Mushroom Risotto

Italian Food: How To Make Mushroom Risotto



Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

No Bake Apple Pie

Ingredients:

2 granny smith apples, cut into chunks
1 tbsp. butter
2 tbsp. of raisins
2 tbsp. walnuts (chopped)
2 tbsp. brown sugar
Juice of 1/2 a lemon
1/2 tsp of cinnamon
1/2 cup of GF granola (Bakery on Main)

Optional:
A couple of scoops of vanilla ice cream or frozen yogurt!

Method:

Melt butter in a sauté pan over medium heat.
Add the apples and allow to cook for about four minutes.

Add lemon juice, raisins, cinnamon and brown sugar.
Cook another three to five minutes or until the sugar is melted and all of the ingredients are coating the apples.
Stir in the walnuts.


Spoon the cooked apples into a bowl and top with frozen yogurt (or ice cream), GF granola and one more dash of ground cinnamon!

Dig in and enjoy!!

Serves 2.

Asparagus and Herb Omelet

Ingredients:

1 egg
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper

Method:

Pre heat broiler/grill.

Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.

Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.

Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.

Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.

Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!

Serves 1.

Curried Coconut Butternut Squash Soup

Ingredients:

6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest

Method:

Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!

Serves 6.

Adai or Lentil Crepes

Indian Cuisine:How To Make Adai (Lentil Crepes)

Ingredients:

1/4 cup Rice
1/4 cup Chana Daal
1/4 cup Whole Green Mung
1/4 Toor Daal
1/2 small Onion
1 Green Chili , Optional
few Springs of Cilantro
1 sprig Curry Leaves
1 pinch Asofoetida
Salt
15 to 20 Black Peppercorns
1/2 inch Ginger
1/2 tsp Fenugreek Seeds
1 cup Water
Oil

Method:

Wash and soak all our daals, the rice and the seeds for about an hour.
Strain in a sieve and add to the blender to be ground.
Put everything in together.
The daals, the green chilis, the peppercorn, the onion, ginger, a little bit of salt and hing and the curry leaves, and the cilantro

Add a bit of the water and grind a little at a time.

Grind to a batter consistency, like a pancake mix.

Heat up a skillet or tawa.
Season with a little oil.

If you have a flat pan it works the best.

Then you wipe it.

Pour batter into the middle, in a circular motion spread outwards.

Allow to brown before turning (evidence should be visible)

Drizzle some oil on it before turning so that it cooks.


Using a Spatula just loosen the edges and flip to the other side.

Allow to cook on this side for a couple of minutes.

These taste best warm.

Serve with some chutney powder mixed with oil.
It can be bought at any Indian store.
It just tastes wonderful!

Spicy Lentil Soup

Indian Cuisine:How To Make Lentil Soup

Ingredients:

35g lentils (small orange type)
4 medium tomatoes
100 ml olive oil
1 large bunch flat-leaf parsley
2 to 3 garlic cloves, peeled
1 dessert spoon cumin seeds (or ground cumin)
1 dessert spoon sweet paprika
1 tsp hot chilli flakes or powder
Salt

Needed:

1 ltr water (approx)
1 medium pot with lid
1 chopping board
1 large knife
1 small knife
1 wooden spoon
1 colander
Kitchen paper

Method:

Place the lentils in the colander and rinse them well under a cold tap.
Drain and shake off any excess water.

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes

Finely chop the garlic.

Over a medium heat, warm the oil in a cooking pot

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning

Add the cumin seeds, paprika and chilli flakes and stir for a further minute

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Add the strained lentils and stir well.

Pour about a litre of water into the pan, bring back to a boil and cover.

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft

Rinse the parsley under a cold tap and pat it dry with some kitchen paper.
Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

After thirty minutes, add some salt to season, the chopped parsley and more water if desired

Ladle the lentil soup into bowls and serve with warm, GF crusty bread.

Spicy Bombay Potatoes

Indian Cuisine:How To Make Bombay Potatoes

Ingredients:

2 tbsp Cooking Oil
500g Potatoes , parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger , grated
1 medium Onion , Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 tbsp Fresh coriander leaves , roughly chopped
1 tsp Grated garlic
2 tomatoes , chopped

Needed:

1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon

Method:

Boil the potatoes in their skin.
Put them in a colander and run cold water over them.
Peel the potatoes and cut them into 2 inch sized pieces.
Keep aside.

Heat the oil in a wok

Add mustard seeds and Bay leaf.
Allow the seeds to splutter.
It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Add the ginger and onions. Fry until the onion is medium brown.

Turn the heat down and add all ground spices.
Give a quick stir to release flavours.

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes

Add coriander leaves and serve hot

Tarka Dal

Indian Cuisine:How To Make Tarka Dal

Ingredients:

300g red dal or lentils
850ml water
1 tsp turmeric
1/4 tsp ground coriander
30g butter
1/4 tsp cumin seeds
1/4 tsp asafoetida
1 medium onion
2 cloves garlic
1/4 tsp chilli powder
1/2 tsp garam masala
15-20g of fresh coriander leaves

Needed:

1 frying pan
1 spatula
1 sharp knife
1 teaspoon

Method:

Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.

Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Stir occasionally.

Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly.
Remove the skin, and finely chop.

Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes.

Over a medium heat, melt butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.

Sprinkle in 1/4 teaspoon of chilli powder.
Keep stirring.

Add the boiled lentils to the pan.
Keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices.

Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat.

Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.

Balsamic Roasted Beetroot with Garlic and Thyme

Side Dishes:How To Make Balsamic Roasted Beetroot With Garlic And Thyme

Ingredients:

750 g raw beetroot , peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 clove of garlic , finely chopped
½ tsp sea salt
½ tsp black peppercorns , coarsely crushed
2 sprigs fresh thyme
25 g butter, cubed

Needed:

1 sharp knife
1 roasting tin
1 small bowl
1 cutting board
1 spoon
tinfoil
1 small vegetable knife

Method:

Set the oven to 220ºC (425ºF/ gas mark 7).

Cut the beetroot in half, or into quarters if they are large.
Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well

Pour the mixture over the beetroot and stir to coat each one.

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil

Place the beetroot in the preheated oven and roast for about 45 minutes.
After this time, use a small sharp knife to check if the beetroot is ready.
It needs to be tender but still slightly firm in the centre.

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it.
Add some more sprigs of thyme to garnish and serve immediately.

Rice Stuffed Butternut Squash

Main Dish:How To Make Roasted Butternut Squash With Rice

Ingredients:

1 butternut squash
4 tbsp olive oil
1 onion, finely chopped
150 g rice
1 handful of black olives, stoned and chopped
150 g feta cheese, chopped
4 tbsp parsley, chopped
salt and pepper

Needed:

1 large sharp knife
1 tablespoon
1 pastry brush
1 baking tray
1 saucepan
1 wooden spoon
1 bowl
1 chopping board

Method:

Preheat the oven
Set the temperature to 200ºC

Cut the squash in half lengthways and scoop out the seeds with a spoon.
Place the two halves on a baking tray, brush with olive oil and season with salt and pepper.
Put the tray on the middle shelf of the oven and bake for 45 minutes.

Pour 2 tablespoons of olive oil into a saucepan on a medium heat.
Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually.
Then add enough boiling water to cover the rice and onion.
Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.

Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley.
Season with salt and pepper and mix well.

Hollow out a little of the squash.
Add it to the rice and mix in.
Then generously spoon the rice mixture into each squash half.
Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese.

Serve immediately.

Summer Fruit Brulee

Fruit:How To Make Summer Fruit Brulee

Ingredients:

700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar

Needed:

1 small pan
1 serving dish
1 large wooden spoon
1 sieve
1 electric beater or whisk
1 blow torch

Method:

Begin by putting all of the frozen fruit into a small pan and add the castor sugar.

Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)

Remove the pan of fruit and transfer onto a serving dish

Using the sieve, drain any excess liquid from the fruit mixture.

Put the fruit mixture aside and allow to cool

As the fruit mixture is cooling, whip the cream until it becomes thick

Add the Greek yoghurt to the cream and pour the topping all over the fruit

Cover with cling film and leave standing for two hours

A couple of hours before you wish to serve, cover the topping with the Demerera sugar.

Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve

Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.

Malai Kulfi (Indian Ice Cream)

Indian Cuisine:How To Make Malai Kulfi

Ingredients:

410 g Evaporated Milk , chilled for at least 8 hours
200 ml Double cream
1 cups Sugar
2 Green Cardamoms , crushed
1/4 cup Pistachios , chopped

Needed:

1 Whisk
1 Large Bowl
1 Freezer

Method:

Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Add the pistachions and cardamom gently fold them into the cream mixture

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes

Place it back in the freezer until the time you require it for serving.

Chocolate Panna Cotta

Italian Food:How To Make Chocolate Panna Cotta

Ingredients:

400ml cream
200ml milk
40g sugar
a pinch of salt
120g GF dark chocolate, chopped
3 half gelatin sheets or 14g of gelatin powder

Needed:

1 saucepan
1 whisk
1 small bowl of cold water
6 lightly oiled moulds

Method:

Heat the basic ingredients
Pour the cream into the saucepan, add the milk, sugar and salt and warm on a medium heat.

Combine the chocolate
Before the mixture boils, add the chocolate, turn the heat off and whisk thoroughly. When well combined, remove the pan from the heat

Melt the gelatin
Put the gelatin sheets into a bowl of cold water and leave for approximately 1 minute.
When soft, remove and squeeze out excess water.
Add the gelatin to the chocolate mixture and whisk well.

Pour into moulds
Put the moulds onto a tray and fill each one nearly to the top with the chocolate mixture.

Put the panna cotta in the fridge and leave overnight to chill.

Remove from the moulds and serve
Run a knife around the inside of each mould and dip in warm water to help release them.
Drop them onto a serving plate, drizzle over some raspberry sauce.

Chocolate Mousse dessert

CHOCOLATE MOUSSE RECIPE
by cookshow-intl

Ingredients:

12 eggs
400g of dark 70% chocolate

Method:

Seperate the eggs

Break the chocolate in small pieces and put it to melt slowly.

Once it's melted, add the egg yolk and mix it gently.

Whisk the egg white to stiff peaks and add to the chcolate/yolk mix.

Mix it until it becomes soft and liquid.

Fill some glasses with the chocolate mousse.
Grate some chocolate on top of each glass (if you want to mix colours you can take a different type of chocolate), that will create nuggets on top of the chocolate mousse.

Cover the glasses with a plastic film and put the chocolate mousse in the fridge for at least 1 hour.

Your chocolate mousse is ready to serve

Mushroom Risotto

Mushroom Risotto de Pino Ficara
by cookshow-intl



Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
mushrooms
50g grated parmesan
1.5 Litres GF vegetable stock - hot

Method:

When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.

Serve the risotto with mushrooms immediately

PS:

For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.

Rosemary Garlic Potato Pocket

How to make a Rosemary Garlic Potato Pocket
by cookshow-intl

Ingredients:


2 1/2 lbs red potatoes, in 1 inch chunks
12 garlic cloves
2 tbsp Olive oil
2 sprigs Rosemary, chopped
Salt and pepper to taste


Method:

1. Preheat grill to medium heat

2. In a large bowl add potatoes, garlic, olive oil, rosemary, and salt and pepper.

3. Toss to marinate.

4. Pour the potato onto a two layered sheet of heavy duty tin foil and add a sprig of rosemary and fold close.

5. Place on the grill for about 30 minutes, turning once half way through.

6. Before serving cut an X on top of the foil to release any steam and carefully open and serve.

Prosciutto and Red Spinach Grilled Goat Cheese Sandwich

Prosciutto and Red Spinach Grilled Goat Cheese Sandwich
by cookshow-intl

Ingredients:

Goat Cheese Walnut Spread
-------------------------
6 oz walnut halves
6 oz crumbled goat cheese, room temperature
1/4 teaspoon rosemary leaves, minced
1 tablespoon honey

Sandwiches
----------
2 tablespoon unsalted butter
2 medium shallots, peeled and sliced thinly
10-12 thin slices of prosciutto
4 slices of Gluten Free bread
1 bunch of red spinach, rinsed very well and dried


Method:

1. Pre-heat oven to 350 degrees F.
Spread the walnuts out in a single layer on a baking sheet.
Toast them in the oven 8-10 minutes until fragrant.

2. Choose 12 of the nicest looking walnuts and set them aside.
Using a mini food processor or mortar and pestle grind the remaining walnuts until well ground.
It should resemble finely ground coffee.
Do not over grind them as they will become pasty.

3. In a small bowl add the ground walnuts, goats cheese, rosemary leaves and honey and mix them together very well.
Set aside.

Sandwiches:

1. Melt 1 tablespoon butter over medium-low heat.
Add shallots to the pan and, stirring often, cook them until golden brown.
Approx. 15-20 minutes.
Do nut be tempted to turn up the heat and speed the process along.
They will fry and not caramelize properly.

2. Remove shallots from butter ( leave the butter in the pan) and set them to the side on a paper towel lined plate to drain.
Roughly chop the spinach stems and all.
Turn up heat to medium and add the remaining butter and the spinach with a pinch of salt.
Quickly wilt the spinach for 1 or 2 minutes then remove from heat.
Add the shallots to the spinach and mix well.

4. Lay the prosciutto slices on two pieces of Gluten Free bread.
Then divide the shallot and spinach mixture onto each prosciutto lined slice of bread.
Spread it around in an even layer.
The prosciutto slices will act as a barrier to protect the bread from the moisture in the spinach mixture.

5. Spread the prepared Goat Cheese Walnut spread on two other slices of bread.
Then sprinkle the reserved whole walnuts evenly across the goat cheese mixture.

6. Lay the goat cheese covered bread slices over each of the prosciutto/spinach covered slices.
All ingredients on the inside.

7. Butter both side of the sandwiches and grill them over medium heat (or use a panini press) until the sandwiches are nicely toasted and heated all the way through.
Serve warm.

Chili Chocolate Dessert

Chili Chocolate Mousse
by cookshow-intl

Ingredients:

Ingredients :

3.5 oz dark chocolate bar, chopped or broken in small pieces
(you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoons white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional

Gazpacho

Ingredients:

3 large tomatoes - peeled and diced
2 cucumbers - peeled, seeded and diced
1 red bell pepper - diced
1 green bell pepper - diced
1/3 cup of red onions - diced
1 clove of garlic - minced
1/4 cup of red wine vinegar
1/4 cup of olive oil
2 1/2 cups of tomato juice
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Method:

In large glass bowl combine all of the vegetables.
Add remaining ingredients and mix well.
Add 1/3 of the mixture to a food processor and blend until smooth.
Combine puree with original mixture.
Chill for 4 hours and serve.

Butternut Squash Soup

Ingredients:

3 1/4 pounds of butternut squash - peeled and cut into chunks
1 large onion - chopped
2 cloves of garlic - chopped
3 tablespoons of butter
1 teaspoon of cinnamon
3 1/2 cups of GF chicken stock (or GF vegetable stock)
2 tablespoons of maple syrup
1/4 teaspoon of salt
1/4 teaspoon of black pepper
In a large pot melt the butter on medium temperature and add the onions.

Method:

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot.
Stir in the maple syrup.

Add cooking stock according to desired thickness;
season with salt and pepper