I like to think of myself as someone with ideas. But if the idea of writing in my blog makes me want to clam up, I can only put this down to a lack of exhibitionism. I want to be like everyone else but I may not want everyone to know about me...
But then it could also be beginner's blues. One needs to get the ink to flow. To whip up the appetite.
And food's one of my pet topics. I spend my time either cooking or eating or both. Mind you, I wasn't born a cook, but leaving home at 22, you start off by getting desperate and then you realise that you can only depend on yourself, you start to meditate and you try to awaken your hidden chef. And then get on the job.
Cooking for me is aphrodisiac. The pleasure is intense, the satisfaction deep.
So maybe to fill up the pages I'll start off with a recipe now and then.
A few days ago I made a risotto à la crème de champignons. Very easy. Some butter in a hot casserole, sliced mushrooms (brown or white) sauteed in the fat, 2 tablespoonfuls of flour, 300ml of milk. That's a basic béchamel sauce with mushrooms in it. Once the flour is cooked, put in half a litre of chicken stock and some herbs. Cook the soup over medium heat for 20mins and then blend everything with a handheld blender. If you wish, you can add in some crème fraîche.
In a separate frying pan (preferably non-stick), heat some olive oil, chopped onions, sliced mushrooms and slices of bacon or pancetta. When the onions, mushrooms and bacon are golden brown, pour in some white wine and 2 cups of Arborio rice. Stir the mixture in the pan and then ladle in just enough of the mushroom-chicken stock to cover the rice each time. Cover and cook over medium-low heat. And keep ladling in the stock until the rice is cooked.
Serve with a rich sprinkling of grated or sliced fresh Parmesan cheese and a sprig of parsley. Goes well with a side serving of Rucola salad with olive oil, balsamic vinegar, lime juice, salt, pepper and parmesan cheese.
Not to forget a nice glass of white wine.
But then it could also be beginner's blues. One needs to get the ink to flow. To whip up the appetite.
And food's one of my pet topics. I spend my time either cooking or eating or both. Mind you, I wasn't born a cook, but leaving home at 22, you start off by getting desperate and then you realise that you can only depend on yourself, you start to meditate and you try to awaken your hidden chef. And then get on the job.
Cooking for me is aphrodisiac. The pleasure is intense, the satisfaction deep.
So maybe to fill up the pages I'll start off with a recipe now and then.
A few days ago I made a risotto à la crème de champignons. Very easy. Some butter in a hot casserole, sliced mushrooms (brown or white) sauteed in the fat, 2 tablespoonfuls of flour, 300ml of milk. That's a basic béchamel sauce with mushrooms in it. Once the flour is cooked, put in half a litre of chicken stock and some herbs. Cook the soup over medium heat for 20mins and then blend everything with a handheld blender. If you wish, you can add in some crème fraîche.
In a separate frying pan (preferably non-stick), heat some olive oil, chopped onions, sliced mushrooms and slices of bacon or pancetta. When the onions, mushrooms and bacon are golden brown, pour in some white wine and 2 cups of Arborio rice. Stir the mixture in the pan and then ladle in just enough of the mushroom-chicken stock to cover the rice each time. Cover and cook over medium-low heat. And keep ladling in the stock until the rice is cooked.
Serve with a rich sprinkling of grated or sliced fresh Parmesan cheese and a sprig of parsley. Goes well with a side serving of Rucola salad with olive oil, balsamic vinegar, lime juice, salt, pepper and parmesan cheese.
Not to forget a nice glass of white wine.
