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I'm a huge risotto fanatic and this is one of my top 5 favourite as I love the contrast between the al dente risotto and the crunchy walnuts. Super easy to make and even tastier when sautéed in a pan for 5 minutes in each side to achieve a crunchy crust.  Serves 2
Things you'll need deep pot for risotto chopping board Ingredients 2 cups of arborio/carnaroli rice 250g Parmigiano 50g butter 1 small red onion 1 cup white wine 2l vegetable broth 2 cups cooked prawns 1 cup chopped walnuts salt pepper Directions 1. Cut onions finely, place in a deep pan, add 10g of butter and sauté. 2. Meanwhile, bring the broth to boil. 3. When the onion has browned add the rice and toast it for a few minutes. 4. Pour in wine, mix and let it be absorbed. 5. When the wine has been absorbed pour in broth one ladle at the time, letting the broth almost completely absorb each time. 6. After 3 times of this add the prawns. 7. Repeat this action until the rice is al dente. Start adding the remaining butter and all the parmesan, whilst adding more broth so the risotto does not dry out. 8. Add the walnuts, assemble the plate and serve.
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For this amazing dish we must thank Jamie Oliver. Once again, he succeeds in taking a traditional dish (Carbonara) and giving it an unexpected, modern twist. The first time I made this dish my friend and I were having a competition. I was making Avocado Carbonara and she was making this. Needless to say this won!  Serves Two
Things you'll need food processor pot for pasta and peas cutting board Ingredients 140g Spaghetti 100g yoghurt 200g peas 1 smoked bacon rasher 1 lemon 1 tablespoon almonds 1 egg 15g Parmigiano Salt & Pepper Olive oil Directions 1. Heat pot with water for pasta. 2. In a separate pot, bring water to boil and throw in the peas for 30 seconds. Set aside. 3. Using a food processor, blend the almonds, peel and add the garlic, Parmigiano, basil leaves and lemon juice. Blend. 4. Add the peas and blend to create a textured sauce. 5. Cut the bacon into dices and cook in a pan till crispy. 6. Whisk the egg and yoghurt together. 7. Drain the pasta, combine it first with the pea sauce and then with the yoghurt one. 8. Top with the bacon and pepper and serve. Bon Apetit! original recipe source: Jamie Oliver Super Meals I decided to make fresh pasta one day when I was really craving fresh tagliatelle, but soon realised I don’t own a pasta machine and therefore needed to settle on making a kind that does not require to be rolled out, ergo ‘pici’. I made a vegetable sauce for it but the best way to eat it is sprinkled with some pepper and Percorino cheese.  Serves 4
Ingredients 1kg of plain flour Extra virgin olive oil Water Salt Directions 1. Pour a cup of water, a tablespoon of olive oil and a pinch of salt in a big bowl. Mix using a fork and start adding the flour. 2. Keep adding the flour slowly and mixing until you can no longer mix using a fork. 3. Move the dough to a wooden surface, adding more flour. 4. Keep moulding the dough with your hands until it achieves a smooth, moist and compact consistency. Cover with the previously used bowl. Let it rest for 15 minutes. 5. When the right amount of time has passed, roll out the dough using a rolling pin until it is ½ a cm thick. 6. Using your hands, cover the dough with a thin layer of olive oil. This is so the dough does not dry as you prepare the ‘pici’. 7. Using a pizza cutter cut the dough into lines ½ a centimetre wide. Use your hands to roll the line into a rounder shape. 8. Cut the fresh pasta line into chunks of the length of 2 or 3 centimetres. 9. Coat in a thin layer of flour so the individual pieces of pasta don’t stick to one another. 10. Boil water for the pasta and cook the ‘pici’ for 4 to 5 minutes, until they rise to the surface. I came across this very colourful and tasteful dish when I was last in Palermo, Sicily. Once back home, I simply needed to make it again. It’s the perfect vegetable side dish for meat, fish and even on its own with some bread. The most delicious outcome is achieved by using ripe tomatoes and high quality ingredients.  Serves 4
Things you'll need large, deep pan chopping board Ingredients Olive oil 2 large aubergines 1 teaspoon oregano salt & pepper 1 red onion, chopped finely 2 garlic cloves, chopped finely 1 small bunch of parsley, chopped 2 tablespoons capers 1 handful of green olives 5 large ripe tomatoes Directions 1. In a large pan, pour in olive oil to coat the bottom, place on the heat. When the oil is hot, place the diced aubergines and oregano. Cook until the aubergine chunks are slightly brown on each side. 2. Add the onion, garlic and parsley, cook for a couple of minutes. 3. Throw in the capers and olives, after 4/5 minutes add the tomatoes, lower the heat and cover with a lid. 4. Let the caponata bubble for about 15/20 minutes, mixing every once in a while. 5.Season and serve hot or cold. Original recipe Jamie Oliver website Learning how to make pesto at home helped me survive university. I'm on a constant quest to try reproduce all the amazing things I eat at home here at uni and I've managed to make pesto successfully. The secret behind a good pesto is the quality and freshness of the basil. Hope this can help some of you!  Makes 1 jar
Things you'll need food processor cutting board Ingredients 1 pot of basil (250g) 200g olive oil 100g of parmigiano 150g pine nuts 2 garlic cloves Directions 1. Blend the basil, garlic and pine nuts. 2. Start adding the olive oil gradually and keep on mixing. 3. When the pesto has become of the desired consistency stop pouring in oil. 4. Start adding the parmigiano and mix well as you do so. 5. Place in a jar and add a layer of olive oil, in order to seal the pesto. Enjoy! |
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