Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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

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!

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Non-Soup post – Spinach and Goat Cheese Whole-Wheat Quiche

I know this recipe has nothing to do with soup, but I was cooking it the other day for lunch and being one of my “specialities “I felt like sharing it with you as well.

A quiche is a great option to take to gatherings and to cook when entertaining at home; I’ve been cooking this for years, but when I first served it for a birthday brunch some years ago everybody liked it so much that I started doing it for this sort of events since then too.

There are two phases in its making: the pastry crust and the filling. As for the pastry you could also use a bought one when in a hurry and as for the filling it can be whatever you wish, I usually cook this one along with a quiche Lorraine. However, when it comes to the pastry crust, I hardly recommend to try the home-made, you’ll see how easy it is to make and how much healthier, the bought ones usually contain high percentages of hydrogenated fat (the worst kind).

Quiches are big in Argentina, my home country, they are part of everyday menus in most families and restaurants; in fact, my grannie Dina (my mum’s mum) used to cook a ham&cheese one very often that the whole family loved and she was the one who taught me the pastry dough that I’ve been using for around 20 years already. I have no idea where or from whom she got the recipe, and of course, there is no need to say that although I like my results, I could never make it taste exactly like hers.

In today’s version  I used whole-wheat flour  instead of white for the pastry, but you can easily switch them using the same measurements. I created the filling using a classic spinach filling formula with a French inspiration twist. Shall we try it?

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