Lemon Risotto - Basic Recipe

Ingredients for 4

400 g Arborio rice

80 g Chopped onions or shallots

120 g Butter

0,125 l White wine

Juice of 1 lemon

1,25 l Vegetable soup

120 g Grated parmesan

Salt

Pepper

Preparation

Put half of the butter into a pot and add the onions. Stir until the onions start to turn slightly brown. Add the rice and stir. Add the white wine and ensure that it fully evaporates before adding the lemon juice. Start adding a bit of the soup so that the rice is always slightly covered. Simmer the rice and stir often until it is done - creamy, still a bit sticky and not entirely soft. Add salt and freshly grounded pepper to taste. Lastly add and stir in the rest of the butter in smaller pieces one by one, and finally the grated parmesan.

Serving suggestion

Coat prawns in a marinade of dark soy sauce, honey or sirup, hon mirin, lemon juice, dried ginger, sumac, salvia and a bit of olive oil and fish sauce. Heat a pan until really hot and add prawns. Fry until done. Add the prawns on top of the risotto.

Squid and Veg Noodles

Ingredients

Paste

0.5 Teaspoon of cumin seeds

7 Coriander seeds

6 Gloves of garlic

3 Slices of fresh ginger

2 Dried chillies

Stir-fry

3 Slices of cured streaky bacon

1 Onion

2 Pieces of cellery

2 Carrots

1 Green pepper

200 g Squid

5 Keffir lime leaves

3 Pieces of lemon grass

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Soak the dried chillis in luke-warm water. Dry-roast the cumin and coriander seeds. Open the red chillies, take most of the seeds out, and chop what's left with a sharp knife. Put the dry-roasted seeds, the chopped chilli skin and some of the chilli seeds into a mortar. Chop the garlic and fresh ginger with a sharp knife and add to the mortar. Make a paste.

Bring water to the boil. Meanwhile, cut the bacon and vegetables into bite-size pieces and the squid into 5 mm thick rings. Add the keffir lime leaves and lemon grass to the boiling water, and wait until you can smell them in the vapour. Add the squid and simmer for 20 seconds. Pour the squid into a sieve and refresh with cold water.

Stir-fry the bacon and onion in a wok, add and stir-fry the cellery and carrots. Add the paste. Add and stir-fry the squid and the green pepper. Add fishsauce, oystersauce, soysauce and sesame oil to taste.

Add and stir-fry noodles last.

Sweet Shrimp Noodles

Ingredients

6 Gloves of garlic

3 Slices of fresh ginger

0.5 Onion

1 Red chilli

Freshly squeezed lemon

200 g Shrimps

8 Cocktail tomatoes

1 Avocado (cut into bite-size pieces)

1 Teaspoon of Honey

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Cut the garlic, ginger and chillies into small pieces. Cut the onion and avocado into bite-size pieces. Pour lemon juice on top of the shrimps. Stir-fry the garlic and ginger first, then add the onion and stir-fry, add the chillies and shrimps and stir-fry. Add the tomotoes and the avocado and stir-fry really briefly. Add honey, fishsauce, oystersauce, soysauce and sesame oil to taste. Add and stir-fry noodles last.