As you are already accustomed, here it is the original recipe that was translated before in Romanian. It is from a book called “Cooking for Two” , 1996 and writen by two chefs, Richard Olney and Simon Wheeler. I followed it years ago and I liked it. Simple. Now here it is.
Risoni and Wild Rice Salad
Serves 2 of course
- 1/4 cup risoni (a form of short-cut pasta, shaped like a large grain of rice)
- 1/4 cup wild rice (you can replace it with other rice but remember the boiling time too)
- 2 tsp oil
- 4 green shallots, chopped (spring onions)
- 3 tsp chopped fresh lemon grass
- 1 tsp lime juice
- 1/4 tsp fish sauce
- 30 g butter
- Add risoni to a pan of boiling water, boil, uncovered, until tender; drain. Add rice to a pan of boiling water, boil, uncovered, about 40 minutes or until tender; drain.
- Heat oil in pan, add shallots and lemon grass, cook, stirring, until shallots are soft. Add risoni, rice, juice and sauce, stir until heated through; transfer to serving dish.
- Add butter to same pan, cook until butter is lightly browned, pour over nice mixture; mix gently.
Enjoy your meal!
- Risoni and rice can be cooked a day ahead.
- Storage: Covered, in refrigerator.
- Freeze: Not suitable.
- Microwave: Risoni and rice suitable.
Ps: writing this it felt like a broken English to me today. I don’t know why. I may be tired but I do not realize I am. 🙂
Posted in Dishes, F word, Salads, Vegetarian
Tagged cooking for two, cooking for two book, fish sauce, lemon grass, Richard Olney, risoni and wild rice salad, risoni and wild rice salad recipe, risoni recipe, salad, salad recipe, Simon Wheeler, spring onions, vegetarian dish, vegetarian recipe, wild rice recipe
Today, I am going to write about a simple yet stylish recipe, that is just right for a hot summer day. So keep it in mind when is hot outside. I got this from a book I keep mentioning here, “Good Housekeeping Cookery Book” – 1985. All you need is love, pasta, prawn and apples. You can find these in your heart, on the shelves of a supermarket and for the first thing you don’t need money. For the rest, well, you can always ask a friend or your neighbour or your mum. So, you need very little. 😉 Ready, steady, cook
Pasta, Prawn and Apple Salad
- 175 g (6 oz) pasta shells
- 150 ml (1/2 pint) unsweetened apple juice
- 5 ml (1 tsp) chopped fresh mint
- 5 ml (1 tsp) white wine vinegar (you can use fresh lemon juice instead)
- 225 g (8 oz) peeled prawns
- 2 crisp dessert apples, peeled, cored and roughly chopped
- lettuce leaves
- paprika, to garnish
- Cook the pasta in boiling salted water for 6-12 minutes until tender or according to the instructions. Drain well, rinse in cold running water and drain again.
- Meanwhile, make the dressing. Whisk together the apple juice, mint, vinegar and seasoning.
- Dry the prawns with absorbent kitchen paper. Quarter, core and roughly chop the apples. Stir the prawns, apple and cooked pasta into the dressing until well mixed. Cover tightly with cling film (or aluminium foil or just a lid for ecological purposes) and refrigerate for 2-3 hours.
- Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika. Now, share the bowl and enjoy the food. x
Posted in Dishes, F word, Fish and Seafood, Italian, Salads
Tagged apple, apple salad, Good Housekeeping Cookery Book, italian recipe, mint, paprika, pasta, pasta prawn and apple salad, pasta prawn and apple salad recipe, pasta recipe, pasta salad, pasta shells, prawn, prawn recipe, prawn salad, salad, salad recipe, vinegar
My blog is not just about food, but it is mostly about it. This is what interests me mainly. Among other things. But one at a time. Today I come with a very easy and famous salad. I have eaten this salad most of the times with chicken but this recipe is with anchovies. If you don’t eat meat, than eat this. Fish is very good for you. But you already know this.
In case you know Romanian, check the recipe here. If you don’t, than stick with English. The original is in English, taken from the “Good Housekeeping Cookery Book” -1985. That old it is. The book, not the recipe. The recipe is even older. :)) Check here.
Here is the salad, a very tasty, quick, easy to make and a good choice after the Easter meal.
- 1 large garlic clove, skinned and crushed
- 150 ml (1/4 pint) olive oil
- 75 g (3 oz) croutons
- 1 Cos lettuce (replace it with any other salad, make sure it is a crispy one)
- salt and pepper
- 1 egg
- 30 ml (2 tbsp) Parmesan cheese, freshly grated (or cheddar or any other cheese that you like, but remember, there is nothing like Parmesan cheese)
- 8 anchovies, finely crushed (well, you can try it out with one chicken breast, skinned, cut in small cubes and fried in butter – please, please – the 80-82% fat butter, it is the best, unsalted)
- Add the garlic to the oil and leave to stand for 30 minutes.
- Wash and dry the lettuce leaves and tear into bite-sized pieces. Place in a salad bowl. Pour over the garlic oil and toss until the leaves are completely coated. Season well.
- Boil the egg for 1 minute only, break it into the salad and toss well. Add the lemon juice, cheese, anchovies and croutons and give a final toss. Serve immediately.
Posted in Chicken, English, F word, Fish and Seafood, Salads, Vegetarian
Tagged anchovies, butter, Caesar salad, Caesar salad recipe, cheddar, cheese, chicken, Cos lettuce, croutons, easy salad rceipe, garlic, Good Housekeeping Cookery Book, olive oil, parmesan, salad, salad bowl, salad recipe