Mushroom Risotto
This is something that I ate at a restaurant and tried creating my own version of the same.

Ingredients

1 cup brown rice soaked for an hour in vegetable stock. I used asparagus stock since I had asparagus and the aroma was awesome.

2 spoons of plain cheese spread
1/2 cup grated cheese, I used kraft cheese.
1 bunch of fresh parsley finely chopped
Salt to taste
2 spoons of garlic cloves finely chopped
2 onions finely chopped
1/2 tspoon chilli flakes
1 tablespoon of butter
1 tspoon mixed herbs
100 gms of fresh mushrooms chopped into medium sized pieces

Method

I actually pressure cooked the rice to three whistles in two cups of stock and kept it ready for the process.

In a wok add butter, add chopped garlic, sautee, add chopped onion, sautee to light brown colour. Add the chopped mushrooms, sautee for a while. Now add the rice add 1 cup stock, salt, mixed herbs, chilli flakes. cheese spread, chopped parsley and keep covered for about ten minutes, stir in between to check if water has evaporated, add more water, keep covered again, now open and add the grated cheese, cook for another ten minutes. the consistency of this risotto needs to be a little soft and runny. Keep it that way by the end of the process seeing to it that the rice is well cooked.

Serve topped with grated cheese and a fresh sprig of parsley.

Open brown bread sandwich with avacado, garlic chives, asparagus, rocket leaves.

This one is another of my experi - mental breakfast dishes.

Ingredients

Brown bread
A bunch of asparagus
200 gms of Fresh mushrooms
A bunch of garlic chives
A bunch of rocket leaves
! avacado scooped and mashed roughly
Olive oil
Salt and pepper to taste
Mustard sauce

Keep some rocket leaves raw for topping.
Roast some asparagus to eat as a side.

In a kadhai take some olive oil, put chopped chives, chopped mushrooms,
chopped rocket leaves and chopped asparagus.. Stir fry till the mixture is rid of all water, add salt and pepper.Keep it ready to put on the bread.

Now take a pan, sprinkle some olive oil, let the bread become slightly golden on one side, toss it and put the ready mixture on the bread slice, put some roughly mashed avacado, top with rocket leaves sprinkle a bit of olive oil and once it is slightly crisp savour your breakfast, with roasted asparagus as a side.

buckwheat Crepe

Buckwheat Crepe with roasted mushrooms, baby potatoes, broccoli and cheese.

This is my own version of what I ate in a restaurant which serves French food.

Ingredients
2 cups buckwheat flour
1/2 cup semolina
Water and salt to mix the batter
A pinch of edible soda
1 large bowl of broccoli florets
1 large bowl of fresh mushrooms chopped into fours
8 baby potatoes par boiled
1/2 cup grated cheese

For the dressing of the roasted vegetables

1 cup olive oil, 8 garlic pods crushed, 3 spoons of mixed herbs, 1 tspn of chilli flakes, 1/2 a tspn of pepper powder, salt and half a lime squeezed, mix all the ingredients and smear it with a brush on the vegetables. Keep these to roast in an oven which is preheated on 180. Keep each batch for about 15 to 20 minutes.

Make a batter for crepes with buckwheat flour, semolina, water, salt a pinch of soda and keep aside for about two to three hours.

On a pan spray some oil spread the crepe batter let it cook a bit spray oil and turn. once semi done turn and spread all the roasted vegetables on it , grate cheese and serve after the cheese looks slightly done.