Mushroom Risotto

A recipe adapted from one by Diane, A Broad.

1 1/2 cups of risotto rice

1 finely chopped onion

3 cloves of garlic

4 tablespoons of butter (optional for vegans)

2 tablespoons of olive oil

6 cups of veggie stock (chicken or beef if you prefer)

2-3 cups of the mushrooms of your choice (I used a mix of dry porcini mushrooms and Swiss brown mushrooms)

3/4 of a cup of dry white wine

1/2 a cup of parmesan cheese (optional for vegans)

2 tablespoons of olive oil

Parsley

Salt and pepper to taste

1. Begin by heating the stock in a pot while you wash and chop your mushrooms, mince the onion and garlic
2. If you are using dried mushrooms, place them in boiling water and cover them for about 10 minutes and then add the leftover broth to the stock and place the no longer dehydrated mushrooms with your other mushrooms
3. Pour the olive oil into a pan and cook the onions and garlic. 
4. In a separate pan, add the mushrooms and let them get golden, then season them with salt, pepper and some finely chopped parsley.
5. Place your rice in the pan with the onions, pour in the stock (I usually don't put it all in at once), wine and butter before covering it with a lid.
6. Be sure to keep stirring your risotto, you never want it burnt or so sticky and hard it barely moves. Keep it hydrated by adding stock as you go and keep tasting it. 
7. Once it is about 3/4 of the way done, toss in the mushrooms and some parmesan & parsley (leaving the rest for garnish)
8. Serve!

Apple Cinnamon Oatmeal Cake

Nom :)

3/4 of a cup of butter

1 cup of brown sugar

3 eggs

1 & 1/2 cups of flour

2 teaspoons of baking powder

3 teaspoons of cinnamon

1 teaspoon of nutmeg

1 teaspoon of vanilla essence

1 teaspoon of baking soda

3 apples

2 tablespoons of oatmeal

2 tablespoons of apple sauce

1. Grease the baking tin and preheat the oven to 180 degrees Celsius.
2. Peel and grate the apples.
3. Mix the softened butter & sugar before slowly adding the beaten eggs, apple sauce, vanilla and apple sauce.
4. Combine the flour, baking powder, cinnamon, nutmeg, baking soda and oatmeal together and slowly add the dry mix to the wet mix. 
5. Pour the batter into your baking tin and top it with sliced apples and oatmeal.
6. Bake for about 40 minutes! 

Coconut Garlic Shrimp

About 200 grams of shrimp

1-2 eggs

1/4 a cup of unsweetened shredded coconut

1/4 a cup of bread crumbs

1 teaspoon of salt

1 teaspoon of pepper

1 stalk of parsley

2 - 3 cloves of garlic

1 tablespoon of onion powder

Butter

Sunflower oil (or any generic cooking oil)

1. Wash the shrimp well (make sure they are shelled...if not, shell them) and put them aside
2. In a small bowl, beat the eggs
3. Fill another bowl with the flower
4. Finely dice your garlic and parsley
5. And fill a third bowl with the garlic, parsley, coconut, bread crumbs, salt, pepper and onion powder - mix well
6. Pour oil into a shallow saucepan and turn it to a high heat
7. Dip the shrimp one by one first into flower, then into the egg, and then into the bowl with the garlic, parsley and bread crumbs before dropping them in the pan
8. Cook the shrimp until golden and then lay them on paper towel

Tip: They taste pretty awesome with freshly squeezed lemon
 

Blackberry Mint Passion Iced Tea

Heavenly and so refreshing for summer!

alchamilla tea

mint tea

lemongrass tea

lemon 

blackberries

ice cubes

sugar

water

1. I used a combination of alchamilla, mint and lemongrass tea but feel free to use any you like! In a pitcher of water, leave in your teabags to let the flavour seep in. 
2. In a saucepan, make a sweetening syrup for the iced tea by placing three parts water one part sugar until the sugar is fully diluted. Let it cool before adding it to the pitcher of tea.
3. Toss in mint leaves and lemon slices
4. Remove the tea bags when the taste is right for you. 
5. Allow the mixture to cool and garnish with ice cubes and mint before serving!

Cheddar Fettuccine Alfredo

fettuccine

1 shallot

1/2 a cup of cream

fresh parsley for garnish

3 tablespoons of butter

1 clove of garlic

1/2 a cup of cheddar cheese

salt & pepper to taste

1. boil the water for the pasta while you melt the butter on a medium heat
2. as you cook the pasta, toss in minced garlic and shallots and let them cook
3. add the cream and let the sauce boil for a moment before taking it off the heat
4. add the cheese, salt and pepper
5. mix the pasta in the sauce, garnish with parsley and serve! Don't let it get cold!

Spanakopita Scrambled Eggs

Have you ever made too much filling for spanakopita and didn't know what to do with the leftovers?

Spanakopita Filling (Onions, baby spinach, ricotta, feta, salt & pepper)

Eggs

Milk

Minced garlic (optional)

1. Beat the eggs and add in the spanakopita filling (It's ok if it doesn't mix fully, it will once you put it in a pan)
2. Pour in the milk
3. In a saucepan, lightly fry the garlic in some butter
4. Scramble!

Sharp Cheddar & Honey Mustard Veggie Sandwich

Red onions

Tomato

Cucumber

Lettuce

Sharp cheddar

Mayo

Honey mustard

Bread

Salt & Pepper to taste

1. Slice your veggies and cheese
2. Spread mayo on one side of the bread and honey mustard on the other before topping it with 
3. Put it together and eat!

Chocolate Fudge Cupcakes with Chocolate Fudge Icing

A heavenly recipe from Spinach Tiger

Ingredients

• 3⅓ cups all purpose flour
• ⅔ cups Hershey’s dark chocolate unsweetened cocoa powder
• ⅔ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1⅓ cup brown sugar
• 1⅓ cups sugar
• 1 teaspoon salt
• 12 ounces butter (3 sticks)
• 3 cups buttermilk
• 2 teaspoons vanilla
• 5 eggs
• FROSTING INGREDIENTS
• ½ cup dark chocolate cocoa
• ½ cup regular unsweetened cocoa
• 5 cups confectioner’s sugar 5
• 2 teaspoons vanilla
• ¾ cup heavy cream
• 8 ounces butter (2 sticks)
• 4 tablespoons cream cheese

Instructions

1. Sift together cocoa, flour, baking soda, salt into a bowl.
2. Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
3. Pour into cupcake pans or three cake pans.
4. Bake at 350. Cupcakes take between 15-20 minutes. Mini bundt cakes take 20-25 minutes. One large cake takes between 50-55 minutes. Layer cakes take anywhere from 35-50 minutes.
5. FROSTING INSTRUCTIONS
6. Mix together butter and cream cheese. Add salt and confectioner’s sugar and mix well. Pour in heavy cream which will begin to thin the frosting. Once the frosting is at the consistency you like, add in vanilla and mix until done. You can make the frosting a day ahead, cover with plastic and once ready to frost cakes, take out for 30 minutes.
7. NOTE: This makes ample frosting, but I always double this recipe because I like to use a lot of frosting.

Caprese Grilled Cheese Sandwich

Tomatoes

Pesto

Fresh basil leaves

Mozzarella

Butter

Bread of your choice

1. Slice the tomatoes & mozzarella , finely chop the basil 
2. Line the bread with pesto and add in your other ingredients
3. Toss some butter in a pan and put your sandwich in until the cheese is melted and each side of the bread is golden and toasted 

Vanilla Cupcakes with Strawberry Buttercream

For the cake:

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon(outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

For the Icing:

¾ of a cup of unsalted butter (room temperature)

1 cup of freeze dried strawberries

1 ½ tablespoons of heavy cream

2 cups of icing sugar

Fresh strawberries for garnish

1. Preheat the oven to 180 degrees celsius 
2. Combine the wet ingredients and dry ingredients in separate bowls before slowly combining them
3. Pour your batter into muffin cups 3/4 of the way up
4. Bake them for about 15-20 minutes or until cooked on the inside
5. Leave the muffins to cool and whisk together the icing after blending the strawberries
6. Garnish them with fresh strawberries and eat!