Stilton and Apricot Omelette

Prep time: 10 mins
Cooking time: 10 mins

Serves: 1

Ingredients:

1/2 courgette, diced (alternative: baby leeks)
1 shallot
A handful or two of washed spinach leaves
2/3 eggs (depending on preference)
‘Some’ Stilton – this really has to be to your taste as Stilton can be quite overpowering!
5/6 dried apricots cut into halves/quarters
A few leaves of fresh basil
A dash of milk
Salt/pepper
A lump of butter
A handful of grated cheddar/parmesan.

Method:

Break eggs into bowl and whisk, adding milk and seasoning to taste. (I personally don’t use salt as the eggs and stilton provide enough saltiness for me, but each to their own!) Add in the stilton and apricots, tear up the basil into small pieces and add to egg mixture.

Melt butter in a heated frying pan and add courgettes and shallot and stir until browned. Throw in spinach and keep stiring until wilted. Spread out evenly in pan and pour in the egg mixture. Leave for 2 mins, or until edges of omelette are browning.

Sprinkle cheese over the top and put under grill for 2 mins, or until cooked on top.

Eat.

Disclaimer: I’m not claiming to have made any of these recipes up from scratch, but nor do I cook from books.

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Butternut Squash and Dolcelatte risotto

Prep time: 20 mins
Cooking time 30 mins
Serves: 3-4

Good with: Ciabatta, salad, wine

Ingredients:

300g Arborio rice
‘Some’ dolcelatte (you can add to your own taste – the more the merrier, I say!)
Glass of white wine (in addition to the one you’ll be drinking while making it)
Zest of 1 lemon
‘Some’ Parmesan (same comment as dolcelatte!)
1 white onion
A ‘hunk’ of butter
Black pepper

1 small butternut squash
Fresh thyme
Vegetable bouillon – 3 tsp
1.5 litres of water

Method:

Cut the Butternut squash into small pieces (sizing at your own preference, the larger they are the longer they’ll take to cook). Add it to the water, with the bouillon and fresh thyme. Bring to boil until cooked. Remove squash but save water.

Put the butter into a pan, wait for it to melt. Add the onion and cook until translucent, but not browned. Add the rice and stir until butter covers rice. Add the wine, while stirring continuously. NB – make sure your butternut squash is cooked, as you will need the water to add to the risotto rice.

Start adding the water in small parts and stirring constantly. Add more water when all water in pan has been soaked up by the rice. By the time you’ve used up your water, it will be likely that the risotto is cooked (this will probably take about 20 mins if you like it al dente, but make sure it’s to your taste).

Once the risotto is cooked to your taste, take it off the heat and add in the butternut squash, dolcelatte, parmesan, black pepper (to taste) and lemon zest, keeping the stirring action and ensuring all cheese is melted and zest/pepper is evenly spread.

Serve. (And probably add more parmesan if you’re anything like me.)

Serving suggestion: Griddled Asparagus spears wrapped in parma ham.

Disclaimer: I’m not claiming to have made any of these recipes up from scratch, but nor do I cook from books.

Stir-fried Spinach and Fennel

Prep time: 5 mins
Cooking time: 5 mins

Good with: Salty, eastern dishes.

Ingredients:
1/2 fennel thinly sliced
150g fresh spinach
sesame oil
lemon juice

Add sesame oil and a squeeze of lemon juice to hot pan. Add the sliced fennel. Fennel loses a lot of its nutrients if it fried for too long so make sure it is not in the pan for more than 2-3 minutes. Add the spinach and stir fry until spinach is wilted and fennel is slightly browned.

Disclaimer: I’m not claiming to have made any of these recipes up from scratch, but nor do I cook from books.