@ottolenghi Brussel Sprout and Lemon Risotto 👌😙 a #NoMeatMay hit ❤️ .
Beautiful flavours in this new fave from #plentymorecookbook .
30g unsalted butter
2 tbsp olive oil
2 small onions, finely chopped (200g)
2 large garlic cloves, crushed
2 tbsp thyme leaves
2 lemons, rind shaved in long strips from one; finely grated zest of the other
300g risotto rice
500g trimmed #Brusselssprouts , 200g shredded and 300g quartered
200ml dry white wine
900ml vegetable stock
about 400ml sunflower oil
100g shredded vegan cheese
10g tarragon, chopped
2 tsp lemon juice
salt and black pepper
Place the butter and olive oil in a large saute pan over medium-high heat. Add the onions and fry for 10 minutes, stirring occasionally, until soft and lightly caramelized. .
Add the garlic, thyme and #lemon rind strips and cook for a further 2 minutes. .
Add the rice and shredded #sprouts and cook for another minute before you start adding the stock, 1 teaspoon salt, and a good grind of pepper. Turn down the heat to medium and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite and all the stock is used up.
While the rice is cooking, pour the sunflower oil into a separate large saucepan; it should rise 3/4 in/2 cm up the sides. Place over high heat and, once the oil is very hot, use a slotted spoon to add a handful of the quartered sprouts. (Take care that they are completely dry before you add them; they will still splatter, so be careful). Fry the sprouts for less than 1 minute, until golden and crispy, then transfer them to a place lined with paper towels. Keep them somewhere warm while you fry the remaining sprouts.
Add the #vegancheese , tarragon, and half the fried sprouts to the cooked #risotto and stir gently. Serve at once with the remaining sprouts spooned on top, followed by the remaining lemon zest and #lemonjuice .
Tip we added some shredded #oystermushrooms panfried in garlic and some fried kale for extra colour, and served with a few #pistachios and #sicilianolives#justbecause#zerofoodwaste#stupidtasty#veggiegamestrong at #hyamsbeach#jervisbay
Nei vostri antipasti, o aperitivi, non possono di certo mancare i crostini, semplici, veloci e gustosi.
Quel che può rendere i vostri differenti è un’accurata selezione di prodotti e materie prime di qualità, dal momento che la semplicità della ricetta ne esalta ed evidenzia il gusto naturale, senza poterlo coprire con molti altri sapori.
Il Patè di Olive Verdi Nocellara Etnea @solosole_sicily_food è un’autentica sorpresa per il palato: saporito e deciso, come la varietà di olive siciliane che lo compone, quelle di Nocellara Etnea, caratteristiche della zona vulcanica.
La consistenza è fragrante e invitante, le olive tritate finemente donano una sottile croccantezza davvero gradevole ai sensi, tant’è che spesso si arriva a finire il vasetto senza neanche accorgersene. //🇬🇧The bruschetta can’t be part of your appetizers, or aperitifs, as they’re simple, quick and tasty.
What can make yours different is an careful selection of high quality products and raw materials, from the moment that the simplicity of the recipe exalts and highlight their natural taste, without the possibility of hiding it with many other tastes.
The Paté of green Nocellara Etnea olives - SoloSole is an authentic surprise for the palate: tasty and decise, like the variety of Sicilian olives it is made up of, the Nocellare Etna ones, typical of the volcanic area.
The consistency is fragrant and inviting, the finely chopped olives give a really thin crunchy feeling which is very pleasant for the senses, so much that often you find the pot empty without even realizing it.
Don’t mind the sweat but today was very exciting for me. My apologies if you find this a little boring but we’ve found a new method for our olive tree maintenance. I pull the weeds around the olive plant and Jacob comes in after with the hoe. This isn’t the most mature thing but we like to make a lot of hoe jokes out in the field. It’s pretty ridiculous. But because of this new method, we can get more done and maybe we will be able to finish the whole lot! When we started, I was doubtful. The most exciting part of today was finding some olives on these young trees. I know we didn’t plant them but it still made me happy!
Jacob grew up on a cherry, strawberry, raspberry and blackberry farm and learned how to farm from his parents. My parents had (and still do) have an amazing vegetable garden and beautiful flowers around the house but I didn’t help in the yard growing up. In recent years, Jacob and I have talked about how we’d love to have our own garden so we can grow our own vegetables but our NYC apartment doesn’t really fit that kind of lifestyle.
I’ve always appreciated the little things but being here has made me stop and look at EVERYTHING. We show each other rare bugs that we find that we’ve never seen before, we discover different herbs on the property that we can cook with, and I literally jumped for joy today when I discovered eggplant in the fields.🍆😋 #itsthelittlethings#olivetrees#mountetna#sicily#roccellavaldemone#italy#travelingtheworld#worldtraveler#tenutarustica#sicily 🇮🇹 #sicilianolives
• FOCUS & SIMPLICITY •
📷 1: I reached for the olive
📷 2: I smiled at the olive because it was ripe.
📷 3: I plucked the olive (and many more) and ate them for lunch.
Steve Jobs said it best - ‘Simple can be harder than complex: You have to work hard to get your thinking clean to make it simple. But it’s worth it in the end because once you get there, you can move mountains.’
Clearly enjoying (and eating) the simple things in life here in Sicily 🇮🇹 in order to clear my head so that I can move those mountains I’m about to embark on when I’m back. DREAM BIG (no matter what your age) xxJulie 🙌🏻
And yes, I have a half outie Belly Button - given to me by my 4th child while pregnant 🤰 and I love it, bc he gave it to me. 💙