Thursday, 30 July 2009

Butternut squash and Spinach Risotto

Here you are Parita - on demand! :)

100gm Butternut squash - diced
110gm Parmesan cheese - grate it
Glug of olive oil
Glug of extra virgin olive oil
150gm risotto
Baby Spinach leaves
1 large onion - chopped
8 cloves of garlic - grated
1 stock cube - (mushroom stock makes the risotto creamier) - trade secret!
Prepare 500ml of stock
pinch of salt
quarter teaspoon freshly ground pepper - (to your taste)

Keep the pan on low heat - Add a glug of olive oil in a pan
Add your crushed/grated garlic and chopped onion
Put the lid on and let it cook until slightly translucent. This will take about 5 to 7 minutes.

Add the risotto rice. Add the diced butternut squash.
Keep stirring the risotto until it starts looking slightly translucent.
Add your pinch of salt.
Add half glass of stock and keep stirring until it gets absorbed in the rice - Carry on adding stock until the rice is soft but with a slight bite. This will take around 15 minutes. If you run out of stock, add boiling water. Stir in ground pepper.

Remove from the heat.
Add the spinach leaves, and stir them in the risotto.
Add 3/4th of the Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto . Don't be a curious cat and keep lifting the lid to see if the rice has turned creamy enough.

Serve it in two plates - add the remaining Parmesan on top - hmm, enjoy!

Tuesday, 28 July 2009

Smoked Salmon and Artichoke Benedict

This recipe is really simple and if you are not a fan of artichokes, you can use some nice seeded bread toast instead. This recipe provides liver stimulants from the artichokes and omega 3 from the salmon.

Serves 4

4 large globe artichokes
3 egg yolks
2 tablespoons lemon juice
75gm unsalted butter
4 large slices of smoked salmon
4 medium eggs

Put artichokes in a large pan, cover with water and simmer for about 30 minutes.

While artichokes are cooking, make Hollandaise sauce. Put the egg yolks into a large bowl over a saucepan of simmering water. Add 4 tablespoons water and the lemon juice and bring to a very gentle simmer, whisking constantly. Add the butter, one small piece at a time, still whisking constantly, until thickened. This will take about 10 minutes.

Drain the artichokes upside down. When cool enough to handle, open the outside leaves, pull out the central leaves and furry bits (but do not discard them, and serve on the side). Tip in the smoked salmon

Poach the eggs. Add an egg to each artichoke and pour on the hollaindaise sauce.