Rice with fruits and scent of strawberries

And now, an experiment.  I wanted to prepare a different dish of rice, with fruits, but not a salad.  Starting for the selection of the fruits, we have too many options.  Here we have the first one i chosen.  Preparing with bananas and apples, and using to cook the rice a little strawberrie juice, the final result adquires a red dye, that marks the difference over any other kind of rices.  So, let we go with the recipe.

INGREDIENTS (2 people):
- 200 grs. of rice.
- 200 grs. of strawberries.
- 45 grs. of raisins.
- 2 bananas.
- An apple.
- A cinnamon stick or a little powdered cinnamon.
- A little piece of butter.

PREPARATION:
- Cut into pieces the strawberries, and blend it with a blender.  Reserve the obtained juice.
- Cut into pieces the bananas and the apple.
- Put a bowl under heat, and add the butter. 
- When the butter were melted, add the pieces of banana and apple previously obtained and sauté it. 
- When the fruits were a golden aspect, add the strawberries juice prepared in the first step, the raisins and remove the mixture until it begins to boil.
- When the mixture starts to boil, add the rice and remove it during 1-2 minutes.
- Add water to the mixture in little pieces, removing it until the rice were well boiled and the liquid disappeared.
- Let rest the rice during 15-20 minutes.
- Serve it!

Palak paneer with spicy rice

Today i want to share with you a oriental dish.  As every oriental dish, this is very spicy and you have to be careful with the quantity of spices that you use.  But it's very good and simple to prepare.  It's something that prepare some time ago, and with a good result.

INGREDIENTS (2 persons):
For the rice:
- 200 grs. of rice.
- A chilli pepper.
- A little saffron sticks.
- 1-2 little spoonfuls of nutmeg.
- A half a chive.
- Cinnamon sticks.
- Olive oil.

For the spinachs hotpot:
- 5-6 slices of goat cheese.
- An onion.
- A half a spoonful of fresh ginger.
- A little spoonful of cumin.
- A little spoonful of fennel.
- 1-2 cloves of garlic.
- A litlle spoonful of chilli paprika.
- Pepper.
- 2 spoonfuls of tomatoe sausage.
- A little salt.
- 500 grs. of spinachs.

PREPARATION:
- Boil the rice with the cinnamon stick.
- When the rice is well boiled, retire from the heat and drain it, quiting the cinnamon stick and reserving it.
- Put the spinachs and the ginger into a cooking pot with a little salt.  Cover it and boil roughly 3-4 minutes.
- Retire the spinachs, grind and reserve it.
- Cut the onion into little pieces and, into a frying pan under low heat, brown it with a little oil, adding the picked garlic and the fennel, frying it gently during 1-2 minutes.
- Add the cumin and the paprika, remove it during rougly a minute, and add the spinach paste.  Up the heat a little and sauté it during 1-2 minutes. 
- Add the tomatoe sausage and sauté it to obtain a creamy paste.  Add the pepper and keep it under the heat roughly 1-2 minutes more.
- Once the spinach paste is finally prepared, retire from heat and reserve it.
- Pick up the half chive, and sauté it with a little oil.
- Add the chilli pepper picked up, the nutmeg, the saffron and the rice reserved in the early steps of this recipe, to mix up the different tastes.  Keep under fire roughly 1-2 minutes.
- To serve it, in one recipient put the spinachs paste putting over it the goat cheese slices pìcked.
- In another recipient, put the spicy rice and, in an ornamental way, put the cinammon stick over it.
- Server it!