It was a a week of simple meals. The Princess requested a few of her favourites, and as I hadn’t cooked those dishes for a while I happily obliged. I even managed to sneak a bowl of soup past her with minimal complaints.
This week we ate:
Oven Baked Mushroom Risotto
I have long wanted make an oven baked risotto. The idea of not having to stand over the pot, stirring constantly, appealed greatly. Unfortunately none of us were a huge fan of this dish. As Mr Grumpy said, it was really just a savoury rice pudding. Dinner was perfectly edible. However we all agreed we prefer a traditional risotto, so don’t expect this recipe to appear on the blog anytime soon.
Prosciutto, Caramelised Onion and Ricotta Tortellini with a Sage & Butter sauce. Served with a simple green salad straight from the garden.
Sounds fancy doesn’t it? I will confess, and admit I didn’t make the tortellini; I purchased it from my local deli. This is a really quick and simple dish to throw together. Whilst the pasta is boiling, melt a large lump of butter in a fry pan, toss in a handful of sage leaves, and allow the butter to infuse. Season with salt & pepper, then toss the cooked and drained tortellini through the infused butter. I serve this with a scattering of freshly grated Parmesan cheese and a salad.
Creamy Cauliflower Soup with Crispy Chorizo. Served with homemade sourdough bread.
Get ahead: Soak the beans for tomorrow night’s dinner.
Oven Roasted Chilli Con Carne with Hidden Vegetables. Served with cornbread.
I made a large batch of thumbprint cookies this week from Alice Medrich’s Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours. I shaped all of the cookies, but only baked half the batch. The remainder were shallow frozen, then packed in a zip lock bag. They are nestled in the freezer, waiting for that day I will inevitably forget to bake and The Princess is hungry.
Thursday night’s chilli feeds eight people, and there are only three of us in the family. Mr Grumpy took leftovers for lunch, and I have frozen half of the dish for another night.
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