Tag Archives: Parmesan

Quick and Easy Risotto

image

Possibly the easiest risotto on the planet!

Made easier by using up whatever leftovers you have lying around and if you happen to have a jar of caramelised onions in the fridge, recipe in the blog, then use those to save on cooking up the onions, even easier!

For the stock I tend to use the pan juices and add water to them or a good powdered vegetable stock, there is no need to use up your home made stock from the bones of your roast.

To make this vegetarian, use leftover roast vegetables and think about adding some asparagus and peas at the same time as the roast veggies.

Leftovers freeze well in individual portion boxes in the freezer.

Serves 6.

Ingredients

100g butter or olive oil

2 large onions, diced

2 garlic cloves, sliced finely

300g mushrooms, sliced

240g arborio rice

700mls stock

120mls dry sherry or white wine

600g leftover ham, chicken, turkey, pork, roast vegetables

160g Parmesan, grated

40g chives

120mls cream

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

In a large oven proof pan or casserole, melt the butter over a medium heat and add the onions and garlic, cook until falling apart and caramelised.

Add the mushrooms and cook for 2 mins.

Add the rice and cook for 1 min, stirring thought the buttery onions and mushrooms.

Pour in the stock and sherry and place in the oven.

Bake for 20mins, remove and stir in the meat or roast veggies, cream,  half the cheese and two thirds of the chives, return to the oven for 5 mins.

Remove and serve sprinkled with the remaining cheese and chives.

Rich and Creamy Baked Ricotta with Thyme

image

Now, I know this doesn’t look too tempting! However, it is delicious and reminds me of nursery style comfort food.

A great way to use up leftover egg yolks, mine are from making my meringues, recipe in the blog, this can be made a day ahead and sits quite happily in the fridge in the loaf tin with some plastic wrap over it. Serve at room temperature.

Serves 4-6, lovely with a salad and garlicky potatoes, recipe is in the blog too.

Ingredients

10g butter, melted

500g fresh traditional ricotta

2 eggs

4 egg yolks

100mls whipping cream

1 tablespoon fresh thyme leaves, chopped

1/4 teaspoon freshly grated nutmeg

200g Parmesan cheese, finely grated

salt and pepper

Method

Preheat the oven to 150 degrees Centigrade.

Grease a 1litre loaf tin with melted butter.

In a large bowl, whisk the ricotta, eggs and yolk.

Add the cream, thyme, nutmeg, cheese and seasoning and stir well with a spoon.

Pour into the prpared loaf tin.

Fill a roasting pan with water until one third full, place the loaf tin in the centre, ensure the water comes half way up the sides, add a little more if needed.

Place carefully in the oven and bake for 45-50mins until set and a little coloured on top.

Set aside and allow to cool to room temperature before slicing or popping into the fridge for the following day.

Pizza with Cauliflower Base – Gluten Free Pizza Base

image

It took me quite a long time to get my head around cauliflower as a pizza crust, it just didn’t make sense to me!

However, it does work, amazingly effective and nice and simple to make at the same time as the regular pizzas in our house.

This recipe made 2x30cm pizzas, the photo is deceptive!

Ingredients

1 cauliflower, around 900g, leaves trimmed

1 egg, beaten

100g Parmesan, grated

Method

Trim the cauliflower and, using a food processor, process the stalks first, then add the rest so that you have a very fine crumb.

Pop the cauliflower in a microwavable bowl, cover, and blast for 8-10mins until cooked.

Pour into a fine mesh sieve and allow to sit, draining any liquid as it cools.

Preheat the oven to 220 degrees Centigrade.

Once cool enough to handle pour into a bowl and add the egg and cheese, mix well.

Line two pizza tins with baking parchment, using your hands, take half the cauliflower mix and gently push it onto the tin, push it all the way to the edges and repeat with the other half.

Pop in the oven for 20-25mins until golden brown.

Allow to cool a little and then top.

Bake until toppings are golden.

 

Basil Pesto

image

The quickest meal in a family of five often involves pasta for 4 and a Gluten Free option for one.

I always have jars of pesto in the fridge  not just for pasta, spooned into a baked potato, smeared on to fish and chicken, used as a dip and there’s alway potato gnocchi!

Possibly the best reason for making this is it’s fridge life……. A year lurking, hopefully labelled, and it will still be good to go!

Leftover pasta? Great for school lunch boxes cold or hot or, stir through some drained, tinned beans, butter beans  work well, and you have another meal happening!

Makes 3 x 375g jars. One jar covers 500g dry pasta which serves 4-6 depending on appetite!

Ingredients

180g basil leaves

500mls olive oil, plus extra for sealing

200g pine nuts

8 cloves garlic, crushed

250g Parmesan, finely grated

salt and pepper

Method

Process the basil, oil, nuts, garlic, Parmesan and seasoning.

I process till it is still a little lumpy, but  process it to the way you like!

Check the seasoning, I add quite a bit of freshly ground pepper, not so much salt as the cheese adds salt.

Spoon into clean jars and pour some oil over the top to seal.

Put a tight fitting lid on, label and stick at the back of the fridge.

 

 

 

 

Bacon and Egg Pie

image

This recipe manages to sneak some spinach into fussy kids with the flavours of bacon and cheese disguising a vegetable.

I make two pies at a time and freeze one, great for lunch boxes and picnics. Using a cake tin allows for more depth so I use a 20cm fixed base tin.

The pies in the picture have been made with home made pastry, only because I didn’t have any frozen at home! Frozen butter puff pastry works well and usually I have some in the freezer, frozen spinach is very handy too.

Over time I have changed the layering depending on what the boys aren’t eating at the time so feel free to mix it up, bacon on top, cheese through the spinach mix, whatever works for your family!

Serves 6

Ingredients

500g block of puff pastry, defrosted

150g bacon, diced

125mls sour cream

125mls milk

7 eggs

1 egg beaten

150g frozen spinach, defrosted and all water squeezed out

Freshly grated nutmeg

salt and pepper

50g finely grated Parmesan

Method

Preheat the oven to 180 degrees Centigrade.

Heat a pan over a medium heat and cook the bacon, set aside.

In a jug, combine the sour cream, milk, spinach, 3 eggs, grated nutmeg to taste and salt and pepper.

On a floured surface, cut 2/3 of the pastry off and roll out until it fits the tin including the sides, leave any overhang.

Spread the bacon on the pie base, pour over the spinach mixture.

Gently crack the four remaining eggs on top, try to keep them a little separate.

Sprinkle the cheese on top.

Roll out the remaining pastry, until slightly larger than lid required.

Brush the beaten egg around the edges of the pie base, top with the lid.

With a fork, gently press all around the pie to seal.

Take a sharp knife and gently remove any excess pastry, giving you a smooth edge against the tin.

Make two slits in the top to allow steam to escape.

Brush the lid with beaten egg.

Place on a baking tray, just in case it leaks.

Bake for 40 mins until golden.

Allow to sit for 20mins before cutting.