Archive for November, 2012

Sardine and butter spread


It’s a Czech thing to have a light dinner and a heavy lunch, which is opposite to the English way of having a sandwich for lunch and a big meal for dinner.

Today’s dinner was home baked bread, with sardine spread (sardines, butter, salt blitzed in a blender or you can mash it with a fork) with a bit of garnish on top. You can also add some fresh onion for extra kick.

Easy, quick and tasty.


Roast veg, courgette, pepper and artichoke pasta

This is a easy dish to whip up for dinner or lunch.

Fry some red pepper and courgette with olive oil, until charred and soft.

Cook pasta.

Mix it together, adding pesto, chopped cherry tomatoes, some fresh herbs (basil or parsley) and some grilled artichokes. You can also add toasted pine nuts and sprinkle with Parmesan. Add salt and pepper and your’re ready to eat.

Top tip: Make more to put in your lunchbox for the next day.

Butternut squash and sage risotto

This recipe is from the September issue of the Czech food magazine Apetit.

Serves 4

1kg butternut squash – cut into squares and baked in the oven at 200 degrees until soft with some olive oil and chopped sage

2 tbl spoons olive oil

a bunch of sage – half finely chopped

1.5l vegetable stock

50g butter

salt and freshly gournd pepper

1 onion – finely chopped

300g risotto rice

150ml white wine

50g parmesan – finely grated

Bake the squash in the oven until soft. Fry the onion in half of the butter, until soft. Stir in the rice and wine. Leave the wine to evaporate and then add a ladel full of vegetable stock. Wait until the stock evaporates and then add another one. Keep doing this until you use up all the stock. In the meantime fry whole sage leave in the olive oil and dry on a paper kitchen towel. Add half of the baked squash to the risotto and squash it in with a fork until mashed. Add salt and pepper.  Serve the risotto with the other half of the squash on top and the fried sage leaves.

Bon apetit!