Risottos

I adore risotto, It's quick to make it, it's wholesome and great family meal. I don't make it in a classic way and I don't always add cheese but that doesn't change the taste. If I haven't got a home made stock, I just use water. Wine is no no in cooking but it's definitely big yes for drinking specially with these risottos.... 

White rice with courgettes:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion, 2 cloves of garlic and stir well for few minutes before adding 1 cup of risotto type of rice.

Add 1 cup of warm water and keep stirring, add another cup of water, stir again and add the final cup of water and 1 chopped courgette.

I then put the lid on and after a while the rice and courgette are nice and soft.

Season with salt,pepper and fresh parsley and add 50 gr greeted Parmesan cheese, if you wish. Stir well and serve immediately. 

Brown rice with butternut squash:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion and 2 cloves of garlic and after a while add 400 gr chopped butternut squash. Stir well and add 1 cup brown rice, long grain will do and then add 3 cup of warm water.Put the lid on and cook it for 35 - 40 minutes on a very low temperature.

Add more water if the rice is not cooked.

Season the rice with salt,pepper and fresh and chopped parsley.

Add some greeted cheese if you wish. 

White rice with roasted tomatoes:

Place 300 gr of cherry tomatoes in a roasting tin, sprinkle some crushed garlic, salt, pepper, olive oil and handful of fresh basil.
Roast the tomatoes on 190 C for 20 minutes.
In a meantime make the rice: fry 1 chopped onion with few tbsp olive oil, add some crushed garlic and after few minutes add 1 cup or rice.
Cook the rice adding 1 liter of stock or water, 1 cup at the time until the rice is just cooked.
Season with salt and pepper, add some cheese and stir in the roasted tomatoes.

Pearled spelt risotto with fresh peas:

Heat 2-3 tbsp of olive oil in a cooking pot, add chopped shallot or spring onion and after few minutes add the spelt grains, about 65 gr per person.

Pour in 3 cups of water and cook it on a medium heat stirring every now and then.

After 15 minutes add the peas and cook it for further 5 minutes. 

Season it lightly with salt if you are going to add cheese.

Пикантна чорба со леќа и зеленчук / Vegetable curry with lentils

For vegan days!

Потребни состојки:

1 кромид

парче тазе џумбир ( по желба)

малку лук

1 лажичка кари во прав

1 лажичка куркума во прав

1 шоља од 250 мл црвена леќа

3 моркови

150 гр свеж спанаќ

1 шоља замрзнат грашок

На 3 - 4 лажици маслиново масло се пржи ситно исецкан кромид и на коцки исецкан морков,се пржи десетина минути на тивко па се додава изрендан лук и џумбир. Мешајте 2 минути па додајте кари и куркума.Мешајте повторно да се запржат зачините или да пуштат мирис па додајте ја леќата и 3 чаши вода.Се вари на тивко покриено со капак околу 25 минути, потоа додајте сол и бибер, спанаќ и грашок и варете 4 - 5 минути.

Сервирајте со басмати ориз .

Пријатно!

You will need:

1 onion

peace of fresh ginger

few garlic cloves

1 tsp of curry powder 

1 tsp of turmeric 

1 cup red lentils 

3 carrots, dissed  

150 gr fresh spinach 

1 cup of frozen peas 

Heat some olive oil ( 3 - 4 tbsp) 

add the chopped onion and carrots and cook it for about 10 minutes before adding the grated ginger and garlic.Stir it up for 2 minutes and add the spices, stir again until they release aroma then add the lentils and the water.

Cook it covered with lid for about 25 minutes.

Add some salt and pepper as well as  the spinach and the peas.

Cook it for 5 minutes.

Serve with basmati rise .