Ocado delivers our weekly shopping on Tuesdays, so this evening the fridge is quite empty, but clean in anticipation for the goods arriving tomorrow. What to make for supper was an issue only for a few minutes, as soon as I found some arborio rice in the pantry, I knew there would be risotto. Also, there was some of that Argentinian pinot grigio left in the fridge from Saturday, perfect amount to make the risotto. Simple, as usual. Finely chopped onion fried on olive oil, arborio in and after a minute or so bit by bit- chicken stock and wine and like that till the rice was nicely cooked. I added 4 fried cup mushrooms, a handful or porcini and a good dollop of Crema Tarfuffata, before finishing with grated parmesan- in and out, as well as a few drops of truffle oil. Dieting Florek did have seconds, for the first time in 2 weeks. Thumbs up.
Monthly Archives: October 2017
Less is more.
Due to Florek’s weight , which is a touch too high these days I’m opting for smaller portions, dramatically cut down the bread and sugar in our diet and I also bake once a week, not 3. Sacrifices have to be made. Last night I’ve made ravioli with truffles, which were good, but to be sensational a light mushroom sauce should have been made. I’ve baked an Irish soda bread, which I will make again some time, as this one had a lot of potential, but was slightly underbaked.
Our supper this evening I liked so much that it deserves to be here. Butternut squash, sliced and roasted under olive oil, seasoned and sprinkled with chili flakes. Served with parma ham, pesto, grated parmesan and fresh rocket. The recipe called for some soft mozarella too, I had none, but will do next time. This plate of simple goodness reminded me of a melon and parma we had in Lucca. So simple, yet amazing. 
Pistachio craze.
…since our recent week in Italy. I’ve eaten fabulous gelato, pistachio flavoured, even Izzie was a fan, calling it “green ice cream”. It had intense nutty flavour and the creamiest consistency, I loved it.
In the shopping bag, alongside all those truffles I brought a good Sicilian pistachio paste, some toasted pistachios and craved a cheesecake for the last couple of days. I found some exciting recipes, but ended up doing my own thing. A cold cheesecake, sitting on a base of biscuits and melted butter ( 60 g to 25g). About 200 ml of double cream whipped with icing sugar and vanilla paste to taste, one small packet of Philadelphia. It was supposed to be a vanilla base, but it didn’t excite me when I tasted it, so I added a splash of coffee Bailey’s, plus a gelatine leaf. One needs to be careful not to overdo the Bailey’s, I think I just about managed that.
I weighed that cream/cheese mix in order to have 2 identical layers, the second one took in nearly half of the jar of pistachio paste. It took forever to heat up in the microwave to take in the gelatine leaf, it did in the end but the consistency was awful, still, kitchen aid managed to worked it in the cheese mixture. The green one went on top, it all set in the fridge till the evening, topped with chopped pistachios and crunched meringues. I could easily have 2 or 3 slices. Due to the concern for my waistline I will have 1. 🙂
Truffles, baby!
We’re in Italy for a week, much needed break after a tough time in Poland. Wandering the cute streets of Lucca I came across a truffle heaven. A shop with truffles in every form. I spent 45 euros and left it very, very happy. Can’t wait to put some of this stuff to work! 🙂
Photo taken on the table on the terrace, this is the view we have every day.