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!

Wonderful Wednesday Wok. Tortilla and Brownies.

This week has been FAR too busy for someone sleeping so little. I’m going to need to pace myself a bit more, methinks.


Anyhow, this is what I made for Jon’s lunch yesterday. The vegetables appear mysteriously, but will be explained at the end of the week. [Part of a project. :)]

Recipe 1: Spanish Omelet with mixed veg and chicken.



-8 eggs

-around two bowls worth of mixed boiled vegetables

-1 chicken drumstick

-any bacon you have lying around

We got our chicken drumstick and bacon off a roast chicken I made as a mid-week meal. Here it is in all its glory:



-chopping board and knife

-large frying pan with heat-proof handle


1: Scramble four of the eggs and take them off the heat.

2: Add the stew and break down the chicken drumstick and bacon. Ensure an even spread.

3: Break the remaining eggs carefully over the mix. Make sure everything is surrounded by runny egg.

4: Cook on the stove-top until the sides are firm.

5: Place under the grill and cook until solid.

Recipe 2: Dark Chocolate and Walnut Brownies.

Abusing everyday flour lately has been having the obvious effect on my gut, so I’d recommend using something safer if you’re not used to much flour. Not making a substitution and eating less is not an option. These are delicious.



-400g flour

-75-100g butter

-3tbsp pure cocoa powder

-3tbsp sugar/honey/sweetener

-70g crumbled dark chocolate

-12 shelled and crushed walnuts


-mixing bowl and spoon

-greased or non-stick baking tray


1: Mix the flour, sugar and cocoa powder.

2: Add the butter and mash it in.

3: Add water, continually stirring until the mass holds together, but is pourable, like a syrup. Use warm water if the butter was hard to properly mix.

4: If you used warm water, let it cool. Mix in the chocolate pieces and walnut.

5: Pour into the tray.

6: Bake in a preheated oven at 160C for 35min, or until a fork comes out clean (of mass, the chocolate bits will stick to it!).

7: Serve with cream, ice-cream or a milky drink.