highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.

Diet and accessibilty notes )

What you need and what you do with it )

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
eleanorjane: The one, the only, Harley Quinn. (Default)
[personal profile] eleanorjane
In the winter - which is rapidly approaching here in Aus - I love risotto, but I don't love standing at the stove for half an hour to make it. Enter my adaptation of Dabbling In The Delicious's Forget the Stove Risotto.

Deliciousness herein! )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Just invented this, and concluded that I must do it again. Forever.

Dietary and accessibility notes )

Ingredients and method )

This is going to serve 3-4 people, depending on how much your people eat.
amalnahurriyeh: XF: Plastic Flamingo from Acadia, with text "bring it on." (Default)
[personal profile] amalnahurriyeh
Last night's Christmas dinner went off pretty successfully, so I thought I'd share the recipes. Sorry, I forgot to take pics. We're a little constrained, because our group contained a vegetarian (me) and a celiac (my wife), so there had to be accomodations.

Our menu was:
  • Roast beef with mustard sauce and parsnips
  • Stuffing risotto
  • Mashed sweet potatoes with smoked gouda and chipotle goat crema
  • Green beans sauteed in butter
  • Dessert: Fruitcake bread pudding and chocolate-cherry-coconut clafouti


recipes and thoughts below )
karohemd: (Chef)
[personal profile] karohemd
This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.



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