Wind, rain, occasional snow, cosy armchair and a cup of tea, heart-wrenching good book and delicious comfy food – this is my idea of winter perfection. Spring is really near, making us extremely happy with each new day, yet at home we are still enjoying plenty of deep nourishing dishes. Plus, plenty of fresh air walks, of course. One must compensate the other. Or at least, this is the general idea. Deep nourishing dishes include lots of stews, hot-pot meat & veggie dishes and lots of creamy pasta and risotto.

This mushroom truffle pesto risotto symbolizes the cold season in its full splendour and glory to me. Variety of mushroom types and sprigs of fresh thyme gently sizzled in melting butter. A velvet risotto ripened with wine and wild game and mushroom bullions. All mixed together with bacon and green peas for an additional texture and crunch and the final piece de resistance – truffle pesto, bringing depth and all risotto flavours to life.

There is absolutely nothing magic with risotto. The recipe is so easy to follow. But what en exquisite explosion of taste could be created with a steaming pot of rice, some simple key ingredients and plenty of good quality stock. My Italian friends seem to claim, that the secret of a good risotto is in the stock. For them, it is a real sacrilege to prepare risotto using only water! I follow their words of wisdom, gently stir and enjoy.

Ingredients

Serves 4 People

• 2 cups of risotto
• 125g chestnut mushrooms
• 125g oyster, chanterelle, shiitake mushrooms
• 100g bacon
• 90g truffle pesto
• 1 large chopped onion
• 250ml wild game bouillon/stock
• 250ml mushroom bouillon/stock
• 250ml white wine
• 200g green bean seeds
• salt
• black pepper
• olive oil
• 500ml water
• fresh thyme
• rocket salad

Method

1. Heat a table spoon of olive oil in a large frying pan. Add the chopped onions and let them soften until translucent for around 5 minutes.
2. Add two cups of risotto and fry stirring lightly until the risotto has become shiny and transparent. Pour in the white wine and half of the bouillon and let it simmer for 10 minutes, stirring occasionally. Once the risotto starts to thicken add the remaining bouillon and pour two-three times some water until the rice is completely cooked.
3. Fry the bacon in a separate pan. Once ready, take the bacon out and set aside.
4. In the same frying pan add a little bit of olive oil, the chopped mushrooms and a few strigs of thyme. Stir gently for about 10 minutes until the mushrooms have softened and changed colour to lightly caramelized. Take the thyme strigs out. Season with salt and black pepper.
5. Add the bacon, two-thirds of the mushrooms and the fresh green bean seeds to the risotto and let it simmer for 5 minutes until all the flavours are absorbed.
6. Add the truffle pesto to the risotto and mix well.
7. Taste and if needed, season with additional salt and black pepper.
8. Add a few fresh thyme leaves.
9. To serve, place the risotto in separate dishes, place a few tables spoons from the remaining one-third mushrooms over every plate and garnish with rocket salad.

How to live a healthy lifestyle? Easy question, but the honest answer sometimes includes a lot of “Well(s)…”. Cooking healthy at home might be a joy and pleasure and no hardship at all. But surviving the multiple temptations at the office is another matter altogether – free mini chocolates next to the coffee machine, lunch canteen full of delicious high calorie delights (pasta, grilled steak, French fries, French baguette sandwiches, cakes… Did I mention cakes?) and for the late hours office workers there are always the packed with sweets machines. One must not complain, western living has advantages and what might seem excess to one might seem a dream to others. Yet still it takes a real courage and determination to stay focused and sometimes despite the temptation say “No”.

I have learned to substitute mini chocolates during coffee breaks with home brought apples and bananas. Whenever possible, I have learned to bring my own home made sandwiches and salads. They might not always strike the random observer with classy elegance and poise, but they feel lighter and make me move thought my day in balanced health.

This delicious tarragon chicken sandwich is an amazing alternative for an office lunch. Served as a salad with some greens, as a sandwich with some toasted slices of bread, or even as a filling for a tacos wrap – it is light and fragrant and absolutely divine! A new office lunch favourite quick and easy to prepare and a taste to fall in love – what else may we wish in an office day?

Ingredients

• 2 cooked chicken breasts (roasted or poached chicken breasts)
• 1 cup chopped celery stick
• 2 tablespoons mayonnaise
• 2 teaspoons whole grain mustard
• 2 tablespoons fresh tarragon leaves, chopped
• salt and pepper to taste
• sprouts or micro greens

Method

1. Pan fry the chicken breasts until tender and caramelised but still moist.
2. Cut or shred chicken into bite-sized pieces and place in a medium bowl.
3. Cut the celery stick into pieces.
3. Add the celery to the chicken together with the mayonnaise, the mustard and the freshly chopped tarragon mixing and incorporating all.
4. Add salt and pepper to taste.
5. Drizzle a few droplets of olive oil in a grilling pan. Fry two slices of bread over a medium heat, turning each side until golden brown.
5. Serve the chicken tarragon filling topped with micro green sprouts between two toasted slices of bread.

I love experimenting with variety of tastes. Now and then, I would try a new recipe and my family will get to vote if this becomes a classic dish to be added in our kitchen repertoire and cooked over and over again. Through time we have become discerned critics commenting on every new attempt “Valuable effort, but…”, “Interesting, but…” and the final “Wow, congratulations! This is awesome”. The “awesome” recipes get an entry into the family cook book.

This delicious Parmesan Tomato Ricotta Tart recipe is one of them. Gorgeous buttery and flaky, salty almond crust, filled with light and soft cream cheese ricotta fragrant with lime zest and parmesan, topped with soft and juicy bursts of variety of yellow, purple and red cheery tomatoes and a touch of crunchy pine nuts and sprinkled fresh basil and oregano leaves. Perfect combination of flavours, textures and tastes.

This recipe makes for a light dinner or lunch. It could be served on its own as a main dish or be a companion to other picnic summer bites. Whatever the arrangement it guarantees a feast of sumptuous delight.

Ingredients

For the tart dough:

• 3 tablespoons almond flour/meal
• 155 grams all-purpose flour, plus more for rolling
• Pinch of salt
• 155 grams unsalted butter, cold
• 2-4 tablespoons ice-cold water

For the ricotta filling:

• 245 grams fresh ricotta cheese, at room temperature
• 115 grams cream cheese, at room temperature
• ½ cup grated parmesan cheese
• 1 teaspoon lime zest
• 1 teaspoon lime juice

For the topping:

• 2 cups tomatoes, I used a combination of variety of red, purple and yellow cherry tomatoes
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black Pepper
• ¼ cup leaves of fresh basil, loosely packed
• 2 tablespoons fresh oregano leaves
• 1 tablespoons Pine nuts (optional)

Method

1. To make the tart dough: Combine almond flour, all-purpose flour, and salt in a large bowl. Using your hands, cut the cold butter into flour mixture. Add the cold water, starting with 2 tablespoons, stirring with a wooden spoon and gradually adding as much water as you need to make the dough moist. At this point, you want the dough to stick together easily. Turn it into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes to an hour.
2. To make the ricotta filling: Using a rubber spatula, combine ricotta, cream cheese, and parmesan in a bowl. Fold in the lime zest and juice. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
3. To bake the tart: Remove dough from the fridge. If it is too cold, let it sit on the counter for a few minutes. Remove the plastic. Using a rolling pin, roll it into 11-inch circle on a well floured surface. Place the dough into 9-inch tart pan with a removable bottom making sure the dough is evenly distributed throughout the pan. Using your fingers be sure to push the dough in the corners of the pan. Trim the sides. Prick the bottom of the tart all over with a fork. Place it in the freezer for 15 minutes.
4. Meanwhile, preheat the oven to 200 C degrees.
5. Remove the tart pan from the freezer. Place a sheet of parchment paper on top and fill it with dried beans (or pie weights). Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown. Let it cool on a cooling rack for at least 15 minutes before filling.
6. To Assemble the Tart: Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.
7. Remove the tart from the pan and place it onto a large dish. Spread the ricotta filling evenly over the top smoothing the top with a spatula (or back of a spoon). Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred). As a last touch, sprinkle with some more salt and freshly cracked pepper.