Risotto de Legumes

300 g mistura de cogumelos (Paris, Portobello e Pleurothus)

3 a 4 pétalas de tomate seco em conserva

300 g abóbora limpa

400 g brócolos

3 colheres de sopa de azeite

100 g cebola

1 colher de sobremesa de sal

250 g arroz para risotto

2 dl vinho branco

q.b. água

q.b. pimenta

60 g queijo Parmesão

60 g miolo de pinhão

Limpe os cogumelos com papel de cozinha e corte-os em pedaços. Corte as pétalas de tomate seco em tiras e a abóbora em cubos. Separe os brócolos em ramos, lave-os e coza-os a vapor durante seis minutos.

Deite o azeite num tacho e leve a lume brando com a cebola picada. Quando a cebola começar a alourar, adicione os cogumelos e salteie-os durante um a dois minutos sobre lume médio a forte. Junte a abóbora e cozinhe mais dois a três  minutos. Tempere com o sal, junte o arroz e deixe fritar um pouco, mexendo sempre. Adicione o tomate seco e refresque com o vinho branco. Continue a mexer e, quando o arroz tiver absorvido quase todo o líquido, vá adicionando água a ferver aos poucos, mexendo até o arroz estar cozinhado mas cremoso.

Tempere com pimenta, adicione os brócolos cozidos e o queijo ralado e envolva-os bem no arroz. Polvilhe com os pinhões levemente tostados e sirva imediatamente.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/risotto/

Bruschetta with tomato & basil

"A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

Nutritional Information - Amount per serving:

• Calories 189kcal
• Carbs 18.4g
• Sugar 1.9g
• Fat 10.8g
• Saturates 1.6g
• Protein 3.7g

Serves 6

Ingredients

• 2 handfuls nice mixed ripe tomatoes
• 1 small bunch fresh basil, leaves picked
• sea salt
• freshly ground black pepper
• olive oil
• good-quality white wine or herb vinegar

Method

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty".

Fonte e imagem: http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil

A beautiful sorrel risotto with crumbled goat's cheese

"The sorrel is flash-cooked here, then stirred though right at the end of cooking. This gives the risotto a vibrant green colour and a really fresh taste. I think goat's cheese adds a beautiful creaminess, so I've roasted some here. Crumble it over the risotto when you serve it – it balances the flavours beautifully.

Nutritional Information - Amount per serving:

• Calories 525kcal
• Carbs 72.3g
• Sugar 6.3g
• Fat 13.7g
• Saturates 6.6g
• Protein 17.8g

Serves 8

Ingredients

• 2 litres organic vegetable or chicken stock
• olive oil
• 1 large onion, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 600 g risotto rice
• 250 ml vermouth or dry white wine
• 1 goat's cheese, approximately 100g
• 1 teaspoon fennel seeds
• 1 dried red chilli
• 2 tablespoons butter
• 1 clove garlic, peeled and chopped
• 1 whole nutmeg
• 300 g sorrel, washed and dried
• sea salt
• freshly ground black pepper
• 1-2 handfuls Parmesan cheese, freshly grated, plus extra for serving
• ½ lemon
• extra virgin olive oil

Method

Preheat the oven to 200ºC/400ºF/gas 6. Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.

Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.

Meanwhile, pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.

Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat's cheese from the oven.

Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat's cheese on the side for everyone to crumble over the top".

Fonte e imagem: http://www.jamieoliver.com/recipes/rice-recipes/a-beautiful-sorrel-risotto-with-crumbled-goat-s-cheese

Filetes de palmeta no forno

Fonte e imagem: http://www.cienciahoje.pt/index.php?oid=54880&op=all

Gingery Shrimp and Couscous

Quentin Bacon

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 1 10-ounce box (1 1/2 cups) couscous
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped ginger
• 1 cup white wine
• 1 pound shrimp, peeled and deveined
• 8 ounces snow peas, cut in half on the diagonal
• 1/3 cup fresh cilantro, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

By Kate Merker,  June 2007

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/gingery-shrimp-couscous-10000001617884/index.html