1 bunch of asparagus (about 300 g)
1 medium onion
3-4 garlic cloves
1 cup arborio rice
1/4 cup white wine
splash of olive oil
2 tbsp. unsalted butter
1/2 cup Parmesan
handful fresh parsley (finely chopped)
pinch of sugar and 2 tbsp. balsamic vinegar (or any vinegar)
1 tsp. freshest spice mixture
Hot water or vegetable broth.
Trim the bottom of the asparagus spears, discarding the woody bottoms.
Cut the tips in 2-inch pieces and set aside. Boil the water and add pinch of salt and sugar and vinegar (it will remove the bitterness from asparagus). Cook on medium heat for 1 minute add asparagus tips and cook for one more minute. Drain and set aside.
In a heavy bottom saucepan, heat the olive oil and sauté the onion until translucent, stirring often, about 5 to 6 minutes. If the heat is ho high and the onion starts to burn, add a splash of water. Add garlic, finely chopped parsley stalks and spice mixture and cook for one more minute. Add the rice, and stir to coat well with the onions and oil. Fry the rice stirring continuously for about 2 minutes.
Add the wine to the rice and stirring often, cook until it has been completely absorbed.
Begin to add the hot water and broth, stirring the rice until it has been absorbed before adding another.
Continue to cook the rice in this manner until it is “al dente”, for about 20 minutes, add asparagus and cook for 5 more minutes. Remove from the heat and add butter, chopped parsley leaves, and parmesan. Serve.
It’s time to make new stock of this beautiful spice mixture. During the winter months I add this mixture to almost every meal. It goes well with soups, sauces, risottos… It adds freshness to every meal and the best thing is you know what’s inside.
For about 10 jars – 2 deciliters:
1 kg parsley (root and leaves)
1 kg carrots
1 kg onion
1 kg tomato
3 pcs. leeks
2 pcs. celery root
600 grams good quality sea salt
Wash the greens and cut them in smaller pieces. Divide in smaller batches and chop them the up in a blender. Mix everything together with a salt, cover with kitchen towel and set aside for 24 h in a cold and dark place.
After a day, mix the ingredients again and put in sterilized jars. Close tightly.
Hugh’s cookbook finally arrived at our home!!!
150 g unsalted butter
150 muscovado sugar
1 very ripe banana
75 g honey + little more to finish
finely grated zest of 1 orange and 1 lemon
200 g porridge oats
150 g dried fruits (rasins, mango)
150 g mixed seeds (pumpkin, sunflower, sesame and linseed)
Grease and line a baking tin (about 20 cm). Preheat the oven 160 C. Melt the butter, sugar, honey and grated citrus zest on VERY low heat, stirring occasionally. When cold, stir in the oats, dried fruit, and 3/4 of seeds, add mashed banana and mix until combined.
Spred the mixture out evenly in a baking tin. Scatter the remaining seeds over the top and drizzle with a little honey. Bake for about 30 minutes.
Leave to cool complete in a tin, then turn out and cut with a sharp knife. Pack in a tin foil and refrigerate. They will stay fresh for about 7 days.
For the meatballs:
250 g minced beef
250 g minced pork
100 g soybean hulls
1 big onion (or 2 medium size)
4 cloves garlic
handful of chopped parsley
1 tbsp. fresh rosemary (chopped)
salt & pepper
homemade spice mixture (optional)
3 tbsp. breadcrumbs
lard for frying (or oil)
For the sauce:
2 tbsp. plain flour
1 medium onion (chopped)
4 cloves garlic (chopped)
2,5 dcl (1 cup) homemade tomatoes sauce (or 1 can pelati)
1 can pelati
handful of chopped fresh parsley
1 tsp. indian curry mixture
Soybean is optional; it adds moisture without altering the meaty flavor. Add 1 cup of boiling water to the hulls, cover and drain after few minutes, let it cool. In a pan sauté the onion until golden (add some water, cover, low heat, 7 minutes), add garlic, homemade spice mixture, and sauté one minute more. Let it cool. Add all the ingredients to the meat (meat, soybean, onion and garlic mixture, rosemary, parsley, egg, breadcrumbs) and mix well with your hands. If the mixture is too moist, add some more breadcrumbs. Season with salt and pepper. I like them to be a little more seasoned.
Form small meatballs with your hands. And lay them on a plate covered with breadcrumbs). When the plate is full, cover with transparent foil and refrigerate for at least 45 min.
In a large skillet add lard and bring to high heat. Fry the meatballs until golden. Let them drain on the kitchen towel. Pour out the excess fat, and sauté the onion until soft and golden, add garlic and fry for one minute more. Add the curry and flour and mix well until the flour is lightly golden. Add tomatoes sauce and pelati, mix well and cook 10 minutes. Use hand mixer or blender to make smooth sauce. Bring to boil, add meatballs and cook for 15 more minutes. Serve with spaghetti.
Thai red curry mussels
2 kg mussels
2 can coconut milk (800 ml)
Thai red curry paste
Clean and debeard the mussels. Discard any mussels that aren’t tightly closed.
In a large saucepan, heat the olive oil. Add the Thai red curry paste, reduce to medium heat and cook stirring frequently for another minute. Add muscles, stir well and cover the pan. Cook on medium high heat five minutes, until the mussels are open. Add coconut milk, stir well and bring to the boil.
Finish with a squeeze of lime, and sprinkle with coriander leaves and some chili.