Chicken salad with caramelized onion

My new idea.  Combine a caramelized onion with goat cheese, and serve it with chicken to prepare a delicious salad.

INGREDIENTS (for two persons):
- A handful of spinachs.
- Four fillets of chicken.
- 5-6 slices of goat cheese.
- A handful of peanuts.
- Olive oil.

For the caramelized onion:
- An onion.
- Three spoonfuls of sugar.
- A little balsamic vinegar of Módena.

PREPARATION:
- Put the spinachs well washed as the base into the salad bowl.
- Pick up the chicken into little pieces, and fry it, until the chicken were well toasted.
- Serve the chicken pieces toasted over the spinachs.
- Pick up the onion into thin parts, and fry it under low heat with a little olive oil.
- When the onion were browned, add the sugar, removing.
- Now, add the little balsamic vinegar of Módena, removing the mix until the vinegar were evaporated.
- Once the onion were prepared, spread it over the salad bowl.
- Taking advantadge of the heat of the frying pan, brown lightly the goat cheese, over a minute, taking care that the goat cheese were not melted.
- Serve the complete slices of cheese over the bowl, in a decorative way.
- Add a little handful of peanuts. 
- Serve it!

(1) - You can use other kind of dried berres, as almonds, instead of peanuts.
(2) - You can use a basis of lettuce instead of spinachs.

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!

Mushrooms with ham and honey risotto

Today i share with you a very delicious recipe.  It's a mix of flavours.  In one side, the strong flavour of cheese from a risotto.  In the other hand, the sweet flavour of honey.  It's a delicious dish.  I hope you like it.

INGREDIENTS (2 persons):
- A glassful of rice.
- 2-3 glassful of meat broth.
- 3-4 slices of ham.
- 6-7 slices of goat cheese.
- A handful of grated cheese.
- 4-5 spoonfuls of honey.
- 2-3 mushrooms.
- An onion.
- A quarter glasful of white wine.
- Olive oil.

PREPARATION:
- Cut the slices of ham and put into a frying pan under low heat till the pieces of ham were toasted.  Reserve it.
- Cut into little slices the mushrooms and the onion.  Sauté into a bowl under a high heat with a little olive oil.
- Once the onion and the mushrooms were a little fried, add the rice and remove the mix.  Add the white wine and remove until it was evaporated.
- Get low the heat and add the meat broth in little parts, remove until it was evaporated and so on until the rice was al dente.
- Add to the bowl the pieces of toasted ham, the goat cheese and the honey, and remove until the mix was amalgamated.
- Add the grated cheese, remove and retire from the cook.
- Let stand the rice almost ten minutes.
- Serve it.