Recipes

Rice Pudding

Sun, 25 Nov 2007 16:01:37 +1100

Ingredients
• 3 cups of cooked rice
• 4 cups of milk
• 2/3 cups of white sugar
• 1/2 teaspoon of salt
• 1 egg, beaten
• 1 teaspoon vanilla extract
• Nutmeg, Cinnamon

Cooking
1. Mix three cups of cooked rice, 3 cups (of the four) of milk, 2/3 of a cup of white sugar, and half a teaspoon of salt.
2. Cook over a medium heat until it thickens and becomes creamy, stirring constantly so that the milk doesn’t burn. Make sure you don’t scrape the bottom!It’ll take about 20 mins.
3. Beat the egg, mix with the remaining cup of milk, and mix with the thickened rice mixture.
4. Cook for a further two minutes, making sure the extra milk/egg is stirred through.
5. Remove from the heat and add 1 teaspoon of vanilla extract.
6. Spoon into a bowl, sprinkle with Nutmeg, Cinnamon. Add milk if desired.

Chicken and Mushroom Risotto

Mon, 3 Sep 2007 06:18:44 +1000

Ingredients
• 300g Mushrooms
• 500g Chicken
• 1L chicken stock
• 1.5 cups of rice (supposed to be Arborio)
• 1 brown onion
• 1 clove of garlic
• 5 tablespoons butter

Preparation
• Slice the 500g chicken into short strips
• Slice the 300g mushrooms (I peel and remove the stalk)
• Dice the onion
• Crush and chop the clove of garlic

Cooking
1. Melt two tablespoons of butter in a large saucepan.
2. Add the chicken strips and cook over a high heat so that the chicken browns all over.
3. Remove the chicken from the pan, but leave any remaining great/juice.
4. Melt the remaining three tablespoons of butter with whatever remains in the saucepan.
5. Add the garlic and onion, and cook until the onion softens.
6. Add the mushrooms and cook until they soften.
7. Put the chicken stock into another saucepan and warm it, covered.
8. Add the rice, and cook over a medium heat until it’s translucent (stir constantly).
9. Add heated stock to the rice one ladle at a time. As each ladle-full is soaked up or evaporates, add another.
10. Repeat the above process until the rice is properly cooked. Add hot water if you run out of stock.
11. Remove from the heat.
12. Stand for 2 mins, covered.

Serving
• No particular suggestions. I like a big bowl!

Dried tomato, Feta and Mushroom Risotto

Tue, 21 Aug 2007 15:33:04 +1000

Ingredients
• Small jar of sun-dried tomatoes
• 2 cups of sliced mushrooms
• 200g Feta cheese
• 1L vegetable stock
• 1 cup of rice (supposed to be Arborio)
• 1 brown onion
• 1 clove of garlic
• 5 tablespoons butter

Preparation
• Slice the mushrooms (you need about 2 cups)
• Dice the onion
• Crush and chop the clove of garlic
• Cut the Feta into 1cm cubes

Cooking
1. Melt two tablespoons of butter in a large saucepan.
2. Add the garlic and onion, and cook until the onion softens.
3. Add the mushrooms and cook until they soften.
4. Remove the mixture from the pot and set to one side.
5. Melt the other four tablespoons of butter.
6. Put the vegetable stock into another saucepan and warm it.
7. Add the rice, and cook over a medium heat until it’s translucent (stir constantly).
8. Add the mixture which was removed before to the rice.
9. Add the sun-dried tomatoes.
10. Add heated stock to the rice one ladle at a time. As each ladle-full is soaked up or evaporates, add another.
11. Repeat the above process until the rice is properly cooked.
12. Remove from the heat.
13. Add the Feta cheese and stir the cubes through the mixture.
14. Stand for 2 mins, covered.

Serving
• No particular suggestions. I like a big bowl!

Beef Stroganoff

Tue, 14 Aug 2007 12:55:49 +1000

Ingredients
• 500g beef cut into thin strips (rump works)
• 1 large onion
• 300g mushrooms
• 1 clove garlic
• 500mL beef stock
• 300mL sour cream
• 3s tablespoons butter

Preparation
• Slice the 300g mushrooms
• Cut the 500g beef into strips
• Crush, peel and finely chop the garlic
• Dice the onion.

Cooking
1. Melt 1 tablespoon of butter in a saucepan over high heat
2. Brown the beef in the saucepan - you want to brown it, not cook it.
3. Take the beef (and anything that’s oozed out) out of the pan, stick it in a bowl for later.
4. Melt the remaining 2 tablespoons of butter in the saucepan.
5. Add the garlic, cook until its brown, stirring.
6. Add the onion, cook until its soft, stirring.
7. Add the mushroom, cook until its softened a bit, stirring.
8. Add the 500mL beef stock and simmer gently, uncovered, stirring occasionally, until the liquid has boiled down below the mushrooms.
9. Add the beef back into the mixture. Continue to simmer for another couple of minutes.
10. Remove from the heat and stir in the sour cream.

Serving
• Serve on rice.

Spaghetti Bolognese

Sun, 12 Aug 2007 10:31:21 +1000

Ingredients
• 500g ground beef
• 1 large brown or white onion
• A large carrot
• 3 cloves of garlic
• 500g can of crushed tomatoes
• Tablespoon of tomato paste

Preparation
• Chop the carrot and onion
• Crush and then chop the three cloves of garlic

Cooking
1. Put some oil in a decent sized saucepan (enough to cover the bottom)
2. Put the three cloves of garlic in the pan and cook until slightly browned
3. Cook the onion until softened.
4. Add the 500g of mince: cook and stir until brown all over.
5. Add the carrot and stir through.
6. Add the 500g can of crushed tomato, and tomato paste, stir through.
7. Simmer, covered, for 20 mins.

Serving
• Serve with spaghetti and parmesan cheese.