One-hour Pumpkin Risotto

 

So, I love to cook. But I have a secret. 

 

Sometimes when I get home from work, I am really very tired,

...and my feet hurt. 

 

They did today. 

I ran a dance class today for thirty twelve year-olds today. 

It made my brain hurt too. 

It is on these kind of days, when I get home from work, that don't want to cook.

But luckily I have a solution.

 

Solution = pumpkin risotto.

But not just any risotto.

An amazingly easy, no-stir risotto recipe

that is incredibly delicious and completely satisfying. 

It will even help sore feet... 

 I promise.

One-hour pumpkin risotto 

 400 grams of Butternut Pumpkin

2 cups of Arborio Rice

4 rashes of bacon

2 small brown onions, chopped

2 tablespoons of olive oil

50 grams of butter

1 1/2 cups of cooked peas

1/3 cup of grated parmesan cheese

1/3 cup of grated cheddar cheese

5 cups of chicken stock

Preheat your oven to 200˚C.

Peel and chop pumpkin into small pieces. 

Then place in a casserole dish with rice. 

Heat oil and butter in a pan, over a medium heat.

Add onions and cook until soft. 

Add bacon to the same pan and saute until slightly crisp.

Add all the onion and bacon to the casserole dish without draining off any of the oil.

Then add the stock and thyme sprigs. 

Cover and cook in your oven for one hour. 

Stir through cheese and cooked peas before serving.

Serves 4 - 6.

(But I make half when it's just for the two of us.)

Nb: My dad grows organic butternut pumpkins in his backyard that are little and very cute. 

This recipe is for him. 

xx

Toblerone Cookies

 

Dear Cousin, 

How I wished you lived closer.

For today is your birthday.

And today, if you lived in my street, I would knock on your door and give you a kiss.

And these flowers...

 and invite you to tea.

And I before you came over I would bake you these cookies, from our lovely block of Toblerone that went spotty in the heat wave. 

Then the boy would make you a delightful coffee. 

And you and I would sit and chat and laugh and just enjoy being together...

in the same street.

Dear Cousin, 

I miss you. xx

 

Toblerone Cookies

140g of butter

1/2 a cup of brown sugar

1/2 a cup of caster sugar

1 tsp vanilla

1 egg

2 cups of self-raising flour

1 cup of chopped Toblerone

Preheat oven to 180˚C

Beat sugar, butter and vanilla together until pale and smooth.

Add egg and beat until combined.

Stir in flour.

Then add chocolate.

Roll mixture into balls and bake on a lined tray for eight minutes (up to ten if you must, but please no more)

Leave to cool for a few minutes before serving.

Recipe can be doubled.

xx

Traveling Scones

This weekend I went away for one of my dearest friend’s wedding.

We stayed in the beautiful country retreat Milton-Park and enjoyed time being together before her big day. 

 

 As I arrived on Thursday afternoon the sun was setting over the stunning grounds. 

It was one of those moments of complete awe at the beauty of creation. 

 

I felt so blessed to be there and to share this time with such a beautiful and incredible friend.

  

 

The wedding on Saturday was simply gorgeous and a whole lot of fun.

I promise to share some more photos soon.

 When we arrived home I made some scones with the jam I had picked up during the weekend.

I called them travelling scones because they are a perfect snack to pack in your bag and eat for breakfast on the train,

…although they are also good straight out of the oven, with a little bit of butter and a hot cup of tea. 

Traveling Scones.

1 ½ cups of self-raising flour

1 cup of wholemeal flour

¼ cup of oats

1 teaspoon of bi-carb soda

3 tablespoons of brown sugar

80g butter

¾ cup of milk

6 tablespoons of your favorite jam

Combine flours, oats, bi-carb soda and sugar in a bowl.

Rub butter into these dry ingredients.

Add milk and stir until just combined.

Pat dough together (adding a little more flour if too sticky) then cut into six pieces.

Roll each piece into small rectangle.

Spread 1 tablespoon of jam on each rectangle then fold over in thirds.

Place 6 scones on a tray and brush with milk.

Bake for fifteen to twenty minutes or until golden.

xx

 

Coleslaw

 

Before you read this post I ask that you would please read the disclaimer.

 

Disclaimer: This coleslaw taste nothing like the white tubs of the same name that you may buy from the supermarket.

I know that those white tubs hit the spot sometimes and that KFC meals would not be the same without them. 

But please believe me when I say there is something wonderful about real homemade coleslaw.

The crisp texture,

 

 the vibrant colours,

…and the smooth creamy dressing that ties it all together.

I made some yesterday to celebrate my big brother’s first visit to our new place.

On such an occasion I would have usually made a fancy cake or some vanilla slice but as it was about 40˚C I decided it was too hot to turn the oven on.

So I went to the deli and bought some leg ham off-the-bone and served it with this coleslaw, fresh bread and cold beers,

...and it was perfect.

Coleslaw

300g of savoy cabbage

200g of red cabbage

1 carrot

3 spring onions.

¾ cup of good quality whole-egg mayonnaise

¼ cup of lemon juice

I tablespoon of horseradish cream

Slice cabbage and carrot into thin strips.

Dice spring onions.

In a separate bowl combine mayonnaise, lemon juice and horseradish cream.

Taste and season as desired.

Then stir dressing into cabbage and carrot.

Top with spring onions and serve.

Makes a salad that could be enjoyed by four people.

Recipe can be doubled or halved.

xx