I’m trying to variate a little bit with my breakfast lately, and these overnight oats seems to be the hit in America, so I thought why not try it out! Overnight oats are the perfect breakfast for everyone who doesn’t have the time to make breakfast in the morning.
It’s pretty simple actually and you can vary as much as you like. You make your oats in the evening, put them in the fridge and in the morning you can eat them or take them to work (or uni in my case). You can put all different kinds of things in it. In this case I made it with oats, yoghurt, chiaseed and blueberries. Quite simple, but you can make it as crazy as you like. With yoghurt it’s quite thick so you can try it with milk or water. Pinterest is a great way to look for variations. Add some fruit in the morning and you’re done!
My mom is a vegetarian and my brother in law is allergic for nuts. I find it always hard to cook for my family as there are a lot of things to think about. Meat and fish are already eliminated by my mom and all kinds of nuts and a special specie which is called lupin definitely can’t be in the dish as we don’t want to carry my brother in law to the hospital. But I think they all like this new vegetarian risotto! I got it from my friend Eelke, but she made is slightly different, with pearl barley in stead of risotto.
Everything you need: 200 g risotto, butter, olive oil, 2 stalks of celery, 2 small shallots, 4 cloves of garlic, fresh thyme, paprika powder, chili powder, 1 bay leaf, 4 pieces of lemon peel, a can of tomato diced tomatoes, 7 dl vegetable broth, 3 dl passata, peas, feta and oregano.
Slice the celery, shallots and garlic in little pieces and let it stew in a pan with butter and olive oil for a few minutes.
Now add everything else, except the feta and oregano. Let it cook a little bit and stir regularly. If the risotto is not done yet, you can add some more water. It should take about 15 – 20 minutes.
In the meantime: mix the feta with oregano and olive oil
And it’s done! Add some feta on top and enjoy your dish. Be careful though, you don’t want to eat up the lemon peel, bay leaf and thyme.
If there’s something you can wake me up for it’s definitely a good breakfast. And I really like oats. My roommates were laughing about it yesterday as I was having a late night ‘snack’ of oatmeal, which I really enjoyed. They considered a snack to be more in the category of chips and cookies. And however I already ate my oatmeal yesterday evening, this morning I enjoyed it just the same. So I thought I’d share my breakfast with you!
This is my number one favourite oatmeal at the moment: oats in unsweetened soyamilk with blueberries, chocolate and coconut rasp. Super delicious!
You can follow me on instagram if you want for more (breakfast) pictures, my username is lisetv
It’s a great September day. Cooling down from the summer but really sunny. It’s warm in the sun and you can walk in your tshirt today if you’re not walking on the shadow side of the way. So theoretically I should be sitting on the terrace enjoying a white wine while chatting with my friends. But in practice I’m figuring out how to make a quick paella! I wasn’t sure how to call this dish because it’s not really a paella but not really risotto as well. Maybe you know a good name?
What you need: Risotto, chorizo, onion, paprika, saffron, tomato paste, broth (about 750ml), peas and seafood.
Step 1: slice the chorizo in little pieces and fry it in a pan
Step 2: slice the onion and paprika
Step 3: put the fried chorizo onto a plate and fry the onion and paprika in the same pan
Step 4: add the risotto and wait until the rice shines (do you say it like that?). I didn’t have that much risotto left, you can use more if you want (300 grams should be fine)
Step 5: add the tomato paste and saffron
Step 6: Add the broth, one bit at a time until the rice is done.
Step 7: add the peas and let it stir for a while
Step 8: now add the seafood and risotto
And your very quick risotto paella is done!