Parsley Root Risotto

Parsley Root Risotto

Ingredients

1.1 litres of chicken stock
1 table-spoon of butter
2 table-spoons of olive oil
1 large onion
2 cloves of garlic
1-3 Parsley root(s) (Persillerot)
400 grams of risotto rice
2 wineglasses or 4 decilitres of dry white wine
Grated sea salt
Freshly ground black pepper
1 table-spoon of butter
ca. 100 grams of freshly grated Parmesan 

Money Saving Tip: You can also make a poor-mans Risotto, exchanging some of the Risotto rice with Porridge rice. In Scandinavia the latter is a lot less expensive than the first. Just make sure you wash the rice thoroughly and rinse out all the starch before you add it to the pan.

Making Parsley Root Risotto

Finely chop onion, garlic and parsley root. Heat the chicken stock, I used two stock cubes, cooked the water in the water boiler, and then I kept it warm in a pan on low heat. Take out a frying pan and heat up the olive oil and the butter. Add the vegetables and let simmer on low heat for about 15 minutes until the onions and parsley root are cooked soft, without colouring. Remember to stir. Turn the heat up slightly and add the rice. Stir for about a minute or two until the rice is slightly see-through. Add the white wine and stir while the wine cooks in. Turn the heat down again and add in one ladle of chicken stock. Now stirring constantly let the fluid cook in before you add another ladle. Season with grated sea salt and pepper.

After about 15 minutes of stirring and adding 1 ladle at a time, letting the liquid cook in, the rice should have softened to the right consistency, still having a bite to it when you taste it. I added another ladle of boiled water, to simmer in, before I was satisfied with how it tasted. Take the pan of the heat and stir in butter and grated parmesan. Put a lid over the pan and leave to set for 2 minutes. Serve immediately. I served mine with some ripe tomatoes, a drizzle of olive oil and lemon juice and some chopped broad-leaf parsley.

I’ll leave you with a little wine tip. We got this bottle of Bourgogne Chardonnay, Barrique Réserve 2010 (Chablis, France) from a friend and God I hope I find it in the store. It made the Risotto excel, I’m sure of it.

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Oven fried vegetables

Oven fried vegetables

Ingredients

2-3 bouquets of cauliflower
2-3 carrots
2 celery sticks
2-3 bouquets of broccoli
Handful of rosemary, oregano and chives
Olive oil
Sea salt

Making Oven fried vegetables

Set the oven to 225 degrees Celsius. Wash the vegetables. Cut the bouquets smaller, slice the carrots four times. You can leave the skin it gets lovely crisp. Chop the celery sticks into four parts. Add the vegetable to a big bowl pour over olive oil and add sea salt and chopped herbs. Toss around until all is covered. Add the vegetable to an ovenproof dish. In the oven it goes for 20-35 minutes. I’m not completely sure., I usually take it out when they have a nice colour.

Serve with fish or meat, or just enjoy as they are.

Homemade Vegetable and Meat Pasties

Vegetable and Meat Pasties

Pasties are one of my cooking favourites. They can be eaten warm or cold and can be filled with nearly anything. They are not only nice for vegetables or pizza-fillings, but are also ideal for leftovers from the day before and work as an edible and delicious lunch-box.

Pastry Dough

500 grams flour
250 grams butter
150 ml milk
1 teaspoon salt

Making Vegetable and Meat Pasties

Mix the salt and flour together and rub in the warm butter until the mixture has the consistency of bread crumbs. Add the milk and combine to a dough. Work the dough shortly to make sure the ingredients are well combined, form it into a round shape and chill it in the fridge for a half hour. You can  leave the dough in the fridge over night,  but keep in mind that the dough becomes very hard because of the butter and is more difficult to roll out.

Take the dough out of the fridge and roll it out on a lightly floured surface. Try to roll it out as flat as you can without tearing it apart. It should be about 3-5 mm thick, otherwise the pasties can get quite doughy. Cut the dough into squares (about 15×15 cm), put a bit of the filling into one of the corners of the squares and fold the other corner over, so that you get a triangular pasty. You can brush the edges of the square with some water, milk or beaten egg to make the dough stick. Make sure the pasties are sealed and add them to a baking sheet. Cut a cross shaped hole into the top of the pasties like you see on the picture to release some of the pressure that builds up during the baking. Bake the pasties in a 180°C preheated oven for 30 minutes on the middle shelf. If you use two baking sheets, make sure to change the top and bottom sheet after 15 minutes so that they get browned evenly.

Vegetable filling

1/2 courgette
1 green pepper
8 champignons
4 tomatoes
3 carrots
1 onion
2 cloves of garlic
1 teaspoon fresh thyme
1/3 teaspoon fresh oregano
1/3 teaspoon fresh basil
1/3 teaspoon fresh rosemary
Salt and pepper
Creme fraiche
Grated cheese

Chop all the vegetables into relatively small pieces and press the garlic through a garlic press. Fry the chopped carrots, onion and garlic in a frying pan until they all got a bit of colour, then add the other vegetables and chopped spices together with plenty of salt and pepper. Fry the mix shortly, then take it off the heat and add it together with 2 teaspoons of creme fraiche and 2 teaspoons of grated cheese onto the pasties.

Meat filling

Meet and vegetables leftover from Homemade Tacos
Grated cheese
Creme Fraiche

For this batch of pasties I used vegetables, cheese, creme fraiche and taco meet from the Homemade Tacos. They also made lovely Mexican style pasties.

Generally pasties are useful for any kind of filling as long as it is not too dry. Just get creative with your own pasties!