Potato Salad (European Style)

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 Style (Risotto Alla Milanese)

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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.

Ingredients
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

  1. 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.
  2. Heat the oil in a pan, add the onion and saute until the onion has softened.
  3. Add the rice and cook for a few minutes stirring.
  4. Add the wine into the rice.
  5. 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.
  6. 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.

Cook’s Tips

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.

Enjoy!

 

Winter Greens (Freshly Picked)

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)

Russian Salad (Classic & Timeless Recipe)

I would like to re-share this wonderful classic and timeless salad recipe for all who are enjoying the height of summer.  If you are planning a BBQ, a family gathering or having some friends over this coming weekend for a meal, you will not regret trying this recipe and impress your guests.  The salad is… Continue reading Russian Salad (Classic & Timeless Recipe)

Potato, Leek & Bacon Soup

If you are in need of comfort food during the cold winter months in Melbourne, soup is the way to go.  Soup making can be quick and easy such as this leek, potato and bacon soup.  A recipe that is easy to prepare. It’s hearty, flavoursome and totally delicious. Ingredients 2 kg washed potatoes (peeled… Continue reading Potato, Leek & Bacon Soup

Mushrooms for Breakfast

Sunday mornings are always a treasure in our household, we get up mid morning and leisurely enjoy coffee, tea and breakfast.  For me a good start to the day is a cup of coffee, then a second cup, followed by a savoury dish.  On this occasion, I craved mushrooms on toast.  I quickly drove to our… Continue reading Mushrooms for Breakfast

Spinach, Peas & Mint Salad

Hello dear friends, It’s been a while since I had the opportunity to post a recipe.  Today, I decided to put a number of things aside and put together a simple, easy and yet very healthy salad that I know is mouth watering and delicious.  Spinach is a fast growing annual and is readily available all… Continue reading Spinach, Peas & Mint Salad

Roast Vegetable & Pearl Barley Salad

My inspiration for this salad comes from having to prepare a quick, healthy meal during busy times. This dish is a complete meal with an array of delicious vegetables, herb dressing and is packed full of goodness.  I always make a large quantity, the left over salad stores well and is perfect for work lunches or a… Continue reading Roast Vegetable & Pearl Barley Salad

Pickled Artichoke Hearts (Carciofo)

For my 100th recipe post I would like to share with you a simple pickled Artichoke recipe.  If you have never eaten or cooked this vegetable do not be alarmed by it’s exotic appearance.  It can be prepared in a number of different ways, on this occasion I will simply pickle and preserve them.  Artichokes were… Continue reading Pickled Artichoke Hearts (Carciofo)