GZ Tai-Tai

Asparagus Risotto

 

This recipe is from one of our  Hot Chillies' cook club members, she taught it at our last class, before, we broke up for the Summer break. She also blogs and can be found at her website which is in German. Here is the link

Asparagus Risotto

500g asparagus white or green

200g risotto rice (or any other short-grain rice)

250ml white wine I used chardonnay

50g parmesan, grated

1 onion, finely, chopped

6 tbsp olive oil

1 tbsp butter

Salt and pepper

1 liter water for boiling the asparagus stalks

Clean the asparagus and cut off the asparagus tips, set aside. Cut the remaining asparagus stalks into small pieces, discarding the tough ends. Boil the stalk in the 1 liter of water that has been salted, for 20 minutes. Then blend the broth and stalks in blender or with immersion blender. Set asparagus broth aside to add to the rice.

Heat the olive oil in a large frying pan and sauté' the onions lightly, put in the asparagus tips, continue to sauté.

Stir in the rice and sauté lightly with onion & asparagus then add the wine to deglaze. Next start adding the asparagus broth a little at a time, add more broth as the rice absorbs the broth. If you run out of broth you can continue with milk, until rice has absorbed the broth/milk and is slightly al'dente yet creamy. Stir in the butter, parmesan cheese and then season with salt and pepper to taste.

 

 

 

 

Olive Tapenade

This weekend I made bread for a snack that we could enjoy on Saturday afternoon with a few Martinis. I also made Hummous and this Olive Tapenade to enjoy with the crusty bread. It was the perfect snack to go along with the Martinis as we enjoyed the late afternoon in our garden.

 

 

Olive Tapenade

 

1 can black olives 300g-350g depends on how many you eat first

1 clove garlic

1 Tbsp Olive oil

1-2 Tbsp Red wine vinegar

1 Tbsp Capers

Ground black pepper to taste

Whiz together in the blender until spreadable; serve with bread.

 

 

Vittello Tonnato

I have finally made this dish, that I love so much, that I order it every time we go to my favorite restaurant. My friend gave me the recipe that she uses, and I also perused the internet. After much indecision of which to make for my first attempt at this dish. I made my friends version, I know this one is good, because, I have had it at her house on a couple of ocassions.

This is a good recipe for dinner with a salad on those hot summer nights, it can also be used as an appetizer for a party or fancy dinner.

This recipe will have to be prepared ahead of time.

Pizza on the barbie

The last few weekends we have been doing pizza on the BBQ. It's a nice meal on a lazy Saturday or Sunday afternoon. If we do it late enough in the afternoon I don't need to worry about making dinner. Even if we do it early there is usually leftovers that can be warmed up later. I have been experimenting with different dough recipes, so far I have not found the perfect recipe so no recipe today. The search is still on... The problem I have is some are too stiff and others are just too tender.

We put what we want on our pizzas the sky is the limit! For the boys GZ Expat and Expat Son they like meat and cheese. For me it was about the veggies.

So here are the photos and I hope you get inspired to make pizza on the barbie and enjoy the outdoors and your family and friends.

Pasta with Spinach and Garlic

This recipe is from my dear friend Tina.  Her recipe is slightly different and I will share her's with you as well. My version was done out of necessity since I did not have the main ingredient of her original recipe.

However last night I did do the original recipe and it was very good and will be seen more often on our dinner table. The recipe, you will find is versatile, and you will be able to come up with hundreds of combinations just by looking at what you have on hand in your refrigerator or cupboard.

If you love garlic you will love this, just make sure your honey is eating it with you if you plan on being romantic after dinner.