Spring Baby Leek & Chilli Risotto

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A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 

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I absolutely love this time of year!

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I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x

INGREDIENTS

4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil

METHOD

• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli

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• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously

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• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat

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• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately

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☆Please wear a daffodil to represent our fight against cancer!☆

Pesto Flatbread, Indian Style!

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An Italian~Indian Fusion!  Pesto came into my life a few years ago, when I first had it on a pizza in a restaurant.  I took to it so well that it became a favourite of mine and I have made various versions of it at home.

Now I felt I had to experiment! I love flat breads so I came up with this infused bread with pesto and Indian flavours.  You can really taste the pesto coming through and I used coriander instead of basil to enhance the Indian aspect!
I love eating them by themselves as the mature cheese is sooo good in it or you can dip it in a healthy dip or even pesto of your choice!

It is a must try! I hope you enjoy it!  For now the sun is shining and it is getting warmer here, so more spring recipes coming up soon! Have a peaceful day, much love D x

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INGREDIENTS

1 medium white onion
2 garlic cloves
2 tbsp sunflower oil
50g grated mature cheddar cheese
Big handful of fresh coriander
200g chapati flour
½ tsp salt or to taste
⅓ tsp turmeric powder
1½ tsp coriander & cumin powder
½ tsp red chilli powder
Boiling water to combine

METHOD

• In a food processor blitz the onion, garlic, coriander, cheese and coriander with the oil into a pesto blend like consistency

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• Add the flour and seasoning plus spices.  Whizz until the flour absorbs all the coriander pesto.  It will look like breadcrumbs at this stage

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• Gradually add boiling water until the breadcrumbs start to form a dough as it mixes.  The dough should be soft and not too wet

• Preheat a non stick frying pan on a medium heat.  Take a tablespoon of dough form into a ball and roll out to 7-8 cm diameter on a clean floured surface

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• Place in the pan, wait for a minute or so.  Once it bubbles up turn round, cook for a couple of minutes and flip again so that both sides are cooked through

• Serve with any dip of your choice

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Cherry Tomato Spaghetti In 15 Minutes

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Recently I’ve been under the weather and the only thing that will truly cheer me up is a large bowl of fresh tomato spaghetti. But the thing is when I want spaghetti, I want it now! The same goes for my 3 year old who now thinks I am Samantha from
“Bewitched” who can just twitch her nose and magically his spaghetti appears! So I have a lot to live up to lol! Didn’t you just love that show? Ironically I used to sit and watch it, devouring a bowl of spaghetti hoops when I was young!

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This extremely easy and homely recipe is soooo goooooood! I cook the fresh cherry tomatoes first and make it into a sauce, only then to cook the spaghetti in that very sauce! OMG! The results are silky, satin spaghetti draped in a juicy explosion of tomato and garlic flavours. Plus you get instant spaghetti! How you want it! When you want it! So I have a happy 3 year old and a happy me!

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INGREDIENTS

1 tbsp olive oil
¼ tsp dried red chilli flakes
3 garlic cloves minced
10 cherry tomatoes halved
⅓ tsp dried oregano
½ vegetable stock
Salt to taste
1½ cup boiling water
Dried spaghetti for 2

METHOD

• Heat the olive oil on a low heat in a medium saucepan along with the garlic and chilli flakes. Let the ingredients fuse into the oil for a few minutes

• Stir in the cherry tomatoes and slowly mash them up into the oil, cook for 5-8 minutes on a low heat

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• Crumble in the stock cube and season with salt. Break the spaghetti into quarters and place in the saucepan. Pour in the water, stir and bring to a boil

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• Cover and simmer for 10-12 minutes, stirring occasionally. You may need to add more water to cook the spaghetti

• Once the spaghetti is done, the sauce will be silky and smooth. Top with some mellow grated Cheddar cheese

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