DINNER-STORIES: with ilenia martini

Sonntag, 26. Oktober 2014

whooo! we are so excited to start our new series "dinner stories" on the blog now. as we love to share our food with other people, family and friends we want to start the series dinner stories. the tought behind this series is to show people (who are not used to eat glutenfree) how easy and delicious it is, to prepare glutenfree meals and that you don't have to eat alone, if you have to follow a certain diet. and of course, it's also nice to have a glimpse in other kitchens, right?! :) this new series is so much fun! you meet lovely people, see new places and even get a delicious dinner on top of that. what could be better?!
this time we visited our friend ilenia, her boyfriend chris and not forget about their cute little dog andy.
they live really close to our apartment so actually you could even say we are neighbours. 
ilenia and chris just moved to berlin 5 month ago and we are so happy to have them here. they are both originally from italy, but have lived in new york the last seven years.
chris is working as a video editor and ilenia who studied direction of photography, is a photographer. we already worked together for this project and for sure there will be more common projects in the future. take a look at her instagram-feed and facebookpage - she is so talented.
like laura, ilenia can´t tolerate gluten as well, so she cooked a delicious pumpkin risotto for us. on some plates we put mushrooms on top, so add them if you like it. 
we hope you enjoy our new series and have a lovely sunday guys!

pumpkin risotto 
ingredients: (serves 4)

400g rice
2 yellow onions
350g pumpkin
1.5 l vegetable stock (I used home made one)
50 gr butter
olive oil
* add parmigiano reggiano if you like and if you are not histamine intolerante

preheat a pan or pot with some olive oil, cut the onions in very small cubes, and as soon as the oil is hot enough, add the onions and stir until golden. In the meantime warm up your vegetable stock and keep it simmering on low heat. add some vegetable stock to the onions (you can repeat this step until the pumpkin is ready) clean up the pumpkin, if there are seeds, remove them and cut it in very small cubes, approximately 1 cm. add the pumpkin to the pan and, stir and leave it for 5 minutes on lower temperature. add some vegetable stock and as soon as the pumpkin is well moist add the rice. (at this point there shouldn’t be a lot of liquid in the pot) keep stirring everything for about 10 minutes. this step is important because it gives the rice more flavor. Start gradually adding the vegetable stock and stirring. from the moment in which you add the stock, it will take approximately 40 minutes for the rice to be perfectly cooked. keep stirring, and adding the stock throughout the process, it’s very easy to burn a risotto! whenever the rice is ready, turn off the heat, remove the pan from the heat and add the butter. in this step you could also add parmesan cheese if you’d like. stir and serve when it’s still hot.

along with the risotto we had some mushroom, a bit parsley and a dash of truffle oil.

german translation
whooo! unsere zweite dinner-story ist heute online. wir haben so viel vergnügen an dieser neuen serie! man verbringt eine gute zeit mit herrlichen menschen, sieht neue wohnungen und bekommt auch noch ein köstliches dinner serviert. was könnte es besseres geben?!
dieses mal haben wir unsere freundin ilenia, ihren freund chris und nicht zu vergessen ihren süßen hund andy besucht.
wir wohnen so nah beieinander, dass man eigentlich fast sagen könnte wir sind nachbarn.
ilenia und chris sind erst vor 5 monaten nach berlin gezogen und wir freuen uns sehr sie hier zu haben!
ursprünglich stammen die beiden aus italien und haben die letzten sieben jahre in new york gelebt.
chris arbeitet als video editor und ilenia, die direction of photography studiert hat, ist fotografin. wir haben schon gemeinsam an diesem projekt gearbeitet und in zukunft wird es sicherlich noch mehrere gemeinsame projekte geben.
schaut euch unbedingt ilenia's instagram-feed und ihre facebook-page an - sie ist so talentiert!
genau wie laura, verträgt auch ilenia kein gluten und hat ein leckeres kürbisrisotto für uns gekocht.alle die konnten haben noch ein paar pilze dazugegessen, wenn ihr mögt macht also noch ein paar dazu.
wir hoffen euch gefällt unsere neue serie. habt noch einen schönen sonntag ihr lieben!

kürbis risotto 
zutaten:(für 4 portionen)

400g risotto reis
2 zwiebeln
350 g kürbis
1.5 liter gemüsebrühe (ilenia hat hausgemachte verwendet)
50g butter
oliven öl
* wer nicht histaminintolerant ist, kann gerne parmesankäse hinzufügen

etwas olivenöl in einem topf oder einer tiefen pfanne erwärmen, die zwiebeln in kleine würfel hacken, und wenn das öl heiß genug ist, die zwiebelwürfel dazugeben und rühren bis sie goldbraun werden. währenddessen die gemüsebrühe erwärmen und auf kleiner flamme köcheln lassen. etwas gemüsebrühe zu den zwiebeln geben (diesen schritt wiederholen bis der kürbis durch ist), den 
kürbis putzen (kerne mit einem löffel entfernen) und in etwa 1cm kleine würfel schneiden. den kürbis in den topf geben, umrühen und für 5min auf kleiner flamme lassen. etwas gemüsebrühe hinzufügen und sobald der kürbis schön saftig ist, den reis hinzufügen (zu diesem zeitpunkt sollte nicht viel flüssigkeit im topf sein). für etwa 10min regelmäßig rühren. dieser schritt ist wichtig damit der reis mehr geschmack bekommt. nun hin und wieder etwas brühe hinzugeben und rühren. zu dem zeitpunkt, wenn du nun
anfängst die brühe hinzuzufügen, wird es ca. 40min dauern bis der reis fertig ist. immer wieder rühren und brühe während dieses prozesses dazufügen – es ist nämlich sehr leicht ein risotto anbrennen zu lassen. wenn der reis fertig ist, den topf vom herd nehmen und die butter hinzufügen. das wäre auch ein guter zeitpunkt um parmesan hinzuzufügen. umrühren und heiß servieren.

als beilage gab es ein paar pilze, etwas petersilie und einen schuss trüffelöl.

glutenfree banana-bread with cranberries and pomgranate seeds

Donnerstag, 16. Oktober 2014

there can be never enough banana-bread recipes, right?! at least thats what we thought when we were creating this new combination. dried pomgranate seeds are our new addiction. we could eat them with mostly everything right now, so of course they are part of this recipe too. 
nora made this banana-bread last weekend when we were at the countryside with our friends ezgi and thomas. it was a lovely weekend with lots of food and we also went to the woods collecting mushrooms. such a nice experience. but more on that later. so the banana bread was actually already half eaten when we photographed it, just in case if you wonder why it is so small on the pictures :D 
if you follow us on instagram you might have already seen our new plates from broste cph. it´s the first time that we show them on the blog today and we are so in love! as you all know we can´t get enough of scandinavian design so we gonna show you more products from broste cph soon, thats for sure. but first of all here you go for the recipe!

take along - gathering for sunday suppers

Sonntag, 5. Oktober 2014

we were more than happy, when lovely karen from sunday suppers wrote us a mail a few months ago and asked us, if we want to make a small gathering from her new cookbook. we know sunday suppers through instagram and always were big fans of their minimal dinner table decoration and their gorgeous looking gatherings. so of course we said yes!
first of all: karen´s cookbook is amazing!! we have a huge passion for books and i would say i am quite critical, but this cookbook got me the first second, that i was just holding it in my hands. the cover print is very beautiful and when you start to flip pages i´m sure, no one will be disappointed. actually, the first thing i'm always looking at are the pictures and they are so beautiful!! but also the recipes are great! we can´t wait to go for the next one after our small gathering 'take along'.

beetroot cake with pomgranate seeds and almonds

Freitag, 3. Oktober 2014

autumn is finally here and we love it!! you can see the coloured leaves on the trees, the air smells fresh and when you are lucky you even get some sun on top of that. also the fruits and vegetables, that are seasonal right now are all our favorites. for example beetroot. seriously, i could eat beetroot with mostly everything at the moment. in the morning on a bread with goat cheese and figs together, for lunch a salad with beetroot and in the evening a delicious soup, for exeample this one we already posted last winter.
but still, having beetroot in a cake was new for us. on the one hand both of us were really sceptical, on the other side we could imagine the taste really well. so we started to look for recipes and got inspired by one from nigel slater
and seriously: it was the best vegetable-cake i tried so far! so you should really give it a go and try it. we hope you enjoy!

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