Spinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

Being Swiss, I naturally love the food of my country, but I generally find that its generally nutritious composition is better served during the coldest months of the year. Continue reading

Last week I found this rice pie recipe you can find here (in French) and thought it would be a good starting point. The base for this recipe is sweet and it contains raisins (which I don’t really like); instead, I made it into a savoury dish. I used an 18 cm spring form to make this pie, but further down, you’ll find the ration for a larger cake pan, which is a more common size and it can accommodate a larger crowd. What I liked about this spinach and mushroom pie is that without using too much cheese, its taste really comes through and complements the other flavours in the recipe.

Spinach and Mushroom Risotto PieSpinach and Mushroom Risotto Pie

Spinach and Mushroom Risotto Pie

 

Recipe for an 18 cm spring form baking tin – for about 4 people

Prep time: 15 min

Cook time: 50-60 min

 

Ingredients:

240g risotto rice

100g spinach leaves

20g dried porcini mushrooms

0.8-0.9 l hot vegetable or chicken stock

70g grated Gruyere

1.5 dl white wine

1 onion

2 large eggs

Salt and pepper

1 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

 

For a 22-24 cm spring form baking tin, use these ratios:

360g risotto rice

50g spinach

30 g dried porcini

105g grated Gruyere

2.2 dl white wine

3 large eggs

Salt and pepper

1.5 tbsp. butter

Extra butter and a little flour to grease and dust the spring form tin

NOTE: for this second ratio, cook the pie a further 5-10 min

 

Recipe:

Soak the porcini mushrooms for about 30 min in a bowl of warm water. Once they’re soft, drain them and rinse them and roughly chop them.

Chop the onion.

Melt the butter in a pan and add the onion, cook 4-5 min. Add the porcini and the rice and cook the second until it becomes translucent, don’t forget to stir regularly throughout the risotto making process. Add the white wine and let it evaporate entirely. Pour some of the vegetable stock until the rice is covered. As the stock reduces, add more liquid, do not let the rice dry out. Cook the rice for 18 minutes; ideally the rice should still be a little al dente and nice and moist. Towards the end of the cooking process, add the spinach a handful at a time, stirring between each addition. Finally, blend in ¾ of the grated cheese and season with pepper and blend everything together. Leave the risotto to cool. This part of the recipe can easily be made in advance.

Heat oven at 180°C.

Add the two eggs to the cold risotto and mix everything together.

Generously grease the spring form baking tin with butter and dust it with some flour.

Transfer the risotto and egg mix to the baking tin, sprinkle the remaining cheese on top and bake in the lower part of the oven for 30-40 min.

Once the top has a nice brown colour, remove the tin from the oven and let it rest for few minutes. Using a knife, cut around the edge of the pie to detach it from the tin and serve.

 

 

Crispy Tofu and Asparagus Rice

Crispy Tofu Asparagus RiceTofu is something I have always liked, unfortunately a lot of the people around aren’t fans or I never really get a chance to cook for them. Continue reading

One I’m trying to convert to like tofu is my mother so today when she came over I made this dish. Knowing she loves everything that is crispy I thought I could pull it off with such a recipe… and I did! She really enjoyed it, so did I and even my fussy dog had a taste of it and ate it. I used some asparagus for this dish because the season will soon end but during the rest of the year there are tons of other options you can pair this with. And depending on which veggies you’re using you could also add some 2-3 cloves of garlic or some onions.

Next week trying and testing my wedding hair and make up and in addition I’ll be choosing the different décors for the event so I’ll take the week of. I’ll be back the following week. Meanwhile I wish you all a nice weekend!

 

Crispy Tofu and Asparagus Rice

 

Crispy Tofu and Asparagus Rice

 

Recipe for: 4-6 people

Prep time: 10 min

Cook time: 20 min

 

Ingredients:

300 g fine asparagus

300 g tofu

240 g long grain rice (I used basmati)

3 tbsp. toasted sesame oil

1 tbsp. olive oil

2-3 chillies (seeds removed)

3-4 tbsp. rice vinegar

Salt and pepper

2 tbsp. sesame seeds

Soy sauce to serve

 

Recipe:

Cook the rice according to package instructions. Once done set aside.

Finely chop the chillies and roughly chop the asparagus into about 1 cm pieces.

Rinse the tofu and pat it dry with some kitchen paper. Lay a tea towel on a bowl and with your hands crumble the tofu in it. Close the tea towel by twisting it on top and wring out as much moisture as you can.

Heat 2 tbsp. of the sesame oil the tbsp. olive oil to a pan on a high fire. Once the oil is almost at smoking point add the crumbled tofu. Spread it evenly on a single layer in the pan. Season it with salt and pepper. Without touching it, let the tofu fry for a couple of minutes. Once it’s crispy toss and continue to cook it until it’s nice and crispy all over. If the pan is too small do it in two batches, dividing the oil too. Once done set the tofu aside and give the pan a wipe.

Reduce the fire to a medium heat and add the last tbsp. of sesame oil with the chopped chillies. After a minute add the asparagus and cook until they’re done but still crispy, about a couple of minutes. Then add the crispy tofu and the rice, toss and add the rice vinegar. Once all the ingredients are nice and hot transfer them to a serving plate and sprinkle the sesame seeds on top. Serve with soy sauce on the side.

One Pan Rice and Butternut Squash

One Pan Rice and Butternut SquashI don’t know about you, but I like it when the sink isn’t overcrowded with dishes, cutting boards, pans, knives and co. Continue reading

That is why I like it when I can throw everything in a pan and, almost magically, in a short time you get a tasty meal. Also, one ingredient I love to take advantage of in autumn is the butternut squash so I came up with this dish. In a few week I should cook for the company that helps me when I have blog related issues, changes and questions and since I will cook in their office, I thought that this is a recipe that could work well. I don’t know how their kitchen is and this is a dish where I don’t need much and it could work as either a first course, a side dish or even as a main course. In case anyone has an idea about other recipes I would love to hear them. I should mention that one of the seven members is a vegetarian and another is lactose intolerant.  🙂

 

One Pan Rice and Butternut Squash

Recipe for 4

Prep time: 10-15 min

Cook time: 25 min

Ingredients:

500 g butternut squash (about a small half one)

1 tbsp. olive oil

1 onion

10 sage leaves

¼ – ½ chopped chilli

Zest of 1 lemon

250 g wild rice mix

5.5 dl stock

4 tbsp. fresh goat cheese

 

Recipe

Peel and then cut the butternut into 1 cm cubes.

Finely chop the sage leaves and the onion.

In a pan place the olive oil and the onion to fry for 4-5 min on a medium fire stirring often. Then add the rice, the butternut cubes, the sage, the lemon zest and the chopped chilli; finally pour over the stock. Cook for 20 minutes on a gentle rolling boil, until the liquid has been absorbed. Stir all together. Serve with the fresh goat cheese on top.

Spinach and Mushroom Rice Casserole

Spinach and Mushroom Rice Casserole It’s almost the weekend and with my boyfriend we were supposed to go to… to… we haven’t decided yet. Continue reading

Well, we were supposed to go on weekend but unfortunately he forgot he already had an engagement so we have postponed it to October and I think it’ll be Basel: the city he cherishes because he studied there and personally I like the place. One thing I’m really looking forward to is a bit (or a lot) of shopping. After two months I’m really motivated about shopping, unlike my boyfriend. The only thing he looks for when we go shopping is the couch or any kind of seating surface available. At least he forgets about the waiting time he has endured when we go out for a tapas dinner. About food, I made this recipe yesterday; it fit well with the weather that was cloudy and cool. I took as a reference for this recipe Broccoli Cheddar and Wild Rice Casserole from smittenkitchen.

Spinach and Mushroom Rice Casserole 4 Spinach and Mushroom Rice CasseroleSpinach and Mushroom Rice Casserole

 

 

Spinach and Mushroom Rice Casserole

 

Recipe for 4 as a side or 2 as a main meal

Prep time: 15 min

Cook time: 50 min

 

Ingredients

For the rice:

130 g rice

300 g spinach

1 onion

100 g button mushrooms

2 tbsp. diced sundried tomatoes

2 tbsp. butter

3-4 dl vegetable or chicken stock (preferably low in salt)

Salt and pepper

 

For the topping:

2 tbsp. butter

Nutmeg

2 tbsp. flour

1.5 dl milk

3 dl vegetable or chicken stock (preferably low in salt)

60 g grated Swiss cheese

2 tbsp. breadcrumbs

 

Recipe

 

Heat oven at 200°C.

Grease a baking dish.

Chop the onion and slice the mushrooms.

Cook the spinach in a pan. Once done place them in a sieve and remove excess liquid and then chop.

In a pan heat 2 tbsp. butter and add the onion. Cook until translucent (about 4-5 min) then add the mushrooms. Season with the salt and pepper and cook until mushrooms have browned. Add the sundried tomatoes and the rice: cook for about a minute. Add one dl of stock and wait for it to be absorbed by the rice while stirring often. Once the rice has become somewhat dry, add the second dl of and repeat until the third dl of stock will have been absorbed (this should take about 15-18 min). Add the chopped spinach, mix and pour into a greased baking dish.

In a pan melt the butter, add a little nutmeg and cook for a minute or so on low heat. Add the flour and whisk to combine. Cook for a 3-4 minutes and start adding in the milk little by little while still whisking. Add the broth too and cook for about 5 min or until thickened. Remove from heat, add in half of the grated cheese and stir until melted.

Evenly pour the white sauce over the rice and vegetables. On top sprinkle the rest of the grated cheese and the breadcrumbs. Eventually you can add a few small pieces of butter to make the top even more golden brown coloured.

Place in the oven for about 15 min.

Rice Medallions with a Sweet and Sour Salad

Rice Medallions & Sweet and Sour Salad 5I didn’t spend too long in the kitchen for Christmas but today, besides packing my suitcase I decided I would spend a little time cooking something I like. Continue reading

I went to the usual cupboard where the cookbooks are piled up in lines and after removing three quarters of the collection I found a piece I had totally forgotten about. It’s a book on vegetarian recipes and it comes from a Swiss brand which also makes cookbooks: Betty Bossy. I have already taken a few of their recipes and if you want to know more about it you can visit their site at bettybossy.ch (unfortunately the site is only in either French or German). I took this recipe and adapted it to the season and to my taste.

Rice Medallions & Sweet and Sour Salad 1

 

Rice Medallions & Sweet and Sour Salad 3

 

Rice Medallions with a Sweet and Sour Salad

Recipe for 2

Prep time: 20 minutes

Cook time: 25-30 minutes

 

Ingredients:

100 g rice (Arborio or Carnaroli or other risotto rice types)

2.5 dl water

2 small to medium carrots

1 orange

1,5 tsp honey

1,5 tbsp white wine vinegar

2 tbsp oil

1 red chili

6-8 roughly chopped walnuts kernels

40 g sbrinz

1 small bunch herbs (I used parsley, thyme and chives)

1 egg

25g flour

1 tbsp oil

 

Recipe:

Rinse the rice under water and place it in a pan with 2.5 dl water. Bring to a boil and cook on a low fire until done, about 15-17 minutes. Set aside.

Peel the carrots and slice them lengthwise. From those long slices cut long and thin strips. Cut the top and bottom part of the orange. Following the shape of the fruit, remove the skin with a knife. With your knife now cut into the orange to remove the sections.

Thinly chop the chili.

In a bowl mix the honey, vinegar, olive oil, salt and chili. Add to the carrots and orange and leave to macerate for about 30 minutes.

Thinly chop the herbs.

Add the flour to the rice, mix and add the cheese, the egg, the herbs, 1 tbsp olive oil and pepper to taste. Divide into portions and shape into little patties.

Heat oil in a pan and add the medallion to brown on each side, 3-4 minutes per side.

Serve warm with the carrot and orange salad garnished with the walnuts.