Ana’s Vegetable Risotto
Ingredients
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
320g risotto rice
200ml passata strained tomatoes
1 tablespoon Lenis Krydda
salt, pepper
50g parmesan cheese, finely grated
Preparation
1. Fry chopped onion in heated olive oil until golden. Add crushed garlic, washed and drained rice and fry briefly.
2. Add water as necessary, while stirring over low heat.
3. Add tomatoes and tablespoon Lenis Krydda.
4. Season with salt and pepper, if desired.
5. When the rice is almost tender sprinkle with parsley.
6. Serve immediately with grated cheese.
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Grilled Gilt-head Bream (Orata)
Ingredients
2 gilt-head breams
3 tablespoons olive oil
salt, pepper
1 teaspoon Lenis Krydda
1 rosemary twig
1/2 lemon
2 garlic cloves, chopped
Preparation
1. Clean the bream well and place them on the hot plate.
2. Grilled for about 7 minutes per side over hot charcoal.
3. Brush the cooked side of the fish with rosemary twig dipped in 3 tablespoons of olive oil and Lenis Krydda added.
4. Sprinkled with lemon juice after the turn.
5. Sauce: into the remainder of the olive oil add garlic, salt, pepper, lemon juice and parsley.
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Patrik’s Beef Goulash
Ingredients
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
1 tbsp Lenis Krydda
pinch of sugar
3 bay leaves, big thyme sprig
Preparation
1. Heat oven to 160C. Heat the oil in large lidded dish, brown the meat really well in batches, then set aside.
2. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir.
3. Tip the meat and any juices back into the dish and give it all a good stir. Pour water.
4. Season the stew with salt, pepper and a pinch of sugar. Sprinkle with Lenis Krydda. Tuck in the herbs and bring everything to a simmer.
5. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender.