Jerusalem artichoke risotto

I often make risotto when I don't have much time or just a few vegetables left.
It's a very simple recipe which you can vary endlessly. And I had forgotten how delicious Jerusalem artichokes are; their flavour comes out really well in this dish.

Serves 2

4-6 Jerusalem artichokes
2 carrots
2 potatoes
1/2 cup green peas
1 onion
2 tbsp chopped parsley
1 tbsp pine nuts
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
1 cup rice
3 cups boiling water or vegetable stock

Peel the vegetables and cut them into pieces.
Fry the onion in the oil for a few min, then add pine nuts and other vegetables except the peas. Fry a little more. Add the rice and fry a little more, while stirring frequently.
Add boiling water, peas, salt, parsley and spices. Bring to the boil, then cover the pan and let it simmer on very low heat until all water has been absorbed.

Note
You might add some lemon juice to this combination and maybe a little sugar.
In general, you can also add some white or red wine to risotto.
One day I would like to make a chicken stew with this combination of vegetables.

Cinnamon rolls

Finally I got round to cooking again. February was a very busy and also a sad month.
So I was really glad to get back in the kitchen yesterday. I was inspired by Akemi's recipe of cinnamon rolls.


Dough
400 g flour
20 g fresh yeast
1/2 cup milk
40 g sugar
40 g boter, cut in small pieces and soft
pinch of salt
1 egg + 1 egg yolk

Filling
1 tbsp soft butter
1 tsp cinnamon
2 tbsp sugar (cane, brown, mascovado...)

Put the flour in a bowl and make a small hole in the middle.
Crumble the yeast with your fingers and drop it in the hole. Add 1 tsp sugar, 2 tbsp milk and a little flour to the yeast and mix all of this together.
Put the bowl in a warm spot, cover it with a kitchen towel and let the yeast mixture rise for 15 min.
Add milk, sugar, butter, egg and salt to the bowl. Mix everything thoroughly with a wooden spoon or food processor until it forms a nice dough.
Put some flour on your workspace and knead the dough on it for 10 min. Drop the dough a few times on the workspace.
Put it back in the bowl, cover again and let it rise for 1-1,5 hr in a warm spot.
Give the dough a punch in the middle and knead it again.
Roll it into a rectangle which is 1 cm thick.
Spread the butter for the filling on it, then sprinkle cinnamon and sugar on top.
Roll the dough, starting on the longest side of the rectangle.
Cut it into slices of 2-3 cm.
Put those on a baking tray covered with baking paper. Cover it again with a kitchen towel and let it rise for 30 min.
Put a little egg yolk on top of each roll for a nice colour.
Bake it in the oven at 190°C for 15-20 min.

Notes
My rolls were a bit dry. Next time I will roll out the dough a bit thinner, and use bigger quantities for the filling. I might also try another filling e.g. with hazelnuts or poppy seed. Recipes are welcome!