Posts Tagged ‘recipe’

Carrot and green bean risotto

SAMSUNGThis recipe is based on non other than my favourite chef at the moment – Hugh Fearnley-Whittingstall’s recipe in his Veg everyday cookbook. His recipe is with baby carrots and broad beans whereas mine is with normal carrots and green beans because that’s what I had in the fridge, but otherwise the recipe and amounts are the same.


1 tbl spoon olive oil

40g butter

1 large onion, finely chopped

about 800ml vegetable stock

200g risotto rice

250 – 300g carrots cut lenghtways into about 2cm pieces

150g green beans

Paremesan or goats cheese to sprinkle over the top

handful of flat leaf parsely, chopped



Heat 25g of butter with the oil and fry the onion until soft (about 10 mins). Add the rice and mix with the onion.

Add the wine. Cook until wine is absorbed and then add the stock , about a quarter at a time, waiting until it’s absorbed and stirring frequently before adding the next stock.

Add the carrots and beans to the mix about 5 mins after the rice.

Cook until rice and veg is tender. Season to taste with salt and pepper.

Stir in the butter, and serve with the parsley, parmesan, and a sprinkle of olive oil.



Baked potato gratin with cheese and onions



This combination of potatoes, fried onions, cheese and butter is amazing and real comfort food. I’ve followed Hugh Fearnley-Whittingstall’s recipe.

“Pan Haggerty

The Northumberland take on the delicious combination of potatoes, onions and cheese. Rich and buttery, I like it with a crisp, green salad and some simply cooked pulses. Serves six as a side dish.

50g butter
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes such as maris piper
80g mature cheddar, grated
Sea salt and freshly ground black pepper

Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandolin or the slicing side of a box cheese grater).

Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.”

Spinach, penne and cheese spoufflé

Another one of Hugh Fearnley-Whittingstall’s  (and who says you can’t be famous with a complicated name!) recipes (slightly adapted) from River Cottage Veg Everyday cookbook. Made this for dinner the other day and absolutely loved it – it’s pasta with a twist.

Serves 4

300ml whole milk

1 bay leaf

1/2 onion finely cut

100g penne or similar shaped pasta

A little rapeseed or olive oi

250g spinach

50g unsalted butter, plus extra for greasing

50g plain flour

75g mature Cheddar, finely grated

A little freshly grated nutmeg

3 large eggs, separated, plus 1 extra egg white

sea salt and freshly ground black pepper

Preheat oven to 190 Celsius / Gas Mark 5 and put a baking sheet in to heat up. Liberally butter a 1.5 litre soufflé dish or fairly deep ovenproof dish of similar capacity.

Bring a pan of well-salted water to boil. Add the penne to the boiling water and cook until al dente. Drain and then add a bit of oil to stop sticking together.

Fry the onion until soft and then add the spinach cooking it with just the water clinging to it after washing, in a large covered pan over a medium heat until wilted – just a few minutes. When cool enough to handle, squeeze out the liquid with your hands, then roughly chop the spinach.

Heat the butter in a a pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Add the bay leaf and milk slowly to the flour mix and keep stirring until you have a thick bechamel sauce. Cook, stirring, for a couple of minutes. Remove from the heat and stir in the cheese, nutmeg, chopped spinach, and some salt and pepper. Beat in the egg yolks, then mix with the cooked penne.

In a clean bowl, whisk the egg whites to firm peakes. Fold it in with the pasta and bechamel. Tip into the buttered dish and place on the hot baking sheet in the over. Bake for 25 – 30 minutes, until well risen and golden. Serve straightaway.


Courgette penne spouffle

Instead of the spinach use 500g finely sliced courgettes. Heat 2 tablespoons olive oil in a large frying pan over a medium heat, add the courgettes with a finely sliced garlic clove and a pinch of salt and fry gently for at least 15 minutes, tossing regularly  without browning. As they soften, break them up a bit with your spatula to form a very rough, creamy puree. Fold into the bechamel along with the cooked penne and continue as above.

Aubergine pasta with panko breadcrumbs and mozzarella

This tasty dish was made following this recipe from the Big Girls Small Kitchen blog which is great and I plan to be making more recipes from there.

Bellow is the recipe taken directly from Big Girls Small Kitchen although I’ve changed some of the ingredients a bit to make them sound a bit more British:

Makes 4 servings

1 medium aubergine, cut into 1-inch cubes
1 onion, diced
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes 
2 cups chopped tomatoes
1 plum tomato, seeded and diced
1 pound rigatoni 
10 basil leaves, torn
½ pound perlinis (or chopped fresh mozzarella)
¼ cup panko breadcrumbs
¼ cup finely grated Parmesan

Bring a large pot of salted water to boil.

In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart. Add the garlic and red pepper and cook until fragrant, about 2 more minutes.

Pour the tomato sauce and chopped tomatoes over the eggplant mixture and stir to combine. Simmer gently until the acidity of the tomatoes has burned off, and the eggplant is soft and falling apart, about 10 minutes. Taste for seasoning and add more salt as necessary.

In a small non-stick pan, toast the breadcrumbs with a little bit of olive oil until golden brown, about 3 minutes. Set aside.

Cook the pasta according to package directions until al dente. Drain and add to the pan with the pasta sauce. Add the basil leaves (reserving one or two for garnish) and the perlinis (or chopped mozzarella) and toss to combine.

Spoon the pasta into serving bowls and top each with a tablespoon of breadcrumbs and Parmesan. Garnish with torn basil leaves, and serve immediately.

Bon Appetit!

Loving my potato

I love my potato, I do, then I do pretty much love most foods, but there is something comforting about eating potatoes – I love them mashed, boiled, fried, made into a gratin with cream or added into an omelette. Potato omelette is one of things I love to cook up most and it’s great for brunch as well as dinner, when you want something fairly quick.

It’s really easy to make. Fry some onion and then add the potato cut into very little cubes, so it cooks quickly. Then add veggies of your choice – I like to add pepper and tomato, you can also add salami or bacon if you like. Wait until the mixture is cooked and season with salt and pepper and paprika or any other herbs or fresh herbs such as dill, parsley, chives or basil work well. At this stage add the  whisked eggs with a bit of cream or milk and put on the lowest heat. If you have a lid cover the tip and wait until the top of the omelette is cooked. At the end add some grated cheese – I use cheddar, feta or Parmesan, depending on what I have in the fridge.

Serve with some bread and Bob’s your uncle.

Potato omelette with bread



Vegetarian Thai green curry

This is such an easy recipe to make. The main ingredient is good quality curry paste. We used Mae Ploy green curry paste, or the Thai Taste brand is also good. It’s worth buying these in a specialist Asian food shops or you can make your own paste.

Thai green curry with butternut squash

To make it, we first we put the oven on and roasted some butternut squash.

Roasted butternut squash

In the meantime you should also stir fry your veg and cook the rice. We used mange tout, courgettes and peppers for this, but you can vary the vegetables or make it with chicken as well. For the rice I added some roasted almonds (optional). You can make these in the oven or by deep frying them.

Stir fried veg

After this you put in the curry paste as per the instructions and fry it a bit, and then stirring it into the veg, together with a can of coconut milk. Then add the roasted butternut squash to the curry and sprinkle with coriander to serve.

And dinner is ready!

Rice and Thai Green curry before serving

Summer fetish

I woke up this morning and couldn’t resist the left over of the apple strudel and berry cake from yesterday so had that for breakfast.

Later on I worked with the stuff I had in the house and made brown rice mixed with courgette and onion together with oven roasted butternut squash, where I kept the skin on instead of peeling it like I usually do. I had this in a restaurant recently together with breaded halloumi and broccoli and it was very yummy and skin actually tastes really good too.

Afternoon snack was cold strawberry soup, which is great if you want to get rid of old strawberries. I mashed the strawberries and added milk and yogurt with some honey. You can also make it with sweet condensed milk, which is tastier but not so healthy. I remember my grandma used to make it for me when I was little and she had too many strawberries in the garden.

Dinner was tricolore salad with olive oil, balsamic and bread

tomato, avocado, mozzarella

Oh and a retro Czech wafer sweet Horalka to finish – the packaging (and taste) haven’t seem to changed at all since Communism.

It’s been another sunny day today here and I’ll turn into a lobster soon if I’m not careful.