Tomato and Basil Risotto

The great thing about risotto is, the basic method for preparing it. It is generally always the same recipe: Arborio rice is cooked slowly while warm liquid (usually broth) is gradually stirred in. The best thing is that you can add extra ingredients as you like. Mushrooms, tomatoes, peas, different cheeses…when it comes to Risotto, there are as many variations as there are grains of sand in all the beaches in the world. And its deliciously creamy texture—oh, it’s so wonderful.

Tomato and basil is a timeless combination – the sweetness and fragrance of each of them simply works so well in tandem. 

Ingredients:

• 1 medium yellow onion, finely chopped
• extra virgin olive oil
• 300g arborio rice
• 1/2 cup dry white wine 
• 4 cups vegetable broth 
• 2 tbsp butter 
• 1 big handful of grated Parmesan + 1 handful to sprinkle the dish
• salt and freshly ground black pepper - to taste

• 2 cloves chopped garlic 
• 300g cherry tomatoes, cut in halves 
• olive oil
• fresh basil leaves

Instructions:

In a medium saucepan preheat 2 tablespoons of olive oil.
Add finely chopped onion and cook until soft, about 8 minutes.
Add rice and stir until it's well-coated with olive oil and it begins to turn whiter, 2-3 minutes.
Pour the wine and continue stirring until the wine is mostly absorbed.
Then add 1 cup of broth every 1 minute. You have to stir your risotto all the time.
Cook for additional 16-17 minutes or until al dente.

In the meantime prepare tomatoes (you can prepare them earlier if you want). In another saucepan preheat 2 tablespoons of olive oil. Add minced garlic and fry for few seconds. Don't burn garlic. 
Add tomatoes and basil; cook until tomatoes are very tender, season to taste. 

Combine risotto, butter and Parmesan. Mix it well.
Add tomatoes to the pot and mix.

Remove saucepan from the heat and cover with a lid. Let to stand for 2-3 min.

Serve hot, topped with the fresh basil leaves, Parmesan, and drizzled with the remaining olive oil.

Enjoy!

Carrot Soup

This carrot soup is thick and smooth. I garnish the soup with pumpkin seeds and freshly ground black pepper.

Ingredients:

• 1 tsp coconut oil
• 1 onion, peeled
• 1 garlic clove, peeled
• 1 kg carrots, peeled and sliced 
• 1 red chilli
• 4 cups water
• pinch of: salt, turmeric, nutmeg, black pepper, curry
• freshly squeezd juice from 1 orange

Instructions:

Heat the oil in a large pan and stir in the onion, garlic, chilli and carrots. Cover the pan and cook the vegetables over a medium heat until they are starting to soften.
Add water and bring to the boil. 
Turn the heat down and simmer until the vegetables are soft.
Add spices and orange juice.
Blend everything until thick and smooth.

Enjoy!

Oyster Mushrooms with Vegetables

Easy, tasty and fast dinner. 
This recipe is perfect for busy people who love tasty food that can be prepared in less than 30 minutes.

Ingredients:

• 250g oyster mushrooms
• 1 onion, chooped
• 3 big carrots, grated
• 2 parsley root, grated
• 1 celeriac, grated
• 1 can tomatoes
• 2 tsp tomato paste
• 1/2 tsp smoked pepper
• pinch of chilli pepper
• 1/2 tsp garlic flakes
• salt and ground pepper, to taste
• 2 bay leaves
• 3 pimentos    

Instructions:

Heat the olive oil in a large pan.
Add onion and fry until golden.
Add carrots, parsley and celeriac. Fry until vegetables are soft.
Add tomatoes, tomato paste and all spices.
Cut oyster mushrooms into small slices,
Add to vegetables.
Cook for 15 minutes,
Serve with bread.

Enjoy!

Banana - Oat Cookies /No sugar, No flour/

Who knew that a flourless and sugar-free cookie could taste so good?

Substitute this cookie recipe for a sugary pastry in the morning. Instead of butter and eggs, in this recipe it is used a potassium-rich banana.

Ingredients:

• 2 medium bananas, mashed
• 1/2 cup apple puree
• 3/4 cup old fashioned rolled oats
• 1/2 cup puffed rice
• 3 tbsp peanut flour
• 1/2 cup almond milk 
• pinch of cinnamon
• 1/4 cup flaxseed
• 1 handful of sunflower seeds
• 1 handful of goji
• 1 handful of dried cranberries

Instructions:

Preheat the oven to 170 C degrees. Line a baking sheet with parchment paper.
Mix the mashed bananas, apple puree and milk a in a large bowl.
Fold in the rest of the ingredients and combine.
Use a tablespoon to form the cookie balls.
Bake for 15-18 minutes until the edges are golden.

You can use any different nuts or dried fruits.

Enjoy! 

Lemon Cream Cheese Loaf

Weekend baking has the best results. I have time for it, I am in the mood for it and I will not only pay attention to details but indulge in them.
This cake is a result of such weekend. I didn’t even plan to bake anything. The weather has spoiled my plans for Sunday so I had to stay the whole day at home. But thanks to this, here it is... lazy weekend yeast cake.
I doesn't take so much work to prepare this cake, but it takes few hours to make it. It's really worth all this time you need to wait for this cake.

Ingredients for the cake layer:

• 1,5 bread flour
• 30g yeast
• 4 tbsp warm milk
• 3 tsp sugar
• 100g butter, melted
• 1 egg
• pinch of salt
• 1 tbsp fresh lemon zest

Ingredients for the creams cheese layer:

• 250g cream cheese, room temperature
• 1 tbsp sugar with vanila
• 2 tbsp lemon juice
• 2 tbsp strawberry jam

Instructions:

In mixing bowl, combine yeast, 2 tbsp flour, sugar and warm milk. Leave it for 30 mins. 
After that time, in a bowl combine flour, egg, salt, lemon zest. Add yeast mixture and combine.  
Knead the dough for 5 to 7 minutes, gradually adding melted butter,  until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 90 minutes.

To prepare filling, combine all ingredients together.

After 90 minutes, punch down dough.
On a lightly floured surface, roll the dough to a rectangle.
Spread the cheese filling lengthwise over center of dough. Put jam on cheese.
Cut the edges of the dough.

Wrap the dough as on the picture.

Cover the cake and let it rise for 30 minutes.

Preheat oven to 170 °C.

Bake for 25-30 minutes.

Cool on wire rack

Enjoy!

Creamy Avocado Dip

This healthy Creamy Avocado Dip is simple to make and is great for parties or snack time. This dip is great with tortilla tips, cut up veggies, or even great as a sandwich spread.

Ingredients:

• 1 ripe avocado, peeled and seeded
• 125g white cheese
• 2 tbsp yogurt
• 2 tbsp chopped dill
• 2 tbsp lemon juice
• Salt and ground black pepper, to taste
• 1 tsp flaxseed

Instructions:

Place the avocado, white cheese, yogurt, dill and lemon juice in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
Scrape dip into a serving bowl. Sprinkle with flaxseed. Serve with pita or tortilla chips, cut up veggies, rice cakes s or bread.

Enjoy!

Chickpea Tomato Muffins

Looking for a tasty and healthy lunch? Then I've got something for you. Try this easy chickpea muffins with dried tomatoes.

Ingredients:

• 250 g cooked chickpeas
• 1 tbsp of tomato paste
• 6 dried tomatoes
• 1 tsp mixed herbs
• 2 eggs
• 1/2 tsp baking powder
• 1/2 tsp sweet pepper
• a pinch of salt and ground black pepper

Instructions: 

Preheat oven to 180°C.
Blend chickpeas and eggs together.
Add spices, tomato paste and baking powder. Mix it well.
Cut dried tomatoes into small pieces. Combine them with the chickpea mixture.
Scoop batter into muffin tin. 
Bake 20 minutes.

Pack muffins with fresh tomatoes in the lunchbox.

Enjoy!