Cured Meat Risotto.

We’re a big fan of cured meats in this house. But putting them in stews and sandwiches is not the only thing you can do with them. Cured meats make great additions to fried, broiled and sauteed dishes as well. Here is a simple risotto you can make with almost any cured meat.


  • 1 cup dry rice
  • 300g cured meat
  • 1 cup chopped onions and cabbage
  • 2 cups of spinach
  • 1 head of garlic
  • 1tsp salt
  • 1tbsp smoked paprika
  • 2tbsp olive oil
  • water


  • chopping board and knife
  • frying pan
  • kettle


  1. Chop the onions and cabbage finely.
  2. Add them to a frying pan and lightly cover with boiling water. Simmer until tender.
  3. As they simmer, chop the cured meat and garlic.
  4. Once the onions and cabbage are tender, add the meat and garlic.
  5. Once the garlic is soft, add the salt and smoked paprika and stir in the dry rice.
  6. Top up the water as needed, very gradually, until the rice is tender and has absorbed all the water.
  7. Drizzle with olive oil and stir in the spinach.
  8. Serve with grated cheese and/or garlic bread.
For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

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 putĀ  a risotto up before (I don’t think I have anyway), the plum tart and the walnut bread.



(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


-chopping board and knife

-large pot


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.



-500g flour and raising agents

-3 eggs

-150ml milk

-1 cup walnuts

-1tbsp nutmeg

-1tsp cinnamon

-1/4tsp cloves

-water as needed


-mixing bowl

-greased loaf tin


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.



For the base:

-200g flour

-100g butter

-100g white chocolate

For the top:

-2 fresh peaches

-2 fresh plums


-chopping board and knife

-mixing bowl

-greased or nonstick tray


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!