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Tomato risotto

May 22nd 2013 10:45
tomato mozzarella risotto
I do love a good risotto. And I do mean love (see here, here and here). The creamy starchiness from the rice, a few veggies or pieces of meat standing out like jewels in the rice-y goodness and a nice sprinkling of strong parmesan over the whole lot. Yum.

For those days when you’re definitely in the mood for a veggie version, but looking for that creamy, cheesy goodness, this is one to try. Adapted from The River Cottage Veg Everyday cook book, I have made this a bit easier, by using a store bought tomato basil sauce, and I have even on occasion, when I really can’t muster the energy of heading to the shops, used a very simple passata with a few fresh basil leaves thrown in. My favourite part of the dish is the little islands of mozarella, which sit in the tomatoey rice, appearing from the surface to be mainly intact, but in actual fact have a melted, stretchy interior and base which are delicious to bit into.

As always, the key to making this risotto delicious is in the stock. Make you're own, or buy a good quality one, and you are well on your way to something fabulous.

tomato mozzarella risotto



Tomato mozzarella risotto - adapted from River Cottage Veg Everyday
- serves 4

750ml stock
1 tbs oil
1 onion, chopped
250g risotto rice
200ml jar tomato basil sauce/ passata
1 ball buffalo mozzarella, torn into chunks

Bring the stock to a low simmer in a saucepan, and keep warm on a low heat.

Heat the oil, and cook the onion for 5 minutes until it is just starting to go golden. Add the rice, stirring to coat in the oil. Start adding the stock, a ladle full at a time, stirring often, and adding more stock as it has absorbed. After 20-25 minutes, the rice should be cooked, and the stock should be gone.

Add the tomato sauce and cook for another couple of minutes, then remove from heat. Add the mozzarella. Leave the risotto, covered, for a minute, then stir through the melting mozzarella, but not too thoroughly, ensuring there are still pieces of the cheese to bite into.


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Artichoke stuffed shells

May 16th 2013 06:44
artichoke baked pasta shells


I love these giant pasta shells, but normally I have to buy them when I go to the markets in town, so I was very excited to see them for sale at our local supermarket. And I know its silly, but I really like the fact that these come in a paper bag, rather than your normal cellophane packaging... its the little things...

artichoke baked pasta shells


I knew straight away what I was going to make when I found these in the shop. Featured in the Smitten Kitchen cookbook, these lovely little creamy delights were on my must-do list. I altered it a little bit to suit our taste (and also what I could find in our shops). This one (unlike this one) is perfect for our southern hemisphere winter. Assemble it ahead and pop it in the oven for when your guests come round - perfect to serve with a green salad.

Artichoke stuffed shells - adapted from Smitten Kitchen Heart Stuffed Shells

18 jumbo pasta shells
1 tablespoon oil
1 large onion, diced
1 x 400g tin artichoke hearts (or you can use fresh if they are available)
1/4 cup vermouth
1/2 cup parmesan, grated
1 tablespoon lemon juice

SAUCE
55g unsalted butter
1/4 cup plain flour
2 cups whole milk
1/2 cup ricotta cheese
2 tablespoons lemon juice

dried thyme leaves

Cook the shells according to the directions on the packet. Drain.

Meanwhile, heat the oil in a frying pan and cook onion until golden.

artichoke baked pasta shells


Chop tinned artichokes roughly, and add to pan to brown a little. Add the vermouth and cook until it completely disappears.

Remove from the heat and allow to cool, then transfer mixture into the bowl of a food processor. Add parmesan and ricotta and lemon juice, and pulse until well chopped, but still a little course.

artichoke baked pasta shells


To make the sauce: melt the butter in a saucepan, then add the flour all at once, whisk it until smooth. Add the milk, slowly, whisking constantly to ensure no lumps.Continue stirring until the sauce thickens and boils.

artichoke baked pasta shells


Reduce the heat and continue cooking for a few minutes.Stir in the ricotta and lemon juice, adjusting with salt and pepper and extra lemon juice if you want.

To assemble: Preheat oven to 180 degrees. Pour two cups of sauce into the bottom of a 9x13 inch baking pan.

artichoke baked pasta shells


Scoop 1 tablespoon of filling into each cooked shell. Place each pasta shell into the sauce, then dollop the remaining sauce over the shells. Sprinkle with dried thyme.

artichoke baked pasta shells


Cover the dish with foil and bake for 30 minutes, then remove foil and bake for a further 15 minutes.

artichoke baked pasta shells


Serve.


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Strawberry and lime pannacotta

May 11th 2013 08:33
strawberry and lime pannacotta


I came across this photo on my camera the other day and as those beautiful summer flavours came flooding back, I felt a little twinge for the warm nights and sunny afternoons that we have said good bye to for the next six months here in the southern hemisphere. For those of you in the north, lap it up while you can!

I served these coconutty delights one night for dessert when we had friends over for dinner. For the main course, they helped us devour one of these – it was all delicious!

These strawberry and lime pannacottas come directly from Masterchef’s Marion Grasbury – you can find the recipe here.

It was a perfect, refreshing way to finish off the meal, and even as I recall it now, I can taste the sweet, summer flavours with fresh strawberries and lime. The kaffir lime infusion adds a delicious, and distinctive taste. And the best thing about it, is that these can be made the night before, so on the day you can focus all your attentions on the main meal.

Thinking of you in the north – make this now!
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Pork on your fork

April 28th 2013 04:56
pork ragu


There is something magic about the knowledge that while you finish off your afternoon chores and perhaps sit down for a pre-dinner aperitif, your dinner can be sitting in the oven, acquiring flavour and slow cooking to the point where the meat falls apart and your base flavours carry through the whole of the dish


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19
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Delightful leeks

April 12th 2013 11:20
leek fritter


Eek - 54 days! Where did they go


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8
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Food vouchers and vermouth mussels

February 17th 2013 03:39
food vouchers


For Mr Rough Cooking’s birthday in 2012 (just over a year ago now), I made him a set of food vouchers – 'Vouchers to guarantee your favourite foods when you want them


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19
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Apricot pistachio tart

February 8th 2013 05:29
apricot pistachio tart


For a recent family event, I made this apricot pistachio tart using some purchased gluten-free puff pastry and it was a hit. I used The Pastry Pantry products, and I was pretty impressed with the results. The pastry was buttery, but not crumbly and cooked perfectly


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29
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Squeaky cheese goodness

February 4th 2013 10:28
haloumi


I am a huge fan of haloumi. I love the 'bite' of the salty, golden slices in any form (I've been known to have a cheeky slice for afternoon tea, and on occasion as an after dinner snack). For a refreshing salad, try this haloumi and cucumber option


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19
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Plum stir fry-day

January 25th 2013 06:16
plum stir fry


About this time last year we had a glut of plums. This was not unexpected – in fact just about every year at this time we have at least one glut of fruit that we then have to preserve, make into jam, chutney or similar


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20
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Divine spice

January 22nd 2013 06:26
divine spice


In my kitchen, there is a cupboard which has the most amazing smell. When I open it up to get bread, or oil, or sauces, I always take a deep breath and enjoy the scent. Unfortunately, the smell does not actually belong to the cupboard, it belongs to little packet of Divine Spice Cardamon Chicken Spice Blend, and in a classic case of not being able to have your cake and eat it too, we cooked it up the other day… and the smell has gone


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