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Seafood risotto and a delicious berry pie

February 13, 2011 Leave a comment
Äyriäisrisotto © Hanna Stolt

Seafood risotto

My sister Saara visited us this weekend and today I also invited my brother and his 8-year-old son over for lunch. In the morning we were trying to figure out what to eat for lunch and finally I found this Seafood Risotto recipe in a Swedish magazine called Elle mat & vin. Our freezer’s full of berries as Kalle’s (my boyfriend’s) parents are always giving us more when we visit them. For that we’re both very grateful of course :) In any case, with a freezer full of berries it felt like a good idea to make a berry pie for dessert.

This recipe is my own version of the original with some small changes.

Seafood Risotto

serves 4-6

  • 1 onion or 2 shallot onions
  • 2 garlic cloves
  • 8 dl vegetable broth
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 dl avorio or arborio rice
  • 3 dl white wine
  • 2 dl grated parmesan
  • 250 g mascarpone cheese
  • 340 g crayfish tails
  • 180 g shrimps
  • 240 g mussels
  • juice of half a lemon
  • grated peel of 1 lemon
  • 1 – 1,5 tsp salt
  • 1 tsp black pepper
  • dill for garnishing

Preparation

  1. Finely chop the onion and garlic cloves.
  2. Bring the vegetable broth to boil and let simmer  lightly. It’s important to use warm broth throughout the preparation.
  3. Fry the onion and garlic cloves in a kettle with olive oil and butter. Don’t let them catch color, fry for approximately 3 mins.
  4. Add the rice and fry it with the onion and garlic cloves until it becomes translucent.
  5. Add about 2 dl’s of vegetable broth at a time while simultaneously stirring the risotto. Do the same with the white wine. Once you’ve added some liquid, stir and let the absorb it before adding more.  You can never stir a risotto too much!
  6. Cook the risotto for 20-25 mins. You can add even more vegetable broth if needed, just remember that it should be warm.
  7. Lift the kettle from the stove and add parmesan cheese. Mix well and add mascarpone cheese – mix carefully.
  8. Add the seafood and season with lemon juice, grated lemon peel, salt and pepper. Leave some of the lemon peel for garnishing.
  9. Garnish the risotto with lemon peel and fresh dill.

This risotto is rich and creamy thanks to the mascarpone and parmesan cheese. Lemon makes it fresh and gives a great little egde to the taste. Serve the risotto immediately and enjoy!

Vadelma-mansikkapiirakka © Hanna Stolt

Berry pie

As mentioned, we had berry pie for dessert. Spelt (a species of wheat) gives the crust a lovely “nutty” flavor and raw sugar makes it extra delicious.

Berry Pie with Raspberries and Strawberries

serves 4-6

  • 100 g butter
  • 2 dl (organic) wheat or spelt flour
  • 3/4 dl (organic) wheat or spelt flakes
  • 2,5 tbsp indian sugar or raw sugar
  • 1-2 tbsp maizena or potato flour
  • 1-2 dl raspberry
  • 1-2 dl strawberry

Mix butter, spelt flour and flakes and sugar in a bowl until the dough becomes even. Press the dough into a loose bottom cake tin (∅ 20 cm). Leave a little dough so you can some dough crumbles on top of the pie later on. Spread a thin layer of potato flour on the crust. The potato flour is crucial as without it, the berries (when melting in the oven) will make the crust wet. So the potato flour will soak up the juice from the berries and leave the crust nice and dry.

Add berries on top of the crust and potato flour layer. Crumble rest of the dough on top and bake the pie for 15-20 mins in 200°C.

You can serve the pie with some vanilla ice cream or vanilla sauce.

Original recipe from: Elle mat & vin 6/2010 (Dec-Jan)

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Furikake chicken and espresso with raw chocolate

February 5, 2011 Leave a comment
Pikakana ja vihannekset © Hanna Stolt

Furikake Chicken and Veggies

This dish is definitely in the Quick and Easy category. I needed to make something quick and still keep it healthy. So my dinner today was Furikake Chicken with vegetables.  I have to say this was pretty good, especially when considering the minimal effort making it required.

Furikake Chicken for three:

  • 3 chicken breast fillets
  • Renée Voltaire’s Furikake spice mix, or if you don’t have any, use herbs like rosemary, thyme, basil or a ready provencale herb mix.
  • black pepper
  • salt
  • olive oil

Vegetables:

  • 1 red bell pepper
  • 1 zucchini
  • 1 fennel
  • Furikake-spice mix or herbs (fresh or dried)
  • salt
  • olive oil
  • 1-2 dl macadamia nuts

Preparation:

Heat the oven to 200°C.

Slice the bell pepper into quite large pieces. Dice the zucchini, again you can leave the cubes quite big so it doesn’t get too soft in the oven. I usually buy small zucchinis because they have less seeds in them and taste better. Slice the fennel. Mix the veggies in a bowl and add a little bit of olive oil and season with Furikake, salt and black pepper. Pour them into an ovenproof casserole.

Fry the chicken breast fillets on a pan, using 1-2 tbsp of olive oil until they become golden brown and crispy on the surface. Sprinkle Furikake, salt and black pepper on both sides of the fillets and lay them on top of the veggies in the casserole. Add macadamia nuts on top and bake in the oven for approximately 20 minutes or until the chicken fillets are well done.

You could serve this dish with some rice or salad – depending on what you prefer. For me the veggies and the chicken worked great without any additional sides.  This is a great low GI, Paleo dish as it is.

For dessert I had some raw chocolate and espresso. Yum :)

Raakasuklaata ja espressoa © Hanna Stolt

Raw chocolate + Espresso