 minutes. Stir in 2 cups of the broth and ½ teaspoon pepper; bring to a simmer over medium-high. Cook, uncovered and stirring, until the liquid is absorbed, about 5 minutes. Add 1½ cups of the remaining broth and simmer, stirring, until the liquid is again absorbed, the orzo is al dente and the cauliflower is tender-crisp, about 5 minutes.
2. 02

   Stir in the remaining ¼ cup broth. Add the cheddar; stir until melted. Remove the pot from the heat. If the “orzotto” is dry and thick, stir in additional broth a few tablespoons at a time to reach the desired consistency. Stir in the lemon zest and juice, Parmesan and half of the parsley. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and additional Parmesan.

  Curry Udon

Ingredients

• ▢ 400 g udon noodleshomemade or bought
• ▢ 3 cups dashi stock(750ml / 25.36floz), sub chicken stock 
• ▢ 200 g beef mince
• ▢ 1 Japanese curry roux (approx 100g / 3.5oz), homemade or store bought
• ▢ 1 onion chopped
• ▢ 1-2 spring onion chopped
• ▢ 1 tbsp vegetable oil for cooking

Instructions

• Place a medium saucepan over medium high heat. Add the vegetable oil, then toss in the onion and fry for 2-3 minutes until translucent. Add beef minceand continue to fry for 3-5 minutes until browned.
  1 onion, 1 tbsp vegetable oil, 200 g beef mince
• Pour in the dashi stock and bring to the boil. Add in the udon noodles and boil for a couple of minutes to cook and soften (frozen udon will take a couple more minutes). Use a chopstick to jiggle and gently loosen as they cook.
  3 cups dashi stock, 400 g udon noodles
• Break up the curry roux, adding in a few pieces at a time until you're happy with the thickness. Stir through gently to melt and thicken.
  1 Japanese curry roux
• Serve immediately while nice and hot! Garnish withspring onion.
  1-2 spring onion

 Hungarian Mushroom Soup

Ingredients:

1 pound of sliced fresh button mushrooms, reserve 1 cup for garnish 
4 tablespoons of butter without salt
2 cups of diced onions
2 teaspoons of dried dill
1 tablespoon of sweet Hungarian paprika
1 tablespoon of soy sauce
1 cup of whole milk
1/2 cup of sour cream
2 cups of vegetable broth
2 tablespoons of cornstarch
2 teaspoons of lemon juice
1/5 cup of chopped parsley
Salt and pepper to taste 

Instructions:

1. In a large pot, melt the unsalted butter over medium heat.

2. Add diced onions and sauté until they become translucent.

3. Stir in sliced mushrooms (excluding the reserved 1 cup) and cook until they release moisture and start to brown.

4. Sprinkle dried dill weed, Hungarian sweet paprika, and soy sauce over the mushroom mixture. Stir to combine.

5. Pour in the vegetable broth and bring the mixture to a gentle simmer.

6. In a separate bowl, whisk together cornstarch and a small amount of cold water to create a smooth paste. Add this mixture to the pot, stirring continuously until the soup thickens.

7. Pour in the whole milk and let the soup simmer for a few more minutes.

8. Reduce the heat to low and add sour cream and lemon juice, stirring until well blended.

9. Season the soup with salt and ground black pepper, adjusting to taste.

10. In a separate pan, sauté the reserved 1 cup of sliced mushrooms until they are golden and set them aside for garnish.

11. Ladle the soup into serving bowls, and garnish each bowl with the sautéed mushrooms and chopped parsley.

12. Serve the Hungarian mushroom soup warm and enjoy!