18 April 2012

Buckwheat risotto with mushrooms

Another one of my (and Sophie's) staples. Best made in autumn when there's a wide range of different mushrooms available but it works just as well in spring when one is limited to brown caps and oyster mushrooms.
It isn't really a risotto as neither rice nor endless stirring and slow bit-by-bit adding of stock and wine are involved. However, the taste and consistency are very reminiscent of risotto so it seems a good name. But, as Sophie says, if you really disagree, you can always give it a new title.

No matter what you call it, it IS fantastic. Mushy, but still a bit chewy, the buckwheat and the mushrooms make for a hearty and healthy base while the white a little note of sophistication from the white wine. Perfect combination of elegance, gourmet, and nursery food. Yum. I could eat this by the bucket. 

15 April 2012

Jasmine rhubarb compote

God, I've been so productive these last few days. For the past three weeks I didn't feel anything like spending much time in the kitchen (yeah, it happens...) and then suddenly I'm cooking and baking recipe after recipe after recipe. Weird.
Maybe it's also a bit of a distraction thing. A project I'm involved in at work is one and a half week from its deadline which leaves me with a constantly high stress level even when I'm not actually working. So much left to be done, so many things to be checked and checked and checked again, people to be called, lists to be written, mails to be sent. And somehow I always feel responsible for everything even though I am not. I know I do my best work when I get into this constantly high stress level mood, on the other hand it's exhausting and not really good for me.


Cooking and knitting and watching films (Disney's Tangled is my new obsession) helps me unwind at least a little bit. Eating's good, too. And nothing better than a nice tartly sweet rhubarb compote. 
Although I love rhubarb compote the simple way my grandma used to make it (just sugar, rhubarb and water), I decided to mix things up a little bit. Substitute Jasmine green tea for the water and add some nice spices. Oh, the difference that makes!

12 April 2012

Roasted tomato soup

Phew. It's been quite some time since my last post. Sorry. Work, Easter and the beginning of summer term have been keeping me quite busy.
But now for the new stuff. Actually, it isn't new stuff but very old: Roasted tomato soup. One of my staple recipes. 

 (No, that's not soup. I know.)