Smooth Barley and Broccoli Risotto (Orzotto)

Smooth Broccoli Barley Risotto (Orzotto)  It was the first time I tried making barley risotto and found it’s a very nice alternative to the traditional rice based kind. Continue reading

Usually I like to bite into the texture of the added ingredients to the dish but, mashing the broccoli allows a nice balance with each bite you take. One great thing with this dish or any kind of risotto is when you have some leftovers. I often make an extra portion and the following day I make croquettes out of it. Usually I just shape the rice or barley into little balls, eventually I dip them into an egg wash and then I coat them with breadcrumbs and brown them in a pan with a little olive oil. When I was small, I used to look forward to the day-after risotto makeover…

 

 

Smooth Barley and Broccoli Risotto (Orzotto)

 

Recipe for 4

Prep time: 5 min

Cook time: 30-35 min

 

Ingredients

300 g blanched broccoli florets

1.2 l vegetable stock (hot)

80-100 g Grated cheese (Sbrinz, Parmesan, Grana…)

1 onion

5 tbsp butter

300 g pearled barley

Juice and zest of 1 lemon

1 pinch salt

Pepper

 

Recipe:

Process the broccoli until pureed and set aside.

Chop the onion and place it in a pan with 1-2 tbsp. butter, cook until soft, about 4-5 min. Turn up the heat and add the barley, toss and cook for about a minute. Add the lemon juice and the zest while wile you keep on stirring.

Once the lemon has been absorbed into the rice, reduce heat and start adding 1 ladle of stock with a pinch of salt while continuously stirring. Once the stock has been absorbed add the second ladle. Continue stirring and each time the stock has been absorbed add another ladle. After about 25 minutes taste the barley to check if it’s cooked, if not, continue for another few minutes.

Once you’re satisfied with the consistence of the rice, add the mashed broccoli and some pepper and stir to combine.

Remove the pan from the heat and add the rest of the butter with the grated cheese. Serve, eventually with some additional grated cheese on top.

Barley and Zucchini Burgers

Barley and Zucchini Burgers Does anyone ever feel tired when seasons change? Continue reading

I do. One thing I have found helps though is to eat healthy and limit the size of portions. If I eat a rich lunch I can’t seem to be able to keep my eyes open in the afternoon. In this state of mind I have made these burgers which my mother had already made a few months ago and recommended the recipe to me. I adapted the recipe, according to my taste, from one of the Betty Bossi cookbooks. If you wonder what or who Betty Bossy is here is a link to the description I found on Wikipedia, which I thought was short but accurate. I grew up with my mother (who comes from the French part of Switzerland) checking those books out. Personally as much as I like their recipes I try to avoid their ready made products (which only exist since a few years) because I have a little trouble with either the components or the taste.

 Barley and Zucchini Burgers

 

Barley and Zucchini Burgers

 

Recipe for 2 as a meal or for 4 as an appetizer

Prep time: 10 min

Cook time: 40 min

 

Ingredients

For the burgers:

120 g pearled barley

1 sachet saffron

¼ tsp. cayenne pepper

1 zucchini

1 garlic clove

4 fillets sun dried tomatoes

1 tsp. olive oil + more for the burgers

2 tbsp. flour

1 egg

2 tbsp. grated Sbrinz or Parmesan

Salt and pepper

 

For the sauce:

80 g yoghurt

2 tbsp. cream cheese

2 tbsp. chopped chives

Salt and pepper

 

Recipe

Place the barley in boiling water corresponding to four times its amount. To the water add some salt, the saffron and the cayenne pepper. Cook for 25-30 min (or until tender) and drain if necessary.

Meanwhile roughly grate the zucchini and pass the garlic through a garlic crusher. Thinly slice the sun-dried tomatoes. Add 1 tsp. olive oil and sauté the zucchini and garlic for 5-6 min; season to taste with salt and pepper. Add the sun-dried tomatoes and cook for another couple of minutes.

Let everything cool down a little then in a bowl mix the barley with the zucchini and tomatoes, the flour, the egg and the grated cheese.

Make 8 equal sized burgers and cook them on a medium fire with a little olive oil for about 5 min per side. Serve.

For the sauce just mix all the ingredients together and season to taste with salt and pepper. If making this recipe as a main meal, serve with a salad or veggies or in a bun.

Winter Barley Salad

Winter Barley Salad 3It was nice to spend a few days on the lighter side after the Christmas holidays. The food was delicious there but I missed having my usual load of veggies. I spent one week eating things I like but filled with good stuff. Continue reading

I know that Fabio, a friend of mine went through a one week juice detox. It’s a good thing but personally I like to use as many sense I can when I eat. I guess my admiration towards Fabio is even greater because I know the passion of good food is something we have in common.

The other day I was reading through blogs and I saw The Paddington Foodie’s recipe of “Roasted Beetroot and Carrot Salad With Puy Lentils, Rocket and Feta” : I felt a craving for the carrot beetroot combination. With my head in the kitchen cupboard I was looking for ideas, when I found some barley and began putting this recipe together. In the end this recipe came together very spontaneously. I like these moments because I am always curious to taste the end result.

Winter Barley Salad 1

Winter Barley Salad

 

Recipe  for 2-3

Prep time : 15-20 minutes

Cook time: 35-40 minutes

 

Ingredients :

60 g pearl barley

200 g carrots

1 small onion

½ tsp thyme

3 tbsp olive oil

Salt and pepper

1 tbsp cider vinegar

1 orange

150 beetroot

1 tbsp chopped fresh parsley

1 small handful roughly chopped walnuts

 

Recipe:

Preheat oven at 220°C.

Put the barley into a pan and add four times its amount of water with some salt. Bring to a boil, cover and cook on low heat for 35-40 minutes (water should have absorbed by then).

Peel the carrot and quarter them. Cut into pieces of about 3 cm. Cut the onion in half and then each half into four parts, divide them up. I an oven proof dish add the carrots the onions 1 tbsp olive oil, dry thyme, salt and pepper. Mix and place in the oven for about 30 min, until they are lightly charred.

For the dressing mix the tbsp cider vinegar, 2 tbsp olive oil, salt and pepper.

Cut the beetroot into cubes of 1.5 cm. With a knife remove the orange peel and cut out each section. Divide each section in two.

Once the carrots and the barley are ready mix them with the beet root, the orange, the parsley, the walnuts and the dressing. Toss and serve.