Tag Archives: barley

cameralized roast pumpkin risotto TRIO with grilled prawns

Cameralized Roast Pumpkin Risotto TRIO

 

I still have a pumpkin bought from a farmers’ market earlier on in late Autumn keeping in the garage, I have not checked for a long time and thought it has turned bad and luckily it is still in very good condition. Instead of making pumpkin soup again, I wanted to try something different. I used half of it and made two different dishes in the last two days: cameralized roast pumpkin risotto TRIO with grilled prawns and ricotta ravioli with pumpkin sauce (coming in the next post).

Risotto TRIO with grilled prawns

Thanks to the wonderful recipes by Aum Shanti of A Life (Time) of Cooking, her rustic way of cameralized roast pumpkin is unbelievably easy to make. It was so easy to scrape out the seeds and take out the pumpkin flesh, I also find this method, you will waste the pumpkin flesh even less than removing the skin prior by knife. I added some cumin seeds, some bay leaves from Tuscany given by my friend Carmen and my second last head of violet garlic from Sarlat, France.

Cameralized roast pumpkin (before)

 Before cameralized

When I took the baking tray out of the oven, the fragrant was so powerful, inviting and tempting. It was really irresistible that I had to try a piece immediately. So here it is, you can prepare the cameralized beforehand in early afternoon, set aside at room temperature when it is time to prepare dinner.

Cameralized roast pumpkin (after)

After cameralized

As for the risotto itself I was wondering if I could make a little tweak. Risotto is actually the name of the finished dish, not the rice itself. So I looked into my cupboard and thought of mixing with other types of rice. I picked the rice that would give a creamy or gooey texture and have come up with this risotto TRIO : 1/3 arborio rice; 1/3 barley & 1/3 Korean brown sweet rice (the one used for ginseng chicken). I had another rationale behind, that was to make the risotto less heavy and high in fibre.

Korean brown sweet rice, barley & arborio rice

From left: Korean brown sweet rice, barley and arborio rice; as seen in foodgawker #14733, 30.01.09 & TasteSpotting #32267, 30.01.09

The outcome was indeed delicious, I did not feel too full after dinner and still have room for dessert as I have used 50% pumpkin and 50% rice. And the grilled prawns were just perfect matched to the pumpkin risotto. To grill the prawns, I simply deveined and grilled them with olive oil, salt and pepper. I am not going to write out the whole recipe here again. Please click the above links to try out, am sure you will not regret it. This is surely a culinary dish I will keep in my list for my guests in the future. It’s just so healthy and tasty at the same time!

One little note, I noticed that some people will opt out the white wine in cooking the risotto, I would not do that unless you are against of alcohol whatsoever as this is what making it an Italian risotto but not a Chinese risotto.

Enjoy!

PS. I have made a TAKE 2 last Sunday for my friends on request and this time I think I could even better control the time and it turned out even better, also, my first time to try to use SLR to take my food photos.

Cameralized Roast Pumpkin Risotto TRIO Take 2

 

Swiss Bündner Gerstensuppe (Barley Soup)

This is a Swiss soup very popular in the Swiss mountains. I take this soup for lunch every time when I go skiing. I like it a lot as it is tasty, good in fibre and nutritious, also the soup is not creamy which is suitable after doing some sports. Barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. Not sure if it is true of not, barley is also said to be good for skin beauty. I think it is because if your digestion is healthy, it will in turn improves your skin condition too.

I like the soup so much that I want to try it at home. This is a recipe from my Swiss friend, Caroline.

 

Recipe:

Ingredients:

  • 1 big onion (or 2 small ones)
  • 300g carrots
  • 1 leek column
  • 1 small celery
  • 2 tbsp of olive oil
  • 100g barley, soaked and drained
  • 2 bay leaves
  • 250g smoked ham (Würfeli, if you can get)
  • 2 pieces of Bündner raw or smoked raw bacon (optional)*
  • 100g of anhydrous haricot beans
  • 1 cup of chicken or beef stock
  • 2.5 litres of water

 

Method:

  1. Soak the barley and beans separately in large bowls of water for 4-6 hours.
  2. Chop finely the onion, leek, celery and carrots.
  3. Sauté the chopped onion, leek, carrots and celery in a big pan with olive oil until lightly soften. Add the smoked ham and sauté for 5 mins in medium heat.
  4. Transfer the sautéd ingredients into a soup pot and add in the anhydrous beans, barley and bay leaves.
  5. Pour in the chicken stock and water and bring to boil for 5 mins, then simmer in medium heat for 2 hours.
  6. Season with salt and pepper, ready to serve.

* I opt-out the bacon personally because I want to keep the soup low-fat. 

 

 

Swiss Bündner Gerstensuppe (barley Soup) – revisited

This is a Swiss soup very popular in the Swiss mountains especially in the Graubünden region. I take this soup for lunch every time when I go skiing. I like it a lot as it is tasty, good in fibre and nutritious, also the soup s filling but you will not feel it too creamy or heavy at all. It is ideal after doing some sports and as a winter soup. Barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. Not sure if it is true of not, barley is also said to be good for skin beauty. I think it is because if your digestion is healthy, it will in turn improves your skin condition too.

I like the soup so much that I want to try it at home. This is a recipe from my Swiss friend, Caroline. Made it multiple times already and at first I was hesitant about the egg yolk and cream added in the end just before serving, because I was worried if it is rather fattening so I have skipped for the first few times but then it did not taste exactly the same as those I had out there. Therefore I tried it with the addition of the egg yolk cream and magic, this is the taste that I have been looking for. This is something that cannot be missed out!!!!!!

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