lyonette (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} lyonette) wrote,@ 2006-12-08 18:24:00 |
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Fire burn and cauldron bubble...
I've set myself a New Year's Resolution (already!): I'm going to learn how to cook. And because I know myself and I don't usually keep my resolutions any longer than the 3rd of January, I've started to practice already. Pity my boyfriend, who is subject to my experiments! (Poor dear - he turns green every time I remind him of the fact that I do have access to arsenic and the likes. As if my dishes in themselves aren't bad enough!)
So now I'm looking for easy stuff (nothing too fancy yet, I've been known to let water burn) on a student budget. Lo and behold the things I already tried out:
Risotto
You need:
300 g risotto-rice
1 onion
1 l beef stock
a clove of garlic
3 lumps of butter
olive oil
Parmesan cheese
Heat some olive oil in a pan and fry the chopped onion and garlic. Stir the rice in, making sure the oil covers all so the rice becomes slightly glassy. Pour the stock onto the rice, so it covers all (if necessary, add the rest later). Don't stir and let the stock evaporate on low heat (about 20 min). Afterwards, add the butter and stir through. Sprinkle liberally with Parmesan cheese.
I've eaten it with chicken or scampi, and we've tried it with peas too. Recipe will serve four and leave quite a bit of leftovers.
Chinese chicken with egg fried rice and peas
You need:
1.5 chicken breast, cut into strips
1 lemon, zest only
4 tbsp honey
2 tbsp olive oil
140 g rice
2 eggs
a small can of peas
2 carrots, finely chopped
olive oil for frying
Put the lemon zest, honey and olive oil in a bowl and season with salt and pepper. Stir well, then add the chicken strips and allow to marinate for a couple of minutes. Afterwards, sauté the chicken in a frying pan on medium heat.
Cook the rice. Two minutes before draining, add the carrots. Drain rice and carrots.
Heat some olive oil in another frying pan on medium heat and crack the eggs, scrambling them as they thicken. Add the rice, carrots and peas to the pan and continue to heat for a few minutes, stirring frequently.
This one leaves quite a bit of washing up, but is extremely tasty. Recipe serves two.
Tonight, we'll be attempting to prepare spaghetti for seven people. If I survive the Attack of the Tomatoes (tm), I'll be sure to let you know how it went. (In Lyon, I just let my roommate prepare it, while I looked on and entertained the guests. I fear it won't be as smooth a ride this time...)
I've set myself a New Year's Resolution (already!): I'm going to learn how to cook. And because I know myself and I don't usually keep my resolutions any longer than the 3rd of January, I've started to practice already. Pity my boyfriend, who is subject to my experiments! (Poor dear - he turns green every time I remind him of the fact that I do have access to arsenic and the likes. As if my dishes in themselves aren't bad enough!)
So now I'm looking for easy stuff (nothing too fancy yet, I've been known to let water burn) on a student budget. Lo and behold the things I already tried out:
Risotto
You need:
300 g risotto-rice
1 onion
1 l beef stock
a clove of garlic
3 lumps of butter
olive oil
Parmesan cheese
Heat some olive oil in a pan and fry the chopped onion and garlic. Stir the rice in, making sure the oil covers all so the rice becomes slightly glassy. Pour the stock onto the rice, so it covers all (if necessary, add the rest later). Don't stir and let the stock evaporate on low heat (about 20 min). Afterwards, add the butter and stir through. Sprinkle liberally with Parmesan cheese.
I've eaten it with chicken or scampi, and we've tried it with peas too. Recipe will serve four and leave quite a bit of leftovers.
Chinese chicken with egg fried rice and peas
You need:
1.5 chicken breast, cut into strips
1 lemon, zest only
4 tbsp honey
2 tbsp olive oil
140 g rice
2 eggs
a small can of peas
2 carrots, finely chopped
olive oil for frying
Put the lemon zest, honey and olive oil in a bowl and season with salt and pepper. Stir well, then add the chicken strips and allow to marinate for a couple of minutes. Afterwards, sauté the chicken in a frying pan on medium heat.
Cook the rice. Two minutes before draining, add the carrots. Drain rice and carrots.
Heat some olive oil in another frying pan on medium heat and crack the eggs, scrambling them as they thicken. Add the rice, carrots and peas to the pan and continue to heat for a few minutes, stirring frequently.
This one leaves quite a bit of washing up, but is extremely tasty. Recipe serves two.
Tonight, we'll be attempting to prepare spaghetti for seven people. If I survive the Attack of the Tomatoes (tm), I'll be sure to let you know how it went. (In Lyon, I just let my roommate prepare it, while I looked on and entertained the guests. I fear it won't be as smooth a ride this time...)
