NOTHING!
Well, I am glad WE all agree on that.. for SHE came home early today, not in a very good mood.
SHE is, generally, a cheerful soul, has a high level of acceptance or tolerance of boredom and stupidity but today someone got HER Goat. Sigh.
Apologies to all of OUR Goaty friends at Ellie's Dairy.
Enough about dreary things, what have I got, I was going to write up MY sleeve but that would make YOU all choke with laughter and fall over, WE can't have lunacy abounding whilst reading MY blog, whatever next?
Well.. from under MY wing comes lip smacking news about a Risotto. WE just lurve them. This recipe is one SHE often makes as WE love these tasty ingredients. Here is a..
Risotto made with Roasted Vegetables.
250g / 8 oz vegetables. Peppers, courgettes, squash, cut into chunks.
2 Tbs Olive Oil.
1.2 litres / 2 pints of GOOD chicken stock.
40g / 1 1/2oz butter.
Salt & Pepper.
1 small onion.
280g / 10oz Risotto Rice.
85g / 3oz Parmesan cheese, grated.
2 Tbs finely chopped fresh herbs to garnish.
Preheat oven to 200C / 400F / Gas mark 6.
Put the vegetables into a roasting tin with 1 Tbs of oil and make sure that they are all coated in it. Roast in preheated oven until they are tender, about 20 minutes.
Bring the stock to the boil, reduce heat and keep stock on low simmer whilst you cook the risotto.
Heat the remaining oil with 25g / 1oz of butter in a deep saucepan over a medium heat until the butter is melted, gently fry onion in this until golden, do NOT let it brown.
Reduce heat, add the rice and mix to coat rice in oil and butter. Stir constantly for 2 - 3 minutes, or until the grains are translucent.
Gradually add the hot stock, a ladle at a time. Stir constantly and add more liquid as the rice absorbs each addition of stock. Cook for 15 minutes, then add the roasted vegetables, reserving a few for garnish. Cook for a further 5 minutes, until all the stock is absorbed but the rice is creamy but still firm to the bite.
Remove the risotto from the heat and add the remaining butter. Mix well, stir in parmesan until it melts, season with salt & pepper, serve on warmed plates with the rest of the vegetables and the fresh herbs on top.
Well, I am glad WE all agree on that.. for SHE came home early today, not in a very good mood.
SHE is, generally, a cheerful soul, has a high level of acceptance or tolerance of boredom and stupidity but today someone got HER Goat. Sigh.
Apologies to all of OUR Goaty friends at Ellie's Dairy.
Enough about dreary things, what have I got, I was going to write up MY sleeve but that would make YOU all choke with laughter and fall over, WE can't have lunacy abounding whilst reading MY blog, whatever next?
Well.. from under MY wing comes lip smacking news about a Risotto. WE just lurve them. This recipe is one SHE often makes as WE love these tasty ingredients. Here is a..
Risotto made with Roasted Vegetables.
250g / 8 oz vegetables. Peppers, courgettes, squash, cut into chunks.
2 Tbs Olive Oil.
1.2 litres / 2 pints of GOOD chicken stock.
40g / 1 1/2oz butter.
Salt & Pepper.
1 small onion.
280g / 10oz Risotto Rice.
85g / 3oz Parmesan cheese, grated.
2 Tbs finely chopped fresh herbs to garnish.
Preheat oven to 200C / 400F / Gas mark 6.
Put the vegetables into a roasting tin with 1 Tbs of oil and make sure that they are all coated in it. Roast in preheated oven until they are tender, about 20 minutes.
Bring the stock to the boil, reduce heat and keep stock on low simmer whilst you cook the risotto.
Heat the remaining oil with 25g / 1oz of butter in a deep saucepan over a medium heat until the butter is melted, gently fry onion in this until golden, do NOT let it brown.
Reduce heat, add the rice and mix to coat rice in oil and butter. Stir constantly for 2 - 3 minutes, or until the grains are translucent.
Gradually add the hot stock, a ladle at a time. Stir constantly and add more liquid as the rice absorbs each addition of stock. Cook for 15 minutes, then add the roasted vegetables, reserving a few for garnish. Cook for a further 5 minutes, until all the stock is absorbed but the rice is creamy but still firm to the bite.
Remove the risotto from the heat and add the remaining butter. Mix well, stir in parmesan until it melts, season with salt & pepper, serve on warmed plates with the rest of the vegetables and the fresh herbs on top.
No, WE are not eating that for supper tonight. WE are having Gnocchi with Zaira's Tomato & Garlic Sauce. SHE made the sauce yesterday and I know SHE went and bought fresh gnocchi on the way home this afternoon. Yum.
No, SHE never makes it, it being gnocchi, for why would SHE do that when SHE knows where it buy it where it is so fresh it would squeak, if freshly made gnocchi squeaked! But the sauce, ah now, well that is quite a different matter!
SHE is always 'amused' when SHE sees people take garlic and onions out to make tomato sauce and they way they chop the tomatoes, oh, MY giddy aunt. The less said the better.
Anyway, that is what WE are eating tonight. SHE has a busy-running-about-sort-of-day tomorrow and hopes it won't be a day like this morning ugh, it was very wet indeedy.
PipPip Dear Readers, PipPip, I will be back here tomorrow. SHE is delving back into the latter part of the 1700's tomorrow with the help of a very kind and nice man who said "I find that subject fascinating, oh course I will help you, do come and see me next Wednesday".
I mean, WHO would be able to resist such an invitation? Certainly not HER!
GeeGee Parrot.
February 11th, 2014.
No, SHE never makes it, it being gnocchi, for why would SHE do that when SHE knows where it buy it where it is so fresh it would squeak, if freshly made gnocchi squeaked! But the sauce, ah now, well that is quite a different matter!
SHE is always 'amused' when SHE sees people take garlic and onions out to make tomato sauce and they way they chop the tomatoes, oh, MY giddy aunt. The less said the better.
Anyway, that is what WE are eating tonight. SHE has a busy-running-about-sort-of-day tomorrow and hopes it won't be a day like this morning ugh, it was very wet indeedy.
PipPip Dear Readers, PipPip, I will be back here tomorrow. SHE is delving back into the latter part of the 1700's tomorrow with the help of a very kind and nice man who said "I find that subject fascinating, oh course I will help you, do come and see me next Wednesday".
I mean, WHO would be able to resist such an invitation? Certainly not HER!
GeeGee Parrot.
February 11th, 2014.
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