Barley Risotto

Barley Risotto

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Rice

Type: Italian

In this risotto barley replaces Arborio rice and makes it extremely nutritious

Ingredients

  • Barley 2 cups
  • Medium onion, finely chopped 1
  • Button mushrooms, stems removed 5 to 6
  • Cauliflower florets, grated 4 to 5
  • Green peas ¼ cup
  • Broccoli florets 4 to 5
  • Small carrot, peeled 1
  • Ginger 2 inch
  • Garlic cloves 2
  • Green chilli 1
  • Asparagus stalks 6 to 8
  • Olive oil 1 tbsp
  • Yellow capsicum, chopped ¼ cup
  • Black peppercorns, crushed to taste
  • Salt to taste
  • Fresh parsley 2 to 3 sprigs
  • Fresh rosemary 2 to 3 sprigs
  • Almonds 4
  • Leek ¼ inch
  • Micro greens to garnish

Methods

  • To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
  • Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
  • Trim asparagus and add the stalks to the stock. Keep the tops aside.
  • Heat olive oil in another deep non-stick pan. Add mushrooms and yellow capsicum and saute for 2-3 minutes.
  • Add cauliflower, broccoli florets, green peas and barley and mix well.
  • Add a few ladles of stock, crushed peppercorns and salt, mix and simmer for 5-6 minutes or till the liquid dries up. Add more stock and cook till the barley is fully cooked.
  • Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops and mix well.
  • Slice leek finely. Transfer the risotto into a serving plate.
  • Grate remaining almonds on top. Garnish with sliced leeks and micro greens and serve hot.
Amoretti

Prep: 1 hour

Cook: 40 minutes

Method: Easy

Course: Rice

Type: Italian

Key Ingredients:

  • Almonds
  • Refined flour

Delicious almond cookies made in Italian style

Ingredients

  • Almonds, blanched and peeled 125 gms
  • Icing sugar 125 gms
  • Refined flour (maida) 3 tsps
  • Egg whites 2
  • Caster sugar or powdered sugar 80 gms
  • Almond essence / vanilla essence 2 tsps
  • Salt to taste

Methods

  • Grind almonds to a rough paste in a mixer. Transfer into a mixing bowl. Add icing sugar and mix with a fork.
  • Add refined flour and mix till the mixture resembles breadcrumbs.
  • Beat egg whites in another bowl till frothy with a hand blender. Add caster sugar, a little at a time, and continue beating till frothy.
  • Add egg mixture to the ground almond-flour mixture, a little at a time, and fold in gently so that the egg mixture does not lose its fluffiness. Add almond essence and salt and mix gently.
  • Line a baking tray with butter paper brushed with some butter on both sides. Put spoonfuls of the amoretti batter keeping a space of an inch between each spoonful as it will rise and spread while baking. To make them appear neat, wet your fingers and shape the dough into round cookies.
  • You can use a piping bag or plastic bag shaped into a cone with its tip cut, put the batter in it and squeeze out perfect round shaped cookies.
  • Place the baking tray in the preheated oven and bake for 40 minutes.
  • Take the tray out, cool down to room temperature and serve.
Banana Casserole

Banana Casserole

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Italian

Key Ingredients:

  • Ripe bananas

A rich dessert made with bananas, brown sugar and dry fruits

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

  • Small yellow skinned bananas (ilaichi kele) 6
  • Butter 4 tbsps + to brush
  • Brown sugar / grated jaggery (gur) ½ cup
  • Raisins (kishmish) ½ cup
  • Cashewnuts, finely chopped ½ cup

Methods

  • Preheat the oven to 200º C.
  • Cut bananas length ways into 4 slices.
  • Brush a baking dish with butter and arrange half the banana slices in it.
  • Spread half brown sugar over the banana slices. Dot with 1 tbsp of butter all over.
  • Sprinkle half the raisins and half the cashewnuts as the next layer over the butter.
  • Repeat these layers once.
  • Keep the baking dish in the preheated oven and bake for 20 minutes.
  • Serve warm.
Italian Biscotti

Italian Biscotti

Prep: 45 minutes

Cook: 30 minutes

Method: Moderate

Course: Rice

Type: Italian

Key Ingredients:

  • Refined flour
  • Pistachios
  • Almonds

These are almond biscuits are oblong shaped and crunchy and often eaten dipped in a drink

Ingredients

  • Refined flour (maida) 1½ cups
  • Cornflour ½ cup
  • Soft butter ¼ cup
  • Caster sugar ½ cup
  • Baking powder 2 tsps
  • Salt ¼ tsp
  • Cinnamon powder ¼ tsp
  • Egg (2 tsps yogurt for vegetarian option) 1
  • Orange juice 1 tsp
  • Orange zest, grated 1 tsp
  • Milk 3 tsps
  • Pistachios, chopped ½ cup
  • Almonds ½ cup

Methods

  • Preheat oven to 200º C.
  • Take butter and sugar in a mixing bowl and mix with a whisk till light.
  • Sieve refined flour into the bowl and whisk till no lumps form. Add baking powder, salt and cinnamon powder and whisk well.
  • Add egg, orange juice and orange zest.
  • Sieve cornflour into the bowl and knead into a dough. Add milk to bind it better.
  • Gently divide the dough into 2 equal portions. Flatten and shape each half into a long rectangular, taking care that they do not break.
  • Sprinkle pistachios and almonds both on top and the bottom of these rectangles. Place them on a greased baking tray keeping sufficient space between them.
  • Keep the tray in the preheated oven and bake for 30 minutes, checking a few times to ensure they do not burn.
  • Cool, slice and serve.
Italian Hot Chocolate

Italian Hot Chocolate

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Italian

Key Ingredients:

  • Milk
  • Cocoa powder

It is creamy, it is full of flavour and it is totally rejuvenating

Ingredients

  • Milk 4 cups
  • Sugar 8 tbsps
  • Cocoa powder ½ cup
  • Cornflour 2 tsps
  • Cinnamon (dalchini) powder ¼ tsp
  • Nutmeg (jaiphal) powder ¼ tsp
  • Almond essence / vanilla essence 1 tsp

Methods

  • Mix sugar, cocoa powder, cornflour and cinnamon powder in a small bowl.
  • Heat milk in a deep non-stick pan.
  • Add a little milk to the cocoa powder mixture and mix well. Add it to the remaining milk in the pan and cook, stirring continuously, for 2-3 minutes or till it starts to bubble and boil. Do not allow it to become too thick.
  • Pour into a bowl and whisk to make it frothy. Add nutmeg powder and almond essence.
  • Pour into individual glasses and serve hot.
Italian Open Sandwich Foccacia

Italian Open Sandwich Foccacia

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Italian

Key Ingredients:

  • Hot dog buns
  • Tomatoes

These open sandwiches are very flavourful and delicious

Ingredients

  • Hot dog buns 2
  • Tomatoes, blanched, peeled and chopped ½ cup
  • Garlic cloves, finely chopped 3
  • Mozzarella cheese, grated 1 cup
  • Salt to taste
  • Red chilli flakes 2 tsps
  • Green olives, pitted and sliced in rings 10
  • Black olives, pitted and sliced in rings 10
  • Olive oil 2 tsps

Methods

  • Halve each hot dog bun horizontally and further cut into 2.
  • Toast only the inner part of buns slightly on a hot non-stick frying pan for 2-3 minutes so that the toppings do not make the bread soggy.
  • Mix garlic and tomatoes in a bowl and spread this mixture on the toasted side of the buns.
  • Sprinkle grated mozzarella cheese and salt on top as mozzarella cheese tends to be slightly bland.
  • Sprinkle chilli flakes. Keep green and black olive rings on top of the cheese on each sandwich.
  • Heat olive oil in a non-stick pan, place these open sandwiches in it, cover and toast for 5-6 minutes on low heat.
  • Serve hot.