Miso butter pasta with mushrooms

For ➋

120-200 g spaghetti

400 g oyster mushrooms

pinch of chili flakes

40 g walnuts or pecans, chopped

clove of garlic, crushed to a pulp

30 g butter

1 tbs white miso

1 tbs lemon juice

salt & black pepper

Cook the spaghetti in salted water until al dente.

Cut the mushrooms into pieces and fry together with the chili flakes and chopped nuts in some oil over a medium heat until golden brown. Season with salt and pepper.

Lower the heat, add the crushed garlic clove and stir-fry for 30 s before adding the butter and miso to the pan. Mix until the butter has just melted and deglaze with lemon juice and 100 ml of the pasta cooking water. Let it simmer until you have a smooth sauce.

Turn the heat very low and add the drained pasta to the pan. Mix about 1 m very well so that each strand has a nice layer of sauce and the sauce is almost completely absorbed. Add a few tbs of extra pasta cooking liquid while mixing if the sauce becomes too dry.

Divide the pasta between plates and season generously with freshly ground black pepper.

Lemon tart with goat yogurt & speculaas

For ➑
6 gelatin sheets
150 g speculaas / gingerbread
150 g pecans
1 tbs lemon zest
80 g butter
lemon juice from ½ lemon
1 l goat yogurt
200 g lemon jam or lemon marmalade

Soak the gelatin sheets in cold water for 10 m.
Put the biscuits in a bowl and grind finely with a mixer or mortar. Do the same with the pecans. Combine gingerbread and nuts. Add 1 tbs of lemon zest and toss again.
Melt the butter in the saucepan and add the speculaas & nut mixture. Stir together.
Place baking paper on the bottom of the baking tin. Grease or spray the baking rim with butter and stick a strip of baking paper against it. Spoon in the gingerbread nut bottom and press evenly.
Put the lemon juice in a saucepan and place the gelatin leaves in it. Heat this on low heat and let the gelatin leaves dissolve.
Now stir the mixture into the goat yogurt. Stir well and pour this mixture into the pie tin.
Leave to set in the refrigerator for at least 2 h.
Take the tart out of the fridge and spoon the lemon jam or lemon marmalade on it.
Serve for breakfast or as a fresh snack

Miso & mushroom omelet with kale salad

For ➍
1 tbs miso paste
4 eggs
1 tbs olive oil
200 g mushrooms, chopped
200 g kale, chopped, tough stems discarded (2 x volume of mushrooms)*
½ ts kosher salt
25 g unsalted chopped raw pecans or walnuts
75 g grated pecorino Romano cheese
for the vinaigrette*
1 clove garlic, finely minced
½ ts kosher salt & freshly ground black pepper
4 tbs freshly squeezed lemon juice
1 ts chile oil or chile sauce (optional)
2 tbs extra virgin olive oil
2 ts Dijon mustard
2 ts honey

Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid and shake well to combine. Taste and add more salt as needed.
Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 m, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 m. Cover and let cook for an additional 1-2 m or until eggs are set.
While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
When ready to serve, slice omelet in strips. Toss kale with some of the dressing, chopped nuts and pecorino Romano cheese. Serve with omelet.

*use broccoli or cavalo nero instead

**use about ¼