October 9, 2012
Many of you probably know how to make risotto… I never really made it before. Its my husbands thing, he does it so well I never tried.
So when I went to the Square Food Foundation and learnt how to make it from a top chef… It was a surprise how easy it was… I know I know everyone says this.
They taught us little chef tricks; how to slice an onion really small and tips on how to make a risotto really great, and how important it is not to brown your onions.
So for a really amazing mushroom risotto you need;
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
100g sliced mushrooms – I used a mix of exotic mushrooms but chestnut would also work
salt and freshly ground black pepper
115g freshly grated Parmesan cheese
Heat the stock.
Melt a knob of butter in a pan and add the mushrooms and the leaves from a couple of sprigs of thyme. Cook over a gentle heat, stirring until the mushrooms soften and turn golden. Stir in 1 chopped clove of garlic and cook for a further minute and put to one side.
Put the oil and butter in a saucepan, add the onion, garlic and celery and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.
Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the mushrooms. Remove from the heat and add the butter, parmesan and 1 tbsp of mascapone if you like.
Season now to your taste…
Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Then eat!
This is now my favourite thing to make and I have already made a few different risottos, and I am now going to make sure I always have risotto rice in the house.
October 2, 2012
I now know how to make pasta.
This is a dangerous skill, for my waistline I mean. Especially when I make pasta and then serve it with butter over the top.
Hop on over to You Make Me Swoon for todays recipe.
It is really very good and I learnt it at The Square Food Foundation which is also very good and doing great things for food in Bristol. Go check them out.
September 18, 2012
So I have some news…
I have decided to consolidate my blogs, I am moving Full as an Egg over to Swoon as a regular blog post.
I have not decided what to do with this address so for now I am going to re-post while I decide as I have quite a few subscribers here, any suggestions?
Pop over to Swoon today for a great quick and easy spaghetti recipe…
September 7, 2012
This recipe is not my own, I so wish it was.
I saw this on one of the many many food blogs I read, but one of my go to for awesome healthy food; My New Roots not only are the recipes healthy Sarah tells you why each ingredient is good for you… meaning you gain knowledge every time you cook with her recipes.
You can see the full recipe and photographs here
We needed fuel for a day of painting so I thought this was a great opportunity to make this…
My slightly simplified version…
For 3-4 you need:
2 large sweet potatoes
2 large red onions
spinach ( a big handful for each person)
cherry tomatoes (5-6 per person)
1 egg per person
dried chilli flakes
1. Slice up your sweet potato and roast in the oven at around 220c for 20-30 minutes, making the edges go crispy and ensuring that the larger pieces are cooked through
At the same time saute your onions, slowly, add a little sugar for some extra sweetness.
2. Add some olive oil to a small saucepan and chuck in the tomatoes, put on a low heat and pop the lid on and cook until they are bursting. Watch these don’t burn, this will take 10-15 minutes but do it as slowly as possible.
When these bits are all done, Sarah suggests putting them all in a baking tray in the oven to keep warm… good thinking!
3. Saute your spinach in the same pan you did the onions, this will take 1-2 minutes… pop to one side while you poach your eggs the pile it up and enjoy…
Season with salt and pepper and chilli flakes if you have them!
Very filling and so good…
It’s a little faffy but very easy… try it at the weekend when you have plenty of time.
September 6, 2012
Everything has been moved out, my Father in Law the painting machine has come to stay and by Friday we should be able to cook.
Hmmmm I think next year it’s the poor neglected gardens turn. Like our new shed?
Monday was all about the preparation…
Then we painted like crazy!
I have no idea how we would have got this done without him…
This was last night… the kitchen and dining room are done.
And I was able to get the new toaster and kettle out…
Which I was way too excited about.
It’s all looking a bit too tasteful right now though so I am looking forward to getting our things in there and art on the walls so it’s more ‘us’ and lived in.
Still a way to go but at least we can use it now, I have loved cooking up a storm this week; A Mexican feast, steak and chips, omelette’s plus an amazing breakfast idea I’ll share with you tomorrow…
Biggie is slowly coming to terms with it all.