Winter warm barely, mushroom and asparagus risotto

I love, love, love Barley. For its soft, squishy, and somehow really comforting feeling it gives. Perhaps because it reminds of the consistency of pasta. Like a big hug in your mouth. If that makes any sense at all...

I am also a huge risotto lover. So for me this is just a perfect combination, barley as risotto!

Basically you cook the barley the same way you would a risotto. Constantly adding liquid stock so that you slowly cook and fatten up the barley with the stock flavour.

If you want to go vegan you can omit the parmesan, this will only make the dish slightly less creamy and salty.

Barley is a great grain. It is high in fiber, which we all know is good for our digestive system. It is also a good source of a certain type of vitamin B, niacin. This B vitamin is specifically good at protecting again cardiovascular disease via its ability to lower cholesterol and lipoprotein levels, both of which can clog up arteries, increase blood pressure. Barley also contains significant levels of selenium which is a mineral we often lack. Selenium is essential for may enzyme functions, as well as being an antioxidant preventing oxidative stress from free radicals.

Ingredients needed for two are:

2,5 dl pearled barley
1 small yellow onion, diced
1 mushroom stock cube
4-5 slices of dried porcini mushroom (you could also use chanterelle but it will not give as much flavour so you need to up the amount, perhaps double even triple)
2 portabello mushrooms or 100-150 grams of your preferred mushroom
2 stalks of kale ( I used cavalero nero)
1/3 chilli, chopped & deseeded if you don't like too much heat
6-8 green asparagus
50-70 grams fresh parmesan, grated
drizzle of cooking friendly oil such as rice oil
4-5 dl boiling water
salt and pepper to taste
1-1,5 dl white wine or dry white vermouth
a knob of butter

1.  Boil the water and add 3,5 dl to a pitcher or bowl, crumble the stock cube into it. 
2. Use the rest of the boiled water to soften up the porcini. Make sure to keep the water they soak in as this will contain a lot of flavour. 
3. Fry the onion and chilli in a bit of oil till the onion has gone soft and a bit translucent. 
4. Add the barley, stir so it gets a bit of the oil coating it then add the wine. Allow the wine to evaporate by cooking it off slowly on a low heat. Keep stirring so that nothing sticks or burns to the bottom. 
5. Once the wine has disappeared, slowly add a little stock. You will keep repeating this each time you see that the barley is getting 'dry'. Basically once the moisture has been soaked up and the barley is about to stick to the pan. 
6. The barley needs to cook for approximately 20-30 minutes. Halfway through you want to take out the portion mushrooms, slice them and add them to the barley. Also add the soaking water, saving the last bit as this will contain a bit of git and sand. 
7. Once the porchini have gone into the barley, while keeping your eye on the barley chop the portable into cubes, heat some butter in a frying pan and add the mushroom. Fry on a low heat, you want to get them soft and sweaty. Season with salt and pepper. Place them on a plate while you now add the kale to fry in the same pan, adding a little butter of the pan seems dry. You want to fry them for about 6-10minutes, this will retain some of their bite. Add the asparagus to the plate of portable mushrooms.
8. Lastly add the chopped kale to the frying pan, again adding a little butter of the pan seems dry. Fry for approx. 2-4 min, you want to retain some of their bite. 
9. Now put back the portabello and asparagus and set aside, off the heat. 
10. All the while you have been adding stock to the barley. You should be about done, so taste. You want the barley to be bouncy in consistency, not hard and not mushy. 
11. If your barley is cooked add the parmesan, perhaps also a splash more of the stock to loosen it all up a bit. Stir so that the residue heat melts the parmesan. Taste, perhaps some fresh pepper or a pinch of salt?
12. If your happy with the barley risotto, plate and then top with the portable, asparagus and kale.

You could add a drizzle of cold pressed extra virgin olive oil.

Green Barley

I love barley, and I love pesto. This is simply a combination of both in a bowl with some spring vegetables. This dish is done within 30-40minutes. A healthy visually delighting dish.

I have posted pesto recipes previously so I won't repeat the recipe here. Suffice to say, its very simple and very quick to make.

The main ingredient in this dish, barley is high in dietary fiber which, by now, we all know is good for our digestive system. In addition barely has the lowest GI of all whole grains, meaning it will help keep you blood sugar level thus decreasing sudden hunger attacks and sugar cravings. Barely also contains both vitamins and minerals among others  vitamin B (niacin) that supports cardio vascular health.

I also love the vegetable Romanesco, its just got such an amazing look. It's flavour is a combo of broccoli and cauliflower. It's health benefits are; high levels of vitamin C, folic acid, fiber and potassium. Potassium helps keep blood pressure low. It helps regulate the blood volume and it's acidity. In addition it is important for muscle growth. Basically good stuff.

If you don't happen to have pesto on hand, and don't feel like making it, you could simplify and just sprinkle a little lemon juice and olive oil over the top and perhaps some freshly grated peccorino or parmesan and lots of fresh pepper.

Ingredients serving 2:
1 dl fresh home made pesto (see previous posts)
1/3 head of romanesco
1 dl fresh or frozen peas
6 green asparagus stalks
2 stalks of celery
1 yellow onion
Drizzle cooking oil

1. The barley takes approximately 20min to cook, check the package cooking instructions to make sure as each seems to have varying cooking time. 
2. Chop the vegetables to bite size and fry in a little cooking oil. You want to retain the crunch of these vegetables but also not leave them entirely raw. I suggest frying them on a low heat for approximately 6-8 minutes. The frozen peas will defrost as you fry them.
3. Mix the vegetables with the barley and then add in the pesto. 

I hope you enjoy this dish!

Candy colored salad

You just have to love the colors and pattern of this beet. Real candy-ish. And in a way it is candy, they taste sweet and July is the season for these beauties.

This salad is a combo of in season ingredients; fragrant dill, crisp pointed cabbage, soft and squishy barley, hazelnut pesto to top if off.

Ingredients, salad for 2:
1/3 of a pointed cabbage
2-4 stalks of fresh dill, amount depends on how much you like the flavour of dill.
2-3 medium sized multicolored beets
1,2 dl barley (soaked over night in water)

Hazelnut pesto:
handful of fresh basil leaves
handful of fresh parsley
1 small clove of garlic
small handful of toasted* hazelnuts (this is important as the toasted version have a deeper flavour)
50 grams parmesan
squeeze of lemon juice
pinch of salt
fresh pepper
3 tbsp cold pressed extra virgin olive oil

* To toast the hazelnuts heat your oven, once it's warm (180 C) place on a baking tray and toast for 10-15 min. After half the time shake the tray to move the nuts around.

1. Scrub the beets to clean them of any dirt. Place in a pan with water and bring to a boil. Once the water has started to boil turn down the heat and allow to simmer. Cooking time varies and per taste, I like my beets somewhat chewy others like there's soft all the way through. Depending on how you like yours, keep poking them with a fork (like potatoes) to feel how far along they have cooked. Once the beets have cooked to your preference pour out the hot water and rinse them in cold water. Allow to cool slightly. 
2. Boil your barley according to the packaging, if it was soaked over night it should be between 15-22min. Sieve, pour a drizzle of olive oil over the hot barley to prevent it from sticking together, mix through. 
3. Now slide the skin off the beets, the skin should just slip off. Then cut into cubes. Admire the coloures and place in a salad bowl. 
4. Slice the pointed cabbage into shreds. Chop the dill and add both cabbage & dill to the beets. 
5. Place all the pesto ingredients in a blender, blend till its looks like the picture above. 
6. Add the pesto to the rest of the salad ingredients. Then admire again, and dig in!

9 Grain porridge & rhubarb compote

I love porridge. It reminds me of my dad, his porridge was always creamy yet had lots of texture. Recently I got back into making oat porridge and it is just as fulfilling as when my dad made it so many years ago.

I like to use various grains because they all give various textures. For this particular porridge I used; rye, oat, wheat, buckwheat, barley and rice flakes as well as amaranth and quinoa. Amaranth is an ancient grain that is gluten free and contains high levels of iron, calcium and protein.

If you wanted to make this porridge gluten free you could skip the barley, wheat and rye flakes.

porridge for two:
1 tbsp of each grain
pinch of salt
5 dl water
1 dl soy, almond, oat or dairy milk
2 tbsp flax or chia seeds
cinnamon - optional

1. Place all the grains in a pan and add 3 dl of the water water and bring to a boil. 
2. Lower the heat to a simmering point. 
3. Stir continuously to avoid burning the contents at the bottom of the pan.
4. Add the rest of the water after 7-8min.
5. Add the pinch of salt and keep stirring for another 4-5min. 
6. Finally add the soy/almond/oat or dairy milk along with the flax or chia seeds, stir and, cook for another 1min. 
7. Set the porridge aside with a lid for 3min to allow the final swelling and cooking of the quinoa and amaranth.

Rhubarb compote

4 stalks of rhubarb

500 grams fresh of frozen* strawberries

2 dl palm sugar or honey or half of each 

1. Wash the rhubarb, and chop into 2 cm chunks. 
2. *If you are using frozen strawberries place them in a thick bottomed pan add the sugar/honey and on a low heat slowly melt the strawberries. 
3. If you use fresh strawberries then place the rhubarb, strawberries and sugar/honey in a pan and on a low heat allow these to melt together. Stir every so often to make sure that nothing sticks and burns at the bottom of the pan. 
4. Once the rhubarb has broken apart, taste - taking care not to burn yourself, add more sweetner if you feel needed. 

This compote is also perfect to use in yoghurt with your breakfast cereal or as a dessert with ice cream, or on a crepe. Infact I used it recently as the filling for a pie.

If you don't like rhubarb then exchange it for apple compote or apple sauce. Maple syrup is also always a favorite of mine along with a grated apple or honey. Simply cinnamon on it's own also adds a lot of sweetness and also aids in digestion and in the breakdown of carbs and the sugars they contain. 

Sweet potato barley soup

Another of my favorite winter soups. Barley and sweet potato are a perfect union. You can really use what ever veg you have in your fridge. Soups are always a great way to use up old veggies.



Recipe for 8 servings

8 button mushrooms
2 medium sweet potatoes
2 stalks of celery
2 dl pearled barley
1/3 of a broccoli head
1/2 fennel bulb
a few stalks of fresh parsley
2 stock cubes - chicken or veggie
salt & pepper
drizzle of cooking oil or coconut oil (my new favorite cooking oil - just make sure you use the flavourless version)
6 dl water

1. Chop all the veggies into chunks. 
2. Drizzle some cooking oil into a big pot and slowly fry the veggies, on a low heat for a few minutes. You just want to give them a little time to open up in flavor. 
3. Add the stock cube & water
4. Add the barley
5. Allow the soup to simmer, on a low heat for 30 min. Leave the lid half ways on.  
6. Taste, add salt & pepper and add the stalks of the parsley, save the leaves for last minute garnish. 
7. Allow the soup to simmer another 12-15min. taste again and add more seasoning if need be. 
8. The barley should be soft & bouncy while the veggie soft-ish. 
9. Once you are content with the taste & consistency pour the soup out into bowls and add the fresh parsley

Sweet potato, broccoli & barley soup

This is a really hearty and warming soup. Perfect for these winter days & nights.

The best part is you can make a big batch and eat it for lunch or dinner several times! That will make many home cookers happy not to have to think of a new dish & go shopping for it.

You could replace the sweet potatoes for pumpkin or regular potatoes, you could skip the celery if you're not a fan, you could add courgette. Basically its one of these soups that you use what you have in the fridge, really.

Smokey chickpeas and barley stew

I love the combination of the smokey flavor, the comforting consistency of the barley and the creaminess from the chickpeas in this dish.

Its a simple dish with lots of flavor. However, some fore thought must be applied as both the barley and the beans need to soak over night before cooking. So, this is a dish thats perfect for a Monday as you can have the fore thought on a Sunday night before bed.

I made the dish with some turkey sausage but this is not at all needed and can be skipped completely.

Barley, pesto & grilled baby zucchini with flower

If we are speaking in terms of sexy food, this is it for me. Pesto, barley and soft slightly charred veggies. I am glad I have this on my menu for dinner tonight as I am watering at the mouth just writing this recipe.

I would imagine grilled baby artichokes would be a brilliant addition to this dish.

You can exchange the vegetables with what ever veggies you prefer. I used the following as it was in season and because these veggies are so tasty when roasted.

I am a pesto addict, totally and utterly a slave for home made pesto. 

Blueberry porridge..for all my fellow health freaks

We have all heard the miraculous health aspects of blueberries, they are what is called a super food. I guess that's why they are so expensive. I usually cheat and buy frozen berries, especially in winter as the fresh ones can't have been grown naturally so I think they don't contain nearly half of what they should when they are grown outdoors during a sunny & rainy Northern European summer. Studies have shown that freezing blueberries does not damage their super food powers, read more here.

Here are just a few of it's benefits...

- Full of antioxidants - which help protect our cellular structure & DNA system from free radicals - in layman's terms this means it helps keep everything from your skin to your organs and everything inbeteen healthy
- They can help improve memory
- Contain vitamin K - which
- Contain vitamin C - which we all know helps us fight colds which are abundant at this time of year
- Contains manganese - which among other things promotes strength in bones

Back to the recipe.

I have made a variation of this porridge before, which is also a post on this blog. However, the difference between this version and the last is that pearled barley has been added here. Which gives the porridge an even more soft and creamy texture. I also added quinoa, only because I had left overs from the night before and it's another healthy (high in protein) addition.

I also added hemp seeds (high in amino acids, protein, omega 3-6....etc) & golden flax seeds which are meant to contain higher levels of omega-3 than the regular brown version.

I used maple syrup to sweeten, which is also another very mineral rich sweetener. So you see this is like a super duper healthy start to your day. The best part is it should keep you going till lunch without any midday snack cravings.

Farro vegetable soup with a mirror of herbal oil

I am in a bit of a soup making period at the moment. Perhaps it's to do with the rainy, grey weather out, the soups warm me up instantly, they comfort and their's always the promise of a thick slab of sour dough bread along side with millions of various toppings, cheese being almost always my first choice.

I have wanted to cook farro for a long time and I have seen lots of various uses of it in recipes. Somehow though I liked putting it a soup most, as its a chewy, puffed up grain that adds body to an otherwise soft mushy vegetable soup. Farro is basically a grain, I used a pearled farro instead of a whole grain as its what mostly recommended in the various recipes I have read up on using farro.

The herbal oil was inspired by seeing a french chef adding pesto to the top of a vegetable soup. I am a pesto freak so as I had some fresh herbs at home, namely parsley & bail I wanted to give this a try.