Risotto and Cocottes!

I always say, that when you cook: the eye wants something too!

So you should not only cook for the taste and smell, but it should also look good.

This time I used these french mini cocottes (so cute!) and a coffee cup to present my food.

It looked amazing!

I bought my at a shop where they get products from third world countries and that way the people who make it make an income, so that is another good thing to do! The name of the store in Holland is called : "De Wereld Winkel" (The World Store).

I made Risotto with mushrooms, and in the cocotte, I added grilled Eggplant and mozzarella, pesto and tomatoes and a touch of basil. I put it in the oven with the lid on it, and checked on it a few times, until the mozzarella melted and the other veggies were cooked well.

(I grilled the sliced eggplant with olive oil, salt and pepper for a minute in a skillet.)

The risotto is also easy to make:

You need:

  • risotto rice,(2 handful per person)
  • 2 bouillon cubes
  • water
  • grilled and sliced mushrooms
  • dried parsley.
  •  small cubes of  cooked carrots (or other vegetables you like)
  • olive oil
  • a bit of parmesan cheese

How to make:

  • You heat up the risotto in a pan with a bit of olive oil, and then add a bit of water and the bouillon cubes. Lower heat. Add more water when the water "dries up" and stir until the risotto is done. (about 30-45min).
  • Add the veggies, mushrooms and salt/pepper to your liking. Taste it and add more until you love your risotto :)
  • Last thing: Add parmesan and mix it together.
  • serve in a coffee cup!

I added some toasted bread.....

Try it for yourself :)


Celeriac Soup Recipe

Today I made Celeriac with Chestnut soup.

What do you need?

  • 1 celeriac
  • 2 celery
  • 2 handfuls of cooked chestnuts
  • 2 shallots
  • 2 vegetarian bouillon cubes
  • 1 litre of water.
  • salt & pepper
  • olive oil.
  • parsley

 

How to make:

* Cut of the skin of the celeriac with a knife. Chop it into small cubes.Clean Celeriac

* Chop the shallots

* Saute the celeriac and shallots.

chopped celeriac sauteed

* Chop the celery

* Put the cooked chestnuts in a pan au bain marie, and cook it for 5 minutes so the chestnuts are heated. take out of plastic wrapper. I used the brand: Allaire certified by AB ( Agriculture Biologique). You can also cook chestnuts yourself but I though this was easier ;)

Cooked Chestnut by Allaire

Chestnuts really remind us of winter. They are delicious cooked and contain no cholesterol , no gluten and little fat, even less calories than  other nuts like almonds and walnuts. it is also the only nut that contains Vit C! (from wikipedia).

* Boil the water in a pan, with the 2 bouillon cubes. add the celeriac,the shallots and the celery. turn heat low when boiling.

Boil celeriac soup

* Add half of the chestnuts

*When celeriac is soft, you can take the pan of the heat, and use a mixer to puree the ingredients. ad a bit of olive oil, salt & pepper to your liking.

Puree soup

* Use the rest of the chestnuts to put on the bottom of the soup bowl, and poor the soup over it.

* Add parsley.

 

Delicious!

Celeriac & Chestnut Soup

 


cilantro soup

Coriander (cilantro) spinach and zucchini soup recipe

Hello all!

Fall is here!

So time for nurturing, warming soups.

The recipe is below.

Just note I add ricotta for some smoothing texture and taste, but you don't have to. I like to add it instead of cream, it tastes great and not so bad for you. Don't we all like that? :)

 

Ingredients for cilantro soup
Ingredients for cilantro soup

Coriander (cilantro) spinach and zucchini soup recipe
This soup is very fast and easy to make!

Author:
Recipe type: Soup
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • water
  • 2 (vegetarian) bouillon cubes
  • salt & pepper
  • 1 chopped zucchini
  • 1 chopped onion
  • handful of cilantro/coriander
  • 2 handful of rinsed spinach
  • ricotta

Instructions
  1. Heat the water with the bouillon cubes and the salt and pepper in a stock pot.
  2. Add the chopped zucchini.
  3. In a separate pan fry the chopped onion until golden.
  4. Add the onion to the soup
  5. Turn soup low when boiling and add the onion.
  6. Add the cilantro/coriander.
  7. Blend the soup until smooth.
  8. put a handful of spinach into a bowl and pour the soup over it.
  9. Add pepper/salt to liking.
  10. Add a spoonful of ricotta in middle of soup.
  11. Soup is ready to serve!

Notes
You need a blender.

making soup
Making soup.
Spinach-cilantro-zucchini soup
Et voila! Spinach-cilantro-zucchini soup.

Enjoy!

Love, Lonneke


Zucchini Soup Recipe

I am now excited about this new soup I tried to make!

I made it for my family dinner last week, and it was a big success! (even my 2 year old nephew could not get enough).

Zucchini Soup Recipe
Vegetarian Zucchini Soup!

Author:
Recipe type: Soup
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 big zucchini
  • 1 big onion
  • 2 vegetarian bouillon cubes
  • salt & pepper
  • fresh parsley
  • italian dried herbs (optional)
  • mild oliveoil to cook with
  • ¾ liters of water
  • blender

Instructions
  1. Chop the zucchini and onion and sautee them in a stock pot in a bit of mild oliveoil.
  2. Add water till all the pieces are under water plus a bit extra.
  3. Add bouillon cubes and stir.
  4. Add salt/pepper, herbs, fresh chopped parsley to season.
  5. Turn low when the soup is starting to cook.
  6. Blend half of the soup in the stockpot until half becomes creamy but there is still some pieces not blended.
  7. Simmer for 20 minutes and serve. Let the soup sit a bit to cool off.
  8. Add fresh parsley to garnish and a bit of olive oil.

Notes
This soup tastes even better when you let it sit overnight and reheat the next day!

Nutrition Information
Serving size: 4