When in season I can never go past corn to prepare some home made dishes. It is that time of the year and I am in heaven. It reminds me of my childhood back in Croatia. Where I lived the fields were abundant during the late summer. Corn was enjoyed in many different ways. Today… Continue reading Home Made Corn & Zucchini Fritters
I promised a friend that I would post the recipe for the filled Bull Horn Peppers. In this post I would also like to include a recipe for Crusted Chicken Breast served with a refreshing Cucumber Salad. My garden is abundant with Lebanese Cucumbers. The cucumbers have been growing well and we have been lovingly… Continue reading Filled Peppers, Crusted Chicken & Cucumber Salad
Summer is a wonderful time of year for feasting and embracing beautiful summer dishes provided by the abundant fruit and vegetables that are available. A dear friend suggested that we should get together, prepare and cook some traditional Sicilian food. With the Christmas and New Year over the opportunity was there for our get together… Continue reading Feasting on Traditional Sicilian Summer Dishes
Cooking for large crowds can be daunting, nerve racking, exhilarating, hard work and most of all rewarding for many of us working in this industry as Chefs. I find the challenge satisfying, inspiring and fun. Creating a production line for me is like endeavouring to perfect a particular task. You strive to improve on your… Continue reading Chef Skills – Cooking for Large Crowds
With Christmas not too far away and many of us in the middle of planning the dishes we are going to prepare, appetisers, main courses, desserts, drinks and the list goes on. During this time of year, I endeavour to make my life as easy as possible and without too much stress. After all it… Continue reading Mini Goat Cheese & Roast Pepper Quiches
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
This Asian home made sweet chilli sauce is a must in one’s kitchen and pantry. Easy recipe using fresh chillies and few ingredients makes this sauce spicy, sweet and fabulous. These wonderful chillies were picked from my garden back in 2014 and were used to mak this preserve. With my blog housekeeping still happening, I have… Continue reading Spicy Asian Home Made Sweet Chilli Sauce
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
For those that are fans of potato salad, needless to say there are many of us, this is a truly simplistic and yet amazing dish. This side dish can accompany many meat and fish dishes or for our vegetarian and vegan friends can accompany other vegetable dishes. This version is one that I grew up… Continue reading Potato Salad (European Style)
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.