Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry. ¬†But here we go something for the last bit of summer……

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One of my Aunts Beets growing ūüôā

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ¬Ĺ pints good chicken or veg stock; hot

1 ¬Ĺ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.¬† Once cooked sprinkle over the parmesan and add around ¬Ĺ Tbsp. butter.¬† Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

mod 2

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Enjoy xxx

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Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ¬Ĺ pints good chicken or veg stock; hot

1 ¬Ĺ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.¬† Once cooked sprinkle over the parmesan and add around ¬Ĺ Tbsp. butter.¬† Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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Tis Nispero time….

Hola!!

Here in Spain the Nispero’s are now ready, ¬†Nispero’s are a yellow fruit which I would say are similar to apricots. ¬†They have a stone in the centre which actually smells like almonds. ¬†They are not as sweet as apricots but are very juicy, they do not however last long when picked so you need to eat them straight away or preserve them.

Today I am having a go at making a spicy chutney with them, but here are some recipes from last years crop…..

April 2015

Chicken Tagine with Rosemary and Nispero’s

Once again we have some Nispero’s to use up, so after racking my brain for what to do I remembered a Tagine recipe¬†I cooked¬†for friends a while ago which had dried apricots in, I thought I would give this a go using Nispero’s replacing the¬†Apricots.¬†What I love about this Tagine is that it isn’t overloaded with¬†spices yet it still tastes delicious. Sometimes less is more!!!
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Sunday Brunch or Lunch? Kedgeree with Smoked Mackerel and Salmon

Happy Sunday!!!

Kedgeree was always a favourite in my house when growing up for a weekend breakfast/brunch.  My friends use to love it too when they came over to stay.

Traditionally this is made with smoked haddock, however my Mum always made this with smoked mackerel, I think this was because it was quicker as no poaching needed ha ha…. but it was always just as tasty. ¬†You can use curry powder but I prefer to add my own spices.

To make it extra special I added salmon; I had seen a Nigella recipe using salmon and thought it would give a great colour and taste difference to the mackerel. ¬†Also I added some shrimps…. just because shrimps are so GOOD!

Here in Spain it is tricky to find smoked fish, I did however find smoked mackerel.

The dish is topped with crispy fried onions, and a coriander yoghurt drizzle.

According to Wikipedia Kedgeree is traced back to India to 1340, and originated as an Indian rice and beans/lentils dish ‘Khichri’

It is quite interesting when looking into the history of this dish, I always assumed it was an Anglo-Indian dish brought over to the UK, but there has been a reference¬†of this dish listed in Scotland as early as 1790… check out this link;

https://en.wikipedia.org/wiki/Kedgeree

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Serves 4

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerel

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

¬† Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

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Fry until the onion is soft then add the cup of rice.  Mix well.

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Add¬†the salmon water, make sure this is two cups if not add a little boiling water¬†to make it up.¬†¬†Add the fish stock cube. ¬†Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob. ¬†Cook for 20 minutes…do not uncover the lid during this time. ¬†After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

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Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

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 Fry for a few minutes then add the cumin and coriander spices and stir.

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Add the tomatoes.

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Add the prawns, mix well and cook for a few minutes so the prawns can cook.

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Then flake in the mackerel and salmon (discarding the skin)

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The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

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Add half of the coriander and stir.

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For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

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Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

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Enjoy!

Love Lulu xxx

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Kedgeree with smoked mackerel and salmon

  • Servings: 4
  • Difficulty: easy
  • Print

cover

by Lululemonandlace

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerels

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

¬† Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

Fry until the onion is soft then add the cup of rice.  Mix well.

Add¬†the salmon water, make sure this is two cups if not add a little boiling water¬†to make it up.¬†¬†Add the fish stock cube. ¬†Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob. ¬†Cook for 20 minutes…do not uncover the lid during this time. ¬†After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

 Fry for a few minutes then add the cumin and coriander spices and stir.

Add the tomatoes.

Add the prawns, mix well and cook for a few minutes so the prawns can cook.

Then flake in the mackerel and salmon (discarding the skin)

The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

Add half of the coriander and stir.

For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

Lulu xxx

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Dal Makhani

This is one of my favourite dal’s, it is rich and filling and you really do not miss the meat with this dish; it is also a great side dish to your curry.

‘Makhani’ means ‘with butter’ this is not the healthiest of dishes but it is one of the tastiest, it also has a drizzle of cream in to make it extra yummy!

Traditionally the Urad bean is used; which is a black bean, it can be used on its own or with red kidney beans (rajma). When I have cooked this in the past I used black beans¬†with¬†black lentils (which I think must have been beluga lentils) but I couldn’t find these here in Spain so I opted for the red kidneys beans as I read online they add creaminess to the dish. ¬†They do make the dish less dark so if you want that rich black dal just stick with the black beans.

Check out more info here;

https://en.wikipedia.org/wiki/Dal_makhani

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Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

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Soaked beans

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

Blitz up the tomatoes and garlic, set aside.

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Fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

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pop the ginger, turmeric and chilli in a blender

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add the softened onions

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blitz to a paste…look at the colour from the fresh turmeric

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

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Empty in the onion paste and paprika, stir well.

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Add the tomato paste again stir well.

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Let this cook for 5 minutes then add the garam masala and sea salt.

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Once your beans are cooked drain, reserving the liquid.

Place a ¬ľ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

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Add the butter and let this melt into the sauce.

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Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

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Enjoy!

Lulu xxx

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Dal Makhani

  • Servings: 5-6
  • Difficulty: easy
  • Print

IMG_2797

by Lululemonandlace

Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

blitz up the tomatoes and garlic, set aside.

fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

Empty in the onion paste and stir well.

Add the tomato paste again stir well.

Let this cook for 5 minutes then add the garam masala and sea salt.

Once your beans are cooked drain reserving the liquid.

Place a ¬ľ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

Add the butter and let this melt into the sauce.  Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

Lulu xxx

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Avocado Pesto

We have an abundance of Avocados here, especially at my Aunts, so it’s great to make something different with them. ¬†Southern Spain has many avocado plantations;¬†I believe (after a little google) Almu√Ī√©car had the first commercial Avocado plantation back in 1955!!

They are full of vitamins and nutrients, such as potassium, protein and vitamins; B K C and E. They are good for your body inside and out, I mashed one up and popped on my hair the other day, it does it wonders!  They are definitely one of my favourite fruits; and are technically a single seeded berry!!

This recipe is quick, easy and healthy and also lets the avocados last that little bit longer; if you seal them in an airtight container. 

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Ingredients:

2 ripe avocados

3 cups spinach

Juice 1 lemon

Juice 1 lime

1 chilli de-seeded

1/3 cups of nuts (I used a mix of pistachio and pine nuts)

20g fresh basil

1/4 cup extra virgin olive oil

1/2 cup grated parmesan

1 tsp sea salt

Method:

In a hand blender (I used my nutribullet) blitz all the ingredients up until smooth.

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DONE!!!  

Pop into an airtight sterilised jar and drizzle more oil on the top and seal.

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Use mixed into your favourite pasta, spread it over fish or drizzle it over a salad!!

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Enjoy

Lulu xx

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Avocado Pesto

  • Servings: 1 jar
  • Difficulty: easy
  • Print

2015-03-23 16.46.37 (2)

by Lululemonandlace

Ingredients:

2 ripe avocados

3 cups spinach

Juice 1 lemon

Juice 1 lime

1 chilli de-seeded

1/3 cups of nuts (I used a mix of pistachio and pine nuts)

20g fresh basil

1/4 cup extra virgin olive oil

1/2 cup grated parmesan

1 tsp sea salt

Method:

In a hand blender (I used my nutribullet) blitz all the ingredients up until smooth.

DONE!!!

Pop into an airtight sterilised jar and drizzle more oil on the top and seal.

Use mixed into your favourite pasta, spread it over fish or drizzle it over a salad!!

Lulu xxx

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