Instead of a starter when I have people over I like to serve nibbles… it takes the pressure off in that I don’t have to make lots of things plus if dinner runs late people don’t go hungry.

I served some really bright green olives, sourdough bread, mozzarella and some beautiful figs.

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Before the main event and my new favourite thing… 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
1 small butternut squash, cut into bite sized cubes
salt and freshly ground black pepper
70g butter + more for sage leaves
handful of fresh sage
115g freshly grated Parmesan cheese
150g mascarpone cheese to serve

So…

1. You need to roast the squash pieces first, peel and cut your squash and put in the oven for 30-40 minutes, coat in a little olive oil and season with salt and pepper.

2. Heat the stock.

3. Put the oil and butter in a saucepan, add the onion and garlic and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.

4. 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.

5. 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.

6. 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.

7. 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.

8. When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the butternut squash. Remove from the heat and add the butter, and parmesan.

Season now to your taste…

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Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Meanwhile quickly heat up a big knob of butter and fry your sage leaves until it starts to brown.

Serve your risotto with the sage leaves on top and add a cool dollop of mascarpone on top, let it melt into the hot rice… its amazing trust me.

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I served this with a beautiful kale salad, which I will have to share with you soon!

 And my second favourite thing about having friends to dinner? Leftovers! Figs and mozzarella and honey. Yum.

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Breakfast Tacos…

January 15, 2013

Not a recipe, but a breakfast idea…

These are so quick and easy and something a bit different for a weekend breakfast, or a lunch.

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For 2 people you need;
4 corn/flour tortillas
4 eggs
salsa – I made mine with a few tomatoes, red onion, chilli and plenty of coriander
sweetcorn
cheese
sour cream

 

All you need to do is warm your tortilla’s and prepare your salsa in advance, then scramble your eggs and cook.

Add the salsa and corn to the eggs when they are just cooked, then put into your tortilla, add a little sprinkle of grated cheese then dollop some sour cream on top.

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Amazing breakfast and so so quick! 

 

A new favourite in my house. I ate two.

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This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight. 

 

Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.

For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 lime
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar

250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)

1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.

2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.

3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)

4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.

Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29

Mushroom Risotto

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
70g butter
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.

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… 

Sweet Potato Cream Pasta with Kale and Bacon

Something for the weekend…

This breakfast is so good I have had it the past two Saturdays, bit now I am out of brioche and I cannot buy more (man that stuff is good) so it’s up to you guys to give it a go now.

You need;
1 loaf of the best brioche you can get your hands on (for 2 slices per person)
1 egg per person (we used Burford Browns of course)
2 rashers of bacon per person
some mixed berries
maple syrup – this is essential!

It’s easy, I am sure you have made eggy bread before… that’s all it is.

1. First get your bacon grilling… then slice your bread, whisk the eggs in a large shallow bowl and heat a large non-stick frying pan. I didn’t use any oil and I don’t think the egg needs it but to be extra naughty use a little butter

2. Dip your bread in the egg and make sure each slice is well coated before frying for 2-3 minutes each side – don’t forget your bacon…

3. Pile the goodies up on your plate, bread, then bacon then berries then syrup and take it with you to the table you might need (you will want) more.

So lush, how will I top that this weekend? 

Last night we had one of my favourite Boys over, one of my uni crew, who is also going to witness my marriage.

He wanted to bring a bottle of wine over to share with myself and the Boy so I decided to make something tasty to go with this wine.

Quesadillas! Yup, more mexican food, I am sorry but it might be my favourite.

You need;
350g new potatoes, thinly sliced
1 red onion, finely chopped
1 red chilli
1 orange pepper
1 clove of garlic chopped
200g chorizo chopped
sea salt and black pepper 
4 tortillas
1 ball buffalo mozzarella
150g grated cheddar cheese
olive oil

1. Fry the potatoes until cooked through, this will take about 10 minutes.
Cook the onion until softening then add the garlic, chilli and pepper, cook for another 5 minutes before adding the chorizo, then cook for another 5 minutes until the sausage begins to soften then finally add the potatoes and put the mix to one side.

Season to taste, I also added some smoked paprika here.

2. When ready to eat, place one tortilla in your frying pan, add some filling then cheese to taste top with another tortilla. These are tricky to turn over without the filling falling out so I put a plate over the top then flipped it and then slid it back into the pan.

You should need no more than 2-3 minutes on each side.

Then cut into triangle and scoff!

I also made a fresh salad with baby leaves, avocado, pepper, tomatoes and just a little olive oil and salt and pepper.

And a salsa, always serve salsa with Mexican food, check out my recipe here and lots of sour cream for dipping.

Served with bubbles and a Chambertin Grand Cru 1996 Cuvee Heritiers Latour… which was beautiful, and maybe more suited to a less spicy dinner but luckily I didn’t go too crazy with the chilli.

Thanks Baz!