Month: April 2017

Ingredients

• 1.1 litres of vegetable bouillon
• 4 Tbsp. olive/rapeseed oil
• 1 large onion, finely chopped
• 4 cloves of garlic, crushed
• 2 sticks of celery, finely chopped
• 400g Arborio risotto rice
• 375ml dry white wine (I used a pinot grigio)
• 2 heads of lettuce if using Romaine or 4 little gem lettuces. shredded

Instructions

1. Place the bouillon into a large pan and keep warm on a low heat on the hob
2. Heat the oil and gently sauté the onions, garlic and celery until softened
3. Add the rice and increase the heat
4. Cook until the rice becomes translucent, pour in the wine
5. Bubble until the wine evaporates (this smells gorgeous!), keep stirring
6. When evaporated, add a ladleful of stock with a pinch of salt and turn down the heat
7. When absorbed add another ladleful of rice and repeat until the rice is tender and the stock is absorbed
8. When the rice is your preferred texture, add the shredded lettuce, let it wilt and fold into the risotto mixture
9. Once wilting remove from the heat and check seasoning
10. Top with a grinding of black pepper and finely sliced red cabbage garnish
11. Serve with parmesan shavings if required

http://www.thisisnotadiet.uk/2017/04/17/recipe-lettuce-risotto/

Ingredients

• 2 Tbsp. rapeseed oil
• 1 onion, sliced
• 4 garlic cloves, crushed
• 3 x 400g tins of cannellini beans, drained and rinsed
• 600ml (1pt) vegetable bouillon
• Few springs of fresh rosemary, leaves stripped and chopped
• 1 unwaxed lemon, zested and juiced
• 250g ready made polenta, diced
• To serve:
• Mediterranean bread, cubed and tossed with rapeseed oil and rosemary (bake at 180oC til crispy)
• shaven parmesan cheese

Instructions

1. Heat 1 Tbsp. of oil in a pan, add the garlic and sauté for 3-4 minutes until soft
2. Add the garlic and sauté for one more minute
3. Add the drained beans, stock and rosemary
4. Bring to the boil then reduce heat and simmer for 10 minutes.
5. Meanwhile, lightly fry the polenta cubes in the remaining oil until browned and crispy
6. Blend the soup lightly with a stick blender but ensure it retains some texture
7. Add the lemon juice and zest, stir through and serve topped with polenta croutons and with the shaved parmesan and bread croutons on the side

http://www.thisisnotadiet.uk/2017/04/17/recipe-italian-cannellini-soup-with-polenta-croutons/

Ingredients

• 1 Tbsp. olive or rapeseed oil
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 400g tin of peeled plum tomatoes
• 1 Tbsp. tomato puree
• 1 Tbsp. balsamic vinegar
• 1 Tsp. dried mixed herbs
• Half a tub of mascarpone sauce
• If making for adults: add chopped red chilli to the garlic and onion and season well

Instructions

1. Heat the oil in a small saucepan
2. Saute the onion and garlic until softened (add chilli if using)
3. Add all the other ingredients except the mascarpone cheese
4. Simmer for 15 minutes
5. Blend until smooth and return to the pan
6. Add the mascarpone cheese
7. Serve over pasta

Notes

http://www.thisisnotadiet.uk/2017/04/03/never-fails-pasta-sauce/