broad beans, asparagus and herbs risotto
This delicious risotto was made by my dear friend (and chemo buddy) Cairine who took pity on my broken leg (and on the fact I was home alone for the week ) and invited me over for dinner. What you must know is that cooking is not her forte (or so she says. I am beginning to doubt it, to be honest) so she was feeling slightly terrified at the prospect of cooking her favourite risotto to an Italian person who, on top of that, runs a blog. But she needn’t be, as it was simply delicious! AND she used her iron cast pot (see photo below)! I helped her to stir it and to add the stock but she did it all on her own. The proof I really enjoyed it is that it’s now on my blog. So well done Cairine and thank you for the inspiration!! I’ll definitely make it again! By the way the recipe comes from the Riverford organic farm website. Continue reading ‘Asparagus, broad beans and herbs risotto’
Well folks, let me be honest here. It ain’t a bundle of fun to break one’s leg, I tell you! Apart from the boredom of being confined in the house, even the simplest of tasks become a massive chore…cooking being one of them. At present my husband has been given the title of honourary chef, or should I say commis chef: I instruct, he cooks. Obviously I have to choose very simple and straightforward things or he wouldn’t be so cooperative. Anyway the other day we made this quick and healthy pasta dish together. I found this recipe in a book called The Low-Gi vegetarian cookbook by Rose Elliot. I adapted the recipe slightly by adding to the past some olive oil which had been infused with garlic and a bit of chilli. Purely because the first time I made it I thought it was slightly bland. Anyway, this is healthy, quick and easy. Recommended for anyone in a hurry. 
Still, I don’t possess any professional photographic equipment, only my mobile phone, I am afraid. So you are stuck with these unprofessional pictures. I put them to give you a rough idea of what the dishes look like (much better in reality. Trust me) and to prove I’ve actually made the stuff. The pasta dish I cooked last night is straight out of the 
Commenti recenti