Mushroom and Pea Risotto
A creamy risotto plate. Use Shiitake mushrooms if possible, they add that particular flavour to the dish.
Directions:
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.
In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.
Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.
Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 cups chicken or vegetable broth
- 1 tbsp salted butter
- 1/2 cup onion, finely chopped
- 1 large clove garlic, minced
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tbsp extra-virgin olive oil
- 4 cups thinly sliced shiitake mushrooms (or regular mushrooms)
- 2 tsp fresh thyme, chopped
- 3/4 cup frozen green peas
- 6 tbsp grated fresh Parmesan cheese, divided
- 1/4 tsp freshly ground black pepper
- salt
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.
In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.
Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.
Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.
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White Chocolate and Ginger Cheesecake
This is an unusual cheesecake version. It is a no-bake recipe. This cheesecake is a creamy mousse made of white chocolate with pieces of candied ginger, and the ginger nuts biscuits complement the ginger flavour. I love how the sweetness and creaminess of the white chocolate contrasts the spiciness of the ginger. The toffee sauce tops it off perfectly. You can buy the stem ginger (or candied ginger) ready-made but I added the recipe for those who want to make it from scratch. The cheesecake keeps well in the fridge for a week (caramel sauce stored separately in a sealable container).
Mix whip it powder with milk and water, added little by little. Remove from mixing bowl and put aside. Melt the white chocolate. Break up the cream cheese with the mixer, then add the melted chocolate little by little. Add the whip it mixture to the cream cheese mixture and mix well. Put the mix on the biscuit base and refrigerate overnight.
For the ginger toffee sauce, heat the sugar in a pan but be careful not to burn it. It will begin to form a golden caramel. Take the pan off the heat and mix in the butter. Pour in the cream, whisking all the time and add the stem ginger and tablespoon of syrup. Stir until all of the ingredients are combined and smooth.
Once cheesecake is set, decorate with the Raffaello chocolates. To serve drizzle the ginger toffee sauce over the cheesecake.
Ingredients:
Makes 12 servings (23cm diameter cheesecake)
Cheesecake:
Pre-heat oven to 180 degrees Celsius. Break up the biscuits into crumbs and mix with the melted butter. Spread out in a round tin with a removable base. Flatten with the back of the spoon. Put in the oven for 5 minutes until the base is golden. Put aside to cool. Makes 12 servings (23cm diameter cheesecake)
Cheesecake:
- 1 1/2 packets ginger nuts biscuits (350g)
- 125g unsalted butter
- 200g white chocolate
- 200g whip it powder
- 1/2 cup evaporated milk + 1/2 cup water
- 2 packets cream cheese (400g)
- 1 tbsp stem ginger, chopped finely (about 10g)
- 12 Raffaello truffles to decorate
Ginger Toffee Sauce:
- 50g caster suger
- 1 tbsp unsalted butter
- 120ml double cream
- 1 tbsp stem ginger , chopped finely (about 10g) + 1 tbsp stem ginger syrup
Directions:
Mix whip it powder with milk and water, added little by little. Remove from mixing bowl and put aside. Melt the white chocolate. Break up the cream cheese with the mixer, then add the melted chocolate little by little. Add the whip it mixture to the cream cheese mixture and mix well. Put the mix on the biscuit base and refrigerate overnight.
For the ginger toffee sauce, heat the sugar in a pan but be careful not to burn it. It will begin to form a golden caramel. Take the pan off the heat and mix in the butter. Pour in the cream, whisking all the time and add the stem ginger and tablespoon of syrup. Stir until all of the ingredients are combined and smooth.
Once cheesecake is set, decorate with the Raffaello chocolates. To serve drizzle the ginger toffee sauce over the cheesecake.
Stem Ginger
The lovely thing about this recipe is that you can do as much or as little as you like, you just need to have the same weights of each. This stem ginger (or candied ginger) can be used on ice creams as topping or in yoghurt. But the best use is of course with the White Chocolate and Ginger Cheesecake.
Peel your ginger and weigh it. Measure out the equivalent weight in caster sugar and put to one side. Slice your ginger into evenly sliced coins – not quite a centimetre thick is about right. Put your ginger in a pan only just large enough to accommodate it and cover by half an inch with cold water. Bring to the boil then simmer, partially covered for an hour until tender – depending on how supple your ginger was to begin with, this may take longer. Just test it with the point of a knife as you would for potatoes. Top up with water if it bubbles away before the ginger is cooked.
Once cooked and tender, and the water has reduced down to barely cover the ginger, add in your sugar and return to the heat, stirring to help dissolve. Bring to the boil then reduce the heat so it is gently bubbling until the water and sugar forms a syrup similar in texture to runny honey.
Spoon into a sterilised* jar and seal immediately. If not using immediately it should keep in a cool dark cupboard for a very long time. Once open, store in the fridge and try to keep the ginger chunks covered in syrup.
*To sterilise your jars you can put them for some seconds in boiling water then put in a low oven (using thongs) until dry. Use the jars whilst the preserves and the jars are still hot and seal immediately.
Original Recipe
Ingredients:
Directions:- ginger
- castor sugar
Peel your ginger and weigh it. Measure out the equivalent weight in caster sugar and put to one side. Slice your ginger into evenly sliced coins – not quite a centimetre thick is about right. Put your ginger in a pan only just large enough to accommodate it and cover by half an inch with cold water. Bring to the boil then simmer, partially covered for an hour until tender – depending on how supple your ginger was to begin with, this may take longer. Just test it with the point of a knife as you would for potatoes. Top up with water if it bubbles away before the ginger is cooked.
Once cooked and tender, and the water has reduced down to barely cover the ginger, add in your sugar and return to the heat, stirring to help dissolve. Bring to the boil then reduce the heat so it is gently bubbling until the water and sugar forms a syrup similar in texture to runny honey.
Spoon into a sterilised* jar and seal immediately. If not using immediately it should keep in a cool dark cupboard for a very long time. Once open, store in the fridge and try to keep the ginger chunks covered in syrup.
*To sterilise your jars you can put them for some seconds in boiling water then put in a low oven (using thongs) until dry. Use the jars whilst the preserves and the jars are still hot and seal immediately.
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