Moving house tomorrow, so need to get rid of my chickpeas, too! So, this lovely, filling salad is what I'll be having for dinner tonight (except that I obviously won't be using tinned chickpeas): http://www.telegraph.co.uk/foodanddrink/recipes/5355420/Hot-chickpea-salad-with-spring-onions-and-parsley.html
Annika
I am a Finnish girl living in Portugal writing about my adventures in the World of Food. I have dedicated my blog to gluten- and sugar-free recipes. Many of my recipes are also dairy-free, lactose-free, egg-free, grain-free, vegan and/or vegetarian. I use organic or locally sourced seasonal ingredients whenever possible. All my recipes are tagged with the appropriate -free labels (e.g. dairy-free), so that you can quickly and easily find the recipes that suit your individual needs.
Friday, April 30, 2010
Saturday, April 24, 2010
Risindiano - Risotto with an Indian Touch
I am about to move house, and have realised that I have a cupboard full of food that I neither want to chuck out nor take with me. One of the things that I found in my cupboard was a good amount of Italian red rice. I'm not big into starchy foods but I decided to make an exception and try to cook a risotto, using up the rice and some cumin seeds that I got from an Indian ex-workmate a few months ago. I was quite pleased with the result - a spicy risotto with an Indian touch. However, I must say that the strong taste of the red rice and the spices overshadowed the much more subtle taste of the veggies that I decided to use - asparagus and courgettes. Next time, I might try to replace the asparagus and the courgettes with veggies that better complement the taste of the red rice (an alternative for those of you who use white rice might be to stick to the asparagus and the courgettes but use white rice instead).
So, here is what I used and did today.
Risindiano
4.5 dl Italian red rice
10 dl water
1/2 kg asparagus spears
3 large courgettes
1 medium-sized onion
4-5 cloves of garlic
fresh ginger
extra virgin olive oil
gluten-free bouillon powder
cumin
~2 tablespoons of paprika powder
~1 teaspoon of ground pepper
sea salt
1. Peel the onion, the garlic and the ginger, and chop them finely.
2. Wash the asparagus spears and the courgettes, and cut them into small pieces.
3. Heat some olive oil in a large pot, and saute the cumin, the onion, the garlic and the ginger.
4. Add the water, the rice, the bouillon powder and the rest of the spices. Let it cook for 5-10 minutes.
5. Add the veggies. Stirring every now and then, let the risotto simmer under a lid until a) the rice is soft enough and b) the water has been absorbed into the rice.
6. Enjoy.
Annika
So, here is what I used and did today.
Risindiano
4.5 dl Italian red rice
10 dl water
1/2 kg asparagus spears
3 large courgettes
1 medium-sized onion
4-5 cloves of garlic
fresh ginger
extra virgin olive oil
gluten-free bouillon powder
cumin
~2 tablespoons of paprika powder
~1 teaspoon of ground pepper
sea salt
1. Peel the onion, the garlic and the ginger, and chop them finely.
2. Wash the asparagus spears and the courgettes, and cut them into small pieces.
3. Heat some olive oil in a large pot, and saute the cumin, the onion, the garlic and the ginger.
4. Add the water, the rice, the bouillon powder and the rest of the spices. Let it cook for 5-10 minutes.
5. Add the veggies. Stirring every now and then, let the risotto simmer under a lid until a) the rice is soft enough and b) the water has been absorbed into the rice.
6. Enjoy.
Annika
Labels:
asparagus,
courgette,
dairy-free,
egg-free,
gluten-free,
lactose-free,
main course,
rice,
risotto,
sugar-free,
vegetarian
Saturday, April 17, 2010
Asparagusto Delizioso - Asparagus Soup
I had eagerly been waiting for the asparagus season to begin, so I was very pleased to find organic asparagus at the farmers' market today. It could only mean one thing: I would try to reproduce the lovely asparagus soup I made last year and share the recipe with you.
Here it is. I hope you will enjoy it as much as I do.
Asparagusto Delizioso
~1 kg of asparagus spears
2 medium-sized onions
3-4 small cloves of garlic
gluten-free bouillon powder
coconut milk
lemon
water
sea salt
pepper
1. Peel and chop the onions and the garlic roughly, and add them into a large pot together with the water, te bouillon powder, the sea salt and the pepper. Bring to a boil.
2. Wash the asparagus spears and chop them roughly. Add the asparagus into the boiling water. There should be enough water to cover all the ingredients. Cover the pot, and let it all cook until the asparagus is soft.
3. Blend until smooth.
4. Check the taste, and add salt and pepper if necessary. Add coconut milk and lemon juice, constantly checking the taste for the right proportions. I typically use a fourth or a third of a can of coconut milk and about half a lemon.
5. Heat it up, and enjoy!
Annika
Here it is. I hope you will enjoy it as much as I do.
Asparagusto Delizioso
~1 kg of asparagus spears
2 medium-sized onions
3-4 small cloves of garlic
gluten-free bouillon powder
coconut milk
lemon
water
sea salt
pepper
1. Peel and chop the onions and the garlic roughly, and add them into a large pot together with the water, te bouillon powder, the sea salt and the pepper. Bring to a boil.
2. Wash the asparagus spears and chop them roughly. Add the asparagus into the boiling water. There should be enough water to cover all the ingredients. Cover the pot, and let it all cook until the asparagus is soft.
3. Blend until smooth.
4. Check the taste, and add salt and pepper if necessary. Add coconut milk and lemon juice, constantly checking the taste for the right proportions. I typically use a fourth or a third of a can of coconut milk and about half a lemon.
5. Heat it up, and enjoy!
Annika
Labels:
asparagus,
coconut milk,
dairy-free,
egg-free,
gluten-free,
lactose-free,
lemon,
soup,
sugar-free,
vegetarian
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