Artichoke and Asparagus Risotto

I was so hungry after yoga this evening, instead of throwing together something quick and easy. Strangely I ended up cooking a dish that takes a while.

Recipe...

Ingredients:

Two little artichokes boiling until leaves fall off, chop off stem and tips.

150g risotto rice

1 garlic clove crushed

Half of red onion, chopped.

Sprinkle of cumin seeds

Olive oil

Dash of white vinegar

300ml vegetable stock

One celery stick chopped.

Asparagus tips

Parmesan

Bit of butter

Method:

While artichoke is boiling.....

Add the oil and cumin seeds to a large frying pan

Add onion, garlic and celery

Then dry risotto rice, fry for one minute.

Then pour in 50ml of the stock at a time until rice absorbs it

Add butter after 100ml

Then add artichoke leaves...not the middle part.

Keep this on a low heat and stir every so often.

Taste rice to see if cooked, and add asparagus with Parmesan.

Sprinkle some parsley.

You should buy asparagus this time of year, its green and good.

xxx

THANKYOU

Just want to say THANKYOU for taking a few minutes to read my terrible jokes and what I have been cooking.

You make me happy by:

looking

eating

trying

commenting

ticking

I started this blog because I love food and want you to be more confident in the kitchen.

Been thinking about where I can take this hobby...if you have any thoughts let me know.

Noodles with Pineapple

I know a girl who might call the above 'wriggly worms'

But they are noodles, SO....
Incredibly lazy day
Loved every second of it

Only left the house twice, once for yoga and the second to buy these ingredients:


Packet of Sharwood noodles

Pak Choi chopped
Beansprouts
One half red onion
white mushrooms (6)

I already had these:

soy sauce

chopped pineapple in chunks
tablespoon of groundnut oil
1 garlic clove crushed
tiny bit of ginger chopped
some chilli flakes


boil the noodles

Meanwhile:

fry the pineapple on its own for a few seconds in wok then add oil

throw in everything else apart from the noodles and soy sauce, fry for 5 minutes.

noodles should be done, drain and add to wok.

splash of soy sauce....and its done.

Bank Holiday fun over, back to packed lunches and coffee tomorrow.

xx

Your Plaice At The Table...

Plaice marinade:

half tsp turmeric
half tsp chilli powder
chilli flakes
chilli oil
ginger chopped
1 garlic clove chopped
Rub in Plaice and put in fridge

Spinach with nutmeg:

Fry spinach in chilli flakes with groundnut oil
grate fresh nutmeg on top
fry for 3 minutes and take off heat

Fragrant Rice:

Fry:
cinnamon stick
2 cardamom pods
3 cloves
add washed basmati rice and stir for 30 seconds
pour in twice amount of water
let it simmer until all water absorbed then cover and take off heat

Cook rice first this takes the longest
Once this is nearly done fry the fish in its marinade and oil
Cook spinach last

Royal Meringue

So the highlight this weekend of course was the wedding everyone watched. And if you were one of those people who tried not to watch it you still had to hear about how nice it was, and how fit Kate and her sister looked.

4 egg whites from medium eggs
250g golden caster sugar

pomegranate sauce
fresh pomegranate
blueberries

Preheat oven 180°C

Whisk egg whites until glossy

Whisk in sugar in three parts

The mixture should be stiff

Pour on baking tray lined with greaseproof paper.

Reduce oven temperature to 100

Bake for 2 hours on this heat.

Do NOT open the oven

Once done take it out and let it cool

Drizzle the sauce over and scatter pomegranate and blueberries

Serve with ice cream