This is the first of my blog posts which include a few things that I like the sight, sound, taste or feel of each week.
I stumbled across a photographer called Hengki Koentjoro the other day. Awesome Black and white photography. I especially love the underwater shots. One of those moments of jealousy and inspiration. Check out his site here: http://www.hengki-koentjoro.com/
No i know i'm totally slow off the mark on this one but this week I discovered Daughter for the first time. I'm a sucker for atmospherics and I like a bit of folk every now and then. Daughter are a fusion of the two, definitely one for headphones.
The songs which caught my attention were : Youth, Human and Landfill. You'll probably recognise this song, but explore the discography! Not sure why that image is over the wrong video but c'est la vie.
3.) TASTE: an unexpected vegan risotto masterpiece.
In a week I'll be moving house so I decided to go through my cupboards and try to use up some of that stuff that's been in there probably since I moved in. What I found was risotto rice, a tin of broad beans and some coconut milk. the fridge rewarded me with a courgette, some garlic, onions and chillies. What's ensued was pretty much a taste sensation. Now, I very rarely measure anything but here's the rough recipe for 2 servings...
- a cup of risotto rice
- half an onion, diced.
- 3 garlic cloves, crushed.
- half a courgette, thinly sliced.
- half a tin of broad beans.
- 1 chilli, sliced.
- 1/3 of a tin of coconut milk.
- 2 1/2 cups of vegetable stock
- Cumin seeds
- Cayenne pepper
- Salt and pepper
- Sweat the onions, garlic, chilli and half a teaspoon of cumin seeds in some coconut oil. Add the courgette and cook for a minute or two. flavour with some cayenne pepper and salt
- Add the arborio rice, stir until fully coated with the oil then add the vegetable stock 1/2 a cup at a time. Wait until nearly all the liquid has dissolved. Repeat this process until the rice becomes soft and the general vibe is creamy.
- Finish by adding the coconut milk and broad beans then simmer until the liquid has pretty much gone. Add some salt and pepper to taste maybe some hot sauce (Encona West indian is my go to) .
- Then stick it in your gob! It was so delicious I forgot to take a picture. I'll update it with one next time I make it. Which, to be honest, might be tomorrow.