Yesterday evening I discovered that autumn has arrived completly unnoticed. Although on farmers market reign pumpkins and chanterelles, hundreds of varieties of apples and pears, plums “perfect for the jam”, but the days are sunny and warm (even hot). Although I’m closing the window for the night and I’ve pulled a blanket out of the closet. Although the cat is sleeping closer and closer to me and spends his mornings on my lap. But somehow still I did not see the fall.
I left the gym after 19 and walked in the dusk. Instead sunny day, slowly approaching twilight found me in the doorway. I walked by slowly emptying the city, counting lanterns and understood that “autumn comes and there is no help for it.”
And today, again, is more than 20 degrees, the heat and the sun. And yet, somewhere beneath the skin, I am sure that the day will end earlier than yesterday. That chill that wind tweaks in the sun inflamed skin, it is not “from the river”, but from autumn.
So, I have an autumn meal for you.
Very loosely inspired with Tortilla Espanola, sometimes also called the Tortilla de Patatas. This traditional Spanish dish consists of eggs and potatoes. I would recommend you to try it, because it’s good, and cheap, and quick to prepare.
Our Tortilla de Chantarela (I hope I created this name correctly) is also uncomplicated. We will need besan (chickpea flour that is), chanterelles, salt and water. See? It’s more than simple.
Little warning, however, that the omelet is extremely satiating, but also quite dry, and requires sauce or dip.
Bon Appetit 🙂
Ingredients (2 servings):
1 cup chickpea flour
1 cup water (my cup is 300 ml)
1 teaspoon salt
1 teaspoon garam masala
20 dag chanterelles
1 tablespoon of coconut oil
2 tablespoons coriander seeds
1 tablespoon cumin
0.5 tablespoons cinnamon
0.5 tablespoons of cloves
2 – 3 bay leaves
0.5 tablespoons cardamom (same grain taken out of the husk)
0.5 tablespoons black pepper
0.5 tsp dried ginger (not powder, but the dried root)
1 grated nutmeg
- Ingredients blend thoroughly. Store in a tightly closed container.
- Clear chanterelles.
- Warm up the oil in a pan and add the chanterelles. Add salt. Fry until all the liquid evaporate, and the mushrooms start to brown. Remove from pan.
- Besan flour sift into a bowl, add salt and garam masala. Mix.
- Slowly add water. Mix to the formation of a thick dough (slightly thicker than pancakes). Let it stand for approx. 15 minutes.
- If needed, add some water to the dough.
- Add the chanterelles and stir.
- Warm up the oil in a frying pan and fry the omelette on both sides (it will be no more than 5 min for the side).
Serve with salad and a light yogurt sauce, vegetable dip or herb sauce. Bon Appetit!