Last night I tried a new recipe and made a very romantic looking red/pink risotto. It was originally a Waitrose Valentines recipe so I can’t take credit for the idea, but It was delicious and quite healthy.
Obviously making a risotto is a standard procedure – but for this one, get 125g of beetroot and grate half of it in to the stock to change the colour. This immediately dyes it pinky/red and it looks great! Later on when the risotto is pretty much cooked – add the rest of the beetroot, along with spinach and small chunks of salmon.
This could be substituted for chicken, or just left totally meat-less if you prefer.
As usual sorry about my poor photos, I get far too excited and into the cooking to remember to document it! Also definitely time to buy a new camera…
Today is one of those days where it rains and rain…and rains. Although I probably would be stuck inside anyway today even if it wasn’t raining, writing my dissertation, it’s still depressing! Most of us at uni are writing our final year dissertations at the moment, and are at difference stages. I’ve spent a lot of time over the last few weeks reassuring friends that it will all be fine. I should probably listen to my own advice; it will be fine. Days like these also make me want to start planning summer. It’s getting closer and I certainly need something to look forward too. At the moment its looking like, Rome for definite, the possibly Amsterdam, Hamburg Berlin and potentially Thailand – will be amazing if I actually pull this off.
For now though its work work work. I did make a great yummy lunch today though which was a personal variation on North African Eggs.
– Boil a pan of water and soften cubes of butter-nut squash
– Meanwhile in a frying pan, fry up half an onion and some garlic, then coat them in paprika. This is good because it stops the dish being overwhelmed by the flavour but adds a nice background. Add the softened squash to fry for a while, the pour in half a tin of chopped plum tomatoes. When all is nice and hot – make 2 small holes and break an egg into each whole – then cook!
– I had mine on sour-dough toast with grated cheddar cheese on top, but normal bread on pita is also fine
This weekend I baked a delicious Apple cake whilst at home which I thoroughly recommend as a slightly better for you, sweet and succulent snack. I found the original recipe here, but adapted it slightly to fit the ingredients in my cupboard!
You will need:
– 2 large cooking apples, a teaspoon of butter, the zest of half a lemon and 3 teaspoons of caster sugar to make the apple sauce
– 150g Wholemeal flour
– 120g Caster sugar
– 1 teaspoon baking power
– 1 egg
– 2 eating apples
– 50g chopped almonds
– 2 teaspoons ground cinnamon
To make the apple sauce:
Peel, core and chop the cooking apples and cook in a saucepan with 4 tablespoons of water and the zest of half a lemon until they are soft and mushy. You may have to add a few more tablespoons of water to stop the mixture sticking. When the apples are in a thick paste, add the sugar and butter, stir in and put to one side. You will need this later.
Making the Cake
Next, sieve the flour and mix in with the cinnamon, sugar and baking powder.
In another bowl, core, peel and chop the 2 eating apples and mix in the almonds, egg and your home-made apple sauce!
Mix the contents of the two bowls together and mix thoroughly.
Spoon into a well greased baking tray and cook at 180 degrees for approximately 30 minutes.
My oven is very slow, so I took it out after 35, but basically until the cake is browned and firm.
Everyday I find myself having the same breakfast. Last year a friend and I went on a mission to find the most substantial morning meal and after it’s discovery I can’t seem to eat anything else with out it sounding like there is an angry man inside my stomach trying to get out after an hour….This magical breakfast is traditional porridge oats. The beauty of this is that they’re not only filling, but quick to make and you can have so many different varieties of topping/favouring. I’ve had so many different styles, honey, jam, fruit – fresh or dried. At the moment my favourite combo is a chopped up banana, mixed berries, cinnamon and sometimes flaxseed sprinkled on top. It’s delicious and healthy.
But I’m getting quite bored of this and the other morning tried out a new breakfast recipe that I found here.
The Breakfast Burrito
On the 3rd January this year, I was in Sydney airport, feeling pretty tired hungover and sad after leaving one of my best friends. We had had the most amazing few days and an incredible new years, plus I had just been sick on the tube to the airport. So I was feeling pretty fragile.
Hungover hunger took over and my eyes locked onto the Burrito stall…10 minutes later I was sitting in the sun eating the most incredible beany/guacamole filled roll, beautiful
So anyway when I saw this recipe I knew it would satisfy a raging hunger and be really tasty.
– A wrap (preferably wholemeal and quite large)
– 2 eggs, scrambled. (Original recipe said only egg whites to make it healthier, but this is optional)
– Beans, (I used kidney, to make it more Mexican go for black beans or pinto)
– Mild tomato salsa
– Cheese (optional)
It’s really quick. Simply prepare all the above, spoon into a wrap, and microwave for about a minute.
Tell me what you think!