Recycling Food - Leftovers Turned Into More Leftovers - 3 meals - 3 days

Lunch today, Risotto Cakes,  Fabulous.

In the weekend, I whipped up some soup from the vegetable bin, in the fridge,
Celery, Butternut, onion, some leftover chicken stock, Very Simple
Plenty for 4 people
We didn’t eat it all, we were off to a party and thought we should have a small bowl, to line our stomachs. The remainder went into the fridge.
So last night, I thought I would be a little more creative, than just a bowl of soup and toast for dinner.

Let’s make risotto.
I also had some leftover marinated feta, that I had bought from Farro Fresh in the weekend.
Also for  a little extra zing, a dash of Sriracha Sauce

It was really tasty and very easy.
1 onion finely chopped
Sea salt and Freshly ground black pepper
2 tablespoons Olive oil
2 cups Arborio Rice
Slosh White wine
4-5 cups of leftover soup. You may need to thin it down so that it is the consistency of stock

2 tablespoons Marinated Feta in Olive Oil
Dash of Sriracha Sauce (optional)

Gently saute the onion in olive oil till translucent
Season with S & P
Add Rice and stir well

Cook about 2-3 minutes to toast it a little
Add wine, cook till absorbed
Meanwhile, have the soup gently simmering on the stove

Start adding the soup, gradually,
A ladelful at a time
stirring well till liquid absorbed
Continue cooking, till rice is just cooked and the risotto is creamy, almost soupy in fact
Add marinated Feta and extra olive oil
and dash of Sriracha Sauce if you are using it.

Serve in bowls, best way to eat, this kind of food I think.
Of course I made too much

Solution. Risotto Cakes

Take your leftover Risotto
There was about 2 cups left
2 rashers bacon chopped finely and sauteed till crisp
1 tablespoon chopped parsley
Add an egg to bind

1 cup Breadcrumbs (I used Panko Crumbs)
4 tablespoons finely grated Parmesan Cheese

Mix the breadcrumbs and Parmesan together on a plate

In a large bowl, add risotto, sauteed bacon and parsley

Add beaten egg
Mix well this mixture was quite wet
So I added 2 tablespoons of the breadcrumbs mix just to dry it out a bit

Roll into cakes and pat them flat
Coat with the remainder of breadcrumbs

Pop into the fridge for an hour or so just to solidify

Fry till crispy and golden in some vegetable oil
Voila Lunch

I served them with some Pear Chutney, supplied from our friends Derrick and Lorraine Woods
Actually you don't need much chutney, they are very tasty on their own

On Sunday, the family came over, so I made Italian Meatball Soup
Click here for the recipe
There were 9 of us
I had preceded the soup, with a very tasty Aubergine Salad 
Read the recipe in this post
Threw some beautiful baguettes on the table
Great lunch

I didn't add pasta to the soup, before serving, as I wanted to keep it gluten free
At lunch, I cooked the pasta and only added it to those who didn't care
So there was at least 3 cups of soup left
So on Monday, I cooked up 2 cups of penne

Mixed together with the Meatball soup
Placed it into a Gratin dish
Meanwhile, I made a Bechamel sauce which I flavoured with the Marinated Feta

Smothered the penne mix and baked for about 30 minutes at 180C
There was enough for 4 people.
So half of it went into the freezer for another day

As my friend Mary said
Great budgeting, absolutely no waste

Fresh Sweet Scallops-Risotto-Starter and Main

Our beautiful sweet New Zealand Scallops are small and I don't think they take too kindly to high searing so I decided to roast them a la my prawn method.
So simple. You don't need quantities for this it's really up to you.
Pre heat the oven to 210C

Just toss the shellfish in some good olive oil. some crushed garlic, Zest of a lemon,
Sea salt and freshly ground black pepper.

Pop the scallops into the hot oven for 6 minutes
Into a bowl a little squeeze of fresh lemon juice.
Superb.

Beautiful so sweet and tender

My plan was to serve them with risotto.
Turns out, that would have got me a slapped wrist on Master Chef

The risotto was too strong for the flavour of the beautiful sweet scallops.
So we ate them separately and it was divine
With the change of plan.
You do need an accompaniment for these delicate little scallops
So I quickly whipped up an Avocado and Tomato Salad.
Once again just tossed with Olive oil, lemon juice, sea salt and freshly ground black pepper
Now that was a pairing.

So the Risotto became the main course
I used the Olivado Chili Oil which had a real kick
But you can just use your favourite olive oil


I removed the corals and turned them into stock for the risotto

Stock
Corals of scallop
3 cups of water
1 Shallot peeled and cut into chunks
Sea salt and freshly ground black pepper
a few sprigs of Parsley
Good squeeze of Lemon Juice
Bring to the boil and simmer for about 20 minutes
Strain and keep the stock gently simmering to make the risotto

For 2 people


1 cup of Arborio Rice
1 tablespoon Chili oil
1  Red onion peeled and finely chopped
100 mls White wine 
Sea salt and freshly black pepper
Approx 3 cups of the prepared stock

To finish off
Unsalted Butter 25g
2 tablespoons chopped parsley

Gently heat the oil in a pan
Add the onions and sweat them off
Add a little sea salt
When they soft
Add the rice
Turn up the heat a bit so that the rice will toast
Toss around for about 5-8 minutes
Add freshly ground black pepper
Add white wine
It will bubble up
Stir till the wine is absorbed

Now start adding the hot stock, ladle by ladle
After each addition of the hot stock
Just keep stirring
We want the rice to be tender ,with just a little bite to it
This will take about 15 minutes

Eventually you will have a nice creamy rice dish
Taste and season if necessary

Finish off with some lovely unsalted butter
and the chopped parsley
Scallops on the side.

Sorry about the  presentation but take my word for it.
Delicious

Slut's Risotto Dressed with Roasted Prawns

Took the inspiration for tonight's dinner from the Putenesca sauce.
Stole the name from Nigella. That’s what she calls the Famous Pasta Dish
Pasta Putenesca is attributed to the Poor Local Working Girls.
Their need for a quick meal into between jobs.
Just like this, quick as a flash and you have dinner!
This is a pantry, fridge and Freezer Dinner.

I’m also extolling the virtues of some products, that I bought from the Food Show.
Olivado’s Infused Avocado Oils.
The Chili Oil has a great kick, I love it
And the Rosemary, a little more gentle but an excellent aroma and taste.

Also I bought some 'Gourmet Food Specialties' products
These Kalamata Olives in Balsamic are as GOldilocks Said "just right".

The dressing is fabulous, just drizzle over anything really
I used it in this Risotto for that final taste.
This is a great dish

So here we go
Ingredients


2 tablespoons Olivado Chili Infused Avocado oil
1 red onion finely chopped
1 cup Arborio rice
1 clove garlic, finely chopped
3 filets anchovies finely chopped
1 tablespoon capers chopped
1 tablespoon dried oregano
100 mls white wine

1 can cherry tomatoes Whizzed up in blender
Water enough to make 2 /12 cups tomato stock
1 teaspoon sugar

6 olives stoned and sliced
Prawns roasted in oven in Olivado Rosemary oil (as many as you like)
Salt and freshly ground black freshly ground black pepper
Zest of 1 lemon


Method for Prawns
Toss prawns on an oven tray in oil, salt and freshly ground black pepper
Cook at 210C for exactly 6 minutes
Remove
Sprinkle with lemon zest and set aside

Garnish
1 tbs balsamic dressing
1 tbs butter


Method
Place Chili oil in risotto pan over med heat
Add red onion and cook till soft
Add rice and stir till covered in the oil
Add anchovies, capers, garlic and oregano
Stir well and let the rice toast a little
Add white wine and reduce

Meanwhile heat your tomato stock in a pan
When wine has reduced, start adding the hot stock, a ladleful at a time
Stir well
When it has been absorbed add another and keep stirring after each addition
Keep on adding till the rice has developed an al dente texture

Add another ladleful of hot stock
Stir well
Add  tablespoon of butter 
Stir well, this gives the finished risotto a nice sheen.
Taste and add seasoning if you need it.
It may need a little salt
And a good grind of Freshly Ground Black Pepper
Add Olives, Cooked Prawns and
Just before serving drizzle over some of the Balsamic dressing

Absolutely delicious

Tomato Risotto - Quick and Easy Sunday Night Dinner

It's Sunday, I was determined not to go to the shops for food.
One must use the fridge, freezer and pantry.
I pulled some tomato soup that I made a year ago.
See what I mean, we fill the freezer then let it sit there.

So for this tasty Risotto which I have 'calorie counted' on the iPad...an excellent App.
Called My Net Diary

So you will need

1 tablespoon olive oil
1 med onion chopped
1 cup arborio rice
75 mls white wine
200 mls homemade tomato soup
Hot water
Sea salt and black pepper


1 red pepper roasted deseeded and large chop
100 gms frozen peas
7 gms finely grated Parmesan Cheese
20 gms butter

First bring tomato soup to a simmer in a pot
Then heat olive oil in a wide pan to medium heat
Add onions
Season with sat and pepper
Cook gently till soft
Add rice
Toss to cover with the oil and onion mix
Add white wine
Heat to evaporate the wine
Now start to slowly add the hot soup
Ladle by ladle
Stir well between each addition
This absorbs into the rice grains for maximum taste and creaminess

Keep on adding till you have used the soup
Now start slowly adding the hot water by the ladle
Taste to see if the rice is cooked
Also taste and adjust seasoning if necessary

The rice needs to be tender, with a slight bite. (al dente)
Throw in peas and red pepper
Cook another 3-4 minutes
When the rice is cooked to your satisfaction
Take off the heat
Beat in the Parmesan and butter
Into a nice big bowl and devour.

Excellent, quick and pretty too.

My Very First Post-Would you believe 5 years ago today - Delicious Prawns with Lemon Risotto

I was just thinking it must almost be an anniversary of my blog. Had a quick look and would you believe 5 years ago today I posted this recipe, along with a photo taken from my phone. How 'bout that? This is very exciting 5 whole years. I think this is still an excellent recipe.Perfect for this time of the year. Looking at the photo we were obviously on the boat and reading David Baldacci...and drinking wine. Look like not a lot has changed. Except for the book Now reading off the iapd.
So moving on.

Delicious Prawns with Lemon Risotto

Got the prawn idea from Rick Stein and have matched it with a risotto recipe from Tamasin Day Lewis

So first prepare the risotto
1 tbs olive oil
25 gms butter
2-3 shallots finely chopped
1 stick celery finely chopped
2 cups Arborio rice
150 mls white wine
4-5 cups chicken stock you may need more depending on the rice
1 tbs Rosemary leaves finely chopped
Zest of 1 lemon

To finish
1 egg yolk
Juice half lemon
4 tbs Parmesan cheese, grated
4 tbs full cream
25 gms butter
Sea salt
Freshly ground black pepper


Heat olive oil and 25 gms butter, sauté the shallots and celery till soft and before they colour, add 2 cups Arborio rice and stir around to coat the grains with the shalloty oil, slosh in the white wine, let the wine absorb into the rice
In another pot have 4-5 cups of chicken stock simmering away, and add 1 ladleful at a time stirring fairly constantly until the stock is absorbed and the rice is cooked (you need to taste after 15 mins to get the consistency right…the rice needs to get rid of any little hard centres)
Then throw in the rosemary leaves and parsley and the zest of lemon

Meanwhile mix together in a small bowl, 1 egg yolk, the lemon juice, parmesan cheese, and cream.
Beat well add freshly ground black pepper and sea salt to taste and maybe another squeeze of lemon juice, then add the butter (this gives a lovely sheen), give it all a final good beating and serve in nice big pasta bowls garnished with the prawns (below). So so good.

Hint get yourself a lemon zester and zest the lemons over the bowl to get all the oils.
I have finely peeled the lemon when lacking in a zester and sliced it very finely but zesting is the best.


Now for the prawns…You will need for greedy people

8-10 Large Prawns per person washed, shelled and de-veined
Olive oil 2-3 tbs
Juice 1 lemon
Sea salt
Freshly ground black pepper


For the Gremolta2 cloves garlic crushed and finely chopped
Zest of 1 lemon grated
3 tbs parsley finely chopped


Into a hot pan place 2-3 tbs olive oil, quickly sauté the prawns tossing frequently till pink and gorgeous, season with sea salt and freshly ground black pepper then squeeze juice of lemon let sit a couple of minutes to absorb seasoning.

Meanwhile make Gremolta commonly used as a garnish for Osso Buccho. And sprinkle over the cooked prawns just before serving

If you don’t want to bother with the risotto (but I highly recommend it) these prawns will still be delicious served with boiled jersey benne potatoes and a green salad with lemony dressing.

Leftover risotto turns into a wonderful little cakes.
Just mix in some extra grated parmesan cheese and form a flat cake
Place into a hot pan with 1-2 tbs olive oil, to get it started, turn heat down and cook slowly over med heat until you have a golden crust, turn over and same on other side

Delicious for lunch with a salad or brunch just like a hash brown.

Orange Coloured Carrot Risotto

Carrots are at their peak, beautifully coloured and with a lovely flavour.
We are eating food from the Freezer and I got some lamb stew out.
I didn't want to go to the shops, so I used what I had in the pantry and fridge.

Risotto, to accompany the Stew.
That'll be nice.
So I turned the carrots in a lovely puree.
Very simple I saw Gary, Judge on Master Chef Australia do this in a Master Class.

Just grate your carrot as many as you like no measurements needed here
Melt a big knob of butter in a pot
Add the grated carrot mix well to coat with the butter
Season with salt and pepper

Add about 2 tbs of hot water
Let simmer, lid on for about 10 minutes
Into the food processor

Set aside

Start the risotto
In one pot have 2 cups of chicken stock on a simmer
In a large saute pan
Add 2 tbs olive oil
Add 1 onion finely chopped
Cook to soften
Add 1 cup rice
Mix well to coat rice with the oniony mixture
Add 100 mls white wine
Stir well and let wine evaporate

Start adding the hot chicken stock a ladleful at a time

Keep stirring and when the liquid has been absorbed
Add another ladle full
Keep on stirring and absorbing till the rice is done.
It should be firm, but not chalky in the middle
Should take about 15- 20 minutes
Add 3 tbs of carrot puree

Stir well and serve
A serving of the stew on the side
Dinner is served

Courgette Risotto - Bruschetta with Eggpant

So of course we are trying to keep to the Italian Concept. Which is only eat Italian for all of March…I was looking after the baby Cleo on Tuesday, so I ate some of her vege for lunch and Dale ate the leftover salmon.
So he was faithful. Can you say mashed vege is Italian? I guess that pushing it a bit.
But back to dinner on Monday
I made a really nice risotto using Debbie’s courgettes.
Now I had seen a programme on TV where they made a courgette slice, so a great opportunity for 2 meals in one. Just make enough risotto for extra.
Very simple

2 tablespoons olive oil
1 1/2 cups Arborio rice
Slosh brandy (no wine open)
3 cups hot chicken stock
2 courgettes grated
8 cherry tomatoes cut in half
Sea salt and freshly ground black pepper

2 tablespoons butter
Some grated Parmesan cheese

Add rice to olive oil
Cook a few minutes just to toast the rice
Add brandy and let it absorb

Start adding hot stock by the ladleful till the rice is al dente.
Add grated courgettes and cherry tomatoes let them reduce down
Test seasoning and adjust if necessary
Pop butter on top in pieces and stir it in
Finish off with some grated Parmesan

Now with the leftovers
Put them in a baking dish
Lay it flat and cover with plastic wrap.

Into the fridge overnight.
Next night take it out of the fridge
Cut into squares and dust with flour, top and bottom

Fry in a dash of olive oil till golden brown.

Serve with a salad of mixed greens with a tangy dressing
Good use of left overs.
Economical too!

Back to Bruschetta

This was a real hit with us.
The recipe called for fresh mozzarella but I am not over keen on it. It’s too milky for me.
So I bought the mozzarella (pictured below) which is really quite tasty.
Hint if you are using the aged Mozzarella
add while the mixture is luke warm
it softens the cheese, makes a better texture.

The aroma when you add the vinegar…divine
Important…Make sure the eggplant is properly cooked it is “horridable”*, undercooked.

3 tablespoons extra virgin olive oil
1/2 medium red onion sliced thinly
1/2 eggplant sliced thinly
2 tablespoon red wine vinegar
125 gms mozzarella cheese (Fresh if you prefer)
8 basil leaves sliced finely
Salt and freshly ground black pepper

4 large slices Italian bread or sour dough

4 slices prosciutto

In a sauté pan heat the olive oil
Add the onions and sauté till soft
Add eggplant and continue to cook until the eggplant has darkened and soft
Add vinegar and remove from heat and cool

Cut mozzarella into 1/4 inch cubes and add with basil
Season to taste with sea salt and freshly ground black pepper

Grill or toast the bread on both sides
Spoon a generous amount on top of the bread
Top with slices of prosciutto

(or in My husbands case, as he doesn’t eat pork meat)…Smoked salmon.We are lunching really well. It's great.

N.B.*On re-reading (to my granddaughter Mia) "BadJelly the Witch" last night, I rediscovered horridable
Thank you Spike Milligan …I am going to use it all the time

Whitebait: New Zealand's Divine Treat

Whitebait Season is here again

This time last year we were heading off for our intrepid adventure, touring New Zealand.
Which was a fantastic month. We loved it. It’s a beautiful country we live in.
It was just at the end of the Whitebait season and we ate it at every opportunity, as we drove down through the country, until the season ran out and there was no more.
You can buy it frozen but I’m looking at fresh here.

I bought $20 worth last night and there was enough to make a lovely omelet.
It is so expensive these days…when I was young it was cheap as chips, but now it is about $150 per kilo…but we have to treat ourselves to this New Zealand delicacy.
So I buy it as often as I can afford.

This time I accompanied it with a Broccoli Slaw.
I always keep breadcrumbs made from leftover good bread and freeze them in little bags.
You can toast them in some olive oil to crisp them up.
Makes a wonderful crunch for pasta and also sprinkled over salads.

Ingredients
Broccoli,
Tomatoes cut into wedges and seeded
Basil sliced
For crunch
3 tablespoons breadcrumbs
1 tablespoon olive oil


The Dressing
1 tablespoon of white wine vinegar
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons of Dijon mustard
1 teaspoon sea slat
Pinch freshly ground black pepper
1/4 cup extra virgin olive oil

Mix together the first 6 ingredients with a small whisk or a fork

Slowly add the oil whisking well

Pour over broccoli
Put into the fridge for at least an hour
Meanwhile
Heat the olive oil in a pan, med heat
Throw in the breadcrumbs and fry them for about 4 minutes till crispy.
Add tomatoes and basil to broccoli and leave for another 10 minutes to meld the flavours.
Add the crispy breadcrumbs and serve
Now for the omelet
You may be surprise at the flour addition but I find it helps to bind it together

For 2 people

Pre heat oven to 190C
6 eggs
1 tablespoon flour
200 gms whitebait
sea salt & freshly ground black pepper
2 tablespoon olive oil

Beat eggs in a bowl
add flour, S & P
Whisk again
Add whitebait

Heat oil in a pan (that will go into the oven)
Till it is hot
Throw in egg and whitebait mixture
Shake it around over the heat for a minute or two.

Into the oven for 5 - 7 minutes
It should just be set don’t overcook it
Cut into wedges and serve with a slice of lemon to squeeze over.
We ate the salad separately.

It was family dinner Sunday at Karen and Steve’s house and of course as usual the star of the day is The Baby Cleo
The new trick “Where is Cleo?”
Here is the three youngest watching DVD’s while the adults eat fab food and drink wine.

Monday was Vegetarian Day at our house
Leek Tomato Asparagus and Basil Risotto

For 2 people
1 cup Arborio rice
2 tablespoons olive oil
1 leek washed and sliced
Sea salt & pepper
1 cup white wine
Approx 2 cups hot chicken stock
Parmesan Cheese grated
1 bunch asparagus tough ends broken off and chopped
2 tomatoes seeded and sliced...Reserve seeds

First in a pot add the chicken stock
Bring to boil and add asparagus
Cook till al dente
Drain and reserve stock for the risotto
Add tomato seeds to the stock for extra flavour
Heat oil in pan over med heat
Add leeks and sauté till soft but still green
Add rice and toss around to fully coat the grains of rice.
Season with S & P
Add wine and stir till all wine is absorbed
Keep adding the hot stock one soup ladle at a time
Keep stirring as each amount of stock is absorbed.
When the grains of rice are cooked
Add tomatoes and asparagus
Stir well
Check seasoning and adjust if necessary
Add basil and serve.

Tuna and Bean Salad: Prawn Pikelets, Prawn and Hot Sausage Risotto

Back to cooking.
Have just been on the boat and this classic Tuna and Bean Salad is so tasty and also can be made from the pantry.
So simple

So you need

1 can of tuna I liked the ones in olive or safflower oil drained reserve oil
1 can canellini beans drained, quick rinse
1 red onion finely sliced
1 Red pepper finely sliced
2-3 tablespoons chopped parsley
Sea salt and freshly ground black pepper

Vinaigrette
Tuna oil
Olive oil
White balsamic vinegar
1 teaspoon Dijon mustard

Make the dressing 2 pts oil 1 pt vinegar
Shake well with the mustard

Mix all salad ingredients together
Dress with vinaigrette

Best left for at least 1 hour for flavours to meld.
Serve with pita bread


How about these lovely little Prawn Pikelets to have with drinks
Good news you can make them earlier in the day and reheat in the oven
They don’t need to be piping hot.

This makes about 14

1 cup SR flour
Sea salt & freshly ground black pepper
1 teaspoon paprika
2 tablespoons chopped parsley
2 tablespoons spring onions
2 cups chopped green prawns
1 egg

Water to mix

Little oil for frying
Lemon wedges

Just throw the first lot of ingredients into the bowl
Add enough water to make a batter

Let sit about an hour before cooking

In medium hot pan add a little oil
Drop spoonfuls into pan
When bubbles form (about 2-3 minutes
Flip and cook another 2-3 minutes
Serve on a platter with lemon wedges
With extra freshly ground black pepper
Let people squeeze their own lemon to taste.

I have been working through my notebooks to find lots of yummy things to cook and came across a risotto recipe featuring Broad Beans, scallops and Chorizo Fritters.

I didn’t have scallops or broad beans but did have a hot Italian sausage.

This Prawn and Hot Italian Sausage Risotto is a keeper…the spicy sausage brings a wonderful flavour to the dish

For 2 people

2 tablespoons olive oil
1 Italian hot sausage
1 onion finely chopped
1 cup Arborio rice
1 glass white wine

About 3 cups hot stock (fish or chicken)
10- 12 prawns chopped

Sea salt and freshly ground black pepper

2 tablespoons cream
Parmesan Cheese
Chopped chives

Heat oil in a pan and gently fry the sausage
Drain and chop into dice

In this flavoured oil add the onion
Then the rice
Make sure they are all covered with oil

Add white wine
Reduce
Start adding the hot stock ladle by ladle
Letting the rice absorb the liquid before adding the next lot.
Keep stirring and add the stock till the rice is cooked
It needs to look like porridge

Check seasoning and add sea salt and freshly ground black pepper if needed

Add prawns, sausage
Cook a couple more minutes to cook the prawns
Beat in the cream

Grate in lots of parmesan

Serve
Add chopped chives for garnish

Delicious