Thursday 29th October '09


instant spicy mushroom ramen

caesar salad
cos lettuce from the garden
panfried bacon
whole egg mayo
3 x boiled eggs
grated parmesan

porterhouse steak with creamy peppercorn sauce
panfried asparagus
pancetta & mushroom risotto

Pancetta & Mushroom Risotto

  • 1/2 small brown onion, chopped
  • 3 cloves garlic, crushed
  • 1 tspn rosemary
  • 1/4 cup pancetta, diced
  • 1 cup mushrooms, sliced
  • 1 mushroom stock cube
  • 1 cup arborio rice
  • 1L water
  • cracked black pepper to season

  • Method:
    1. Heat the pan up with the pancetta in it and fry for a few minutes.
    2. Add the onion, garlic and rosemary. Sautee with the pancetta for a few minutes.
    3. Add the stock cube and a few Tsp of water.
    4. Add the rice and mushrooms and stir continuously for a few minutes so the rice doesn't stick or burn.
    5. Add the stock cube and 1 cup of water and bring to the boil.
    6. Cover the pan and stir occasionally, adding the water a little at a time.
    7. Season with cracked black pepper.
    8. When rice is cooked, turn off heat and leave lid on to rest for a few minutes before serving.

    Philadelphia cream cheese with blueberries and strawberries

    I really wanted something sweet, like whipped cream or ice cream. But I didn't have either, so I got a few mini tubs of Philadelphia cream cheese out and mixed some castor sugar, icing sugar and a few drops of vanilla essence through it. It still had a 'cheesy' taste to it so I won't be trying it again any time soon.

    Ingham's chicken nuggets & tomato sauce

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