Showing posts from June, 2010

Chorizo and Pea Risotto

There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this chorizo and pea risotto sat out on the deck in the early evening sun, with a large glass of wine (of course!) listening to the cricket on the radio - bliss! CHORIZO AND PEA RISOTTO Risotto Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Chorizo and Pea Risotto A chorizo and pea risotto prep time: 5 mins cook time: 20 mins total time: 25 mins ingredients: 1 TBSP Butter and Splash of Oil 1 O nion , chopped 150g  Chorizo , sliced 250g Risotto Rice 800ml V egetable  Stock (you may not need all of the stock) 1 Glass W hite  W ine Handful of Frozen Peas 2 TBSP Garlic and Herb Cream Cheese (I used  Bocaddon  Farm Cheese I picked up from The Royal Cornwall Show) Handful of Parmesan, grated Salt and Pepper instructions Step 1: Fry the onion and  chorizo  in the butter and garlic until the onion is soft. Step 2: Add the

Sticky Toffee Loaf

A cake version of sticky toffee pudding. Serve with cold clotted cream for a tea time treat!

Strawberry Torte

A melt in the mouth dessert using the wonderfully sweet s trawberries I received from Natoora . The cake mixture is quite clumpy and dry before it is baked, but don't worry, it spreads and fluffs up on cooking. The torte can be eaten hot or cold but is infinitely better with a big dollop of creme fraiche or cream. Why not try experimenting with other fruits - raspberries, blackberries, cherries..... STRAWBERRY TORTE Baking, Cake Yield: 10 slices Author: Beth Sachs Print Recipe Pin it With Image Without Image Strawberry Torte A strawberry and almond torte made in a food processor. Perfect served with clotted cream as dessert. prep time: 10 mins cook time: 1 hour total time: 1 hours and 10 mins ingredients: 150g Ground Almonds 175g Butter, softened (I used  Roddas ) 175g Golden Caster Sugar 175g Self Raising Flour Zest 1 Lemon 1 Egg and 1 yolk 300g Strawberries, hulled and sliced instructions Step 1: Preheat oven to 180°c/160°fan