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Beef risotto 6 January 2013

Posted by uggclogs in Cooking, food, Happiness.
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I have been travelling lately, and have found that there is a real craving for risotto in Norway at the moment. Everyone wants to make it, but not everyone dares to give it a shot.

To be fair, risotto is not hard to make. Only time consuming, as you should not leave the pan or stop stirring. But it’s also easy to eat – traditionally there are no spices and overwhelming herbs used in them.

I normally make mine with chicken, but was cooking for someone allergic to fowl, so had to adapt and try with minced meat. So here is a little adaptation of a beef risotto! If, like my dad, you find it needs a bit more kick, you can add some cayenne pepper or chilli, but I like it this way.

Beef risotto

Ingredients

4 persons

1 tbs butter (or oil, but butter tastes better)
500 g minced beef

1 large onion, chopped
1 clove of garlic, crushed

2 beef stock cubes
Water

1 glass of white cooking wine (omit if you so choose)
1 tin chopped tomatoes (400 g)
2 tbs tomato paste

2 cups arborio rice (other rice is possible, but not as nice)
1/2 cup frozen peas

Handful of shredded basil
1/2 cup of grated Parmesan cheese (get a block of cheese and grate it yourself for best results)

Sour cream and basil leaves to serve

Method

– brown the butter or heat the oil in a deep heavy based pan, and cook the minced meat. Remove the meat until further notice.
– add some more butter if necessary to the pan, and brown the onion and garlic.
– add the rice. Make sure you turn the heat down, and completely coat the rice with the remaining fat in the pan. Add the wine, and keep stirring. If not using wine, add the tomato here.
– pour water (about 0.5 litres initially) to a small separate pan to make stock. Add the stock cubes and bring to a simmer.
– when the wine is almost absorbed, add the cooked meat, tinned tomato and tomato paste to the pan. Again, wait to simmer and reduce, constantly stirring.
– every time the liquid reduces in the pan, add another bit of stock. Make sure the stock is warm, otherwise the cooking process of the rice will be halted and thus prolonging the time it takes to cook.
– test the rice by biting on a grain before adding more liquid, but watch out, it will be hot.
– keep adding hot liquid until soft. Note that you may need more than the stock, if so, boil some water to add at the end.
– add the peas.
– the risotto is done when the rice is cooked and a dollop of the risotto placed on a flat plate will sink slightly, without being runny.
– remove from the heat, add the basil and most of the cheese.
– serve with a dollop of sour cream, a sprinkle of cheese and a basil leaf. And maybe a glass of wine.

Bon apetit!

Easter treats #1 24 March 2011

Posted by uggclogs in Baking, Easter, Happiness, Life.
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Easter is rapidly approaching, and I never had the chance to share my Easter recipes with you! Have a look at my previous post on descriptions of my Easter growing up, great memories, and lots of good food. And, as I say at the end of that post: it meant family above all.

My dad and I would often bake together for Easter, so I will share his recipes with you first. We would eat these buns for Easter breakfast, just like little baguettes.

Pistoletjes

Ingredients:
500 g flour
25 g yeast (fresh, or 1 sachet of dry yeast)
10 g salt
3 g caster sugar
200 g water
rice flour
12 g butter
8 g sugar

Method:
– Make the dough, leave it to rise for 30 minutes. (For tips on making a dough, see here)
– Knead, divide the dough into 15, and roll into round buns.
– Leave again under a damp towel in a warm place for 30 minutes.
– Sprinkle riceflour over the top. Use a chopstick to make a crease along the middle of the bun (take care to not cut through the dough, but there should be two distinct mounds of dough barely attached.
– Rise for another 20 minutes
– Place a large oven proof dish of water in the bottom of the oven before turning it on, then preheat it to 230 degrees.
– Leave the container of water, and bake the pistoletjes for 15 minutes. (With steam)
– Remove the water, bake for another 10 minutes.

Cinnamon scrolls 25 April 2010

Posted by uggclogs in Baking, Happiness.
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It has been close to forever since I last posted a post about baked goods, and I thought I would take the opportunity of my Sunday home all alone to bake delicious cinnamon scrolls.

I will freeze these babies, so that we will have the most delicious breakfast/ lunch/ midday slump food available on demand whenever we feel like them! So here goes:

Cinnamon Scrolls

Ingredients:
– 350 ml milk
– 100 g butter
– 10 g dry yeast (or 50 g fresh yeast)
– 100 g sugar
– 500 – 600 g flour
– extra melted butter, sugar and cinnamon

Method:
– Make the dough. Knead well.
– Leave covered in a warm place for it to rise for 45 min.
– Turn oven to 230 degrees Celcius.
– Knead quickly, then roll out to a flat leaf about 1/2 cm thick.
– Brush with the melted (or soft) butter, sprinkle generously with sugar and cinnamon (cover all the way to the edges).
– Roll the leaf tightly, cut into slices about 3 cm thick.
– Place on baking paper, cover with a moist tea towel, and leave in a warm place for 30 min.
– Place in oven for 10 minutes or until baked through.

Eat as are, or freeze for a later occasion.

Enjoy!