RISOTTO - TWO DIFFERENT WAYS

So inspired by my lunch at work last week when I had a beetroot risotto I tried my own as I had some beetroots in the house. Usually I make a beetroot soup with them or roast them with sweet potatoes, butternut squash, Brussels sprouts in chili and oil, so though I would try to recreate my lunch time yumminess. I also had risotto int he house after going through a courgette risotto phase in the summer, however I over did it a bit and my husband asked that I stopped making it for a while. So here I will give you both the beetroot and the courgette recipes.

The courgette recipe is a traditional one where it requires you to stir frantically for around 20 mins no stop, but it tastes great. The beetroot one is a slightly quicker option of cooking the risotto in the oven. Both work really well so depending on time you can do either one and you will still get deliciously tasty results.

COURGETTE RISOTTO

INGREDIENTS
4 courgettes, diced
2 tablespoons of olive oil
2 cloves of garlic, finely chopped
1 onion, diced
400g or 2 cups risotto rice
1.5 liters of hot chicken or vegetable stock
60 ml white wine
100g grated parmesan
salt pepper
1 handful of chopped basil

METHOD

STEP 1
Chop and dice your garlic, onion and courgettes

STEP 2
In a large pan, heat the olive oil and fry the garlic and onion until soften

STEP 3
Put the risotto rice in the pan and coat with the oil until completely covered. Stir every minute or so.

STEP 4
Pour on a ladle full of stock and stir until completely absorbed. Repeat this process for around 15 mins until all the stock is absorbed by the rice. Make sure to stir constantly, keep it on a low heat.

STEP 5
Add the white wine & courgettes, stir constantly, cook for a further 5 mins

STEP 6
Take off the heat and add the parmesan to taste.

STEP 7
Season and serve topped with chopped basil.

Good in the summer and the winter...definitely yummy in my tummy. 

BEETROOT COURGETTE

INGREDIENTS
500g fresh beetroot, diced
2 tablespoons of olive oil
knob of butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots (optional)
1 small butternut squash ( optional)
250g risotto rice
150ml white wine
700ml vegetable or chicken stock
handful of grated parmesan

METHOD

STEP 1
Heat your oven to 180 deg

STEP 2
Chop and dice all your vegetables

STEP 3
Place your beetroot, ( carrots & butternut squash if using) on a tray. Cover with olive oil, salt and pepper nd cook for 1 hour until soft.

STEP 4
After the beetroot has been cooking for around 15 mins start to heat the oil and butter in a pan.

STEP 5
Once melted add the garlic and oino and cook until soften.

STEP 6
Stir in the risotto rice and coat in the oil and butter.

STEP 7
Pour over the white wine and then let the mixture bubble for around 5 mins.

STEP 8
After 5 mins place the risotto rice in a oven dish and cover and out in the oven for round 30 mins.

STEP 9
Once the beetoot has finished roasting, remove half of them and whizz with a blender to make a puree.

STEP 10
Add the pureed beetroot to the rice and mix, add in the parmesan.

STEP 11
Add the rest of the roasted vegetables and serve.

If you like beetroots you will love this. I love them so this is definitely a favorite of mine now.

Hope you enjoy these risotto recipes and use them to experiment making all sorts of yummy kinds of risotto.

I HEART ASPARAGUS

3 Things to Do with Asparagus

So often when I am doing my weekly shop I like to pick up things that are in season or things that I simple just like, asparagus is one of these things. Though quite often I buy it and am excited about doing so but then I forget to use it as perhaps I don't make any dishes that week that asparagus goes with. So I started to look for recipes that is all about asparagus as to avoid this problem. So here are 3 different recipes with tasty thing to do with asparagus that will for sure be yummy in your tummy.

The first recipe is a soup recipe; Asparagus, rosemary and roasted garlic. 

INGREDIENTS
1 Large glass jar
3 heads of garlic
570ml extra virgin olive oil
3 large springs of fresh rosemary
1 medium onion, finely sliced
450g fresh asparagus, cut into 5cm pieces
1 tablesppon plain flour
850ml vegetable stock
150ml single cream

To garnish
2 Tablespoons fresh flat- leaf parsley, chopped
1 lemon, zest, grated
optional: Poached egg

METHOD

STEP 1
Pre preperation
Preheat oven to 180c/ gas mark 4

STEP 2
Sterilise a large glass jar by putting it in the oven for 10 mins.  Take out the oven and allow to cool

STEP 3
To roast the garlic, remove any papery skin from the heads, then place into a small baking tin with 3 tablespoons of olive oil. Roast for 15-20 mins until soft. Remove from the oven and let it cool.

STEP 4
Trim off the top 1cm, then pack the garlic and rosemary into the steraslised jar and completely cover with the rest of the remaining oil. seal the jar and leave over night.

STEP 5
For the soup
Heat 4 tablespoons of the infused garlic and rosemary in a sauce pan and then add your onion, cover and let it cook gently for 5 mins.

STEP 6
Peel and finely chop 4 cloves on the infused garlic, add it to the saucepan and cook for a further 5 mins wihtout browning.

STEP 7
Add the asparagus and cook gently for 2 mins. Stir in the flour, then cook gently for a further 2 mins.

STEP 8
Gradually add the stock. Cover, bring to the boil and then let simmer for around 15-20 mins, until the asparagus is tender.

STEP 9
Blend until smooth. Pass through a fine sieve to remove any stringy fibers.

STEP 10
Reheat and gentle add the cream. Season to taste. Serve with the garnish.

STEP 11 Optional 
If soup is simple not enough for you, you can serve this with a poached egg also.

This soup is also delicious served cold if you prefer a cooler option on a hot day. 

The second recipe is a pasta dish: Tagliatelle with asparagus & tomato

INGREDIENTS
Olive oil
2 cloves garlic, peeled and sliced
1 small bunch of basil leaves and stalks finely chopped
2 x 400g tinned plum tomatoes
Sea Salt
Freshly ground black pepper
1 Bunch asparagus

To garnish
Olive oil
Parmesan cheese

METHOD

STEP 1
Cook your tagliatelle

STEP 2
Heat a saucepan/ large frying pan over a medium heat and add in 2/3 tablespoons of olive oil

STEP 3
Add the garlic and fry until it turns a light golden brown.

STEP 4
Add in the chopped basil  stalks and tinned tomatoes, bring to the boil.

STEP 5
Season with pepper and a tiny pinch of salt, simmer for 5 mins.

STEP 6
Snap the woody ends off the asparagus stalks and throw them away. You can then either chop the asparagus finely or use a food processor. Add this to the tomato sauce and let it simmer for a a couple of minutes and then take it off the heat.

STEP 7
Taste and add a little more salt and pepper if needed and finish by stirring in your basil leaves.

STEP 8
When you drain the tagliatelle keep some of the water in the pasta, just a little bit, this will help to loosen the sauce. Then combine the pasta and the sauce together.

STEP 9
Serve with the a drizzle of olive oil and Parmesan shavings.

This is a quick, easy and delicious meal. 

The next recipe is a side of asparagus: Grilled asparagus with lemon and parmesan

INGREDIENTS
800g asparagus
1 Squeezed lemon & grated
sea salt
Ground black pepper
1 block parmesan cheese.  

METHOD

STEP 1
Wash the asparagus and remove the woody ends

STEP 2
Heat a large frying pan

STEP 3
In a large bowl add your asparagus, to whatever size you prefer. Then drizzle with oil  and the salt and pepper making sure the asparagus is well seasoned.

STEP 4
Lightly fry in a pan for a few minutes at a time

STEP 5
Once all cooked grate the lemon over the asparagus and then squeeze all the juice in.

STEP 6
Then finally grate over all the parmesan cheese you want. I like a lot but just grate however much your taste buds enjoy.

This can be enjoyed on its own or part of a delicious meal. 

Hope your little tummy's enjoy these asparagus yummy's as much as I do.

CINNAMON ROLLS

For Leanda because she asked.....

So the giants mother is an AMAZING cook. When the giant was little his mum used to make him and his brother and sisters cinnamon rolls. They were so good they used to eat the whole lot in one sitting. The giant had been asking me to make them ever since we moved to Sweden, but not wanting to compete with mama Nilsson I kept putting it off. One day I gave in and gave it a shot. They are probably nowhere near as good as her's but its a start. I will try an get her recipe also and test it out. This is not the Swedish way to bake cinnamon rolls more american styled, that way I could not be compared to his childhood favorite. But it has sugar, cinnamon and a sticky icing topping so really the taste cant go wrong, what more could you ask for from a bun! I little warning this is not one of my short recipes this one takes time so plan a good 2 hours of cooking time to make and bake these as it has a lot of different stages to it. I failed to realise that when I started and ended up baking to the early hours of the morning due to not researching my recipe properly and diving straight in. But they were made with love for someone who wanted them so the time spent was well worth it.

INGREDIENTS

For the Dough
2 Cups whole milk
1\2 cup vegetable oil
1\2 cup sugar
2 1\2 tsp. dry active yeast
4 1\2 cups all purpose flour
1\2 tsp. baking powder
1\2 tsp. backing soda
1\2 tsp. salt

For the Filling
1 cup melted butter
1\8 cup ground cinnamon, for sprinkling
1 cup sugar, plus more if needed

For the Frosting
llb. powdered sugar
1\4 cup milk
1\8 cup melted butter
pinch of salt

METHOD

STEP 1
Preheat oven to 375 deg

STEP 2
In a medium size pot pour your milk, veg oil and 1\2 cup of sugar. Then heat the mixture so that you take it off the heat right before it starts to boil and it becomes foamy around the sides. Set it aside to cool for 45 mins.

STEP 3
When the mixture is lukewarm add in the yeast an let it sit for a minute so you can see the yeast expand. Add in the 4 cups of flour and gentle mix it so that is all combines. Cover with a tea towel and let it rise for 1 hour.

STEP 4
Add 1\2 cup flour, baking powder, baking soda and the salt and mix together.

STEP 5
On a floured surface roll out the dough until it is around 1\4 inch thick. Take a pastry brush and brush the melted butter all over the rolled out dough. Then spread the sugar out on top of the melted butter evenly. Lastly sprinkle over the cinnamon.

STEP 6
Starting with the wide end, roll the dough tightly to you. Seal the seams and the end by pinching it tightly.

STEP 7
Butter the pans you wist to use.Or line with baking paper.

STEP 8
Take a knife and cut the roll of dough in to 1 inch thick slices and lay them in the pan. Let them rise for another 30 mins.

STEP 9
Bake in batches for around 15-20 mins until golden brown.

STEP 10
Whisk the powdered sugar, milk, melted butter and salt together to make the frosting. ( This part is optional depending on how sweet you like your rolls. They will be just as yummy in your tummy with out the frosting on them.)

STEP 11
As soon as you take your rolls out the oven pour the frosting over them immediately. Eat hot or cold, it\s good either way.


This is a seriously sweet tooth recipe and definitely not for the health conscious. However it good to indulge yourself every once in a while. Enjoy you little tum, tum is going to thank you for it even if not other part of your body is. Go on treat yourself you know you want to.

Feta, olive, tomato, parsley and garlic pasta or Egg in a cup

When I was little some days, when obviously my mum did not have the time or did not want to dedicate hours to cooking in the kitchen that she could use else were, she used to make us 'Egg in a cup'. It does not sound very excting but for some reason she must have sold it to us as the most exciting thing on the menu. Whenever she used to suggest giving us 'egg in a cup' we used to get to excited, the thought of a boiled egg mashed together with butter in a cup somehow got us in a frenzy. We felt like the luckiest kids in the world as it was 'egg in a cup' day. In my house when I feel like I don't want to put a lot of effort in to cooking I say to the giant 'I am going to make egg in a cup' and this is what I make.  Its a easy no fuss recipe but it is still delicious to the taste and the best thing is it requires no effort on my part. I had to stop making it for a while, I was becoming addicted and I wanted everyday to be 'egg in a cup day'. However its always a winner in my house just like 'egg in a cup' was when I was a little girl. Its tasty and moreish and whats best takes about 10 minutes to make.

INGREDIENTS
200g Feta cheese ( or more if you like)
250g Cherry tomato, halved.
1/2 cup of chopped parsley
1 cup olives (whatever ones you fancy)
2 tablespoons of capers
3 to 5 cloves of garlic, crushed ( depending on how much you like garlic.)
salt
pepper
1/2 cup of olive oil
250g whole wheat pasta

METHOD

STEP 1
Cook your pasta.

STEP 2

In a bowl add your cherry tomatoes, chopped parsley, olives, capers and salt and pepper to season and. mix it around.

STEP 3

Drain your pasta. In  a frying pan fry the garlic together with the olive oil for a few minutes and then add it to the pasta at the same time you add in all the other ingredients. Gentle mix it around and then its ready to eat. Serving immediately.

So next time your having a lazy cooking day give it a try your taste buds will thank you, mmmmmmhhh yummy in my tummy.

Blueberry Cheese cake

This recipe I found for my husbad, aka the giants, birthday cake. He wanted a cheese cake and it had to blueberry. So I searched through my archive of recipes to find the perfect one. It was a big hit and the cake was demolished between 3 people in one sitting, a sign that it was enjoyed by all.

It was easy to do and delicous to the taste. Like I said in my pervious blog you dont have to be a 'materchef' to make and more importantly enjoy eating good food.

INGREDIENTS

300g Blueberries
100g golden caster sugar
200g digestive biscuits
100g butte, melted
2 teaspoons vanilla extract
600g soft cheese
100g icing sugar
300ml double cream

METHOD

STEP 1- Blueberry topping

Put the sugar and 3 tablespoons of water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries to the syrup mixture and cook for a couple of mintues. ( They should be soft but not burst.)
Tip the blueberries into a sieve over a bowl to cool and drain the sryup.

STEP 2- The Base

Butter the base and sides of a 22cm spring form cake tin and then line with baking paper. To make the base blitz the digestive biscuits in a food processor until it is fine crumbs. If you dont have a food processor you can so it the old fashioned way of bashing the biscuits with a rolling pin while inside a seal proof bag, this might be more fun! Mix the melted butter and the biscuit crumbs together. Tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.

STEP 3- The topping

Mix the soft cheese, icing sugar and vanilla in a bowl until smooth. In a seperate bowl whisky the double cream until it becomes stiff. Once stiff  add the double cream to the cream cheese mixture combining with a wooden spoon. Do not mix or beat. You just want to fold the double cream in to the cream mixture so that it remains stiff. Then add half the blueberries mix through with the wooden spoon. Once the blueberries are added spoon this mixture onto the biscuit base. Smooth the top of the cheesecake and leave to set in the fridge.

STEP 4- Blueberry syrup topping

Take the cheesecake out the fridge around 30 mins before serving. Take out of the spring release tin. Add the blueberry syrup and and rest of the blueberries before serving.

Again I have made this a few times now and it never fails to go down a treat, if your a fan of cheesecake and blueberries your on to a winner with this recipe.

Enjoy this yummy in your tummy experience!

Oatmeal pancakes with cinnamon

So I have decided to start a 'food' blog. I say 'food' blog because I am not a great cook just some one who simply loves to cook, for family and friends. So I have started thsi blog for 2 reasons.

 Firstly because people often ask me for recipes and I am terrible at following up.

 Secondly I love cooking and cook homemade meals everyday. However I have to fit this into my busy life style so try to find recipes that accomodate that. So most recipes you find here will take you around 30- 60 mins from start to finish. I wish I could dedicate more time in the kitchen but I just dont have enough hours in the day so try to find a good balance. I also dont have the time to run around finding 'fancy' and sometimes expensive ingredients so I find recipes that work for me rather than the other way round.

 So here you will find quick and easy recipes with no fuss ingredients that still taste finger licking good and will impress family and friends. I dont profess to be a great cook but I do love cooking and eating yummy treats after my efforts in the kitchen.

 So the first recipe I will share is one that I stumbled across because my husband loves eating pancakes but one morning decided he had to have oats in them to make them 'healthier'. I have cooked them a few times now they are delicous and filling and just a little bit healther than normal pancakes..... or so my husband thinks.

 OATMEAL PANCAKES WITH CINNAMON INGREDIENTS
2 cups all purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 or 2 teaspoons ground cinnamon ( depending on how much you love cinnamon.)
2 cups of oats
2 cups of milk
2 eggs
1/4 cup vegetable oil
 butter for the frying pan

 METHOD STEP

1 Combined the flour, brown sugar, baking powder, salt, cinnamon and 1 of the cups of oats in a food processor and pulse for a few times to coarsely grind the oats.

 STEP 2 In a seperate bowl whisk together the milk, eggs and oil.

 STEP 3 Add the dry ingredients to the wet and the 2nd cup of oats and whisk until moistened.

 STEP 4 Heat a large frying pan over a medium heat and metal the butter.

 STEP 5 Add add 3 or 4 tablespoons for mixture for each pancake to the frying pan cooking for a few minutes on each side. Repeat until all the mixture is used.

 This morning I made a batch and added blueberries in to the mixture as I had them in the house and if made them even yummier. They are great with maple syrup, bananas but I will leave the topping up to you.

 There was also a freezing option on the recipe that I have not tried out, we never have any left overs in my house, but for the mor prepared person on for someone who is not feeding giants and might have left overs its a good idea.

 TO FREEZE
 Cool panckaes on a wire rack, then arrange in a single layer on a baking sheet. Freeze until firm, about 30 minutes. Transfer pancakes to a freezer bag and store in the freezer for up to 3 months.

 TO HEAT FROM FROZEN
 For a single serving, warm pancakes in the toaster. For larger batches, arrange pancakes in a single layer on a baking sheet. Cover with foil and heat at 350 deg until warm. ( around 10 minutes.)

 Enjoy having a yummy in my tummy experience!