Just Rice and Veg… If That’s What You Are Into

“Just rice and veg”? I meant to say “a delicious meal”.

As I try to express all ingredients in the names of my foods, I won’t really try to do it with this one.

But what does it have, you may ask? Well, let me tell you! I started by cooking the brown rice in a pressure cooker. I added a ratio of rice to water of 1:2.5, brought it to boil and started counting down 20 minutes cooking time as soon as the cooker was pressurized, in medium/low heat. Make sure the escape valve is spinning around! After 20 minutes, the water will mostly likely not have dried out and the rice not fully cooked. Add a little more water and cook for another 8 minutes.

While the rice was cooking, I caramelized the onions with orange blossom honey. Once the onion was caramelized, I added the chestnut mushrooms, broccoli, leek and a single chopped and seeded chili (lightly spicy, not overwhelming at all!). Added a little water (100ml), 4 whole cloves of garlic and let it boil with the lid on until the water dried. Once the water dried out, add a little olive oil and mix vigorously.

I like adding herbs at the end, with the fire already off. I added a bit cumin and parsley just before serving. Check the rice and season it with a little salted butter or coconut milk.

And, to top it off, a single leaf of basil!


*A nerdy aside: Only use pressure cooker if you know how to operate it! While there is water inside the cooker, it’s fine. If water is present, the internal temperature will be modulated by that of the boiling point of water at that given pressure, i.e. The heat supplied by the fire/heating hub will be used to convert water into steam. Once the water dries out inside, the heat supplied by the fire will be used to expand the air inside (at higher temperatures). As soon as the rate of air escaping the cooker is less than the rate of expansion inside, you are risking an explosion. Modern cookers are fitted with fail safe devices, but they are there in case other things fail, not because you decided to watch a bit of TV! So, be careful!*

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WORDLESS WEDNESDAY

Published as part of Wordless Wednesday

Twisted Pepper Sauce: Amongst Other Things

This post contains 5 photos.

Well, maybe it’s time to put some of that gardening products to good use, right?

My basil is grown, with a lot still in its adolescence, my chillies are doing very well, so I decided to make something “inventive”. I have three types of chillies here, but only two with fruits and not yet ripe: But I like green chillies! Anyway… I harvested a few of each and decided to make a sauce, which I will probably be used for my “Twisted Pepper Pasta”, but it will take a few weeks.

Here are the ingredients for this particular concoction:

Freshly picked basil leaves, around 30g of it;


This kind of pepper (help me identify it, please?);


And that pepper (that one too!);


Onion, garlic, honey and olive oil. I deseeded most of the peppers, blended half with the rest of the ingredients and the other half I sliced to mix with the blended paste;


Topped it up with extra virgin olive oil for conservation and flavour extraction and added the twisted pepper on top. As well as some aesthetics, the spices of the pepper will diffuse over the top layer. I will wait a couple of weeks before I use it, in order of the olive oil to extract the flavour of all ingredients.


The initial impression is that the sauce is quite mild and sweet, just the way I like it, but in time, I am expecting it to become spicier. Well, when you can taste the spicy air from chopping the chillies, you can expect something pungent!

Pesto, anyone?

I like to take pleasures from simple things in life, at least I like to think that! And seeing how my basil seedlings are coming along just gave me a smile! Future pesto! I can’t wait for them to fully grow so that I can use it for several things… including mixing it with ravioli, one of my favourite dishes!