I love risotto and so does HIM, the only negative part of making it is that you need to be in the kitchen the entire time, stirring the pot regularly and adding ladle fulls of stock as you go. Time consuming indeed, but so worth it when you set down to eat a bowl full of this creamy heaven.
I found this recipe in the BBC Good Food Magazine (June 2014 issue) and adapted it by adding crispy bacon pieces (because… who doesn’t love bacon… right???) and wine. While omitting the toasted pine nuts, lemon & mascarpone – but the idea of adding grated courgettes right at the beginning truly does make for a creamy risotto!
would I make it again – yes!
This recipe fed 4 adults … because the courgettes help to bulk it out!
Creamy Courgette Risotto
1 small onion, finely chopped
3 courgettes, (grate 2 of them & dice the third)
210g risotto rice
150ml white wine
1l stock (I use chicken stock)
2 Tablespoons of butter
150g bacon pieces
- Melt the butter large pot and fry the onion until softened
- Add the grated courgettes & rice, stirring to coat all the pieces
- Add the white wine and sizzle for 1-2minutes
- Add a ladle (or two) of stock and stir
- Reduce heat to medium and stir regularly, adding a ladle of stock at a time as it gets absorbed during the cooking process (takes approx. 20-25minutes)
- Remove risotto from heat, add the remaining butter and a handful of parmesan cheese. Cover with a lid and leave for 5minutes.
- In the meantime, fry the bacon & diced courgette in a frying pan until both are cooked (and bacon is crispy)
One of the benefits of being on maternity leave is that I am home during the day… and that Little Miss normally sleeps for at least 2 straight hours sometime during this time … which means that HIM and I can either have an early or late lunch together (the timing is dependent on her sleeping schedule… go figure :))
This recipe was from my “must make” pile – Olive magazine (February 2010 issue) – although their version didn’t have the bacon… and I didn’t have any white wine to add to the risotto. Other than that… it is pretty much the same and is really (REALLY) delicious! A definite make again.
Leek, Bacon & Roquefort Risotto
2 leeks, sliced
125g risotto rice
100g bacon, sliced
100g Roquefort (gorgonzola or blue cheese)
- Heat the olive oil & half the butter in a pan
- Fry the bacon & leeks together for 5-10minutes
- Add the rice and stir to coat in the oil/butter
- Add a ladleful of stock and simmer, stirring occasionally until the liquid is absorbed
- continue adding ladleful of stock and repeat until all the stock is used and the rice is tender and creamy
- Remove from heat and add the cheese and remaining butter
Little Miss is 2weeks old today… and I still can’t get over the awe and amazement of gazing into her face every day… and that she is our little girl! (I also can’t get over the fact that she was inside me for 9months, but that is a whole other story!)
So far… sleeping has not really been that easy (or at least at nighttime for her anyway)… which means that both HIM and I are walking zombies some days… but we are trying to put some kind of a schedule together and sharing the load… which makes things far more manageable and of course eating/cooking has also been “rostered” with each of us taking a turn to make sure that there is some kind of a hot meal each day.
Sunday afternoon (late lunch/early dinner) saw me attempting my first “real” quiche (but obviously cheating with store-bought pastry) using the Jamie Oliver Spring Quiche as a reference, as I had previously only ever made crustless quiches
It was quick to put together (15minutes tops), but took 45min in the oven (leaving us enough time to feed, change, etc Little Miss) before sitting down to enjoy this delicious easy meal.
Would I make it again? Probably – but I might up the bacon/ham and cheese portions…
Asparagus & Bacon Quiche
1 portion (230g) ready-made pastry
400g Asparagus, washed & chopped
100g bacon, chopped
200g cheese, grated (I used leftover raclette cheese)
salt/pepper to taste
- Cook bacon & asparagus in a frying pan until almost done
- Place ready-made pastry into a greased pie dish
- Layer in the bacon & asparagus & cheese
- Beat together the eggs, cream & milk and pour over the mixture
- Bake at 180C for 45min
I recently celebrated a birthday (amazing how they come around EVERY year…) and we did this by inviting friends over to our place for a bit of brunch.
I had originally said that I was going to keep it simple – croissants, cheese, ham, fruit and maybe a cake… but the day before, I decided to do a little bit more… and that meant freshly baked blueberry muffins, lemon drizzle loaf, fruit kebabs, a birthday cake (recipe coming soon) and for those with more of a savoury tooth… this crustless savoury tart (quiche)
The recipe is in the Snowflake book of baking that my mom gave me in 2001 and is probably the most used cookbook in my kitchen and every recipe that I have tried from it has been a success! From jam slices to Biscuits for a biscuit maker to apple tart recipes.. they have all been simple and super tasty!
Would I make this Crustless Savoury Tart (quiche) again? hell yes… it goes down an absolute treat and is ready in just under an hour!
Crustless Savoury Tart (Quiche)
250g bacon (chopped)
250g button mushrooms (chopped)
salt to taste
a good pinch of dried herbs
200g grated cheese (I used cheddar)
1 cup milk
50ml self-raising flour
- Fry bacon in a frying pan – add mushrooms, salt, herbs and butter about half way through cooking
- When cooked – place in the bottom of a greased ovenproof dish
- Sprinkle the cheese over
- Beat eggs, milk and flour together & pour over ingredients in the dish
- Bake at 180C for 30min (or until the top is golden brown & mixture is set)