WWW. Rich Risotto and Plum Tart.

Been a busy week for cooking. Risotto, mince stew, chicken, tarts, satay, bread, cupcakes…

Decided to write up the risotto, as I haven’t put  a risotto up before (I don’t think I have anyway), the plum tart and the walnut bread.

Risotto.

Ingredients:

(Serves 6.)

-300g rice

-3 parsnips

-6 medium carrots

-300g celeriac

-2 onions

-1 head garlic

-300ml double cream

-300ml red wine

-1tbsp sage leaves

-2tbsp salt

-1tbsp pepper

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Peel and finely chop the onions, celeriac, parsnips and carrots.

2: Peel and crush the garlic cloves. Place all the vegetables in the pot.

3: Add the wine and set to simmer.

4: Salt, pepper, add the cream and stir well.

5: Once the cream and wine have combined and become more fluid, add the rice. Add the sage and keep an eye on it, stirring to make sure the rice doesn’t stick.

6: If it boils low, add a bit of very hot water and keep stirring until the rice is cooked.

7: Serve with pan-seared chicken.

Bread.

Ingredients:

-500g flour and raising agents

-3 eggs

-150ml milk

-1 cup walnuts

-1tbsp nutmeg

-1tsp cinnamon

-1/4tsp cloves

-water as needed

Utensils:

-mixing bowl

-greased loaf tin

Recipe:

1: Mix the dry ingredients thoroughly.

2: Incorporate the eggs and milk.

3: Add water whilst stirring until the mix is runny and fluffy.

4: Bake at 160C for 45min, or until a skewer comes out clean.

5: Remove from tin and cool upside down.

Tart.

Ingredients:

For the base:

-200g flour

-100g butter

-100g white chocolate

For the top:

-2 fresh peaches

-2 fresh plums

Utensils:

-chopping board and knife

-mixing bowl

-greased or nonstick tray

Recipe:

1: Chop the chocolate into crumbs.

2: Mash the flour, butter and chocolate together. Use to line the tray.

3: Slice the fruit. Arrange decoratively on base.

4: Bake at 160C until the fruit is soft but not too discoloured.

5: Serve with cinnamon-sugar cream.

Forgot to ask Jon to borrow his phone for the good pictures today, so will post them tomorrow!

TTFN and Happy Hunting!

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