Found and shared today: One to be cooked this week, one to wait until the weekend.
A.Tomato and leek
Risotto
Our little J loves a similar soup with small pasta. I, however, am a rice addict so discovering this recipe was a pleasant surprise. It's not exactly a soup, but it sounds tasty, and as it is meat and dairy free (I shall replace the chicken stock with organic vegetable one), it is perfect for a little Lenten experimentation.
Ingredients
a good amount of olive oil to coat your pan or pot plus a small knob of butter
1 leek, washed and thinly sliced (green stalky ends discarded)
2 cloves of garlic finely minced
1 large grated carrot
500 grams of cooked tomato sauce or 2 cans of pureed tomatoes
2 cups of chicken stock
1 and 1/2 cups of basmati rice
1 teaspoon of ground chilies
1 teaspoon of smoky paprika
1 teaspoon of sugar
1 tablespoon of red wine vinegar
a handful of finely chopped parsley
salt and pepper to taste
Method
Saute the leeks, garlic and carrot in some olive oil and butter until they become translucent.
Add the tomatoes and cover allowing it to cook for about 15 mins or until the sauce begins to thicken.
Add the remaining ingredients except the rice and bring to a boil.
Add the rice, stir thoroughly and reduce the heat.
Cover the pot and let it simmer on a low heat for 15 mins until the rice is just tender BUT the liquid has NOT all been absorbed.
Remove from the heat and place a kitchen towel between the lid and the pot and let it rest until the rice has swollen. The residual heat will allow this to cook a little further.
Serve at room temperature with an optional dollop of Greek yogurt
(if you prefer). Kids
love the rice and yoghurt combo, C's idea.
B. Doughnuts
There is a little story about these daughnuts. When we were living in Athens and F was a little over 1, I discovered ready-made, jam filled daughnuts at a huge super market (huge by Greek standards, and taking into account that large German chains had not shown up yet) a few miles away from our home-and the in-laws. Our finances were very tight as I was not working and I was expecting D. However, once a month, C would drive us to this super market (french chain Carrefour) to get the following necessary amenities:
Raspberry jam filled daughnuts
Two bunches of flowers (unheard of and still not to be found in our city)
International press (thankfully I now subscribe and there are two spots of international press in this city)
I tell you, that was
bliss. The closest to a civilised bath in the desert.
When we got back home, I'd put the flowers in glasses, and in our room ( show not the world the extravagance), we'd share the daughnuts (there were four in the packet), and I'd get to read my newspaper or magazine.
I am sure I have somewhere a photo of F with confectioner's sugar all around her mouth!
Ingredients
1 teaspoon dried yeast
1/4 cup (50 ml) lukewarm milk or water
2 tablespoons sugar
1 whole egg
1 egg yolk
3 tablespoons sour cream or vegetable oil
A pinch of salt
2 or 3 drops of vanilla extract
1 2/3 cups (250 g) flour, plus a little more if necessary
Oil for deep-frying
Apricot, red-currant, or raspberry jam
Confectioners' sugar to sprinkle on
Method
Dissolve the yeast in the warm milk or water with 1 teaspoon of sugar and leave for 10 minutes, until it froths. Beat the rest of the sugar with the egg and the yolk. Add the sour cream or oil, the salt, vanilla, and yeast mixture, and beat very well. Fold in the flour gradually, and continue beating until you have a soft, smooth, and elastic dough, adding more flour if necessary. Then knead for 5 minutes, sprinkling with a little flour if it is too sticky. Coat the dough with oil by pouring a drop in the bowl and turning the dough in it. Cover the bowl with plastic wrap and leave in a warm place to rise for about 2 hours, or until doubled in bulk.
Knead the dough again for a few minutes, then roll out on a floured surface with a floured rolling pin to 1/4-inch (1/2-cm) thickness. With a pastry cutter, cut into 2-inch (5-cm) rounds. Make a ball out of the scraps so as not to waste them, roll out, and cut into rounds. Put a teaspoon of jam in the center of a round of dough, brush the rim with a little water to make it sticky, and cover with another round. Press the edges together to seal. Continue with the rest of the rounds and arrange them on a floured tray. Leave them to rise for about 30 minutes.
Heat 1-1/2 inches of oil in a saucepan to medium hot. Drop in the doughnuts, a few at a time. Fry in medium-hot oil for 3-4 minutes with the lid on until brown, then turn and fry the other side for 1 minute more. Drain on paper towels. Serve sprinkled with confectioners' sugar. They are at their best when still warm and fresh.
VARIATION
An easier way is to fry a thicker round of dough--about 1/2 inch (1 1/4 cm) thick--and when it is cool enough to handle, cut a slit with a pointed, serrated knife and put in a teaspoonful of jam
(With thanks to
Liberty Post)
Enjoy!