Dinner planning can be a little mind boggling at times however, this Smoked Salmon salad with vegetables and creamy dressing isn’t too time consuming and a great alternative when you feel a little stuck for inspiration and ideas. A selection of a few pan charred vegetables, steamed beans and cooked potatoes with a tangy dressing,… Continue reading Smoked Salmon & Vegetable Salad
An easy recipe of Pea Risotto and Prawns tastes delicious, can look fabulous when served and isn’t too time consuming to prepare. I love a good creamy risotto and this combination works very well. Whilst travelling I missed a number of my favourite home cooked meals. A good risotto is one of them. I am… Continue reading An Easy Recipe of Pea Risotto with Prawns
Involtini is an Italian word which translates into small bite of food (wrapped in a filling) and they can be made from a variety of meats, vegetables and fish. My version today will be made from chicken breast. The meat needs to be thinly sliced and then filled. They can be filled with a variety… Continue reading Involtini (Chicken) Home Made
Growing up in Croatia, I still have fond memories of home made corn bread. Traditional corn bread was made from dry corn kernels which were milled in the local community and turned into a flour. This flour was coarse and resembled polenta. The bread was traditionally baked in a wood fired oven, it formed a beautiful… Continue reading Home Made Corn Bread (Easy Recipe)
If you enjoy eating mushrooms as much as I do, you will fall in love with this easy recipe for a creamy mushroom pâté . Quick to make and the only time consuming part is the refrigeration. The pâté is mouthwatering, delicious and can be served as a starter or appetiser when friends call in. Or… Continue reading French Inspired Creamy Mushroom Pâté
Croatian Pancakes with walnut filling (Palačinke sa orasima) are easy, fun to make and are enjoyed by all ages. Pancakes can be savoury, sweet, made into wonderful desserts, served for breakfast as well as during the day or evening. They become mouthwatering and totally delicious when topped with fresh fruit, drizzled with maple syrup, a berry… Continue reading Croatian Style Pancakes With Walnut Filling (Palačinke Sa Orasima)
I am going through a little housekeeping, tidying up and updating on my site and I thought I would repost this recipe that I wrote and shared on 16th February, 2016. If you are new to my blog site, a big welcome! I hope that you enjoy visiting, trying the recipes that you like and… Continue reading Mouthwatering Leek & Potato Bake
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 (Freshly Picked)
For many of you that are enjoying the summer sun and the wonderful fresh produce that this season brings, especially now. One can harvest fresh tomatoes, peppers and other vegetables from the garden and preserve them for the colder months or just enjoy them at present. I am re-posting this recipe for those who may… Continue reading Stuffed Peppers Easy Recipe