Wednesday, June 16, 2010

Summer Lunch

I love experimenting with food, especially if the outcomes are delicious. Of course sometimes experienting also means growing mold or making dishes of weird colors, but amost never intentionally. Fortunately this experiment ended in a delicious risotto and refreshing salad. To make it you'll need:

For risotto:
  • brown rice
  • 1/2 onion
  • 1-2 garlic cloves
  • 1 medium size zucchini
  • 5-7 asparagus
  • olive oil
  • salt
  • pepper
  • yellow curry
  • thyme
  • rosemary 
For salad:
  • lettuce
  • mozzarella
  • fetta cheese
  • 1 green pepper
  • 2 tomatoes
For salad dressing:
  • olive oil
  • juice of half a lemon
  • honey
  • salt
  • pepper
  • yellow curry
  • pinch of thyme

Experimenting starts with heating olive oil in the saucepan and adding chopped onion and garlic with a pinch of salt. Add rice and spices, after few minutes add water, cover and cook on low/medium hear for about 20 minutes.

In the meantime cut zucchini and prepaire asparagus - peel off the hard skin, cut off the ends and cut them into smaller pieces. After the rice is half way done, add chopped veggies and more water. Leave for another 15 - 20 minutes, untill the veggies are cooked, add more water if neccessary.

Salad is pretty easy, just some washing, chopping and putting things together. Now I know the salad dressing sounds a bit exotic and weird but it's actually really tasty. Ever since my ex flatmate showed me that salad dressing don't have to be  prepaired only with oil, vinegar, garlic and onion, I've really started to enjoy them much more.

Bon apetit!

No comments: