Spinach, Fetta and Pine Nut Baked Risotto

Hi guys!


I want to share another recipe for Meat Free Monday with you. Again, it's a vegetarian not a vegan dish, but I think that is well enough. I will try to come up with a few vegan alternatives some time soon. Today's recipe is spinach, feta and pine nut baked risotto by Donna Hay. As my monday was rather busy, I needed something I could whip up fast, something that was going to be as easy as possible, because my mood for cooking was rather low. I searched my fridge and I still had leftover fresh spinach leaves and feta cheese I needed to use. Pine nuts are one of my cupboard samples. I try to have some around at any time, because they live up a lot of recipes.


Here's the link to today's recipe: http://www.donnahay.com.au/recipes/mains/pasta-rice/spinach-fetta-and-pine-nut-baked-risotto


And here is how my risotto turned out:

The best is: you are only a couple of steps away...


1) Preheat the oven to 180 °C (355 °F). Add risotto rice and stock (whatever kind you like, I used vegetable instead of chicken stock) to a baking dish. Cover with foil and put in the oven.


2) Bake for 40 minutes. In the meantime grate the parmesan and roast the pine nuts.


3) When the risotto is baked, take it out of the oven and stir it, add the parmesan, spinach, pine nuts and feta. You can add it by roughly crumbling it in. Stir to combine and serve.


I skipped the butter in the recipe, because I feel like the parmesan adds enough texture and the slightly molten feta adds creaminess as well. I also used 50g parmesan instead of 80g and it was plenty. I didn't want the parmesan to take center stage, but to complement the other ingredients by creating the texture. I love that the recipe uses fresh spinach leaves as they are going to wilt when you add them to the hot risotto. They maintain a good bite though, because they haven't been thawed or cooked before and thereby add a little crunch. This recipe is perfect for a summer lunch or dinner, especially when it has to be easy and fool-proof. The whole amount is probably going to be enough for 5 or 6 servings. 


Have fun trying!

Fresh Ginger & Lemon Muffins

Hi guys!


As I already mentioned in my last blog, the weather is starting to become warmer again and I am starting to cook and bake dishes that are summer-appropriate. For me this represents light dishes involving fresh fruit and vegetables as there is such a variety starting to become available now. And let's be honest: is there anything better than a muffin with fresh, incredibly sweet strawberries or other fruit? 


So this week, I have decided to go with a recipe that expresses the freshness of late spring and early summer just perfectly: fresh ginger and lemon muffins from Cynthia Barcomi's "I love baking". As the recipe is written in german, I am trying my best to translate it using the right measurements.


Here's the recipe:


2 1/2 cups + 1 tablespoon (385g) all-purpose flour
1 teaspoon bicarbonate soda
1 pinch salt
1 stick (125g; 4 oz) unsalted butter
1 cup (150g) sugar
2 eggs
lemon zest from one lemon
2 1/2 tablespoons freshly grated ginger
1 cup (250ml; 8 fl. oz) buttermilk
4 tablespoons lemon juice
1 tablespoon sugar


1) Preheat the oven to 190°C (375°F). Line a muffin tin with paper cases or grease it.


2) Mix the flour, bicarbonate of soda and salt in a small bowl.


3) In a second bowl beat the butter and sugar using a blender or kitchen machine until light and fluffy. This takes about 2 minutes. Add the eggs and whisk for another 1-2 minutes. Add the lemon zest and ginger, then add the buttermilk and whisk to combine. Mix in the flour whisking as little as possible.


4) Fill the dough in the muffin tin. Make sure they are equally full. Bake for about 18 minutes until cooked (my muffins needed 23 minutes until perfectly cooked) and test with a skewer. 


5) Let the muffins rest in the tin for 10 minutes. In the meantime, combine the lemon juice with the sugar in small saucepan over high heat and cook, stirring, for 1 minute. Using a metal skewer or a toothpick, hole the muffins at several places. Pour the syrup over the muffins. You want to make sure they're soaked with syrup.


Yield: 12 muffins


Here is how mine turned out:

What I love most about these muffins is that they are not just sweet. With the lemon zest in the dough and lemon syrup on top, they have a great refreshing taste to them. It took about 30 minutes active preparation time, because a few things needed grating. My muffin cases were filled completely with dough, but they didn't run out to the side, but rose nicely. 


I hope you can enjoy a few summery days from wherever in the world you are visiting the blog and are getting inspired! I tried the first muffins in beautiful sunshine outside:

Have fun trying!

Marinades

Hi guys!


It is that time of year again: the barbecue is finally getting geared up again and ready to cook some great meat outside. I love barbecue season as you have unlimited possibilities and fully act your creativity out. 


I have been looking up and experimenting with a few recipes for marinade as I find plain meat great every once in a while, but too boring to keep eating it all summer long. These marinades will live up the meat and add great flavor to your next barbecue session.


I have been using marinades on lamb and beef, but they might work on pork as well. When marinating chicken, you might want to turn to different flavors that complement the chicken better. 


Fennel and Thyme-crust (for steaks):


1 teaspoon crushed fennel seeds
1 teaspoon sea salt flakes
2 tablespoons chopped thyme leaves
2 crushed cloves garlic
oil for brushing


Combine the dry ingredients. Brush the steaks with oil and rub with the mixture. Leave covered in the fridge for at least 2 hours.
(Donna Hay magazine summer 2012, Feb-March 2012, the best of summer dinners)

Honey-herb-marinade (for lamb):


2 cloves garlic
1 bunch mint leaves
1 bunch parsley
1 bunch coriander leaves
60ml (1/4 cup) red-wine vinegar
2 tablespoons honey
Sea salt and pepper


Chop the herbs, combine with vinegar and honey. Place the lamb in a bowl (non-metallic) and pour over the marinade. Cover and refrigerate for at least 2 hours. 
(Donna Hay, Fast, Fresh, Simple)
I slightly altered it because I didn't have herbs and combined the garlic with honey and a little olive oil.

Honey and balsamic marinade (for beef, lamb):


2 tablespoons olive oil
1/4 cup (60 ml) honey
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
sea salt and cracked black pepper


Place the oil, garlic, honey, balsamic, salt and pepper in a small bowl and mix to combine. Add the meat and toss to coat. Cover with cling film and refrigerate for 2 hours at least.
(http://www.donnahay.com.au/recipes/mains/meat/honey-and-balsamic-lamb-cutlets-with-beetroot-leaf-and-ricotta-salad)

Basil, lemon and garlic marinade (for chicken):


1/4 cup chopped basil leaves
2 tablespoons lemon zest
2 cloves garlic, crushed
1/4 cup olive oil


Combine the ingredient in a bowl and out in the chicken. Toss to combine. Cover with cling film and allow to rest in the refrigerator for minimum 2 hours.
(http://www.donnahay.com.au/recipes/mains/poultry/basil-lemon-and-garlic-roasted-chicken)

Garlic and chili marinade (for prawns):

4 cloves garlic

2 small chilies, finely chopped

1/4 cup (60ml) olive oil

(2 tablespoons sea salt)

(1 tablespoon finely chopped parsley leaves)

(2 teaspoons finely grated lemon rind)

Crush the garlic and combine with the chilies and olive oil in a small bowl. Add the prawns and cover with cling film. Allow to sit in the refrigerator for 2 hours at least.

(http://www.donnahay.com.au/recipes/fastfood/seafood/garlic-and-chilli-prawn-skewers)
Donna uses the ingredients in brackets to mix a flavored salt that she serves with the prawns. I added them - without the salt! - to the marinade to get a fuller variety of flavors. 

I think this is a nice variety of marinades to get you started. I will continue looking at new recipes and trying new flavor combinations to keep you updated.


Have fun trying!

Rosemary Chicken and Roasted Sweet Potato

Hi guys!


Another day and I've been craving a little meat after 3 days of eating leftover vegetable pasta. Summer is waiting around the corner and it's been getting pretty warm in Switzerland, so I wanted to cook something light and summery. 


What I have come up with is Rosemary Chicken and Roasted Sweet Potato by Donna Hay. I don't know if it's because she's Australian, but a lot of her recipes shout summer to me. They often include a lot of vegetables and there's plenty of chicken involved that I love because I am not a big red meat-eater. 


This link will lead you to the recipe: http://www.donnahay.com.au/recipes/mains/poultry/rosemary-chicken-and-roasted-sweet-potato


Here's how my try turned out:

Steps for the recipe:


1) Preheat the oven to 180°C (355°F). Peel and cut the sweet potato, grate the parmesan. 


2) Add olive oil, parmesan, a little salt and pepper to a bowl and drop the sweet potato in. Toss to combine and spread on a baking tray.


3) Heat a pan over high heat. Add the olive oil and chicken and cook for 3 minutes per side. Place on the baking tray and cook for 10 minutes in the oven.


4) Pour the stock in the pan, add the mustard, rosemary, salt and pepper and cook for two minutes.


5) Serve the sweet potato topped with spinach leaves, the chicken and sauce.


Serves 4.


I love the different textures and variety of flavors in this dish. The sweet potato with its sweetness that is complemented by the saltiness of the parmesan is cooked soft, almost creamy. The chicken has caught nice flavor from frying. The sauce is a beautiful mix of salty and peppery with a hint of sweetness from the mustard. I have been using coarse dijon mustard. The recipe actually serves 4 people as stated. 


Have fun trying! Let me know if you'd like me trying something specific.

Classic Brownie, Pt. 1

Hi guys!


As I am in the middle of writing exams, I find it stress-relieving to bake - especially pastries I sense comforting or as I like to call it "soul food". Brownies are my ultimate go-to comforter. I have experimented with a few different recipes, but ultimately it comes down to two recipes I love and turn to over and over again. 


1) Donna Hay's recipe for "Classic Brownie" from her Donna Hay magazine, spring/ Oct-Nov 2011 issue
This issue features a whole section on Brownies starting with brownie cookies with peanut butter frosting and ending with choc-peppermint brownies. Heaven for any brownie-addict.


2) Jamie Oliver's recipe for "Bloomin' Brilliant Brownies" that I have found in his book "Cook with Jamie, but is also featured on his website. 


I am starting with Donna Hay's recipe in this blog and will make sure to share Jamie Oliver's recipe a little later.


The recipe:
400g dark chocolate, chopped
280g butter
2 cups (350g) brown sugar
6 eggs
1 cup (150g) plain (all-purpose) flour


1) Preheat the oven to 180°C (350°F).


2) Place half the chocolate (200g) and the butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool slightly. >Make sure to stir the whole time as chocolate burns easily and tastes awful once it burned. 


3) Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. 


4) Stir through the remaining chocolate pieces and pour the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. 


5) Bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool in tin, dust with cocoa powder and cut into squares. 

Serves: 8 >I personally think they easily serve 12, because they're very rich
© Copyright: Donna Hay magazine, Spring Issue, Oct-Nov 2011, p. 


Here is how mine turned out:

I cut them into 16 squares and each square was about 90g (3 oz). I can't eat more than a square a time although I've seen my best friend eating 2 big squares in like 10 minutes. So I guess it depends on how much you're eating. 


I love the simplicity of the recipe. It takes about 15 minutes of active preparation time to chop the chocolate, melt butter and chocolate, whisk in the dry ingredients and pour the dough in the tin and leave the rest of the work to your oven. I left the chocolate all by itself, but feel free to add anything you like to your brownies.


Happy cooking! Keep ideas and comments coming! 

Spinach, Tomato and Feta Pasta

Hi guys!


As yesterday was Meat Free Monday, I've decided to go with a vegetarian dish as well. I'm not a vegetarian, but I like eating vegetarian dishes every now and then. And most of all I like the idea that by banning meat from my plate a day a week at least, I am helping our environment. How so? The livestock industry produces methane and nitrous oxide that damage the earth's atmosphere and play a big role in climate change. By eating less meat, you are taking part in reducing the livestock industry and thereby reducing the emission of those gases. 


I have been looking up a few recipes and finally decided on another Donna Hay dish. It is spinach, tomato and feta pasta. The recipe is vegetarian, not vegan, but as I use original feta that's made from sheep's milk, I am not using any cow produce. 


Here is the link: http://www.donnahay.com.au/recipes/mains/pasta-rice/spinach-tomato-and-feta-pasta

The picture's not perfect, as I forgot to take a picture yesterday and warmed the rest for lunch today

Again, a few simple steps and you're awarded with a healthy, tasteful and comforting dish.


1) Heat the water to a boil and cook the pasta as indicated on the packet. 


2) While the pasta is cooking, chop up the tomatoes and warm the spinach. I've decided to warm the tomatoes as well and add the feta right at the end, too.


3) Add the pasta to the spinach-tomato-mix, add the vinegar and fold in the mint leaves. I've roughly chopped mine. 


It only took about five minutes to chop up the tomatoes and afterwards warm the vegetable mixture. You should be able to have your ingredients ready in the time it takes to cook the pasta. Make sure to use original feta that is made from sheep's milk instead of the cow's milk variety. Cow's milk feta costs less, but it also has a different taste, so you're sacrificing flavor in the end.


As always, the recipe says it serves four, but I personally think it's enough for six people, if you don't have three boys sitting at your table. I split the recipe in half, but it's well enough for three people.


What I like about the recipe is that it is a light dish you could also serve for dinner. It uses only a handful of ingredients, but the combination makes it really exciting and refreshing in taste. 


Have fun trying! You're welcome to leave your comments...  

Pancetta, Sweet Potato and Sage Baked Risotto

Hi guys!


Today, I want to share one of my favorite dishes with you: Risotto. I love the texture and the versatility most. A lot of people seem to be scared, because of the things that are written about the preparation and texture. But let me get a few things straight: Yes, risotto normally takes a little work. Adding the broth a little at a time ensures that the starch is set free and the texture becomes nice and creamy. You should be standing by the stove at any time to make sure the risotto doesn't run dry. 


I have, thanks to Donna Hay, found another way to make risotto that involves way less work. I like that I can prepare it in five minutes and then let the oven do the rest of the work. Instead of standing by the stove stirring, let your oven work its magic and cook the risotto rice while you enjoy company or use your new-found free time any way you like. 


You can find the recipe on her website following this link: http://www.donnahay.com.au/recipes/mains/pasta-rice/pancetta-sweet-potato-and-sage-baked-risotto


Here is how mine turned out:

It's a handful simple steps:


1) Preheat the oven, cut the sweet potato and sprinkle it with a little olive oil on a baking tray and cook in the oven.


2) Heat a frying pan and cook the pancetta until crispy. If you use a non-stick pan, you won't need any oil.


3) Melt the butter and cook the sage leaves until crispy.


4) In a baking dish, combine the rice and stock, cover with tin foil and put in the oven. 


5) Stir the sweet potato, pancetta and sage leaves through the cooked risotto.


I couldn't find any sage leaves, so the picture above shows the risotto without sage. The risotto tastes very nice because of the different flavors (sweetness from the potato, saltiness for the pancetta) and the different textures of creamy and crispy bits. It's really ready to eat in no time, as you are actively preparing things for 5, 10 minutes if you are cutting the sweet potato a bit slowly. I started with cutting the sweet potato, because it is the first step of the recipe, but you could just as well start the risotto and put it in the oven first and cut and bake the sweet potato while your risotto is starting to cook already, because it takes less time.


I love this recipe and it is really great for summertime as well, so it is going to be a new favorite of mine.


Have fun cooking and let me know how your efforts turn out!

Raspberry and White Chocolate Muffins

Hi guys!


It's sweets time again and another Donna Hay recipe is waiting around the corner. I absolutely wanted to try her recipe for raspberry and white chocolate muffins and so I did!
The recipe is on her website, you can find it following this link: http://www.donnahay.com.au/recipes/sweets/fruit/raspberry-and-white-chocolate-muffins


Here is how my turned out:

As you know, I like things to be easy and simple, but delicious. I find nothing worse than having a ton of work with a recipe and it doesn't turn out perfect and delicious. 

This recipe involves a few quick steps:

1) Preheat the oven and line a muffin tin with paper cups or baking paper, cut into pieces.

2) Sift flour and baking powder, add the sugar.

3) Combine sour cream, eggs, oil and lemon rind and whisk together, than add the flour mixture.

4) Fold in the raspberries and chocolate and fill into the muffin tin.

The recipe says it makes 6, I got 12 out of the dough, so I guess that is a plain typing error. It took about 15 minutes to whisk the dough together. I used frozen raspberries as I find it easier to fold them in. The dough is rather tough, so fresh raspberries might break apart very easily and end as raspberry purée in the muffins rather than pieces.  


I like the combination of sour raspberries and sweet white chocolate a lot, but I can imagine some people might like the freshness of the fruit itself better than fruit and chocolate combination.


Please leave your comments and thoughts! I would also like to know if you have recipes you want me to try? I'm open for suggestions!!

Maple-glazed Chicken

Hi guys!


This week, I've been rather busy, so whenever I had some time for cooking, it had to be fast. As you know by now, I have purchased Donna Hay's book "Fast, fresh, simple" which I love, so I decided to try another recipe from it. It is maple-glazed chicken that I prepared with some polenta as I had run out of basmati rice and snow peas.


The recipe is not available at Donna's website, but as she has been cooking it on her TV show, the channel made it available online:
http://www.lifestylefood.com.au/recipes/15188/mapleglazed-chicken


Here is how mine turned out:

Again, it's a few simple steps:

1) Combine the maple syrup, water, chili flakes, salt and pepper and pour into a non-stick pan

2) Turn the heat to medium and wait until the liquid starts simmering

3) Put in the chicken breast while leaving the heat on medium to high

4) Cook the chicken, about 4 minutes per side depending on thickness

I used instant polenta that cooks in 4 minutes (very handy) and steamed the snow peas for about 4 to 5 minutes. I whipped together maple syrup, walter, chili flakes, salt and pepper and warmed the mixture in a non-stick pan. After it started simmering, I put in the chicken breast to poach. I found it important to keep the heat pretty high so the chicken actually cooks through completely and not just on the outside. A solid 4 minutes per side and my chicken breast was cooked through, but still tender as poaching keeps the juices in the meat. 

The result turned out to be a sweet and hot yet very balanced mix I loved. The recipes needs about 15 minutes to prepare which is perfect for a weeknight dinner.

Have fun cooking and please give me feedback!

Red Pesto Pasta

Hi guys,


I have decided not to share a known chef's recipe this week, but instead opt for one of my all-time favourites: Red Pesto Sauce. I don't think there is anything that says summe as much as the rich flavour of sundried tomatoes enhanced only by adding parmesan, toasted pine nuts and good quality olive oil. A little seasoning with salt, sugar and black pepper and you will have a delicious meal ready while your pasta is cooking. 


Here is my recipe: 


180g sundried tomatoes (I like to use any olive-oil-packed variety as the tomatoes will have more moisture) 
60g toasted pine nuts 
45g parmesan 
44g good quality olive oil 


Put the sundried tomatoes in a small bowl or your mixer. I only own a hand blender, so if you are in the same situation make sure you use a steep bowl that allows your blender knife to reach the bottom. Toast the pine nuts in a pan without oil. They are going to brown very fast so you might want to keep an eye on them. Put the toasted pine nuts in the bowl wih the tomatoes. Grate the cheese and add as well. At this point you can blend the ingredients. Slowly add the olive oil. You might not need all of it, but the mixture should be a nice paste and quite moist. It is not necessary to make a fluid pesto, as you don't want to drown your pasta in sauce, but coat it.

When you are ready to serve, add a little bit of the cooking water to the sauce to warm it a little. That'll make it easier to coat your pasta evenly.


Here is how my version looks in the end:

Have fun trying and let me know how the recipes are turning out for you!