Serve the risotto topped with butternut squash, sage leaves, parmesan shavings and a drizzle of olive oil (or better still with any sage butter you may have in the pan!)
Category: Vegetarian
Beetroot Risotto
Buttery, creamy, cheesy and satisfying; there is something very comforting about eating but also cooking risotto. Whether it’s the continuous, no-stress-stirring, or the idea that butter and cheese will undoubtedly make it better seems to give me great solace.
Pancakes – Shrove Tuesday
Begone crêpes! Flipping pancakes is a thing of the past as people turn to wobbling instead of tossing.
Taco Tuesday
…spice them up with jalapeños, cool them down with sour cream…
Margarita Sweet Potato Wedges
Grill some chicken breasts and corn on the cob to make this a great mid-week family supper. But I warn you, the first time I made this I ate the entire tray of sweet potato wedges and left everything else!
Pumpkin
When day and night are of equal length and druids encircle Stonehenge; the moon grows fat and glows blood-red. Summer turns to autumn. Farmers and their families work hard to ensure their crop comes in before the first frost. It’s harvest time. The more delicate crops, beans and leafy greens, get picked first. The pumpkin,…
Mushroom Arancini
Start by making a mushroom risotto but make sure to ALWAYS make a little bit extra just so that you can make these easy to create, amazing arancini!
Fresh Pasta – Tortellini
A couple of years ago, or was it last year? I was given a pasta machine for my birthday. And whether this was a gift given out of love or the thought that I’d be inviting people around to eat fresh pasta on a regular basis I don’t know BUT what I do know is…
Aubergine Curry with Cardamom Rice and lemon pickle
With the onset of cooler nights I want my dinners to pack warmth. The best and most effective way to add warmth to your dinner is by adding spice. There are so many different types of spice to add warmth to a meal that you can pretty much tailor make the flavours to suit you. Creating…
Butternut Squash
The weather seems to have finally cooled down. And as the nights draw in, the food I want to cook and eat celebrates the mid-autumn vegetable haul: plump pumpkins, purple plums, gorgeous gourds and the last of the summery fruits. With pumpkins hogging the limelight in October and being resigned to be carved into jack-o-lanterns…
gastrorob 