Risotto, quinotto and a new waffle

When it’s cold outside, we like to eat cereal sottos 🙂

Wash the chard and peppers. Remove the stalks from the chard and finely dice. Tear the leaves and deseed and dice the bell pepper. Peel and dice 1 onion and fry in oil. Add the stalks and diced peppers, stir-fry for approx. 5 mins, then add the leaves. These cook very quickly, in about 1 minute. Now fold in the cooked rice and serve hot.

We made the quinotto with spring onions and dandelions. This was served with a lentil roast.

For breakfast we tried a new waffle: 1 cup almond flour, 1 cup corn flour and 2 cups buckwheat flakes, 1 pinch of salt, 3 cups water. It is particularly important to leave the waffle in the waffle iron long enough, otherwise it will tear – as shown in the picture. It was served with a salad of green beans, corn and chestnuts, zigen cheese and avocado spread.