It’s been one of those weeks. You know those weeks, where you just can’t catch up? This post about blog templates describes me as “Australian food & lifestyle blogger”. I loved this so much! It makes me sound so fancy and as if I might have my life together! But can I tell you a bit of what my last week consisted of? (more…)
I have been overwhelmed with a recent influx of new followers and likers on FB. Thanks so much! I actually feel like I need to pick up my game a little bit. So I’ve decided to dust off the DSLR and start taking some proper photos. The first are here today with a fast and fresh meal. (more…)
When I’m thinking about writing these recipes down to share, my main goal is to give you a guideline so that you can experiment and make things to your taste.
This is a common type dinner in my house and these items can all be substituted and mixed and matched. The idea is a kind of mix up of veges, protein and a carbohydrate if you want it. I like using quinoa, because it’s low carb and high protein, really nutritious and filling. It’s actually a seed did you know! You could also use lentils or pasta, or brown rice.
4 gourmet sausages
2 celery sticks
1 tin tomatoes
3/4 cup quinoa grain (I use red and white mixed)
Cook the quinoa in the chicken stock. Cover the grain with liquid and put on the stove.
Cook pumpkin in salted water until soft.
Cook sausages, then take them out and cut them up. Return to pan with celery and onion, cook a bit and then add the tomatoes, pumpkin, cooked quinoa and all the juices. Mix up a little and voila you have the easiest, really nutritious dinner!
This is the easiest risotto ever, and the things I love about it are, is that it doesn’t turn out all gluggy, because its baked in the oven, and its so quick! No standing around spooning ladles of stock into the pan.
Please note. If you start following my recipes, they are often “around about”. I’m a creative type of cook for the most part, and often don’t measure. I go by feeling. I am however attempting to document what I do.
So heres the recipe:
SUPER EASY MUSHROOM & GREEN BITS RISOTTO
375g chopped mushrooms
3 cups beef stock (or whatever stock you like)
100ml white wine
2-3 sticks celery
2-3 spring onions
2 cups arborio rice
handful fresh oregano
Condiments: (I love extra bits to put in your food. Particularly lemon. You can add things to your taste, and its just delicious fun.
fresh chopped chives
chilli infused olive oil
To make this especially easy, use a pan that you can use on the stove and then put straight in the oven.
Heat the oven at 180 degrees.
Cook mushrooms in butter in the pan on the stove. Put them in a bowl, set aside.
Cook chopped celery and spring onion in the pan. Put mushrooms back in. Add rice, add a bit more butter if you like, then add the stock. The liquid should just cover the contents. Mix in the handful of fresh oregano, some salt and pepper, put the lid on and put it in the oven. Bake for 25mins or until the rice is cooked. Serve with the list of condiments. Mmm enjoy!