Chicory Braised With Sundried Tomatoes & Slivered Garlic

This recipe was in a book without cover in the play area of my favourite cafe. I had to take a photo in my phone and then improvise as it turned out to be too dark to read. It was not bad but I am sure the original recipe was much better.
4 chicory heads
olive oil
6 garlic cloves, thinly sliced
2 tsp bouillon power dissolved in 250ml water
10 pieces of sundried tomatoes
dried basil
50 g grated parmesan (but I think the original recipe suggested Gruyere)
salt and pepper

Cut the chicory in 4 long quarters but make sure you get rid of any leaves that are not fresh. Heat the olive oil and add the chicory. Fry for a few minutes till brown, toss and add the garlic. Fry for a few more minutes. Add the water with the dissolved powder in and bring to quick boil, then reduce to simmer and cover with the lid. Braise for at least 10 minutes, checking frequently so the ingredients won't burn or dry. Remove the lid and add the sundried tomatoes. Cook for a few minutes and remember to add the basil while stirring.
By the time the dish is cooked there should be at least half of the liquid left. Sprinkle with cheese on top. Serve with bread or rice. Quinoa was not a bad companion either.

Cinnamon Orange Muffins

Easy to make, Christmas treat. Perfect with mulled wine.

Ingredients

• 1-1/2 cups (gluten free) flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 teaspoon orange zest
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Combine flour, baking powder, salt and nutmeg.
2. In a separate bowl, cream 1/3 cup butter, 1/2 cup sugar, egg, vanilla and orange zest.
3. Blend flour combination and milk into egg mixture.
4. Pour batter into prepared muffin tin.
5. In a small bowl, mix together remaining butter, sugar and cinnamon until mixture becomes crumbly; sprinkle over top of muffins.
6. Bake at gas mark 5 for 20-25 minutes.

Halloween Special Pumpkin Risotto

First time I made this, it was great, second time I got cocky and didn't follow the recipe, was a mess that was. Lesson learned. 


    •    1 medium sized pumpkin

    •    1 onion, finely chopped
    •    2 garlic cloves, sliced
    •    big knob of butter
    •    pinch thyme
    •    125ml sweet sherry
    •    risotto rice (about 250g)
    •    veg stock
    •    handful of grated grana padano cheese


    1.    Slice the top off the pumpkin, scoop out the seeds to create a bowl and most importantly scoop out the flesh. If you are not planning to use the pumpkin as a serving bowl then mission is much easier, just slice and dice the pumpkin.
    2.    Put pumpkin, onion and garlic in a large pan with a big knob of butter and cook really gently until the pumpkin is soft, this takes about 20 minutes.
    3.    Heat up a saucepan of stock and keep on a simmer.
    4.    Add the rice to the pumpkin and stir, let it cook for about 2 minutes then add the sherry.
    5.    Start to gradually add your stock one ladle at a time making sure the liquid is absorbed before adding the next one.
    6.    Continue to cook and add stock until the rice is done. Once the rice is cooked remove from the heat, add the grana padano, stir and cover, let sit for 5 minutes.
    7.    Serve in pumpkin or in a bowl with more grated cheese.

Leek, Wine & Parmesan Risotto

• 25g butter
• 1 tbsp olive oil 
• 4 spring onions, trimmed and finely chopped
• 3 leeks, trimmed and finely chopped
• 2 garlic cloves 
• 250g Arborio rice
• 1 glass (or two) white wine
• 750ml good vegetable stock
• 25g Parmesan (veg option can be found in shops these days), finely grated 

This is dead easy but there is one thing you need to be careful with: if you are planning to drink the rest of the white wine, buy a good quality bottle. I bought an average one and now I am writing this with a toddler running around my feet, trying to grab my laptop while I 'm typing and a banging headache.
Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
Then add the rice and stir to coat. Tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. When the rice is almost done, stir in the Parmesan and the rest of butter and season. Serve with green salad.

Horseradish & Leeks Pasta Bake

2-3 cups grated Parmesan cheese  

1 medium horseradish root

3 large leeks, chopped 

tomato sauce (I always go for putanesca but there are plenty around)

300g pasta

Cook pasta to within half the suggested by the packaging cooking instructions time. Drain and drizzle with olive oil and hold in bowl covered with plastic wrap. Peel and grate horseradish root on box grater or in food processor. 
Scrub with a stiff brush and peel off the dark skin before using the root. When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away. If you are brave enough to grate it yourself make sure you are extra careful.

This needs to be done immediately before using. Horseradish will discolor if grated too far in advance. Mix finely grated horseradish with chopped leeks and 2 cups of the grated cheese adding salt and pepper.
In large casserole, layer tomato sauce, pasta and horseradish mixture. Finish by topping with tomato sauce and grated cheese. Mixture should be somewhat soupy. Cover and bake for 20-30 minutes in a 350 degree oven. Uncover and cook 10 more minutes. Serve with extra grated cheese.

BBQ Snacks

Summer is finally here. There is a BBQ frenzy this week as rumors around town claim rain is back next weekend.
So, in the mean time, use shorter skewers for these antipasto kebabs, perfect to avoid oily hands.
Sun dried and fresh baby tomatoes, artichokes, olives, mozzarella, halloumi, feta, peppers, even big caper berries.

To Have And Have Another

Yes, everyone around is drinking Hemingway cocktails at the moment.
Here is an easy guide to successful making:

2 oz white rum

1/2 oz ounce fresh grapefruit

3/4 oz fresh lime juiced

1/4 oz Maraschino liquer

a pinch of brown sugar

1 cherry, slice of grapefruit (optional)

Combine all ingredients except the optional into a shaker over ice.

Shake hard

Strain

Serve up with a cherry or slice of grapefruit 

Drink

Repeat procedure

Be happy