Cheddar Cheese Risotto

Cheddar Cheese Risotto

I was a little bit dubious about this Nigella recipe - but as ever, it was delicious. A quick and comforting meal any day of the week. Use a strong cheddar if you can - I used Davidstow Extra Mature!

CHEDDAR CHEESE RISOTTO
By Beth Sachs, 23rd December 2008

Ingredients:
  • 1 tbsp oil
  • 1tbsp butter
  • 1 leek, sliced finely
  • 300g Risotto Rice
  • 125 ml dry white wine
  • 1/2 tsp Dijon mustard
  • 1 litre hot vegetable stock
  • 125g Cheddar, cubed
  • Chives, chopped
Instructions:
  • Step 1: Melt butter and oil and soften leek for 10 minutes.
  • Step 2: Add rice and fry for 1 minute, add wine and mustard and stir until wine evaporated.
  • Step 3: Gradually add stock, ladleful at a time, until rice is cooked and liquid absorbed.
  • Step 4: Take off heat and stir through cheddar and chives.

Christmas Cupcakes


Some festive cupcakes for you to try. Not much time to write anything else - I've got too much to do! I thought I was really organised...!

Ingredients:
350g plain flour
85g golden caster sugar
85g light muscovado sugar
1 tbsp baking powder
zest 2 small oranges
2 eggs
284ml carton soured cream
1 tsp vanilla extract
100g butter , melted
Method:
Step 1: Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases.
Step 2: Mix the flour, sugars, baking powder and zest.
Step 3: In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don't overbeat. Spoon into cases.
Step 4: Bake for 25 minutes
Step 5: Cool and decorate with butter icing and festive sprinkles

Curried Mince and Peas

Curried Mince and Peas

Cheap, easy and with only a handful of ingredients this is the perfect midweek meal to satisfy the whole family. If you like it a bit hotter try making it with Madras curry paste rather than the Tikka paste specified in the recipe.

Pin the recipe for later...

Curried Mince and Peas

Curried Mince and Peas


CURRIED MINCE AND PEAS





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Curried Mince and Peas
A quick and easy curried mince and peas recipe.
Ingredients
  • 1 Onion, chopped
  • 4 TBSP Tikka Curry Paste
  • 750g Minced Beef
  • 200ml Beef Stock
  • 400g tin Chopped Tomatoes
  • 100g Frozen Peas
Instructions
Step 1: Heat 1 TBSP oil in a pan and fry the onion for 5 minutes.Step 2: Add the minced beef and fry for another 5 minutes.Step 3: Stir in the tikka paste then pour in the tomatoes and stock. Simmer for 15 minutes.Step 4: Add the frozen peas and cook for 5 minutes before serving.

Details
Prep time: Cook time: Total time:
Yield: 4


Chocolate Yule Log

This 'Nigella' inspired Yule Log has gone straight in the freezer ready to be pulled out on Christmas Eve, sprinkled with some icing sugar, and maybe, just maybe 2 little robins on top (as my Nan used to do).

I feel like I'm really on top of my Christmas preparations this year. Last Christmas was way toooo hectic - I got married on the 29th December so Christmas went by as a bit of a blur. This year I just want to relax with the family, eat what I want (I had to be a bit careful last year) and be 'merry'(and you all know what that constitutes in my book). Bring it on!!!!!!

Ingredients:
For the cake;
6 Eggs separated
150g Caster Sugar
50 g Cocoa Powder
1 tsp Vanilla Extract

For the Icing:
175g Dark Chocolate
250g Icing Sugar
225g Butter, softened
1 tsp Vanilla Extract

Method:
Step 1: Preheat oven 180c and line a swiss roll tin with baking parchment (let it overhang the edges)
Step 2: Whisk the egg whites until the form stiff peaks and continue to whisk while you add 50g of the sugar.
Step 3: Whisk together the egg yolks and remaining sugar until it becomes thick, pale and moussy, sieve in cocoa and fold in with vanilla extract.
Step 4: Combine with the egg whites by folding in gently then tip into tin and bake for 20 minutes.
Step 5: To make the icing, melt the chocolate, beat together the butter and sieved icing sugar then combine with the now cooled chocolate and vanilla extract.
Step 6: When the cake comes out of the oven, let it cool for 5 minutes before turing out onto another piece of parchment paper.
Step 7: Spread a thin layer of the icing on top of the cake then roll up to form a roll.
Step 8: Place on a presentation plate and smother the icing over it.
Step 9: At this point you can put it in the freezer or serve sprinkled with icing sugar if you wish.


Nigella's Christmas Spiced Chocolate Cake


I've stashed it away in the freezer - just like Nigella told me to do - ready for Christmas Eve when I will be serving it with some Cointreau Cream.

The smell of this cake was amazing, with the orange zest, espresso and cinnamon. I was little bit worried about adding the cinnamon as I am not a huge fan - but I've given it a go and if the smell is anything to go by it will taste just fine.

Ingredients:
150g Dark Chocolate
150g Butter
6 Eggs
250g Sugar
1 tsp Vanilla Extract
100g Ground almonds
1 tsp Cinnamon
Pinch of ground cloves (I didn't have any so didn't add this)
Zest of 1 Orange (Nigella uses a clementine)
4 tsp Instant Espresso powder

Method:
Step 1: Make sure all ingredients are at room temperature.
Step 2: Preheat oven to 180c. Butter sides and line base of 23cm springform tin.
Step 3: Melt chocolate and butter together in microwave and set aside to cool
Step 4: Beat eggs, sugar and vanilla until thick, pale and moussy. They should have doubled in size.
Step 5: Fold in ground almonds, cinnamon, orange zest and espresso powder.
Step 6: Fold in Chocolate mixture.
Step 7: Pour into tin and bake for 35-40 minutes
Step 8: Place tin on cooling rack and don't unlock tin until cooled completely.

You can freeze it for up to 1 month or it will last for 3 days.


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