My risotto cakes fell apart!
Risotto Cakes with Garlicy Fried Tomatoes
250g pack four cheese flavour quick cook risotto
2tbsp fresh chopped parsley
3 slices prosciutto ham, finely chopped
2tbsp finely grated parmesan
seasoned flour for coating
olive oil for frying
24 cherry tomatoes
50g garlic and herb butter
1. Cook the risotto rice according to the package instructions. Stir in the parsley, chopped ham and parmesan, season to taste with salt and pepper. Once cooked cover and leave to cool and go firm.
2. Divide the mixture and shape into 8 small rice cakes and coat each one in the seasoned flour.
3. Gently fry them in hot oil for about 3 minutes on each side until they are golden in colour and drain on kitchen roll.
4. While you are cooking the rice cakes, in a separate pan, fry the tomatoes in a the garlic butter for 2 minutes.
5. Serve the hot rice cakes with the tomatoes and the garlic butter poured over the top.
I really didn't like the texture of this next recipe. It was too bitty for me, but then again I could only mash with a fork because I made this in the early days before my kitchen cupboards became full of gadgets and gizmos.
Whole-Wheat Penne with Cauliflower Sauce
salt and black pepper
1lb whole-wheat penne
1/4 cup extra virgin olive oil
3 cloves of garlic, sliced
1 red onion, finely chopped
1 head of cauliflower, chopped
1 cup vegetable stock
4 fresh rosemary sprigs, you want just the leaves
3/4 cup grated romano cheese
1. Cook the pasta according to package directions until just al dente, keep a little of the pasta water after it is cooked.
2. While the pasta is cooking make the sauce, heat the oil in a deep heavy based skillet over a medium heat, cook the garlic for about 3 minutes and then discard. Now add the onions and cook for about 5 minutes then add the cauliflower, stock and rosemary leaves.
Cover the pan and leave to cook for 15 minutes.
3. Add a ladle of the hot pasta water and mush the cauliflower with a handheld processor (I forgot the name of the gadget, whoops) I googled it's a handheld blender, drain the pasta and add it to the cauliflower. Add the cheese and toss to combine with the pasta, season to taste with salt and pepper.
This next recipe was to citrusy for us, it's the one recipe we had to throw away and order pizza instead, it really was, screw your eyes up tangy.
Citrus Garlic Shrimp
1 package linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3-4 garlic cloves, peeled and minced
5tsps grated lemon peel
4tsps grated orange peel
salt and pepper to taste
1lb uncooked medium shrimp, peeled and deveined
shredded parmesan and minced fresh parsley to top
1. Cook the linguine according to package directions, while that is cooking, in a blender combine the olive oil, orange and lemon juices, garlic, lemon and orange peel, season with salt and pepper to taste.
2. Pour the sauce into a large skillet heat and then add the shrimp and cook until they turn pink. Drain the pasta and toss with the shrimp mixture. Serve in deep dishes with parmesan and parsley sprinkled on top.