Ten months, ten posts: Reader’s Top Ten Recipes

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Hello foodies of the world! Sorry for my absence the last few weeks. I’ve been pretty busy with no time for new recipes worth posting. Although I always cook, in busy days I tend to repeat old favourites or cook easy and quick things like omelettes and salads.

The truth is, I’ve never been good at extreme multitasking, I know, is shocking to acknowledge such a thing these days, but I’ve been like this since I can remember and I’ve made my peace with it. But, as I’m also a perfectionist, I rather do one thing at the time and do it right than to do everything just like that. To me, is like my father says: sometimes is not that I don’t have the physical time,  is that I have no “mental” time. Of course I keep challenging myself to find the balance, but I won’t fight my nature either.

I’ve thought of this post a while ago and since is less time-consuming than posting a new recipe is a good way for me to show up and say hi! I reckon that after 10 month blogging, it would be a good time to make a top ten of Around the Bowl’s reader’s favourites and give these recipes a second chance to be discovered and hopefully inspire someone new!

The top ten is based on the blog statistics for all ten months and the posts are rated upon visits and sharing figures. I hope you like the recipes if you haven’t tried them before or that they inspire you once again if you did! I’ll be back soon with new soup recipes to share!

Top Ten Recipes from Around the Bowl (so far)

1. Soup à l’ognion gratinée – French Grilled Onion Soup

2. Indian Minced Beef Curry

3. Mercimek Çorba – Turkish Lentil Soup

4. Thai Prawn and Lemongrass Soup – Ken Hom recipe

5. Ciorba de Perisoare – Romanian Meatball Sour Soup

6. Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

7. Parihuela – Peruvian Seafood and Fish Soup 

8. Dal Shorba (Indian Lentil Soup) with Summer Veggies

9. Avgolemono Chicken Soup – A Greek Egg and Lemon Chicken Soup

10. Thai Chicken and Aubergine Yellow Curry – The Basic Recipe

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Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

Aubergine and Mushroom Risotto

Spinach, Courgette and Mushroom Risotto

Aubergine and Mushroom Risotto

Spinach, Courgette and Mushroom Risotto

I absolutely love rice cooked in its many varied forms, paella, sushi, curries, fried rice, you name it. And risotto, of course! It is in fact a staple dish in my usual menu. I love its creaminess and particularly that it is possible to prepare it with virtually anything you have in your fridge and pantry (besides the rice and stock, which I always have in stock and some hard Italian cheeses I always keep in my freezer). It is also an excellent option to entertaining, being quite easy to scale up and prepare larger quantities. There are endless options to adapt it to the seasonal produce availability and to your guests taste: vegetarian, gourmet, etc., you just need to use your imagination and play with ingredients, following the basic preparation that remains basically the same. Besides, who doesn’t love a good risotto?

Today I’m sharing two recipes I cooked at home in two different occasions and that we enjoyed a lot. I thought of presenting them together in the same post to show you what I was talking about above: it’s the same procedure, just changing the variable ingredients. Easy and delicious!

Today, in addition to the “print friendly and pdf button” that you can find at the bottom of each post,  I’m “launching” a new improvement: the recipes are in a printable format, that make even easier to save or print them. I hope you like it!