Monthly Archives: February 2013

A Couple of Winter Crostini – Lovely (Cannellini) Beans and Green Olive Tapenade

Winter Crostini

Now I’m a big fan of pre-dinner nibbles in the form of Bruschetta or Crostini or whatever you care to name them, but for some odd reason I tend to favour such appetisers more in the summer months. Eaten as the sun goes down alongside a glass or two of white . They’re usually assembled to use up an glut of tomatoes, courgettes, aubergines or peppers from the garden (my Courgette, Feta & Basil Bruschetta being a bit of a favourite). Which got me thinking, there really must be some excellent store cupboard toppings that would be equally as fabulous in the depths of winter with a glass of red.

The Lovely (Cannellini) Beans topping I’ve made many a time before, but not for many years now. It’s simply a heady mix of Garlic, Fresh Chili, Fresh Rosemary and lots of good Olive Oil roughly mashed into canned or soaked and pre-cooked warm Cannellini Beans. Quick and easy, but very substantial in the flavour department!. A posh beans on toast. The Green Olive Tapenade is a newbie on me – I put it together to clear out the three half eaten tins of green olives that were lurking in my fridge – and part followed a multitude of internet recipes. And with pretty tasty and zingy results. An extremely flavourful mix of Green Olives, Olive Oil, Capers, Anchovies, Fresh Chili, Lemon Zest and Juice, Garlic and Fresh Parsley.

Both are great just on toast or pitta bread, ‘poshed up’ on Crostini or Bruschetta or served as a dip with raw veggies and breadsticks. The Tapenade is also sublime stirred through hot pasta or as a topping for tarts (see A Couple of Tomato Tarts) or pizza and even slathered onto bread for a sandwich. And probably lots more amazingly tasty treats that I haven’t thought of!.

herbsonsaturdaySince herbs feature fairly highly in both these toppings I’m entering my blog to Karen of Lavender and Lovage‘s Herbs on Saturday bloggie challenge. And also to Javelin Warriors Made with Love Mondays as both my Crostini toppings are made with lots of homemade love!

Made with Love Mondays

Lovely Cannellini Beans

Lovely (Cannellini) Beans!

Great For: Pre-dinner nibbles or appetisers, bigger kids (though my toddler Jacques adores these beans on toast!), grown-ups, parties, starters, vegetarians

2 tablespoons of good quality Extra Virgin Olive Oil (plus a little more for drizzling)

½ to 1 Red Chili, finely sliced (use less or none at all if you’re heat adverse)

2 cloves of Garlic, finely sliced

a 400g tin of Cannellini Beans, drained and rinsed OR the equivalent in soaked and home-cooked beans (I tend to cook up large batches and use them in various recipes)

2 teaspoons of chopped fresh Rosemary leaves

1 – 2 teaspoons of Red Wine Vinegar

Salt & Pepper

Heat the oil in a saucepan on a low heat. Add the garlic and chili and fry for a few moments. Once you get a garlic aroma (but before it browns) quickly stir in your beans and rosemary together with a teaspoon of the red wine vinegar and very generous pinches each of coarsely ground black pepper and salt.

Keep the pan on the heat and allow the beans to warm through and the flavours to infuse. Once hot, remove from the hob and mash the beans a potato masher. I like a fairly rustic texture so don’t go too wild on the mashing, a few whole beans here and there are perfect.

Have a taste, adding more salt, pepper and red wine vinegar to suit. I don’t normally advise this but you may need to add a fair whack of salt to do the beans justice.

Serve warm on Crostini or Bruschetta with a naughty additional drizzle of olive oil. With a glass of red. Obviously.

Green Olive Tapenade

Green Olive Tapenade

Great For: Pre-dinner nibbles or appetisers, bigger kids, grown-ups, parties, starters, vegetarians (if they eat anchovies that is)

200g of pitted Green Olives

a heaped dessertspoon of Capers, rinsed

3 Anchovy Fillets (canned in oil)

½ a Red Chili, sliced

a heaped tablespoon of chopped fresh Parsley

a clove of Garlic, finely sliced

Zest of ½ a Lemon plus a couple of generous squeezes of Juice

a generously large pinch of freshly ground Black Pepper

50 ml of Olive Oil

No cooking required here. Simply throw all the ingredients into a food processor and blitz until you have your desired texture. Again, I quite like a fairly rustic texture here so don’t go too crazy on the blitzing. Or you could whiz with a stick blender in a deep sided dish. Taste and add more lemon and pepper if you wish; it’s unlikely you’ll need any salt.

Crostini

For the Crostini

These really are a cinch to make and well worth the effort if you have friends over for a nibble, especially as they can handily be made a few hours in advance.

a Baguette, or part of a Baguette, preferably stale

Olive Oil

a clove or two of Garlic, peeled and halved, optional

Pre-heat your oven to 200ºC/Gas Mark 6.

Simply slice a baguette, stale if possible, into thinnish rounds of ½ to ¾cm thickness. Slice across the baguette for smaller and more delicate crostini or diagonally for a more generous two to three bite-fulls – my personal preference! Cut as many slices as you think you may need, plus a few more just in case.

Brush both sides of the slices with olive oil, rubbing one side with the cut side of half a garlic clove. I sometimes rub garlic in, sometimes I don’t, depending on how much the toppings already have in (and mine invariably have quite a bit in!). Place on a baking tray.

Place in the hot oven for 5 to 10 minutes, turning half way through. They should be golden and crispy when done. How long they take will depend on their thickness and how stale the bread was to start with – stale obviously being quicker to ‘crisp’ up.

Set aside to cool. They can be made a few hours in advance. Top with either of the above toppings, or anything else you so care to eat!.

You might also like: 

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta

The Best Herby Garlic Bread Ever!

The Best Herby Garlic Bread Ever!


Sausage, Bean and Veggie Hotpot

Sausage & Bean Hotpot

Now I love a bloggie challenge and when Vanesther, of the gorgeous family food blog Bangers and Mash, launched her new Recipes for Life Challenge I was really excited, particularly as it’s right up my foodie street. Each month she’ll be picking three ingredients and challenging fellow bloggers to come up with something tasty, wholesome and easy-to-cook with them. And the best recipes will be included in a new cookbook for the Somerset based charity Swallow. Swallow support adults with learning difficulties to lead more independent lives, including the running cookery courses to help members learn to prepare simple, inexpensive and nutritious meals.

swallow-recipes-for-life

This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.

Sausage, Bean & Veggie Hotpot

Sausage, Bean & Veggie Hotpot

Great for family or grown up dinners, toddlers, bigger kids, vegetarians (using veggie sausages obviously!), mid-week suppers, weekend slowies, winter warming

Serves 4 to 6 big appetites (or a family of 4 TWICE!)

a tablespoon of Sunflower Oil

6 – 8 Sausages, meaty or veggie

an Onion, diced

2 cloves of Garlic, finely chopped

2 Carrots, sliced

a Parsnip*, diced

300g of Pumpkin or Butternut Squash*, large dice

a generous pinch of Chili Powder

2 teaspoons of dried Oregano or Mixed Herbs**

2 x 400g tins of Chopped Tomatoes

2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed

Salt & Pepper

600g of washed and peeled Potatoes (about 3 medium sized), finely sliced

300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)

Special Equipment: A Large Lidded Oven-proof Casserole Dish that can also go on the hob

* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.

** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.

Pre-heat your oven to 190ºC/Gas Mark 5.

Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.

In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.

Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.

Bring everything to a simmer and season generously with salt and pepper.

Sausage, Bean & Veggie Hotpot

Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.

Hotpot

The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.

Sausage, Bean & Veggie Hotpot

simple2012smallCredit-Crunch-Munch

I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.

A Year Ago on the Blog: Cheesy Biscuits for Half Term

You might also like:

Chicken, Borlotti & Pumpkin Stew

Chicken, Borlotti & Pumpkin Stew

Chicken & Apricot Tagine

Chicken & Apricot Tagine


A guest post by Anneli from Delicieux – Slow Cooked Blue Cheese Pulled Pork with a Cider and Apple Sauce

Pork with Roquefort

Comfort Food Makes You Feel Good!

After the fun we had on our last blog challenge (Traditional French Christmas), Louisa and I decided to embark upon round two! We settled on the theme of ‘Comfort Food’ this time as it seemed fitting for this time of year and the kind of food we have been wanting to eat.

Comfort food is a great phrase. It can mean many things to many people. Ultimately, for me it represents food that makes me feel snuggly and happy. Food I like to eat in front of the TV whilst cosy on my sofa. It’s not fancy or frilly, it’s hearty and honest and leaves you feeling satisfied and content.

I have been cooking a lot in my Slow Cooker this year, lots of delicious stews and curries. Meat cooked in the slow cooker becomes incredibly soft and tender which I find very comforting. I also appreciate that it does not take much effort, I love having popped dinner on in the morning and just forgetting about it until the evening. Fantastic food, fuss free, that makes me very happy indeed!

The dish I have decided to share with you was one that I made on a Sunday (officially the best day for comfort food!) whilst I was actually not feeling particularly well. I was wearing my comfy trousers and had spent a fair chunk of the day curled up on the sofa under a blanket snuggling with my kids. The fire was roaring whilst outside the wind was blowing and it had been raining all day. I just about managed to throw a few things into the slow cooker that morning so I had a minimal amount of work to do to get dinner onto a plate. Oh yes, this was a day when comfort food was exactly what the doctor ordered.

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce served with soft buttery mash and garlicky courgettes was my finished dish and my oh my, it was a heavenly combination. I think mashed potatoes might actually be compulsory with all comfort food, not much can beat them when served with a lovely hot sauce or gravy.

For this dish, pork shoulder is cooked in the slow cooker covered with cider on a bed of apple and onion for 8 hours, or even longer if you like. This creates such tender pork that you can take a fork to it and just pull it apart into juicy strands, super succulent and delicious. The sauce is simplicity itself, the apple and onions are just blitzed into the cider with a hand held blender and then boiled to reduce a little. Meanwhile, some roquefort cheese is crumbled over the pork and melted under the grill before serving with that wonderful mashed potato and lashings of hot cidery sauce. This takes comfort food to a whole new level of contentedness!

So if you are feeling under the weather or out of sorts, then I have the remedy for you. Just follow these instructions and you will be on the road to recovery in no time…

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

Serves 4

Ingredients:

  • 1 small shoulder of pork around 1kg
  • 1 onion, chopped
  • 1 apple, peeled, cored and chopped
  • 500-600ml of cider
  • 150g Roquefort cheese
  • 1 tbsp cornflour
  • 1 tbsp creme fraiche

Method:

  • Place your chopped onion and apple in the bottom of your slow cooker. Cut any string off from your pork shoulder and lay it on top of the onion and apple.Pork Shoulder in slow cooker
  • Pour over enough cider to go half way up your pork shoulder. Don’t be mean, the more cider, the more moist!
  • Put your slow cooker on to high and cook for 8 hours or low and cook for 12 hours.
  • Once cooked, remove the pork and take two forks and ‘pull’ the pork apart, tearing it into shreds. Place on a baking tray and crumble your Roquefort all over liberally. Put under the grill for 5 minutes or until all your cheese has melted over the pork

Pork with Roquefort

  • Whilst your pork is under the grill, pour the remaining cider, apple and onion into another saucepan and using a handheld blender, blitz until smooth. Then spoon a little of the sauce in to a small bowl and add your corn flour and mix to combine.
  • Meanwhile, bring the sauce to a simmer then stir in the cornflour mixture to help thicken. Let the sauce bubble away and reduce until you are happy with the consistency. You may find you have a lot of sauce…just freeze what you do not use for the next time you have pork. Just before serving, stir in a tablespoon of creme fraiche
  • Cider sauce
  • Finally serve the pork with some creamy mash and vegetables and pour the cider sauce all over the pulled pork and bubbling blue cheese
  • Finished Dish - Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

And you will surely be comforted!

If you enjoyed this post then be sure to hop over to check out Louisa’s take on comfort food on www.delicieux.eu

Thanks for having me over again Louisa. Always a pleasure and I look forward to ‘Round Three’!

Louisa: I’m entering this gorgeous guest blog to a couple of challenges for Anneli. Firstly, being a slow cooker wonder recipe, to Credit Crunch Munch, an event co-hosted by Helen from Fuss Free Flavours and this month by Camilla from Fab Food 4 All. And secondly, being a made from scratch lovliness, to Javelin Warrior’s Made with Love Mondays.

Credit-Crunch-Munch

Made with Love Mondays


Parsnip, Pecan and Maple Syrup Cake

Parsnip and Maple Syrup Cake

The recipe for this cake caught my eye recently on the BBC Good Food site and begged to be baked! Funnily enough I’d been searching for a little birthday cake inspiration and this happened to be the first one that popped up. Not the obvious choice for a birthday cake, but I made it nevertheless for Mr F’s recent Big Day. And being the winner of the Good Food’s 20th Birthday Cake Competition and coming complete with an enormity of rave reviews how could I not?.

I’ve been meaning to try my hand at baking with parsnips all parsnip season, and was particularly delighted to find such a gorgeous recipe. So far my foray into veggie baking has taken me to Beetroot (wonderful in a choccie cake, sadly baked pre-blog but must be made again!), Squash, Pumpkin (Chocolate Pumpkin Cake), Courgettes (Courgette Cake with Homemade Lemon Curd) and of course Carrots. Do please enlighten me if there’re any other veggies worthy of caking up?

Parsnip, Pecan & Maple Syrup Cake

Since I barely changed a bean of this recipe (other than slightly lowering the sugar content and upping the amount of apple), I’m not going to re-write the recipe but it can be found on the BBC site by clicking here: Caroline Berwick’s Parsnip & Maple Syrup Cake.  Please do try it too, it’s a wonderfully moist and wonderfully flavoured cake that’ll wow the most ardent of parsnip haters.  And the mascarpone and maple syrup centre is truly heavenly!.

Being a ‘bookmarked recipe’, I shall be entering it to Jacqueline of Tinned Tomatoes February Bookmarked Recipes Round-Up.

bookmarked recipes new logo

As parsnips are well and truly in season (though I fear I only have two or three biggies left in the ground) I’m entering the recipe to Ren’s Fabulicious Food Simple and in Season event, this month hosted  by Cake, Crumbs and Cooking.

Simple and In Season

Parsnip Cake

One Year Ago:     Beef in Guinness

You might also like:

Chocolate  Pumpkin Cake

Chocolate Pumpkin Cake

Clementine & Almond Cake

Clementine & Almond Cake


The best Garlic Bread, and a Chorizo, Potato and Rosemary Pizza

Garlic Bread

It’s most definitely pizza weather here at Chez Foti. We’ve had seemingly ceaseless rain, gales and miserable cold for way too long now, since New Year’s Day to be exact. And it’s getting kind of depressing now, in a British wintery kind of way. Our garden is one big muddy swamp and the wee pond a lake, just a shame we don’t have any duckies to appreciate it. Bet they’re the only ones happy round here. And the forecast for the next week is still more rain, a little snow, and grey, grey, GREY. AHRRRRRR. Where’s that gorgeous south of France sunshine and glorious blue sky that amazed and cheered me through the last two winters?  OK, enough said, weather rant over (well I AM English!) and on with a couple of recipes to insulate against the outside nasties.

You really can’t get much better winter warming and cheery fodder than a homemade pizza, especially a heftily insulating one with a gutsy topping of Potatoes, Chorizo and Rosemary. Admittedly not one of my healthiest of recipes, but hey ho everything in moderation, and it is rather good. And if you want to omit the Chorizo it’s equally as tasty with just Potatoes and Rosemary. Don’t be put off by the way with the idea of potatoes on a pizza (and try not to think about the carb overload), they really work!

Chorizo, Potato & Rosemary Pizza

Living so close to Spain Chorizo is cheaply abundant in these parts and I cook with it regularly, though much more so in the winter. It’s one of my staple store cupboard ingredients and gets used to liven up many an Omelette or Tortilla, Salad (Chorizo & Manchego Salad), Veggie Side ( just a little is fabulous sauted with Cabbage, Chard or Spinach and even roasted with Pumpkin or Butternut) or Soup (Butternut Squash & Chorizo Soup with Chorizo Croutons, Caldo Verde). And then there’s obviously Paella and other rice based dishes that it works so well with. But there’s no qualms about it, Chorizo’s not the healthiest choice of ingredients, but a little really does go a long way in the flavour stakes and it can be used remarkably sparingly. Though perhaps, ahem, not so sparingly on this particular pizza!

And I also have my favourite Garlic Pizza Bread, made exactly in the same way as pizza but simply containing a topping of Garlic (lots of), fresh Parsley or Rosemary (lots of) and good quality Extra Virgin Olive Oil (again LOTS OF). It’s that simple. Whenever we have a pizza night I always start with one  or two of these naughty little herby numbers to get things going. And it’s equally as delish with rosemary or parsley, just go for what you fancy or happen to have in, but be generous!

I shall be entering my herby post to Karen of Lavender & Lovage’s February Herbs on Saturday challenge.

Herbs on Saturday

Garlic Pizza Bread with Parsley or Rosemary

The Best Garlic Bread!

Serves 4 as an appetiser

One quantity of Pizza Dough (I use this Jamie Oliver recipe, using part semolina flour when I can get hold of it)

2 cloves of Garlic, finely chopped

Salt & Pepper

2 tablespoons of Extra Virgin Olive Oil plus a little extra for drizzling

a few sprigs of Parsley or Rosemary, leaves removed and roughly chopped, be generous!

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.
Start with making your oh so simple topping. Crush the chopped garlic with a little salt using the flat edge of a large knife. Mix the garlic with the olive oil, a generous amount of black pepper and the parsley or rosemary. Leave to infuse while you prep the pizza base.

Roll out your pizza dough to your desired size and thickness. I like mine very thin, particularly as this is only an appetiser. Place on your hot pizza stone or baking tray.

Evenly spread over the garlic and herby oil and place in your very hot oven for a few minutes until golden and crisp. It should only take about 5 to 8 minutes and watch as it can burn very easily.

Drizzle with a little more olive oil, slice and serve.

 Chorizo, Potato & Rosemary Pizza

Chorizo, Potato  & Rosemary Pizza

Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)

One quantity of Pizza Dough (as per Jamie Oliver recipe if you wish)

2 – 3 tablespoons of Tomato Pizza Sauce (see below) or my slow cooked fresh tommie sauce (which I so happen to have half a freezer of still!) A Glut of Tomatoes Pasta Sauces

150g of small Potatoes, washed but with skins on, waxy ones work the best but any will do really!

80g of Chorizo, skin removed and finely sliced

2 or 3 sprigs of Rosemary, leaves removed and roughly chopped

a 125g ball of Mozzarella, sliced

Salt & Black Pepper

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.

Cook the potatoes until almost tender. Once cool enough to handle slice.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Smoother the base with your tomato sauce, followed by an even scattering of the chorizo, potatoes, rosemary and mozzarella. Finely add a generous grinding of black pepper and a little salt.

Place in your extremely hot oven and cook until crisp, golden and bubbling all over. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the electric oven around 10.

Slice and enjoy. With a salad if you want to feel just a little less indulgent!

Tomato Pizza Sauce

Enough for two large pizzas:

2 tablespoons of olive oil

a clove of garlic, peeled and finely chopped

a 400g tin of good quality chopped tomatoes (or fresh obviously!)

a generous pinch each of sugar, salt and pepper

Heat the oil in a medium saucepan on a gentle heat and fry the garlic for a few moments, ensuring you do not burn the garlic. As soon as it takes on any colour and you can smell it cooking throw in the tomatoes, sugar, salt and pepper and give everything a good stir. Cook gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning to suit. You can either use the sauce as it is or blitz with a stick blender or processor for a smoother texture (I rarely bother!).

You might also like:

Pizza Puttanesca

Pizza Puttanesca

Roasted Wild Mushroom Pizza Recipe

Roasted Wild Mushroom Pizza


Rosemary and Cannellini Bean Risotto…and a tale of Bugs in the Borlotti

Rosemary and Cannellini Bean Risotto

I’m a huge risotto fan and make them pretty often, but I have to say this is a particularly blindingly good one. Luxurious, decadent, dreamy, sumptuous, comforting, warming. And all without too many calories, much effort and minimal expenditure. And it’s here that I should really point out it wasn’t entirely my own recipe, but more on that later!. If you like your beans, rosemary and risotto then I urge you to make this, I’m confident you won’t be disappointed. The creaminess of the beans works wonderfully in a risotto, adding a luxurious depth of texture and flavour to an otherwise frugal dish. And whilst I’m on the subject of risotto I’d love to hear what your favourites are?

Now there’s a little story as to how I came to back this heavenly supper….so stay with me here, this blog’s a bit of a longie today! I’ve recently been perusing a new to me book, The Best-Ever Easy-to-Use Herb Cookbook by Joanna Farrow, a gift from the lovely Karen of Lavender and Lovage, for winning November’s Herbs on Saturday Challenge (for my Roasted Wild Mushroom Pizza blog).

Herb Cookbook

It’s a lovely book, full of really interesting and innovative herby recipes from soups and salads, baking and mains through to desserts and sweets with absolutely gorgeous photography throughout. Being a bit of a risotto fiend I was immediately struck by a recipe for Rosemary Risotto with Borlotti Beans, having never used beans in a risotto before and happening to have a huge tub of homegrown borlotti begging to be used.

Now the observant amongst you may be confused at my recipe for Cannellini Beans when I’m writing about Borlotti. On inspection of the borlotti, in readiness to soak and boil, I sadly discovered my tub to be jumping with nasty little mite type bugs. I even tried to wash and soak a few but the bugs had penetrated the skins and the bugs and borlotti had to be binned. And fed instead to my chickens. But not without cooking in a tasty little stew first. My chickens must be the fussiest chickens to strut the earth, they don’t do raw veggie or fruit peeling but will eagerly peck away at anything cooked. So every now and again I treat them to a pot of slow cooked peelings and chopped old veggies, cooked for free on the top of my woodburner, and this time it included the buggy borlotti. And they loved them! Though I wonder if their coop was unusually stinky that night? Does anyone else cook for their chickens, or is it only crazy little me?!

My Bugged Borlotti & Veggie Stew - a winter warmer for the chickens!

My Bugged Borlotti & Veggie Stew – a winter warmer for the chickens!

A few of my ladies tucking into their tasty warm stew

A few of my ladies tucking into their tasty warm stew

As well as switching the beans, I also strayed a little from the original recipe by using shallots instead of an onion since we still have a surplus of homegrowns to use and besides I virtually always use shallot in a risotto. I added a few sticks of my celery too as it’s still growing here, I say a few as my plants are smaller than shop boughts. I also substituted mascarpone for half fat creme fraiche as let’s just say I’m cutting back on the calories a little this month. I don’t do the ‘D’ word. Last, but possibly most importantly, I oomphed up the quantity of rosemary. By about four times! The original recipe, for four people, called for a teaspoon of rosemary. I halved the quantity to serve to two people and added a dessertspoon, which in my opinion was bang on the flavour.

I’m entering my blog to quite a number of challenges, so bare with me here! Firstly, of course, to Karen’s Lavender and Lovage Herbs on Saturday challenge, as without my previous win this recipe would never have entered my realm of culinary possibilities!

herbsonsaturday

Secondly to Bookmarked Recipes, an event held by Jacqueline over at Tinned Tomatoes and one I somehow as yet have never entered, so here’s my first ever entry!

bookmarked recipes new logo

Thirdly to Credit Crunch Munch, as I hope you’ll agree with is a pretty frugal munch, an event jointly hosted by Camilla of Fab Food 4 All and Helen of Fuss Free Flavours.

Credit-Crunch-Munch

Fourthly (yes really!) to another new challenge I’ve just come across, Flavours of Italy, a European food event held by Simply Food, and this month hosted by Divya’s Culinary Journey,
and with the handy theme of Italy, home obviously of the wonderful dish that is Risotto.

Flavours of Italy logo (2)

And finally to Javelin Warrior’s Made with Love Mondays as it so happens to be a Monday (not that I think that matters?!) and my risotto’s made from scratch.

Made with Love Mondays

 Phew, are you still with me? Now on with the recipe:

Rosemary & Cannellini Bean Risotto

Rosemary & Cannellini Bean Risotto

Great for family or grown up dinners, dinner parties (it’s that good!), vegetarians, mid-week or weekend suppers

Serves 2

a tablespoon of Olive Oil

2 Shallots, finely diced

a stick of Celery, finely diced

a large clove of Garlic, finely chopped or crushed

140g of Risotto Rice

90ml of White Wine

450 to 500ml of hot Veggie Stock (I used my favourite Marigold)

2/3rds of a 400g tin of Cannellini or Borlotti Beans (drained and rinsed) or 85g of soaked and cooked beans (though I wouldn’t advise cooking this few beans on their own, I soaked and cooked a huge batch for several recipes – look out for them in subsequent blogs!)

2 tablespoons of half fat Creme Fraiche (or full fat or Mascarpone if you’re feeling more indulgent)

a dessert spoon of chopped fresh Rosemary

35g of Parmesan or Grana Padano Cheese

Salt and Pepper

Heat the olive oil in a heavy based saucepan on a gentle heat. Fry the onion, celery and garlic for 5 minutes until very soft, stirring regularly.

Stir in the rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer away on a gentle heat. Once most of the wine’s evaporated pour in a ladleful of the hot stock. Continue to stir at intervals adding further ladlefuls of hot stock every time the last one’s nearly all absorbed.

Meanwhile prep the beans. Blitz about two-thirds of the beans in a food processor or with a stick blender. Set the remainder aside.

Once the risotto rice is about three-quarters cooked, stir in the blitzed beans. Continue to cook the risotto, adding more stock as and when required.

When the rice is tender, but still has a tiny bit of ‘bite’, stir in the remaining whole beans, creme fraiche, Parmesan, rosemary and a generous pinch of black pepper. Taste and adjust the seasoning, adding more salt and pepper to suit. Cover the pan and leave the risotto to rest for 5 minutes so that the risotto absorbs the flavours fully and the rice finishes cooking.

Serve, with extra Parmesan if you wish. And a glass of crisp white wine.

Here’s some of my other Risotto Recipes you might like to try:

Butternut squash risotto

Roast Butternut Risotto with Butternut Crisps

Spinach, Courgette & Pesto Risotto

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