Recipe of the month: Roasted Beetroot Risotto

I am aware that I slacked off last month with only two blog posts. I got busy (and also a little lazy) so that explains the drop in my usual quota. But with four draft posts currently in my cache, I'm going to make up for it folks 😎

Having said that, let me present to you the first of the lot which happens to be a cheat post. I have done nothing more than write this short introduction and do a spot of editing which hardly took five minutes so in blogging terms it is akin to zero effort.

I realized a few weeks ago that the last guest post my husband did for my blog was way back in December 2015. Gasp and double gasp 😮 Not one to sit quietly after such an unacceptable discovery, I told him that in order to make up for the extended absence from my blog (which was purely unintentional by the way) he had to bring his A-game. How thrilled am I that he managed to do just that with this post.

Handing over to your host for today. Adiós 🙋

Greetings readers. I'm back on this space after a long hiatus.

I have an popular savoury recipe for you today. As most of you are aware, Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. Most types of risotto contain butter, wine, and onion and the broth can be derived from meat, fish, or vegetables. This delicious rice dish represents the epitome of Italian home cooking and comfort food.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white or red wine is added and must be absorbed by the grains. When it has evaporated, then the heat is raised to medium high, and very hot stock is gradually added in small amounts, while the concoction is stirred gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point, the pot is taken off the heat for the mantecatura (the point when diced cold butter is vigorously stirred in), to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.

Properly cooked risotto is rich and creamy, but has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. Risotto waits for no one. It is ready fresh off the stove and should be eaten immediately as it continues to cook in its own heat and can become too dry with the grains too soft.

Risotto is more of a technique than a dish. It has a reputation for being fussy and time-consuming and this isn’t without reason. Making risotto requires some experience and once you start the cooking process, it does require a fair bit of attention. Getting that perfect al dente texture of the rice and the right consistency can be tricky. But do all the required prep ahead of time and give it some TLC and it will give you more than your effort's worth on the dinner table. Practice makes perfect with this one.

I have been making risotto at home for a few years now and after several trials and tribulations, I've somewhat gotten the hang of it. I usually make mushroom and peas risotto or butternut squash and sage risotto but for this guest post, I have attempted something different. The recipe you see here is a roasted beetroot risotto which was inspired from a local Italian restaurant. The risotto turned out rich without being heavy, with al dente rice, a vibrant deep pink hue from the oven-roasted beets with a hint of thyme, a dollop of sour cream all adorned with shards of Parmesan and chunks of sweet roasted beets. The verdict was good enough to get it featured here.

The first time I made this dish, I crumbled goat's cheese over the risotto along with a dollop of sour cream. But I later felt that the goat's cheese was too overpowering and salty for the dish. The second time, I used only sour cream and felt it was perfect.

Keep in mind that if you are using store-bought stock, you don't need to add any salt to the risotto. The stock and Parmesan will lend all the salt you need. You may even run the risk of your risotto being salty. In such a situation the sour cream comes in very handy. So do not season without tasting first.

That's all from me for today. Till next time....

Feet Haven: Ancient Tradition with a Modern Twist

Media Invite

How often do you spot seedy looking foot reflexology parlours located within rundown shophouses or obscure corners of old shopping centres and pass by without a second glance? If you were to ask me, I'd say - quite often. Although I am no stranger to the experience of foot reflexology, I have some serious trust issues and only visit a parlour if it has been recommended by a friend or boasts good reviews.

For the uninitiated, reflexology, also known as "zone therapy", is an alternative therapy involving gentle manipulation or pressing on certain parts of the foot to produce an effect elsewhere in the body. This mixture of healing art and science is based on the premise that an energy channel encompassing 12 vital organs exists from the feet to the top of the head. This technique is said to relieve pain, headaches, anxiety and stress, as well as increase blood circulation and boost energy. Other than enhancing general wellbeing, it is thought to be able to cure colds and other minor ailments.

When I received a kind invitation from the good folks at Feet Haven to receive a 60-min foot massage, I checked out the website and reviews and was pleased with what I came across. And the invite couldn’t have come at a better time. As a full-time working mom of twin toddlers, I am on my toes every waking minute of the day. And that particular week had left me completely knackered. A busy work week, multiple exercise regimens, meeting up with ex-colleagues, a friend’s wedding and taking the kids to a water park and then the beach had resulted in my legs feeling like lead. I was in dire need of some serious R&R.

Founded in April 2011, Feet Haven Reflexology is a boutique Foot Reflex spa offering foot reflexology and body massages to its customers. There are three outlets located in the trendy enclaves of Katong, Upper Bukit Timah and Serangoon Gardens. With its crisp fresh interiors and chilled out vibe, Feet Haven aims to banish the dull, old-fashioned reputation of foot reflexology parlours that typically attract an older clientele. The boutique spa has been generating major buzz especially among the younger crowd comprising mostly of students, young working professionals, bloggers and new parents. Accolades have naturally followed: Feet Haven was awarded the Best Foot Massage by Harper's Bazaar Spa Awards 2013 and named Best Value Simply Her Foot Spa by Simply Her in the same year. It has also been featured in popular publications including 8 Days, Cleo, Mother & Baby, Young Parents and Eastie Brekkie.

Soon after my toddlers went down for their afternoon nap, I made my way to the nearest outlet. Feet Haven’s newest offering at Bukit Timah is tucked away in a quiet little recluse of Jalan Bingka, Bukit Timah, away from the madness of the city.

As I entered the spa, the calming music playing in the background and essential oil scents wafting in the air came together to create an instantly pleasant and soothing environment.

Offering a whole range of services under one roof,  Feet Haven aims to alleviate stress and restore customers’ well-being with their therapeutic services of body treatment and reflexology.

Blossom Bliss at Gardens by the Bay, Singapore

Rewind to Feb 2011. I was delirious with excitement having meticulously planned a much anticipated holiday to Japan. I was counting the days till our 8-day visit to Tokyo, Kyoto, Nara and Hiroshima during the "sakura" or cherry blossom season the following month. The exquisite beauty of the Japan's national flower and scenic vistas draws flocks of tourists to the country and I was among those who had fallen prey to their charming allure. I had listed down all the prime spots for cherry blossom viewing (called hanami) and spent most of my days dreaming about quaint paths and enchanted gardens dotted with the ethereal white and pink flowers. 

Well, if you can recall history from that time, you will know that my dreams were washed away (no pun intended) in the calamitous tsunami and Fukushima nuclear disaster that occurred a few days prior to our intended travel. Needless to say, our holiday plans were cancelled and in the face of the tragedy that had struck Japan, all thoughts of sakura temporarily left my mind.

It has been 6 years since but I am determined that I will someday visit Japan to cross off cherry blossom viewing from my bucket list. Cherry trees are grown throughout Japan. They start to blossom in the warm, southern islands of the country, and as the season moves north, they peak in late March and early April. Cherry blossoms are a symbolic flower of the spring, a time of renewal, and the fleeting nature of life. Their life is very short. After their beauty peaks around two weeks, the blossoms start to fall.

Image source: www.nsiderjourneys.com.au

There is good news for sakura enthusiasts like me. Until I can actually set foot in Japan, I can appreciate the beauty of the blossoms at our very own Gardens by the Bay in Singapore.

March denotes a month of excitement and anticipation, as the wait for blossoms to come into full bloom begins. These beautiful and transient flowers, known for their unpredictable blooming, are back in the Flower Dome with the “Blossom Bliss” (粉色之恋) floral display.

Not to be one to miss such an opportunity, on a weekend morning, I set off with my family and reached the Flower Dome at 9:30am. The tickets were based on a 2 hour timed entry so we felt like it was a good idea to reach there as early as possible to beat the crowd. 

The first thing that struck me as I entered the cooled conservatory was that we hadn't managed to beat the crowd (uh oh!) and the second was of course the stunning sakura which were in full bloom for the most part (yay!).

This year, the pretty hues of pink and white are showcased in a Japanese-inspired landscape that features a picturesque tree-lined pathway and traditional rickshaws for the perfect photo opportunity.

Apparently, this year, there are more trees spread out around the conservatory, as well as new varieties that will be on display for the first time. Besides cherry blossoms, peach blossoms are also in bloom.

Recipe of the month: Strawberry, Blackberry & Vanilla Overnight Oats

I've become a bit obsessed with overnight oats lately. If you went through my previous post on Chocolate Peanut Butter Raspberry Overnight Oats, you will be aware of it 😀

A quick recap - overnight oats are a no-cook method of making oatmeal. Which means, you don't have to cook your oats on the stove with the liquid of choice. All you do is mix rolled oats with liquid and other add-ins in a clean mason jar and let it sit in the fridge overnight. Easy-peasy? You bet!

Overnight oats are heaps better than those processed, sugar-loaded cereals or granola bars for a quick breakfast fix. It is way more nutritious, tastes infinitely better, can be customized to suit your preferences and keeps you satiated for long.

Twice a week, I go for afternoon exercise classes conducted by my University and on those two days, a hearty breakfast is an absolute must for me. Can you imagine walking into to a high-intensity Zumba class with a rumbling or worse, empty stomach? On the flip side, going just after a heavy lunch is a terrible idea. So in such instances especially, a substantial serving of overnight oats rich in complex carbs, protein, healthy fats and micronutrients becomes my saviour and keeps me going till the end of the class 😊

This Strawberry, Blackberry & Vanilla Overnight Oats is another one of my favourite combinations. I love the medley of vanilla, cinnamon, banana and fresh berries. And the addition of chia seeds give it such great texture in addition to beneficial omega-3 fatty acids and fiber. There are only two ingredients in common between this recipe and my previous one - the rolled oats (obviously) and banana (coz I love the natural sweetness it provides). All the other components vary so this overnight oats does taste completely different. I promise! I have another pumpkin spice overnight oats recipe that is seriously delicious but I'll share that recipe at a later time lest you think I'm eating nothing but oats lately 😝

As is the case with any breakfast oats recipe, you could switch up the ingredients any which way you want. Almond milk, cashew milk or thin coconut milk would be great substitutions to whole or skimmed dairy milk. Use whatever fresh or frozen berries you like, add in nuts of your choice or sprinkle some granola over it for extra crunch. The sky's the limit really.

Okay that's enough of my yakety-yak for now. Set aside 5-10 mins of your time tonight and in the morning you have a pudding-like porridge that is both delicious and fulfilling.