Rice Pudding (V)

A dessert from my childhood. Quick and simple to make. Just a small dollop of jam (preferably raspberry). Not everyone likes the skin on top of a baked rice pudding but I do.  Comfort food at its best

Serves 4

750ml Whole Milk
25g Butter
100g Pudding Rice
50g Golden Caster Sugar
1 tsp Nutmeg

1. Preheat the oven to 150c/130c Fan Assisted

2. Butter a roughly 22x14 cm deep ovenproof dish. Add the rice, milk and sugar and stir. Sprinkle the nutmeg over the top so its even covered.

3. Put in the oven for 2 hours. The top should be a light golden brown. Serve with jam

Yummy :D

Mushroom Stroganoff (V)

A variation of the Russian classic, Mushroom Stroganoff is creamy and tasty. Perfect with either Tagliatelle or rice.

Serves 4

250g Flatcap Mushrooms, sliced

250g Chestnut Mushrooms, quatered

1 Small Glass of White Wine

1 Onion, finely sliced

2 Garlic Clove, crushed

2 tsp French Mustard

2 tsp Paprika

Handful of Fresh Parsley, finely chopped

200ml Double Cream

300g Tagilatelie or Rice

Olive Oil

Salt and Pepper

Shake of Worcestershire Sauce

Squirt of Lemon Juice

1. Put a large pan of water on to boil and boil the paste or rice for the instructed time.

2. While the pasta/rice is boiling, get a large frying pan and heat olive oil in the pan. Add the onions and garlic, fry until softened. Add the mushrooms and paprika and fry for 5 minutes.

3. Add the cream, wine, Worcestershire sauce, lemon juice and French mustard to the pan. Simmer for about 5 minutes. Season to taste and add the parsley to the pan for 30 seconds while stirring. 

4. Drain the pasta/rice from the pan, serve onto the plate and add the sauce on top. Serve.

Tip: If the sauce hasn't thickened, get a teaspoon of cornflour and put it into a glass and mix with a dash of water. Add to the pan, leave for a couple of minutes and the sauce should thicken.

Mushroom Risotto (V)

Risotto is a bit tricky but when you cook it right it tastes delicious. An italian dish which most people love. Also if you are a mushroom lover then add more porcini mushrooms.

Serves 4

1 litre of Vegetable Stock
125g Unsalted Butter
200g Mushrooms
50g Porcini Mushrooms
150 ml White Wine
200g Risotto Rice (I used Arborio)
50g Parmesan, plus extra to serve
1 tsp Thyme
2-3 Garlic cloves, crushed
1-2 Onions, finely sliced
Salt and Pepper

1. Melt the butter in a large saucepan. Add the onion and garlic to the pan and fry for about 5 minutes.

2. Stir in the mushrooms and thyme and cook for about 5 minutes to heat through.

3. Pour the wine into the saucepan and increase the heat. The wine needs to disappear to remove the alcohol.

4. Stir in  the rice and fry for about a minute.

5. Add a ladleful of stock to the pan. Wait until the stock has absorbed and keep adding a ladleful of stock until its all gone. This should take 10-15 minutes.

6. Once the stock has gone mix in the parmesan cheese. Leave it to rest for a couple minutes then serve with extra grated parmesan.

Paella

A classic spanish dish with a variety of ingredients which will fill anyone up.

Serves 4


1 Onion chopped
100g Chorizo, chopped
1 tsp Tumeric
300g Rice
150g Frozen Peas
1/2 packs of seafood mix
3 chicken breasts, diced
800ml Chicken/Fish Stock

1. Heat olive oil in a large frying pan. Fry the onions until softened.

2. Add the chicken and fry until there is no more pink. Then add the chorizo and as its being being fried, it will release the oils.

3. Add the tumeric and rice to the frying pan and coat with the oils from the chorizo.

4. Pour in the stock and bring to the boil. Reduce the heat and simmer for about 10 minutes. Make sure that its being stirred occasionally.

5. After 5 minutes and add the frozen peas and cook for a few minutes.

6. Just before the rice is cooked add the seafood mix to the pan and heath through for 2 minutes. Season and add lemon wedges.

Chicken Pilaf

This dish may not look glamorous but is a great midweek meal, only need one pan and contains about 2 of your 5 a day. Healthy food and less washing up!

Serves 2

1 Medium Onion, finely sliced
2 Chicken Breasts, cut into chunks
2 Tbsp Korma curry pasta
1 1/2 Mug of Basmati rice, washed
2 Mugs of frozen vegetables
1 Mug of frozen spinach
2 Mugs of chicken stock
1 tsp dried coriander

1. Heat olive oil in a frying pan. Fry the onions until soft. Throw in the chicken and fry until the chicken changes colour.

2. Add the curry paste and the rice to the pan. Cook for a minute.

3. Add the chicken stock and bring to the boil. Once boiling reducing the heat and let it simmer. Cook for 10 minutes then add the frozen vegetables. Cook for a further 5 minutes. Add the frozen spinach and coriander, cook for another 5 minutes.

3. The liquid should have reduced and the rice would have cooked. Make sure while cooking this that you stir regularly otherwise it will stick to the pan. Season and serve.

Hearty Fried Rice

Jam packed full of different things and will fill you up. You will need to prep this the night before.

Serves: 4
Sesame Seed Oil
3 medium eggs, beaten
1 Medium onion, cut into edges
300g Ham (thick sliced), cut into cubes OR lardons
300g Rice
Mug of frozen peas (Boil in a pan of water before adding the wok)
2 tbps soy sauce
4 Spring Onions
250g pack of Cooked Prawns

1. The night before, wash and boil the rice. Once cooked through, store in the fridge over night.

2. Heat the oil in a wok. Add the egg to the pan. Once the egg has just set, break apart in the pan with the spatula or spoon and set aside.

3. Add a bit of oil to the pan and fry the onion until soft (this should take a couple of minutes). Once softened, add the ham/lardons and stir fry for a minute. Then add the rice and peas and stir fry for a couple of minutes.

4. Then add the eggs, soy sauce, spring onion and prawns and heat through. Serve.

Positively Emerald Risotto (V)

Risotto is a classic Italian dish which is quite simple but very delicious and will fill you up. My variation is quite green using broad beans, peas and mint. The title of the recipe is inspired by Wicked!

Serves 4:

2 Pints of Veg Stock (stock cubes or powder)
White Wine (Small Glass)
50g Butter
1 Onion
1 Garlic Clove
350g Arborio Rice
Cheese (Parmesan preferably but any will do)
Fresh Mint (Dried if you haven't got any)
2 Mugs of Frozen Broad Beans
2 Mugs of Peas
Salt and Black Pepper

1. Add the stock cube/powder to a measuring jug then pour boiling water. Let it dissolve.

     2.  Melt a bit of the butter in a pan and then add the onions. Fry them off until they begin to soften. Then add the garlic and fry for about a minute.

    3.   Add the rice to the pan and stir for about a minute.

    4.   Pour the white wine and increase the heat until the wine has dissolved. And once it has dissolved begin to ladle in the stock. Lower to a medium heat.

    5.   After half of the stock has gone, add the peas and broad beans. (If you add them too early they will be over cooked). 

    6.   Once the stock has all gone the risotto should be a nice soft creamy texture. If not keep adding more stock.

    7.   Add the cheese, butter, mint and seasoning to the risotto. Then stir. Leave this for about a minute. Serve.