This mouth watering curry is guaranteed to satisfy a healthy appetite. In our family we can never say no to a good curry and this vegetarian and vegan friendly dish boasts wonderful spices, Indian flavours and only a few ingredients. This humble dish is filling, delicious and easy to prepare. Curry Paste 1 teaspoon Garam… Continue reading Indian Inspired Chickpea Curry
Risotto Milanese accompanies Ossobuco beautifully. I am pairing these two dishes together as they are a match made in heaven. Some delicious comfort food during the week or weekend can be pleasurable. Home cooked, hearty food to warm the soul inside and out.
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes + 2 minutes resting time
Serves: 4 people
- Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat. Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.
- Heat the oil in a pan, add the onion and saute until the onion has softened.
- Add the rice and cook for a few minutes stirring.
- Add the wine into the rice.
- Gradually start adding the stock and continue stirring until the stock evaporates into the rice. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente. The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
- Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto. Allow to stand for a few minutes and you are ready to serve.
To cook a good risotto, you must always stir the rice throughout the whole cooking process. The stock must be hot or simmering whilst being added to the rice. You do not want the rice to stick to the bottom of the pan and burn. The temperature must be on medium to high for the risotto to bubble away in the pot with the stock. The final result is a creamy consistency and the rice a little al dente.
A dish of winter greens can only be described as splendid. A healthy selection of fresh crispy leaves, blanched and lightly tossed in olive oil, garlic and seasoning will evoke lovely flavours, textures, colours from these home grown beauties picked from my garden. In late Autumn I planted Swiss Chard (Silver beet), Kale and Tatsoi.… Continue reading Winter Greens
For those that embrace what each season provides, I am reblogging and sharing this easy, healthy and hearty soup recipe. For the mushroom lovers.
I shared this recipe almost two years ago, I decided to reblog this post again as it is a wonderful French vegetarian dish that can be enjoyed warm or at room temperature. This dish boasts delicate, sweet flavours of the onion and lovely home made shortcrust pastry. It is another favourite in our family.
Roasted vegetables are wonderful to serve for large groups or for a family. They are very easy to prepare, all you need to do is wash them, pat dry them, coat with olive oil, place on a tray and into the oven. Check on them every once in a while whilst they are cooking to… Continue reading Roasted Carrots, Parsnip & Butter Beans (Cumin Dressing)
After having lots of wonderful, rich and very delicious food over the Christmas and New Year period, it is time to slow down a little and focus on a few simple dishes. For my first recipe to start the new year, I would like to share a chilli bean dish that can be enjoyed by many. With… Continue reading Chilli Beans