Trakteer je lichaam en geest op een stevige maaltijd. TERRA servies vormt het perfecte decor voor een warme, uitnodigende maaltijd. Handgemaakt door bekwame ambachtslieden, elk stuk is uniek en gemakkelijk te gebruiken. Probeer onze onderstaande recepten om de geuren, kleuren en smaken van de herfst op tafel te toveren.
Roasted Pumpkin Soup
Roasting pumpkins makes them sweeter and silkier. Substitute the water with milk for an extra creamy finish. This recipe also works very well with butternut squash.
ITEMS：TERRA bowl 135mm
Ingredients (4 servings)
1/4 Pumpkin (400g) / 1/2 Onion / 1 teaspoon Salt / 1 tablespoon Olive oil / 1 sprig Rosemary / 20g Butter / 100ml Water / 300ml Milk / 1/8 teaspoon Nutmeg powder / 1/4 teaspoon Cinnamon powder
1/4 Pumpkin (400g) / 1/2 Onion / 1 teaspoon Salt / 1 tablespoon Olive oil / 1 sprig Rosemary / 20g Butter / 100ml Water / 300ml Milk / 1/8 teaspoon Nutmeg powder / 1/4 teaspoon Cinnamon powder
Instructions
1. Remove seeds from pumpkin and slice into 6 pieces.
2. Rub salt into the pumpkin pieces and leave for 15 minutes.
3. Pat pumpkin dry, rub over with olive oil and roast for 20 minutes at 160C (no preheat necessary). Pierce with a fork to make sure it is cooked through (if not, return to oven until tender).
4. Remove pumpkin from oven, let it cool. Peel the skin (alternatively, leave the skin on for a more wholesome soup).
5. Slice onions.
6. Place a pot over low heat, melt butter and add rosemary sprig (broken in half) and onions. Cook until the onions are translucent.
7. Add a pinch of salt (not included in the ingredients above), and cook until the onions have browned.
8. Add pumpkins from step 4, water, milk, nutmeg, cinnamon and bring to boil. Remove pot from heat.
9. Remove rosemary and blend the soup until smooth.
10. Serve in bowls (with a swirl of fresh cream, if desired) and garnish with rosemary.
1. Remove seeds from pumpkin and slice into 6 pieces.
2. Rub salt into the pumpkin pieces and leave for 15 minutes.
3. Pat pumpkin dry, rub over with olive oil and roast for 20 minutes at 160C (no preheat necessary). Pierce with a fork to make sure it is cooked through (if not, return to oven until tender).
4. Remove pumpkin from oven, let it cool. Peel the skin (alternatively, leave the skin on for a more wholesome soup).
5. Slice onions.
6. Place a pot over low heat, melt butter and add rosemary sprig (broken in half) and onions. Cook until the onions are translucent.
7. Add a pinch of salt (not included in the ingredients above), and cook until the onions have browned.
8. Add pumpkins from step 4, water, milk, nutmeg, cinnamon and bring to boil. Remove pot from heat.
9. Remove rosemary and blend the soup until smooth.
10. Serve in bowls (with a swirl of fresh cream, if desired) and garnish with rosemary.
Chestnut and Mushroom Pasta
A creamy pasta sauce with fragrant mushrooms complimented by sweet chestnuts. Make extra sauce to freeze – you can also make it into a soup by adding milk, or gratin sauce.
ITEMS：TERRA deep plate 230mm
Ingredients (2 servings)
100g Button mushrooms (white or brown) / 100g Shimeji mushrooms / 1/4 Onion / 10 Roasted chestnuts (peeled) / 1 clove Garlic / 2 tablespoons Olive oil / 4 tablespoons White wine / 200ml Fresh cream / 1 teaspoon Salt / Black pepper to taste / 200g Linguine (or any pasta of your choice)
100g Button mushrooms (white or brown) / 100g Shimeji mushrooms / 1/4 Onion / 10 Roasted chestnuts (peeled) / 1 clove Garlic / 2 tablespoons Olive oil / 4 tablespoons White wine / 200ml Fresh cream / 1 teaspoon Salt / Black pepper to taste / 200g Linguine (or any pasta of your choice)
Instructions
1. Set aside half the button mushrooms and chestnuts for later. Slice the remaining button mushrooms. Remove the base of the shimeji mushrooms and separate the stems roughly by hand. Coarsely chop the remaining chestnuts.
2. Peel the garlic and crush the clove with the blade of a knife.
3. Peel and slice the onions.
4. Put the garlic and olive oil in a frying pan, and turn on the heat to low.
5. Wait for the garlic to release its aroma, then add the onions and fry until translucent.
6. Turn up the heat to medium, add the sliced button mushrooms and shimeji mushrooms and fry until soft.
7. Add white wine and cook off the alcohol.
8. Add fresh cream, bring the mixture to boil and take the pan off the heat.
9. Let it cool, then blend until smooth. (You can stop here if you want to freeze and save for later.)
10. Boil the pasta according to the instructions on the packet.
11. Heat the sauce and chopped chestnuts in a frying pan, mix with the pasta. Add salt and the water from the pasta pot to adjust the texture and taste.
12. Using a food slicer (or a knife), slice the button mushrooms and chestnuts set aside in step 1. Serve the pasta on a plate, topped with sliced button mushrooms and chestnuts.
13. Sprinkle black pepper to taste.
1. Set aside half the button mushrooms and chestnuts for later. Slice the remaining button mushrooms. Remove the base of the shimeji mushrooms and separate the stems roughly by hand. Coarsely chop the remaining chestnuts.
2. Peel the garlic and crush the clove with the blade of a knife.
3. Peel and slice the onions.
4. Put the garlic and olive oil in a frying pan, and turn on the heat to low.
5. Wait for the garlic to release its aroma, then add the onions and fry until translucent.
6. Turn up the heat to medium, add the sliced button mushrooms and shimeji mushrooms and fry until soft.
7. Add white wine and cook off the alcohol.
8. Add fresh cream, bring the mixture to boil and take the pan off the heat.
9. Let it cool, then blend until smooth. (You can stop here if you want to freeze and save for later.)
10. Boil the pasta according to the instructions on the packet.
11. Heat the sauce and chopped chestnuts in a frying pan, mix with the pasta. Add salt and the water from the pasta pot to adjust the texture and taste.
12. Using a food slicer (or a knife), slice the button mushrooms and chestnuts set aside in step 1. Serve the pasta on a plate, topped with sliced button mushrooms and chestnuts.
13. Sprinkle black pepper to taste.
Tip
The TERRA deep plate is ideal for serving creamy pastas with plenty of sauce. The gentle curved form makes it easy to scoop the ingredients.
Citrus Salad with Fresh Herbs
A refreshing salad combining tangy citrus, such as grapefruit or orange, and fresh herbs. Add a dash of nam pla for a Thai twist. TERRA bowls have a wide rim that give the food an elegant look, even when serving small portions.
ITEMS：TERRA bowl 190mm
Ingredients (2 servings)
1 Citrus fruit of your choice (300g) / 1/2 Onion / total 45g of Dill, mint, and chervil / 1 tablespoon White wine vinegar / 3 tablespoon Extra virgin olive oil / 1 teaspoon Salt
1 Citrus fruit of your choice (300g) / 1/2 Onion / total 45g of Dill, mint, and chervil / 1 tablespoon White wine vinegar / 3 tablespoon Extra virgin olive oil / 1 teaspoon Salt
Instructions
1. Slice onion, and soak in a large bowl of water for 20 minutes to soften the flavor.
2. Peel citrus and remove the flesh (save any juice that you lose in the process).
3. In a bowl, combine citrus juice from step 2, white wine vinegar, and salt. Whisk well.
4. While whisking, slowly add extra virgin olive oil until emulsified.
5. Pat onions dry, add citrus flesh from step 2 and toss.
6. Serve on a plate and scatter the herb leaves on top.
1. Slice onion, and soak in a large bowl of water for 20 minutes to soften the flavor.
2. Peel citrus and remove the flesh (save any juice that you lose in the process).
3. In a bowl, combine citrus juice from step 2, white wine vinegar, and salt. Whisk well.
4. While whisking, slowly add extra virgin olive oil until emulsified.
5. Pat onions dry, add citrus flesh from step 2 and toss.
6. Serve on a plate and scatter the herb leaves on top.
Tip
This recipe works well with any combination of herbs, so feel free to substitute with whatever fresh herbs are available to you. We recommend herbs with soft leaves, like lemon balm, lemon verbena, or coriander.
Recipes by
Chie Endo, chef-kok
After starting her career as an international flight attendant, Chie worked in a restaurant before setting up her own business. Her love of travel has connected her to local restaurants, markets, and home recipes from around the world. Chie is now based in the Kanagawa countryside, creating recipes inspired by traditional cooking methods and local vegetables grown in neighboring farms and foraged plants.
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