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)
There will always be a number of vegetarians and vegan guests at any party. An idea came to mind that is all vegetable based and the central element of the dish would be using the humble potato. The only time consuming part of making these little bite size morsels is cooking the potatoes and refrigerating… Continue reading Potato Bites (Party Food for Easy Entertaining)
A little while ago I promised that I would share the Sicilian style summer caponata recipe. For those that have been waiting patiently this recipe is for you. As well as for those that enjoy eating Sicilian dishes. Let us begin preparing this wonderful dish. All these ingredients are readily available at the moment and… Continue reading Sicilian Style Summer Caponata
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
With Christmas not too far away I am starting to plan what to prepare as small gifts. A great way to spend an afternoon is to bake some treats to share with your family, friends and neighbours. Do not go past making these home made fruit mince pies. They are absolutely mouthwatering. Pastry 4 1/2… Continue reading Delicious Home Made Christmas Fruit Mince Pies
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
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.