Mushroom Risotto

Risotto is relatively easy to make, but it does involve a long time spent stirring to stop the rice sticking. However, it is filling, tasty and a great alternative once the usual old recipe get boring.

Ingredients

Arborio rice
Stock (I just used a stock cube)
Handful of chopped mushrooms (any sort will do)
Seasoning

Method

Following the instructions on the packet, [...]

Homemade Truffles

Homemade truffles make a really good present – especially for Easter or birthdays when you want to give something with a personal touch. The truffles can be kept in an airtight container in the fridge for at least a week. Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at [...]

Shazza’s Ozzy Potato Salad

Here’s a recipe for Potato salad which is great for warm days (if we get one!) – a recipe handed to me by an Aussie friend.

Orange Marmalade

Marmalade is a Portugese invention that originally began with quince hence the root of the name “marmelo”. However, it has been adopted as thoroughly English fare, gracing traditional breakfast tables up and down the country and considered a national dish. It is more tart than jam and considerably more difficult to make – hence the [...]

Mashed Potato

Potato mash is one of the most basic ways of serving potatoes and provides real comfort food. It goes well with pie and gravy, or can even be used for baby food. Left over mash can be used in other recipes such as fishcakes and French croquettes.

Ingredients

Potatoes, peeled and quartered
Milk
Margarine, butter or olive oil

Method

Boil the [...]

Clootie Dumpling

Clootie refers to the cloth that this fruit pudding is traditionally made in. Delicious served hot with jam and/or cream or custard. Leftovers can be fried in a wee bit of butter to re-heat. It can be made using bowls.

Ingredients

125g suet
250g plain flour
125g oatmeal
250g mixed sultanas and currants
1 tablespoon of golden syrup
75g sugar
2 lightly beaten [...]

Wassail

The word wassail comes from the Anglo-Saxon toast “be thou hale” – which translates as: “to your health.” In feudal times, peasants would go “a-wassailing” (also known as caroling) door to door in hopes of scoring snacks such as figgy pudding and alcoholic drinks such as mulled wine and wassail.
What commonly passes for wassail today [...]

Spaghetti alla Carbonara

This is the heaviest meal on earth. Always serve a little bit less than you normally would because the cream, eggs, cheese and red meat quickly finish people off. I got this recipe from an aunt in Rome who hasn’t held back on the full ingredients. There is a healthier version here.

Ingredients
500g / 1lb Spaghetti
5 [...]

Bonfire Toffee

Not many of my Southern friends seem to get Bonfire Night. It seems that with it being grim up North, we made a much bigger deal out of it. Pork pie and mushy peas. Sparklers for all the kids. Bonfire toffee.