Who needs a warm hug?

That is an unfair question, because right now you can't have one. Unless it is from one of the people you are living with, and, since you've been stuck with only them for company for the last six months at home, maybe a warm hug from that particular section of the population isn't exactly what you need.... Ahhhhh... {insert wistful sigh}

Anyway, best not drop any further into that rabbit hole, lest we start discussing our housemates'/family members' more annoying habits, and how lengthy forced proximity to them makes us all have more aggressive thoughts than we are probably used to... 

In the absence of warm hugs from those whom we now only see on screens or hear on the phone, I offer you this plate of warm fuzziness, in the shape of a lemony, parmesany, comforting plate of risotto. For me, this was a particularly satisfying dish, not least because as well as being most comforting to the taste-buds and tum, it also contains zucchini, and let's just say that one of those family members with the annoying habits didn't even notice while he gobbled up a plateful. Gastronomical delight, when accompanied with successful subterfuge is a satisfying thing indeed! Now go forth, and don't tell them about the zucchini!

Lemon and Zucchini Risotto
Serves 4
Adapted from BBC Good Food

2 TBSP butter
1 large onion, chopped finely
3 cloves garlic, minced
2 zucchini, one coarsely shredded, one chopped
7 oz arborio rice
zest and juice of 2 lemons
1 tsp salt
1/2 tsp ground black pepper
36 fl oz vegetable stock
1/2 cup grated parmesan, plus extra for serving
3 TBSP mascarpone
olive oil
1/4 cup toasted pine nuts

1. Melt the butter in a large saucepan over medium heat and add the chopped onion. Saute until translucent and just starting to brown. Add the garlic and continue to saute for a further minute. Meanwhile, heat the stock in a separate saucepan until boiling, and then leave on a low heat with the lid on.
2. Add the shredded zucchini and the rice, and stir to coat with butter for 1-2 minutes.
3. Add the lemon juice, zest, salt, pepper and a couple of ladles of the hot stock.
4. Cook, stirring occasionally until the mixture starts to catch on the bottom of the pan, then add another two ladles of stock. Keep doing this until the rice is tender (should take 20-25 minutes).
5. Stir in the mascarpone and the parmesan. Check the seasoning, adding more salt and pepper if needed.
6. Place a lid on the pot and leave off the heat, while you prepare the last zucchini. Heat some olive oil in a small frying pan over medium high heat, and then add the zucchini. Saute until browned, and season with salt and black pepper.
7. Serve the risotto topped with pine nuts, a little more parmesan, plus the sauted zucchini (for those whom it won't disgust so much they run screaming from the table...)

Pastures new

In moments when I'm feeling blue, and just plain exhausted by everything 2020 is lobbing in our direction, something that always raises my mood is flicking through the pages of a cookbook. It might be one that I've owned for years, but forgotten about, or a new one to which I was skillfully lured by Amazon's targeted advertising prowess. Cookbooks are a bit of an addiction for me, and storage space is becoming an issue, but I refuse to cull from my collection. I never know when browsing through the pages of an old British cookbook will soothe my longing for 'home', or when I'll find a new type of cuisine to delve into. Marie Kondo: my apologies, but your book is one that will never appear on my shelves - my cookbooks are staying. After all, Amazon also sell new shelves.

Today's recipe of choice is one from a new addition to my collection. Having been a fan of Middle Eastern cookbooks like Ottolenghi's Plenty, and Plenty More, I couldn't resist the recent publication Falastin (and Amazon clearly knew that). It's written by two of Ottolenghi's good pals, Sami Tamimi (co-author of Jerusalem) and Tara Wigley (co-author of Simple). This book focuses specifically on Palestine and its cuisine, and within its pages are recipes with combinations of ingredients I have never seen before, and which make my mouth water in anticipation. This was one of my first forays into the pages of this beautiful book, which is full of interesting stories and facts about Palestine, as well as recipes, and peppered with gorgeous photographs.

Having long been a fan of risotto, this recipe immediately caught my eye, but this risotto is far from Italian in style, and made with yoghurt, something I had never tried. I tweaked it because... well because I had veggies that needed using up, and I wanted it to be a bit more colorful than the original... but I make no apologies, as the final result was delicious, and beautiful to look at. My eyes, my tastebuds, and my tum were all more than satisfied. And, as a firm believer in food for the mood, I can say that this is a bowl of the kind of comfort food that will soothe a troubled soul after a day of bad news and political shenanigans. Should it need any assistance to do so, I can say from experience that a glass of red wine is a great accompaniment! Here's to comfort, gastronomical as well as mental!

Rice with Yoghurt, Roasted Vegetables and Fried Garlic
Serves 4
Adapted from Falastin by Sami Tamimi and Tara Wigley

1 large cauliflower, cut into 1 1/2" florets
2 red peppers, chopped
1 red onion, sliced
olive oil
salt
1 2/3 cups Greek yoghurt
1 egg yolk
1 1/2 tsp cornstarch
3 cups whole milk
1 cup arborio rice
ground black pepper
5 large garlic cloves, peeled and sliced thinly
1/4 cup olive oil
1 tsp coriander seeds
1 tsp cumin seeds
1/4 cup chopped fresh parsley

1. Preheat oven to 425F (220C).
2. Spray a baking sheet with olive oil spray. Spread the cauliflower, peppers and onion over the sheet, drizzle with olive oil and sprinkle with salt, and toss until coated.
3. Roast for 30-35 minutes, stirring it all half way through, until vegetables are tinged with golden brown and tender.
4. Meanwhile, place the yoghurt, egg yolk and cornstarch in a blender, and blend until completely combined. It should be smooth and runny.
5. Use a pestle and mortar to lightly crush the coriander and cumin seeds. Put the 1/4 cup olive oil, garlic slices and crushed seeds into a small saucepan, and heat over medium low heat. Cook until the garlic is colored golden brown, and then set aside until ready to serve.
6. Put the milk and rice into a large saucepan with 1 tsp salt and some ground black pepper. Bring to a boil over a high heat, then turn the heat down to medium-low/low and put a lid on the pan. Cook for 20 minutes, covered, stirring occasionally to stop if from sticking. At this point, the rice should be almost cooked. Add the yoghurt mixture and cook for a further 7-10 minutes until the rice is tender, and the mixture thick and 'porridge-like'.
7. To serve, spoon the rice into bowls, top with the roasted vegetables, then spoon over some of the garlic and spiced oil.  Sprinkle with fresh parsley.