Arancine

(by Markus)

• Rice
• Cheese (shredded or as spread)
• Egg
• Breadcrumbs
• Pepperoni (optional)
• any favourite spice (optional)
• Salt
• Pepper
• Oil (sunflower)

Arancine are best made from leftover risotto or dry/sticky sushi rice:

Mix the rice with egg(s) and cheese - either shredded or as spread (actually any spread/brunch works)  - salt, pepper, and any spice is mixed at this point. 

Then mix breadcrumbs into the bulk to make the "dough" harder, dry enough to form balls that don´t fall apart under their own weight.

Coat the arancine with more breadcrumbs (use another egg if the ball´s surface is too dry).

Fry while submerged in oil until golden - crispy.
Serve with sauce (e.g.: mayonaise).
Arancine are Italian, arancia meaning orange

Pumpkin Soup

(by Astree)

• Hokkaido Pumpkin
• Carrot
• Onion
• Stock powder
• Ginger
• Nutmeg
• Pumpkin seed oil
• Fresh orange

Preparation:

Shred and dice the Hokkaido pumpkin and carrot respectively. Chop the onion into small pieces.

Cook the soup with the stock powder and chopped onion & ginger. Keep the soup warm.

Put some oil into the pan, fry more chopped onion until it becomes transparent. Add the shredded carrot, fry until its colour changes to dark orange, add the shredded pumpkin (double amount of shredded carrot), until it turns darker, from time to time add orange juice directly squeeced from a fresh orange for extra falvour and to keep the carrot/pumpkin from drying completely. Also add some pepper and diced garlic, always stir. 

Put some of the soup (bit by bit) into the pan, simmer, stir until it's cooked well with good consistency. Add some cream and then blend until smooth. Add a pinch of ground nutmeg.

Put the diced pumpkin and carrot and cook them with the remained soup until they became soft (put carrot first as it takes longer to become soft).

Put the diced pumpkin and carrot into the creamy soup, dress with pumpkin seed oil and serve.

Grilled salmon (cooked with Miso)

(by Astree)

Restaurant: Furin Kazan (Athens, Greece)

Sep 7, 2015.

Pumpkin Risotto

(by Markus)

• Hokkaido pumpkin
• risotto rice
• onion
• ginger root
• soup base
• shredded cheese
• olive oil
• pumpkin seed oil

Cook a soup using the soup base, onion and ginger root, let it simmer beside.

Chop more onion to small pieces and heat with oilve oil in a wide pan until it turns transparent. Add thin slices/stripes of pumpkin and fry a bit longer, then add the rice. There must be more rice than pumpkin (1:3). Heat and stir for some minutes, then add the soup to the mixture to cook the rice. While the rice cooks and the soup is absorbed by the rice, add more until the risotto is completely soft, then cook on until there is no more liquid visible. When the risotto has nearly reached its final consistancy, add more thin slices of pumkin (the pumpkin which is already located in the rice is not visible anymore as it has disintegrated). Leave it for a few more minutes to soften the pumpkin pieces.

Present your artwork topped with shredded cheese, uncooked shredded pumpkin and pumpkin seed oil. (and a bit of pepper)