Oh, to live in london! Thanks Red Magazine

http://goo.gl/0aAE9

Something I'd love to do

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Tate & Lyle lists top food and beverage trends for 2011

Tate & Lyle lists top food and beverage trends for 2011: "Simplicity, stealth sugar and calorie reductions, one product with multiple benefits and restaurant quality at home will be the four top food and beverage trends influencing manufacturers this year, according to a roundtable of experts convened by ingredient company Tate"

better get started....this is the year of living generously!

I wish you a happy new year, full of things you don't expect, but are happy to go along with...just to see where you end up!

This risotto has been spinning around my mind for a while, and today was the first chance to try. You could use any roasted veg...as has been the theme previously, you may "pimp your risotto". Happy eating.

Roasted Pumpkin, Courgette and Pepper Risotto with Lemon and Tarragon

serves 2

Ingredients:

1 small culinary pumpkin, the flesh cut into chunky strips

1 courgette, cut into chunks

1 yellow pepper, deseeded and cut into quarters

2 small onions, peeled and quartered

3 x 15ml sp (3 Tblsp) cold pressed oil – currently I am trying OLEIFERA-cold pressed rapeseed from the Scottish Borders

175g (6oz) Arborio rice

Half a glass of white wine (optional – but gives an excuse to open a bottle!)

600ml (1pint) warm/hot vegetable stock - currently I am trying Marigold Swiss vegetable bouillon powder

3x15ml sp (3 Tblsp) chopped fresh tarragon, and a few small whole leaves for garnish

The juice and grated rind of 1 lemon, retain a small amount of the rind for garnish

3 x15ml sp (3 Tblsp) grated fresh parmesan, and if desired a few shavings to garnish

In a preheated oven at 200˚C; 400˚F; Gas mark 6 – roast the prepared vegetables tossed with 1 x15 ml sp (1tblsp) of the oil for approx 30-40 minutes, until slightly charred – but not burnt!

When roasting is complete, remove the skin from the pepper and slightly chop the remaining roasted vegetables.

In the meantime, start the risotto – heat the remaining oil in a heavy based saucepan, add the rice and constantly stir to coat all the grains.

Add the wine, if using, and boil rapidly until almost totally evaporated (if not wine, add a few tablespoons of the stock instead)

Gradually add the stock a ladleful at a time, over a medium heat, allowing each addition to be absorbed before adding the next – stirring constantly. This process will take approximately 20 minutes. (Arm ache, but worth it!)

You can add the last ladleful of stock, cover the pan and turn off the heat whilst you de skin the peppers and chop the roasted vegetables.

When the roasted vegetables are prepared, stir them into the risotto pan, with the heat turned up, and continue constantly stirring and cooking until the rice has fully hydrated-has a firm bite, and the mixture is creamy in texture.

Add the lemon juice, the zest, the chopped tarragon and the grated parmesan cheese; continue stirring and combining gently for 1-2 minutes until warmed through.

Spoon the risotto onto 2 warmed plates, decorate with retained tarragon, parmesan and grated lemon rind. Serve immediately.