Pizza Dough Without Yeast

When I look at all the photos of food I took on my trip, I start wondering how I’m going to get them sorted and put on my blog;  a) make a few photo collages and put them all in one post, b) categorise photos by theme or country and write in several posts, c) find photos that match with food I cook and weave stories around it each time, d) ….. (any other ideas?)

Well, I’d always thought ‘a’  would be the most efficient way to do it until the idea of having my holiday stories stretched out by savouring them over an extended period came along. Hopefully, I will be ready to go on my next adventure by the time I’ve gone over most of my holiday photos.

(Pizza + Wine) x 2 + Trevi Fountain =  Love
Pizza + Trevi Fountain x 2 = Sick

Yes, I had a lot of pizza and panini for sure. The quickest, easiest and cheapest meal of all time. What makes pizza in Italy so different from one you eat outside Italy? How can pizza go wrong? How do you define the good pizza? Some say it is dough and some the quality of mozzarella. What about the combination of flavours?

It might be true that anything you eat at a beautiful piazza would taste good because it is the view you pay for that makes it taste so good. Eating through your eyes!

The pizza in Florence was definitely better than Rome as was  everything else,  more generous and fresh toppings, and in large rectangular shape. Florentine cuisine seems to be simple and solid-  no frills like the people there?

Some say pizza in Naples is simply the best,  with its fame of being the birthplace of Pizza Margherita symbolising the Italian flag: red (tomato), white (mozzarella cheese), and green (basil), but I’m not sure if no cheese means the best, then it deserves it. Neapolitans are certainly not big cheese eaters. I regret not having tried many pizzerias in Naples, though, I was getting tired of pizza as I travelled down to the south from Venice. However, the point where I the excitement of finding good pizzerias went out the window was after my street snatch incident. Two young guys on a scooter shocked me by grabbing my bag while driving by, but I managed to hold onto it and saved everything I had including my precious camera. From then on, I got scared of walking around alone and I couldn’t risk getting into trouble again.

Two days later, however, I decided to give it another go and started off toward one of the most famous pizzeria, Da Michele, which serves only two types of pizzas, Margherita and Marinara. I always thought marinara sauce contained some kind of seafood, but the origin of marinara sauce is that it is the sauce that was made in Naples for the sailors when they returned from the sea. There seems to be a huge emphasis on how good pasta is defined by such simple sauce.

In my opinion, the secret of a good pizza lies in its crust; fresh, hand-tossed, thin but not crispy like biscuit (not Domino’s Thin n Crispy type), light and airy crust. Then a good combination of fresh ingredients comes next. My attempt to make the first pizza since my return crumbled when I found that the yeast I had kept in the fridge past its use-by date. Would it still usable? I wasn’t sure, so I quickly thought out an alternative dough recipe that didn’t require yeast, but self-rising flour, milk, olive oil and herbs. I used whole wheat flour, though.

As it turned out, it had more like a cross between tart and pizza, which was quite interesting, let alone quick and easy, yet tasty!

I threw in leftover Spanish ham, which my CS guest bought for me the day before, but it baked it for too long and came out way too crispy. *Disappointed*

Ham, Cherry Tomato, Rosemary Tart- like-Pizza

But the next one came out well and the smell was just mind-blowing. There is no need to mention about the taste…..:) It is absolutely a beautiful combination.

Caramelised Fennel&Onion, Spinach, Goat cheese Tart-like-Pizza

The World of Roulade

It’s funny to see the spiral fountain at Darling Harbour without kids in it. Why do kids love it so much, I wonder. Why do they take the long way around it to get to the core when they can just walk straight across to it?

In the end, it’s all about the walk and pleasure itself rather than GETTING THERE; You might see or feel something interesting or even meet someone special along the way to enrich your life, though it might take longer than others to get to where they might want or need to be. But how long it takes doesn’t really matter, does it?  We are heading in the same direction after all. No hurrying or rushing. It is so true when it comes to cooking.

I’ve been watching French shows lately to prepare myself with the knowledge of  European cooking and learned the art of rolling, which end up on  restaurant menus with the French word roulade. As I watched the chef elaborate with chicken fillets by stuffing them and then rolling them with spinach leaves and then again with pastry, I thought to myself if a dish involved that much of effort before landing on a plate I would eat very slowly appreciating every bite of it with ‘Umm’s and ‘Wow’s.

<Pepitas Pesto>

I had some extra time one weekend and, inspired by the cooking show, thought I might put my rustic cooking aside and make something more intricate and artful. Sole Roulade! To start off, I made pesto with pepitas instead of usual pine nuts, which I really liked, and I  made a cheese and tomato sandwich with it to take to work for the next few days. It makes great sauce for pasta dishes as well.

The choice for fish was ling fillet, which wasn’t the right sort that I had in mind for the recipe because it wasn’t wide enough to roll, but I didn’t see any other suitable fish that day at the market. Then after some brainstorming for the stuffing, I settled for zucchini and carrot, so I shredded them and pan fried them slightly.  Then came the rolling part and it wasn’t a complicated job for me at all; I have years of experience in rolling sushi and kimbab. The one thing that went wrong in making this was that I forgot to cook the rolled fish before rolling in filo pastry, so the juice oozed out during baking and made a bit of a mess.

<Sole Roulade>

This dish was surprisingly satisfying, bursting with flavours, and the texture of the fish was so meaty that one could mistake it for chicken. I’m not sure if i would have liked it as much, if I had used more delicate fish. The prominent flavour here was basil from the pesto and I think that rather gave away more Italian feel than French, so I might use thyme next time and see how differently it works with fish. Although the outer filo layers add crispiness and crunchiness, therefore extra character, to the dish,  you can skip it if you think it is a bit of hassle.

Pepitas Pesto

a bunch of basil
1/2 c slightly toasted pepitas
1/3 c extra virgin olive oil
1 glove garlic
1/4 c parmesan cheese, grated
salt&pepper to taste

Put seeds and basil in a food processor and pulse until finely chopped , and add the rest and process it.

Sole Roulade

3-4 fillets of white fish
filo pastry (one sheet for each fillet)
spinach leaves(optional)

For the filling

1 zucchini, shredded
1 carrot, shredded
1/2 onion, finely sliced

Pan fried all until it just turns soft and set aside to cool

For the lemon butter sauce

3 Tbs butter
juice of 1 lemon
1/4 c white wine
chives chopped

Spread the pesto over each fillet sprinkled with a bit of salt and place filling, then roll it.
Continue the same process with the remaining fillets and bake them for 5 mins at 180 ‘c.
Cover each fillet with spinach leaves before wraping it in filo pastry.
Bake it at 180′c for 12-15 mins until gold.
Serve the whole fillet as a main dish with the lemon butter sauce or serve it sliced as an entree or capanes.

Beetroot Risotto

The long Easter weekend of indulgence has now ended, leaving me with a small bulge in my tummy to work off. I planned to do some girly shopping that I had been putting off for ages over the Easter holiday, but that didn’t happen unfortunately. Ever since I got into cooking, shopping for clothes doesn’t excite me enough to make me bother to go through the course of endless taking off and putting on clothes. Not a good sign, is it? I don’t even remember the last time I bought anything to put on my body rather than either to put in my mouth or stock up my kitchen. BUT, BUT, BUT!!!! I’m definitely going to clean out my wardrobe soon… maybe after trimming my body a bit so that I won’t get depressed when the clothes I try on don’t fit.

<Beetroot Risotto>

I think this gorgeous looking dish will help to take toxins out of my body and reset my diet. I love beetroot in almost everything, especially grated raw beetroot in my sandwiches, and I also love beetroot dip made with yoghurt. Still, the best way to enjoy everything it can offer, the earthiness and sweetness, is warm beetroot salad because you can eat a lot of it at one go. But risotto, not only the most versatile but also the easiest and the most satisfying of all cooking methods, seems to be  simply the best way to get all the goodness out of the healthy vegetable.

Risotto is one of the foods that are longed for by many on a cold winter night as comfort food along with pasta, stew, curry and roasted vegetables. I didn’t roast the beetroot this time, though, if I had had more time I would probably have because I like roasted flavour. I think it is the best to keep the recipe as simple as possible so that you don’t spoil the delicate flavour and elegant perfume  of the beetroot. The herb used here is parsley, but you can use rosemary, thyme or dill. You could also play around with different type of cheese, from feta cheese to goat cheese. To top it off I made cucumber rocket salad, whose peppery flavour seemed to bring out more of the creaminess and sweetness of risotto.

Seductive purple…. Nice to look at…Just eat with eyes….

I could have added wilted beetroot leaves on top, but I had already used them up for something else. It is quite recent that I started eating the leaves and I quite like the spinach-like taste, besides, I feel much better about not having to waste any parts.

To create this purple art for 2-3 people

You need:

1 bunch of beetroot, leaves and all
3 cloves of garlic
1 onion, chopped
30g butter
olive oil
1 ltr vegetable stock
200g arborio rice
1 glass of red wine
1/2 c grated parmesan
1/3 c heavy cream or sour cream(optional)
salt and pepper
squeeze of lemon juice

Cook the beetroots,  either roast or boil with skin on, and cool, then peel off the skin and cut into pieces. Set aside.

In a large pan, heat butter and a splash of olive oil. Sauté the chopped onion and garlic until it is soft. Add the rice, and toast for two mins. Tip in the red wine, and stir till it is absorbed. Add a ladle of hot stock, stir until it is completely absorbed, then add the next ladle, and continue in this fashion for about 15-20 mins, until the rice gets to the desired texture and consistency. Lower the heat and add cream and grated parmesan stir for 2 mins. Taste for seasoning.

Remove the pan from the heat, add the beetroot and herb, and gently fold in,  then put the lid on the pan and leave it to rest for 1 – 2 minutes, then squeeze some lemon juice and serve.

NB: I would add more stock and butter to make it creamier on a colder night.

Serves 2 generously.

Oyster Mushroom with Fennel and Hazelnut

Oyster Mushroom with Fennel and Hazelnut

It has been a long time since my last pasta entry. I guess pasta is more of wintery comfort food along with Indian curry. There was a hilarious incident during class where when one of Korean students made a comment about pasta saying it was fatty, the passionate Italian student immediately came to the defence of the Italian national dish, throwing his hands in the air (typical Italian body language), all excited. The discussion, which went on for good 20 minutes, gave the whole class a teary laugh and made the poor Korean girl give an official apology for disgracing pasta and the population of Italy. We went back to our lesson, feeling relieved and thankful that it didn’t lead to World War Three. Instead, it gave us an opportunity to taste authentic tuna pasta cooked by the real Italian!!!! It was great and it proved to the girl that Italian can be light and tasty. *myth busted*

I wonder which side I would stand on if there were a war between the two countries. Probably… Italy for food, as I did during the classroom debate.

It reflexs the truth of misrepresented images of Italian food in many Asian countries. Their experience of Italian food makes people believe that all Italian dishes are cheesy, oily and creamy.

I often go to Paddy’s market on weekends to get different varieties of fungi, not button muchrooms, such as oyster, enoki, pine, shitake, etc. I love the flavour and texture of mushrooms, and mushrooms are so great on pizza and pasta.

So now I have oyster mushrroms and it is time to think of the flavour to compliment them. Poking in the fridge to come up with an idea, I spotted Italian cheese, pecorino, which I had had unopened for a month. Seeing the chance, I instantly decided on cheesy flavour and the things you see in the picture are what ended up as the base of my sauce.

I tried a new type of pasta, which I hadn’t used before, really thick feccucine made with semolina. You can alter this recipe to your preference by using different herbs such as sage and cilantro, and by adding a bit of tomato paste and cream to make pink sauce. Don’t be afraid of playing around with any ingredients you have on hand.

To make this lovely flavoursome pasta for 4

any pasta of your choice

for the sauce

300g oyster mushroom
3 shallots, finely sliced
3 clove garlic, minced
2 anchovy fillets, chopped
1 cup dry white wine
1 Tbs butter
3 Tbs olive oil
1/2 c pecorino cheese, grated
1/4 c parsley, chopped
fennel leaves

for the topping

1 bulb fennel, diced
1/3 cup roasted hazelnut, chopped
olive oil
salt, pepper, caynnene pepper to taste (for a zing!)

• Make the topping firstSauté the garlic, fennel and nuts in olive oil until golden brown. Remove from the pan and set aside.
• Make the sauce nowSlice  the oyster mushroom petals if they are too big. Chop any stem or core pieces from the mushroom.Sauté the shallots, anchovy and garlic in olive oil until the shallots just start to turn translucent. Remove from pan and set aside.

  Add some more olive oil to the pan and then the mushrooms. Gently stir them over medium high heat for a few minutes. Add wine, lower heat and cover. Cook for 5 minutes. Remove cover and stir gently over medium heat until the liquid is nearly gone.Stir in the reserved shallot/garlic mixture, parsley, fennel leaves, butter, cheese.

• Cook the pasta in boiling salted water. When cooked, remove a dozen or so of the larger mushroom pieces to a side plate. Then, with tongs, lift the pasta directly into the pan with the mushroom sauce, allowing a little of the pasta water to ride along. Over medium heat, lift and toss the pasta to mix with the sauce (be careful not to break up the mushroom pieces).Serve with the reserved mushroom pieces and a sprinkling of the fennel/garlic topping and, if desired, a stalk or two of chives.

Verdict: It was a nice combination of flavours, but I “whoops-a-daisyed” a bit too much caynenne pepper into the topping, and that overpowered the delicate flavours of fennel and hazelnut, but overrall, it is worth a try, I THINK. I recommend nice rocket salad to go with this.

Hooked on Truffles

I have seen and heard of Italians going through such troubles to find truffles and raving about their unique flavour, but the mystery of truffles remained, until I finally tried Porcine risotto with White truffles at Primo Italiano-Sydney’s annual Italian festival. *You see me carefully putting the last spoonful of risotto?*

I was surprised by the unusual flavour, yet I wasn’t sure whether the flavour came from porcine mushrooms or the truffles or the combination. Then I saw cheese with white truffles at a cheese tasting stall and sampled some, there I finally understood the hoo-hah about Truffles. From then on, truffle flavour became something I can die for. *too exaggerated? I admit. *

Nowadays whenever I run into Italian cheese shops I look out for truffle cheese. *Perfect match for wine!*

These are three different types of cheese from Good Food&Wine Show last weekend where I lost my sense and bought a bag full of it. This truffle cheese was softer than one above and covered with what I thought was ashes – they made the cheese look a bit messy as you can see.

This Italian washed rind, creamy brie is what is thought to be the best in the world. I don’t know what could be the best way to describe the taste. *My apology for my lack of culinary vocabulary*

Very creamy and a bit stinky for brie, …

Nice with fruit paste…

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Shitaki Mushroom with White Truffle Cheese

I keep dried Shitaki mushrooms handy for those days when I can’t find anything to cook from the fridge. I often throw them in stir fry or any other Asian dishes since they give really nice, rich flavour.

I’m not sure if Italians cook with Shitaki mushrooms. I don’t remember seeing them in European shops or restaurants in general, either.

The first risotto I made was ‘Swiss Brown mushroom Risotto‘ and it is my all time favourite.

This time I adapted the same recipe to Shitaki by replacing parmesan cheese with truffle cheese. I was a bit worried the strong shtaki flavour would overpower truffles.

But the stinkiness of truffles beat shitaki 3 to 5. *impressive winning*

I recommend you squeeze a bit of lemon juice over your risotto.

Lemon will enhance the unique mushroom flavour to perfection and make every mouthful absolutely heavenly.

Nancy’s Food Collections

Just a small collection of dishes I made in the remote past. My initial plan was to publish them one by one whenever I get a chance. But as time goes and more new dishes come along, I find it hard to go back to old folders. Because, firstly, my new work looks better as I’ve been trying to learn photographing skills to present my dishes better, and secondly, I have moved on to simpler cooking style from the one that three meals are stuffed into one dish. Still, I adore my old babies and some of them cry out to see the world whenever I see them squashed in disorderly old folders. So here they are. I might find some time to write about each dish in the future, but for the time being please enjoy their looks.

Western

Chicken Mushroom Penne               Salmon Spinach Spaghetti

Pumpkin Spinach Feta Bread             Turkish Gozleme

Seafood Paella Pumpkin                 Sun-dried tomato Risotto

Spicy Bean Nachos                 Spinach Hot Mousse

Eastern

Oriental Fish Soup                         Tofu Stir-fry

Seafood Korean Pancake                     Kimchi Roll

Tofu Green Curry                     Fish Masala / Tofu&Veggie Korma

Move your mouse over the photos, and a link will appear if there is a recipe for them. Or if you are interested in any dished in the picture, give me a yell, then I will post the recipe immediately. Thanks.

Pizza Collections

I’ve been lazy with my blog again. *blush* I have so many things going on with me at the moment. But very recently I went through an old photo folder. It seemed that I had lost many photos after a virus attack on my computer. So I thought I needed to put some food from my early cooking time on the blog before I lose more. There is another reason, too. When I looked at the old photos I felt like deleting them all. Some looked unattractive and outdated. Sure, my cooking style has changed over time, and when I see my old cooking now, I often think I could have done it differently. But it is still good to keep a record of changes in my cooking. You never know when it might come in handy.

For a start, today is pizza. I love making pizzas with lebanese bread- I think I have already mentioned that many times. I have a long list of pizza recipes in my head. Improvising a pizza recipe is easy and fun. I don’t take a picture of every pizza I make – usually the thought of putting a hot slice of yummy pizza into my mouth wins over making it cold while taking pictures. But from this moment I will try HARD to make sure I take a moment to take pictures of my pizzas.

Brie&Leek Pizza

It is simple and subtle.

It’s good as an entree or a snack while waiting for the main pizza or pasta.

Chili Shrimp Pizza

One of my favourite pizza! You can make so many variations with shrimps or prawns.

Garlic prawn, BBQ prawn, Curry prawn, Shrimp mayo, etc.

Above all, this combination of shrimp, chili, garlic and spring onion is unresistable!

<Giant Half n Half Pizza>

One night I went into a pizza frenzy and rolled out the dough into the size of a big squre baking tray. It is actually a good way to make a gaint pizza to feed many people at once – This was just big enough for two greedy pizza fanatics that night, though.

You know what? Pizza Hut is currently advertising its big square pizza. Go square~! Now you don’t need to

worry about holding the pointy end of triangle pizza slice when you’ve got a drink in one hand. *Smart*

Mushroom&Sundried Tomato

Anchovy&Olive

Asparagus&Leek

This is a dish that I made when I was staying in a hotel. You wouldn’t believe how someone can produce such gourmet food with very few kitchen equipments and very little ingridients. Yeah~ magic!

*A good workman never blames his tools*
It was fun to use salt and pepper in little sachets.

That was the time when I realised how important fresh ingredients and keeping the recipe as simple as possible was. I think I was healthier while living in the hotel than now in a proper flat. Strange…. Does anyone have the answer to this? *confused*

Fresh asparagus and leek in risotto style.

The reason I’m reluctant to call it risotto is that,
first of all, I used long grain rice and secondly, the rice was the leftover from the night before and I just threw it in the pan and mixed all together. So it may sound more like asparagus fried rice? HE HEh~~~*:-P*
Well, nice and light, right? If you don’t like the startchiness of ricotto. Remember I was in a tiny hotel kitchen………

Hangover? Quick fix?

I hope you all had a Happy Valentine’s Day, whether you are single or have lovers. Rumour has it that thesedays Valentine’s Day is the best night to go out and have fun for singledoms. Why? You guess!

In Korea, we have White Day as well as Valentine’s Day. On Valentine’s Day women give chocolates and gifts to men, and in return they get candies (very unfair because chocolate is much yummier!) and gifts from men on White Day, which is a month later, 14th of March. I have no idea how that traditon started, but I always wonder if it was candy companies’ marketing to sell their candies.

Since Korea is a very fair society, we have a day for singledoms as well, so called Black Day! Those who didn’t get anything on Valentine’s or White Day get together and eat Jjajangmyun (Korean noodles with black sauce made of black bean, onion and pork meat) , and sympathise with each other or curse happy couples or whatever.

An Aussie guy who tried this dish in Korea compared it to Italian spaghetti bolonais. If you are really hungry and have not much time, this is what you should go for. It’s the quickest delivery menu, so cheap and massive.

You can also get the sauce in a pre-made packet that can be microwaved for 3 minutes and mixed with rice. It’s very convenient. I remember having a lot of it growing up. When my mum wasn’t home or there weren’t many sides dishes to eat, my siblings and I would just get a few packets from a corner shop and throw into a pot filled with boiling water. We didn’t have a microwave then, I think? If you want the recipe, check out this site and you can replace seafood with meat or anything you like.

Today, after the big romantic night which involved lots of naughty food and booze, I felt a little hung over and needed something to boost up my energy. Apparently, chilli is good for a hangover, full of vitamin C, more than an orange. And I found some crab sticks in the freezer and some fresh basil, AND roasted capsicum in the fridge. It was lucky that I got some capsicum for cheap price at Paddy’s market the other day and roasted the whole lot and kept it in the fridge after peeling the skin off.

I threw chillies, onion, garlic and fresh chopped tomato in a pan and a gourmet Spicy Crab Penne was made in 5 minutes. How quick was that? The taste was fantastic! Then I wondered why it had more crab flavour than the pasta I once made with REAL crab meat. Humm….*thinking*

Ingredients are easy to get anywhere and it’s so quick to make. I suppose my Korean friends can try it and enjoy the taste of Italy!

The Proof of Creativity

Who could guess what sort of pizza that is? When I told my work mates about the pizza, I have to admit, I got some funny responses. But who cares? As long as I liked it.

I would call it…hum…’The Blue’. As you can guess by it, it has blueberries and blue cheese. I came up with the idea of making this weird sounding pizza only instantly when I ran out of ingredients after getting through 3 pizzas. heh~yum :-p I’m sure you guys often see on cheese packages berries or other fruit particularly with blue cheese, so I figured sweet fruit taste would compliment the sharpness of blue cheese.

If you like blue cheese and want to enjoy it to the full, then it’s one of th best ways to do it. Olives weren’t really necessary. They rather killed the flavour of blue cheese, so leave them out if you are going to make one.

Special Pasta with Capsicum sauce

When I tried to cook pasta the other night, I realised I didn’t have any tomatoes, not even canned ones that I always make sure I have in my pantry. Disappointed, I thought hard for a moment and remembered a recipe on a cooking show that had a pasta sauce made with red capsicum. At first, I wasn’t very convinced about the capsicum sauce business. Up until that point, pasta sauce was either tomato or cream based. Is anyone laughing at me? *embarrassed* But that night I kind of felt like trying it out, I guess I had no other option . As it turned out….guess how it was? ….. it was very delicious and full of sweet flavour from capsicum. I must say I was really impressed by the taste. It was definately worth a try. “Never afraid of new recipes, even it they sound strange!”

I tried to film the cooking process. But it was so hard! Can you imagine? Cooking with one hand and maneuvering a camera with the other… *Whew~* I couldn’t help laughing. I’m going to post it when I get around to editing it soon.

<Fettuccine with Grilled Capsicum Sauce>

Just a picture of steps of making for now.

Ingredients

2 capsicums, 5 cloves garlic – grilled (they can be pan grilled if you are lazy like me, he he )
1 zucchini, 1 onion – pan fried
English spinach – 3-4 stalks, stems removed
kalamata olives

Here goes the video recipe. (I went through my old folder and found one waiting to be edited, but I thought better of it.  I just want to get done and over with it instead of having it lingering in my mind for a year.)

Risotto

My love affair with risotto goes way back in 90s. It was my favourite dish I would order at an Italian restaurant, growing up. I love its creamy texture, which I found many years later when I started cooking it myself that the creamy texture actually came from the starch of the rice, not cream, and I got to enjoy it even more, guilt free, kind of , one of my favourite is creamy seafood risotto though.;-)

Whereas pasta is well-known and enjoyed by people all around the world, risotto, another traditional Italian dish, seems to be lost on the restaurant menu. The best risotto award from me still goes to the ones at a risotto cafe in Newtown in Sydney. You can try this specialist risotto place if you are interested in any imaginable risotto varieties possible. It is called, I think, Risotto Cafe, opposite to Enmore Theatre. I used to have pumpkin and fetta cheese risotto there and it was absolutely delicious. Another thing I liked was…I can’t remember it exactly, but it was something like a mix of Italian and Indian flavour.

I think risotto is a super-comforting and food for winter. It can be quite complicated and tiring to cook if you are going to follow the traditional technique of stirring the rice for an hour or so by adding a ladle of broth at a time. But you can get away with adding the whole broth at once. We live busy lives, don’t we? And I don’t think the risotto in restaurants is cooked in the conventional method, otherwise diners would starve waiting for their food.

You can make it with any choice of your favourite ingredients and the good thing about risotto is that it’s so easy to come up with great vegetarian ideas and it never disappoints you. I often make mushroom risotto, not with white mushrooms but with swiss brown or crimini mushrooms with white wine sauce and kalamata olives. It’s so good.

The other recipes I made recently are these:

<Risotto with sun-dried tomato and mushroom>

<Risotto with mussel and capers>