Delicious rabbit in the oven with mushrooms, honey and beer

Delicious rabbit in the oven with mushrooms honey and beer | by In Whirl of Inspiration

Aaand , we officially passed the cold pillars for season. From now on, let's all be prepared for extra frost and winds and sea-swells (if you live on an island, lot's of good luck). And because this icy atmosphere generates a lot of grumbling and bad mood swingings,  I am here to remind you that this cold is the perfect excuse to kick off the oven-cooked dishes. They are delicious, they transform your kitchen into a cozy little nest and your place on your face joy and bliss. The recipe that follows is one of my all-time favorite ones and triggers only joyful family memories around tables with rapidly changing hand dishes and delicious food disappearing before I even had the chance to taste it.

So let's all clink glasses to the foods that bring people together I hope this recipe will work as such one for you too. "Chin-Chin"

Delicious rabbit in the oven with mushrooms honey and beer | by In Whirl of Inspiration

Ingredients (for 3-4 dishes):

  • 1 rabbit into pieces
  • 1 can of beer
  • 2 cups flour
  • 1 tablespoon honey
  • 400g. mushrooms
  • 1 twig of fresh rosemary
  • freshly grounded salt and pepper

To accompany the meat: 1 kg potatoes

 
 
Many people that I know complain that rabbit meat’s smell is something that they can’t stand. However, I bet that this recipe will change their (and hopefully yours too?) minds.

Procedure:

1. First cut the rabbit in medium pieces (keep the bones on) and clean in under running water. Let it dry well between paper towels. This is very important, because later we will fry it and excess humidity will cause unpleasant hot oil splashing.

2. Afterwards, add the flour and the rabbit in pieces in a plastic bag, close the bag well and shake until all meat pieces are covered with flour evenly.

3. In high heat or strong fire (if you have a gas cooker, use this) fill a pan with olive oil up to 1cm and when it's hot add the floured meat pieces. The purpose is not to cook the meat like that (do you remember the oven part?), but fry each side until it gets a nice golden brown color. Place every done piece on paper towels to remove the excess oil.

4. In fresh olive oil again, saute the mushrooms. When they get softer (but before they because soggy) add a can of beer and dissolve in a teaspoon of honey too. Wait until the beer's alcohol evaporates and take the pan off the fire. In a (Pyrex) pot with lid (or any oven dish with lid) add the rabbit pieces and add the mushrooms, beeron the top. Beware to choose a pot with a small bottom diameter as all the meat pieces should be covered or mostly be dipped in the sauce.

5. Place the twig of rosemary into the pot, close the lid and put it inpreheated oven at 230C for 20 minutes and then lower the temperature to 180C other 50-70 minutes.

6. As you wait for the meat to be cooked you can prepare something to accompany this marvellous meat.  The rabbit of this recipe goes well with boiled potatoes with their skin. You can boil them, cut them in pieces, sprinkle them with sweet paprika, salt and pepper and put them in the oven to make the crust (when the temperature is at 180C so they don't get burned).

This rabbit recipe awards rabbit as -probably- the most delicious meat I have ever tasted. Many people that I know complain that rabbit meat's smell is something that they can't stand. However, I bet that this recipe will changetheir (and hopefully yours too?) minds.  Just make sure to buy good quality meat and bon appetit.

Delicious rabbit in the oven with mushrooms honey and beer | by In Whirl of Inspiration
Delicious rabbit in the oven with mushrooms honey and beer | by In Whirl of Inspiration
1 Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers | In Whirl of Inspiration

Do you know what bothers me? The forgotten bread that gets stale and  you have to discard it. Jeez, I hate trowing away food. It's such a pity right? So besides french toast (which is peeerfect!), I found another nice way to take advantage of 4th or 5th day's stale bread. And I don't mean to let it be fungus food, no. I meat using it for casserole omelet in the oven.

Before cooking

Before cooking

Ingredients (for 2 people):

:: 1/2 stale baguette (or any other kind of bread)

:: 3 eggs

:: 1 red pepper

:: 8-10 medium mushrooms

:: olive oil

:: 100 gr. feta cheese

:: rosemary

:: dill

:: salt & ground pepper

Procedure:

Break the bread into pieces and wet it a little bit if it is very hard to break it. Put the crumbs in a small

Chop the peppers and the mushrooms. Whisk 3 eggs and pour the mixture over the chopped vegetables and the bread crumbs, add the olive oil and the spices and mix. Bake at 180C for 20-30 minutes. When the omelette gets golden brown and fluffy, pull it out and pierce it with a toothpick. If it stays dry your dish is ready. Sprinkle some feta cheese on the top and let it in the oven for 10 more minutes and voila!

Bon appetite!

After cooking :)

After cooking :)

Credits | Text & Photos: Debbie Kortes

9 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Cheesy Crackers with Mushrooms, Dill & Rosemary

Cheesy Crackers with mushrooms, dill and rosemary

What I love to do is host small gatherings for my friends at my place, prepare something delicious to eat, usually something cheesy (cheese plates or my famous stuffed with melting cheese bread ) and accompany it with red wine and board games (do you play Munckin, it's super addictive). And we all know that cheese and crackers are meant to be together. It's love at first sight food relationship. So some time now I was trying to find a variation of the classic cracker recipe that you can find here and there in the internet. And I think I finally did so. 

Cheesy Crackers with mushrooms, dill and rosemary - the ingrediants

Cheesy Crackers with mushrooms, dill and rosemary

(make prox. 25 round crackers)

Ingredients

:: 1 cup of flour

:: 1/2 of  water, room temperature

:: 1/2 cup shredded cheese

:: 4-5 dried mushrooms

:: 2 tablespoons butter at room temperature

:: a small bunch of dill

:: 10 leaves of fresh rosemary

: 1/2 teaspoon salt

:: ground pepper & sweet paprika

Procedure:

1 hour before starting cooking, let dry mushrooms soak in a 1/2 a cup of hot water.

Preheat oven at 250°C before doing anything else. Then, in a big bowl combine all dry ingredients (flour, shredded cheese, butter finely chopped mushrooms, dill, rosemary and seasonings) and either with hands or with a food processor combine them well. Then add water. Preferably use the water that you soaked the mushrooms in it, for extra flavor. Knead the dough until you have a moist but not wet one.

Remove dough from bowl and roll out on a floured surface. Roll so dough is about 1/2 inch thick and cut into small circles using a jar's cup (like me) or any other cookie cutter to create shapes.

Bake at 250°C for 15-20 minutes. The crackers will slightly puff as they bake. Just keep an eye on them and when the edges are golden brown and crispy looking then you know they are done. Store in an air tight container for up to a week

Cheesy Crackers with mushrooms, dill and rosemary

Happy cooking ya' all!

5 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!