Text 4883, 76 rader
Skriven 2006-08-25 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: food failures 124
=========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> I suppose it might have, but it's too late now. The guy was Hungarian
 JW> and carried Hungarian, Yugoslavian and German products. I guess he
 JW> could have added Russian, Italian and British lines as well.

 ML> Where'd he go - into the diamond mines or off to the big city?

Dunno.

 ML> you said you had televisions in your igloos now

Some of the progressive ones do. I don't.

 JW> This next guy reminds me of Ian Hoare, a flirtatious, multi-lingual
 JW> European food lover living in Britain (Wales actually), who believes
 JW> in Tradition, Authenticity and getting to the Ancestral Roots of a
 JW> recipe. 

 ML> Interesting. How many languages does he translate? Looks like
 ML> a Dutch name

Yeah, he's Dutch. He has written and been published in Dutch and done
translations of other works into English. Things like scholarly works on
19th century Russian composers. He seems to know a bit of French and has
friends and relatives who speak other languages as well. They help him
translate recipes from Italian, Serbian etc.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Oven Baked Mushroom Risotto
Categories: Starters, Italian, Euro-C
  Servings: 6

      2 tb Olive oil
      1    Onions- brown; chopped
      2    Garlic cloves; crushed
    300 g  Mushrooms- button; sliced
      2 ts thyme leaves
      2 c  Rice- arborio
      5 c  Stock- chicken
    1/2 c  Parmesan; grated
    150 g  Baby spinach leaves
           TO SERVE
           Parmesan; shaved

Preheat oven to 200^C. Heat a large non-stick frypan over high heat. Add
oil, onion & garlic & cook for 1 minute. Add mushrooms & thyme & cook
for 4 to 5 minutes, or till onion & mushrooms are soft.

Place the rice, mushroom mixture & stock into a 10L capacity oven-proof
baking dish. Cover tightly with foil & cook for 50 minutes, or till the
rice is cooked through. Stir through the parmesan & spinach.

To serve: Place in bowls & top with shaved parmesan

TIPS: To intensify the flavour of your risotto, stir through crispy
bacon or creamy goat's cheese, or blue cheese.

From: COOKING WITH DONNA HAY- SUNDAY MAIL 06 AUGUST 2006
http://www.sundaymail.com.au/
Typed by: KEVIN JCJD SYMONS, AUGUST 2006
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... I'll need a translator in Latin America cause I don't speak Latin.
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