Mushroom Risotto

My new favourite kind of risotto. I’ve made this before but without dried mushrooms, and they REALLY make this good. You must soak dried mushrooms before using them, which means you get an extra lovely mushrooms stock to use in the risotto which makes it incredibly savoury and mushroomy and yum.

It might be a bit of a faff to make for brunch but you can certainly enjoy the leftovers or make ahead of time. It really is very good with a poached egg on top, I also made some crispy proscuitto too to serve (just put proscuitto in a very hot frying pan with no oil and cook until crisp) but you can leave both off if you’re veggie/vegan.

Recipe after the jump!

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Brussel Sprout, Sweet Potato and Smoky Bacon Hash

I don’t know about you but I love a good sprout, and this is obviously the best time of year to get your fill of them. This is a nice recipe if you’re looking for something a little different for breakfast or lunch, not going to lie it is pretty light so add a slice of toast or two  if you’re fully starving.

 

Also please accept my apologies for my poached egg. I cannot for the life of me get the white to wrap around. I’ve tried: straining off the excess white, swirling the water, not swirling the water, vinegar, shallow pans, deep pans, you name it. NONE of these things work for me. I have my eye on some of those pan poacher thingies (like these) maybe Santa will come through. If you’ve used them, let me know if they’re good!

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Sweet Potato and Cauliflower Fritters

I don’t know why I decided to make these on a Monday night, after a full day at work and a gym session, it just happened. I definitely didn’t think they’d take long to make, and truth be told they don’t, but it’s really hard to make a small amount of mix, and then you need to factor in cooking it all. This recipe made around 18 fritters.

These babies were the solution to a food problem: a lone, large cauliflower taking up too much space, and two sweet potatoes in the cupboard that just needed some love. I knew there must be a delicious way to combine cauliflower with sweet potato, and it turns out, it’s this. Keeping the mixture quite wet means that you get lovely crispy bits of potato that extend past the fritter itself making it almost like a baji. Alternatively if you wanted something more like a pancake you could keep adding more flour until you get a sticky consistency.

Make sure you have a good hour set aside, a decent food processor or grater and lots of cloths to wipe up with. Let’s get frittering!

 

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Smoked Haddock Risotto

I used to be a bit funny about fish. I used to only eat fish fingers, tuna and a bit of smoked salmon. One of my family’s favourite meals is kedgeree, so my dad would make me my own (kind of weird but delicious) version with tuna instead. I don’t know what happened, I must have had an epiphany a few years ago and now I love smoked fish.

This smoked haddock risotto is similar to the kedgeree my dad makes, but relies on the risotto rice and a little of the fishy milk for creaminess rather than using any cream. It came out a bit luminous due to using a vegetable stock cube, I think next time fish stock would be better, but you live and learn.

You can make this with frozen smoked haddock to save ££ and enjoy with a poached egg on top if you’re feeling ~fancy~.

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