For the past few days I’ve been thinking about how nice it would be to have someone else prepare a meal for me during those few days that I’m either too tired to cook or when I’m less inspired or lack ideas. Yes it happens to all of us…*sigh*. In fact today is one of those days. Thankfully I have dinner ready in the fridge so I don’t have to worry about that now. However even though occasionally I tend to keep ready-made pesto for a quick plate of pasta, there are easy solutions for those instances when only a little stirring is required.
Easy can mean a lot of things; soups, pasta and rice dishes or even a roast would do. Two posts ago I gave you a recipe from James Tanner which is almost too easy to believe, and it beats the usual bread and cheese supper. As for desserts he has a recipe for a Chocolate and Almond Torte which I want to try very soon. This recipe for risotto is slightly adapted from Nigella Bites. You need:
- 2 spring onions or one small white onion, finely chopped
- 1 stick of celery, finely chopped
- 60g butter, unsalted
- 1 tablespoon olive oil
- 300g arborio rice
- 1 litre vegetable stock
- zest and juice of 1 lemon
- 1 tablespoon dried rosemary
- 1 egg
- 4 tablespoons grated cheese, parmesan or kefalotiri
- 60ml cream
- pepper, to taste
In a wide saucepan, heat the oil, 30g of the butter, onions and celery. Cook this until softened, stirring almost continuously. Add all the rice, again stirring to coat with the onion mixture. Meanwhile prepare the vegetable stock. (I find that using stock powder, like Marigold gives you a more delicate flavour than using a cubes. In an ideal world you would use fresh stock which you can get at the supermarket.)
Pour some stock into the rice and keep stirring till this is absorbed. Repeat this till the rice is cooked. You may need all the stock and add some boiling water from the kettle.
Stir the lemon zest and dried rosemary in the risotto. In a separate small bowl beat the egg, lemon juice, grated cheese, pepper and cream. Remove the risotto from the heat and add this cheesy mixture to the rice and add the remaining butter. You could also add some salt to taste.
Serve on it’s own or with some grilled salmon, which I rub with olive oil, salt and pepper, and fresh lemon juice. The risotto serves 2 – 3.
I’ve been MIA these past couple of weeks. J has been on leave and it’s nice to take a break from the computer screen sometimes. What I’m finding difficult is to get into non-holiday mode again, if you know what I mean. Now who wants to stay inside when the Sun’s shining? Not me! So keeping in mind the holidays, a birthday celebration and of course a certain Royal Wedding, here’s my little gift to you.
This is a sweet little recipe from James Tanner and his recently published book James Tanner Takes 5. It’s one of my favourite books, firstly because it’s got photos for every recipe. I’m just a home cook so you can forgive me for saying that. I also love it because the pages are not glossy, so you can see the pages clearly in artificial light. I hate it when I’m flipping through a recipe book late in the evening and have to adjust the angle of the page because I’m blinded by the reflection of light in my eyes! So for me this is a winner. So please chefs, less gloss, more umph!
This is hardly a recipe; it’s assembly takes seconds but it’s really tasty – if cheese is your thing. It makes great party food and it’s an ideal snack for sharing. To avoid double dipping (I hate that) give everyone a teaspoon and a small ramekin if serving at the table. All you need are four ingredients. How neat is that!
- 250g camembert (in it’s wooden box)
- 1 garlic clove, peeled
- ½ teaspoon dried thyme
- 1 tablespoon maple syrup or honey
- Preheat your oven to 200°C/Gas Mark 6. Remove any wax packaging from around the cheese and also the wooden lid. Replace the wax paper with a square piece of kitchen foil big enough to loosely wrap the cheese in. Place the camembert inside the foil and again in the box.
- On the surface of the cheese score a few lines with a sharp knife and insert the slices of garlic. Sprinkle with thyme and pour over the maple syrup or honey. Scrunch the foil to cover the cheese (remember: not to tight). Place the lot into a baking dish and bake for around 15 minutes until the cheese is soft and spreadable on the inside.
Serve this with some baguettes. Easy!
Crumble is one of the easiest desserts I can think of. Recently I needed to prepare an easy supper but at the same time I wanted to feel very accomplished! I wanted a meal that wouldn’t really take much work but still felt like a feast. This was the best excuse for my favourite roast chicken but I just couldn’t think of something sweet after that. Out came Nigella’s Kitchen – one of my must-have books. Not only does it have great ideas for leftovers, but I would say that almost half of the recipes in it are desserts. And really good ones! I also treasure my copy because it’s signed.
Crumbles are great because you don’t really have to follow the exact measurements. You can use either one type of fruit (fresh or frozen) or you can just mix and match. Easy. So the following is a scrumptious Strawberry and Almond Crumble. (You will find that at the moment strawberries will look good but will not be as ripe.)
I will give Nigella’s recipe as it is in her book. I have tried it and it’s great. I will then tell you what I did which worked well too. Nigella says that this will serve 6, but in my experience it will serve up to 4. If you have more people coming round for dinner just make one more dish. There’s no effort.
For the fruit mixture you need:
- 500g hulled strawberries
- 50g caster sugar
- 25g ground almonds
- 4 teaspoons vanilla extract
For the crumble topping:
- 110g plain flour
- 1 teaspoon baking powder
- 75g butter, cold & diced
- 100g flaked almonds
- 75g demerara sugar
And double cream, to serve (optional)
- Preheat your oven to 200ºC/Gas mark 6, and put the strawberries into a round pie dish. Sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake to mix the ingredients.
- For the crumble topping put the flour and baking powder in a smallish mixing bowl and rub in the cold butter between your thumb and fingers. You could use a mixer for this if you wish. Then stir in the flaked almonds and sugar with a fork.
- Tip the topping onto the strawberry mixture and cover the fruit evenly, also giving it a little press at the edges of the dish. Place the dish on a baking sheet and bake for around 30 minutes. The crumble topping should turn a golden brown and you could also see some red juices peaking out and bubbling at the edges.
- Before serving leave it to stand for 10 minutes. This tastes great without cream but having a jug of cold cream on the table is comforting! Single cream will also do.
Now the first time I made this I didn’t have all the ingredients as shown in the recipe. So I had to make do with what I actually had. The following is what I did:
For the topping all I had was 45g flaked almonds. I didn’t even have half the amount suggested but turned out good – not great but it was ok. The mixture just felt more doughy so I left it for an additional 10 minutes in the oven for it to crisp up a bit. The second try with the full 100g was much much better though. I also used light brown sugar instead of demerara, but lately I decided to have this type of sugar as a pantry staple. So I’ll use that next time.
For the fruit mixture I had 350g strawberries and 250g raspberries in the fridge. That worked wonders because I love the tartness of the raspberries. Also 2 to 3 teaspoons of vanilla extract is enough.