Sweet rice with strawberries

Very good idea: sweet rice.  Thanks Ewelina for your idea.  

INGREDIENTS (for two people):
- 200 grs. of rice.
- 9-10 strawberries.
- A little cream.
- A little sugar.

PREPARATION:
- Boil the rice in a bowl.
- Pick up the strawberries.
- In a container, add a little cream and mix it with the strawberries and a little sugar.  Mix it well, until the colour of the cream were a little coloured with the red of the strawberries.
- In a plate, add the rice and cover it with the cream. 
- Add the strawberries in a decorative way.
- Serve it!

Dry-tomatoes risotto with chicken

First of all, i have to sorry about my absence.  But i regret with two new ones.  Starting with this one, a risotto.  You know that probably is one of my favourites dishes.  And, in this case, i've decided to use dry-tomatoes to obtain a new one.  I hope you like this recipe.

INGREDIENTS (for two persons):
- A glassful of rice.
- 2-3 mushrooms.
- 2-3 pieces of chicken.
- 6-7 units of dry-tomates.
- An onion.
- A quarter glasful of white wine.
- A handful of grated cheese.
- Olive oil.

PREPARATION:
- First of all, you have to dehydrate the dry-tomatoes.
- Once the dry-tomatoes were dehydrated, grind it in a little wine until you obtained a paste of it.  Reserve.
- Cut the chicken and the mushrooms into little pieces.
- Fried up the chicken tighs and the mushrooms into a frying pan.  Retire it. 
- Cut the onion.  Sauté it into a bowl with a little olive oil under a low heat.
- Once the onion were prepared, add the rice and remove it. 
- Once the rice were loose, add the white wine, and remove until the wine were evaporated.
- Add water.  I recommend double quantity of water than rice.  Remove.
- When the rice were prepared, mantain the heat and add the dry-tomatoes paste, removing until it were completely mixed with the rice.
- Retire from the fire and add the chicken and mushrooms pieces.
- To serve, add a little grated cheese.
- Serve it!

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!

Risotto croquettes

Croquettes are normally a dish to take advantadge of the rest of other dishes, like meats.  Today i'm going to prepare croquettes with the rest of a risotto, in example, this.  But, you can prepare the croquettes with any other ingredient.  As i said before, years ago i was accostumed to prepare with the rest of meat of another dish.  Or with fish... it's a question of taste.  Take attention to the preparation, and then you can add any other ingredient to the final mix.  Bon appétit!

INGREDIENTS:
- The rest of a risotto dish.
- A half an onion.
- A glass full of milk.
- 2 spoonfuls of flour.

For the batter:
- Breadcrumbs.
- An egg.

PREPARATION:
- Cut the onion into little pieces, and fry it into at low heat with a little oil.
- When the onion was a little brown, add the flour and a little milk.  Remove the mix.
- Add the rest of the risotto (in this point, you can add any other ingredient, well minced) and remove the mix.
- Add the rest of the milk little by little, while we're still removing the mix.
- When the mix would achieve the desired texture, retire from the fire and reserve it during, almost, a couple of hours into the fridge.

Battering:
- Stir the egg into a deep recipient.
- Put a little breadcrumb into a chopping board.
- Pick up little pieces of the mix.  Batter every piece into the breadcrumb, then into the egg, and repeat with the breadcrumb, given it the desired form.
- Repeat with every piece of the mix.

Cooking:
- Put into the fire a frying pan with oil, and when it was hot, and pan-fry the croquettes until golden.
- Serve it alone, or, in example, with a little guacamole as we prepared it here.

(*) Final note: Normally, you will prepare more croquettes than the necessary to a simple dish.  You can fridge the rest, and prepare it in a near future.

Rice pudding au chocolat

Today i'm going to cook a traditional dessert with a new touch.  I will add a piece of black chocolate at the end of the cooking, with a delicious result.  Finally, i will put a strawberrie in an ornamental way and... well, i hope you like it!

INGREDIENTS (2 pieces):
- A glass half full of of rice.
- A glass half full half of water.
- A glass half full of milk.
- A spoonful of cocoa powder.
- 6 squares of a black chocolate bar.

For the presentation:
- A strawberrie.

PREPARATION:
- Boil the rice at medium heat into the water, removing to avoid the rice stuck to the pan.
- When the water was evaporated, add the milk, the cocoa powder and repeating the process as with the water.
- When the milk was evaporated and the rice was boiled, add the squares of black chocolate and remove until it was mixed with the rice.
- Retire from the cook and reserve it.
- Serve it into little pans and add the strawberrie in an ornamental way.

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.

Vegetal Rissotto

Today is for the rices.  A rissotto?  Yes, but using vegetables.  We are going to prepare a vegetal rissotto, delicious and healthy.  I hope you like it. 

 

INGREDIENTS:
- 100 grs. of mushroom.
- 2 carrots.
- 1 spring onion.
- 100 grs. of spinachs.
- 1 stream of white wine.
- 75 grs. of parmesan grated cheese.
- Water.
- Olive oil.
 
PREPARATION:
- Cut the carrots in little pieces.
- Fill a saucepan with water and boil it.  When the water was boiling, put the spinachs and the carrots into the saucepan.  Wait from 3 to 5 minutes.  Get the spinachs and the carrots, and drain it well.
- Cut the spring onion and the mushroom in little pieces.
- In a saucepan, put a little olive oil and fry lightly the spring onion and the mushrooms.  After a minute, put the spinachs and the carrots too.
- Once the vegetables are well fried lightly, add a stream of white wine and raise the temperature until the alcohol was evaporated.
- Once the alcohol was evaporated, add the rise moving slowly.
- Put the water, ladle by ladle, as level goes down, moving slowly and repeatedly.
- When the rice was al dente, quit the saucepan from the fire, add the cheese and move until it was mixed with the rice.  Cover the saucepan with a cloth over five minutes.
- Serve inmediatly.