Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂

 

You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste

 

 

How to make it:

 

Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.

 

Cheers, Silvia Mèlange

 

risoni

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Tacos de pescado/ Fish tacos

It’s officially Taco Tuesday!! 

Today I’ll be sharing my tacos de pescado/ fish tacos recipe! It’s easy and absolutely delicious! There are quite a few kinds of fish you can prepare the tacos with, I personally recommend tilapia as it seems to soak the marinate better, not having a very distinctive taste itself unlike salmon for example. Feel free to experiment and let me know your favorite “taco fish” in the comments below! Here’s how I make it:

You will need:

A pack of hard taco shells

1lbs fresh tilapia fillets 

For the marinate:

1/4 cup of tequila (I prefer dark kind like Jose Cuervo Especial)

1/2 freshly squeezed lime juice

3 garlic cloves (finely chopped)

1/2 freshly squeezed oj 

1 tea spoon: sea salt, cumin, coriander

1/2 cup of papaya or pineapple cut in cubes (optional)

For the filling:

1 large white onion (finely chopped)

1 cup cut up fresh lettuce

1 cup fresh peeled tomatoes (cut in cubes)

1 jalepeño (finely chopped) 

Bunch of fresh cilantro (finely cut)

2-3 tea spoons freshly squeezed lime juice+ oj

1/2 cup shredded cheddar cheese (optional)

1 fresh avocado (sliced)
How to make it:

Mix the marinate ingredients with the fish and let it “soak” in the fridge, covered with foil for 2-3 h (I do it overnight).

Grill the fish in a fry pan on medium heat, occasionally stirring until it becomes golden brown and your kitchen smells amazing. 

Warm up the taco shells in the oven based on the package instructions. 

Mix the stuffing ingredients well.

Stuff your tacos with 2 table spoons of the prepared (chilled) fish and 3-4 table spoons of the mixed stuffing ingredients.

You can serve the tacos with a side of refried beans and/or rice or just enjoy them on their own, which is also the healthier option.

Xo, Silvia Mèlange

  

Homemade potato chips

Happy Sunday, Lovely readers! I’m sure most of us are snowed in whether we are in Europe or the U.S. and what better way to spend the day than food?! I’m all about healthy eating but it would be a lie if I said I don’t get the ocasional junk food craving! Today I’ll be sharing one of my favorite potato chips recipes, I literally just made myself. It’s easy and flavorful and it takes less than 30 minutes to make! It actually tasted better than store bought chips, it has 50-60% less calories and your body will thank you for not feeding it GMO’s.

You will need: 
1 lbs fresh potatoes (sliced)

80-100 ml virgin oil 

2 tea spoons: sea salt, black pepper, red paprika, basil, oregano, lemon grass (optional)

3 garlic cloves (finely chopped) also optional
How to make it:
Preheat the oven to 200° C. Place the virgin oil and the mixed herbs in two separate bowls. Dip each potato piece first in the virgin oil, then roll it around the spices. Proceed by arranging the coated potatoes on a baking sheet. Bake them for 10-15 minutes per side or until they become golden brown and crispy. 

Enjoy!