Garlic + leek risotto with buttery field mushies + crispy sage

There is nothing more comforting than a steaming bowl of this, with the wintery rainy weather we are having in Oz. Also good for those experiencing summer mind you, as it is not to heavy.
The flavour combination is bang on + with the addition of creamy brie that just oozes when melted – well. You had me at brie.

This risotto is a slightly wet one (exactly how I like it) + is quickly becoming a favourite + regular in our home.

serves 3 (double when having guests)

ingredients

4 large field mushrooms thickly sliced
handful of sage leaves
olive oil
organic butter
1 small leek thinly sliced (white part only)
2 garlic cloves thinly sliced
1 cup arborio rice
1/4 cup white wine
1 ltr vegetable stock
1 tbsp sour cream
fresh finely chopped parsley
sea salt
black pepper ground
freshly grated parmesan
a few slices of triple cream brie

truffle oil

*

Bring the vegetable stock to a simmer in a pot.

Heat a frypan with a drizzle of olive oil. Add the field mushrooms + a pinch of sea salt. Cook until the liquid has reduced, then add the sage leaves a little nob of butter. Fry until sage is crisp.

Heat a large deep pan and add 1/2 tbsp of butter + a good drizzle of olive oil. Add the leeks + garlic and cook for 5 minutes, until softened.

Add the rice and stir to coat, then add in the wine + bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.

Stir in sour cream, parsley (reserve a little for on top), a nob of butter and season.

Sprinkle the parmesan on top + additional parsley.

Top with a spoonful of mushrooms + 2 slices of brie.

Drizzle a little truffle oil on the risotto, if you want decadence.

Serve immediately.

With love,

Kristy x

Meatballs + spaghetti (Vegetarian)

A hearty meal, this one. Super comforting in the cooler weather and very satisfying my friends!

I’d LOVE to hear from you if you have tried my recipes, or simply see a pic of your creations. Don’t be shy little ones! It makes my heart feel full to know that I am serving you, and maybe even inspiring you to try something new.

All my love,

Kristy x

ingredients

veg balls
400g organic tinned lentils (drained + washed)
1/2 red onion diced finely
1 clove garlic diced finely
2 tbsp rice crumbs (gluten free) *you can also use GF breadcrumbs
1/4 cup organic red wine
1/4 tsp mustard
good pinch dried oregano
sea salt + cracked black pepper
1 grated carrot

grated parmesan (non-animal rennet)

tomato sauce
good glug of evoo
1/2 red onion
1 clove garlic
400g chopped organic tomatoes
1 tbsp organic tomato paste
good pinch dried italian herbs
good handful spinach leaves
fresh basil, or oregano
sea salt + cracked black pepper

quinoa spaghetti (gluten free)

method

Line a flat baking tray with paper.

Make your balls first. Fry the onion + garlic in a little evoo, until translucent. You’ll then need a blender or food processor. Blitz all of the veg ball ingredients (except for the grated carrot). Pulse a few times until the mixture comes together nicely. Don’t over do it. You still want some texture, not puree!

Empty the mixture into a bowl and stir through the grated carrot. Shape into generous balls (roughly makes 10-12). Roll meat balls in grated parmesan to coat.

Heat a generous amount of evoo in a large, deep pan over a medium to high heat. Fry the balls until golden brown all over.

Place on baking tray and set aside.

Using the same pan, heat a little more evoo over a medium heat. Add the onion and fry until translucent. Add the garlic and continue to cook for a minute.

Add the tomatoes and tomato paste. Stir through. Add the italian herbs, sea salt + pepper.  Cook for around 30 mins or until thick + reduced.

Whilst you are waiting for the tomato sauce, get your spaghetti on – with a drizzle of evoo + a pinch of sea salt in the water. Cook as per packet directions.

Add the meatballs to the tomato sauce in the pan + heat through. Stir through the spinach to wilt. Scatter with fresh basil leaves.

Serve a large spoonful on top of spaghetti (around 3 meatballs).

Sprinkle with additional parmesan shavings and serve.

Creamy sun-dried tomato sugo pasta with roasted peppers & kalamata (GF)

Pasta is one of my favourite things to cook. It’s quick and relatively easy to whip up on a weeknight … it’s comforting, satisfying and most importantly, healthy.

Usually when I cook pasta, it’s different each time – as I like to throw in ingredients I have on hand, rather than do a specific shop. Waste not! However, there are a couple of exceptions to the rule, that I  adore – and smash out on a regular basis.

This, being one of them …

My sun-dried tomato sugo is a delicious pasta sauce that can alternatively be paired with prawns, dill and a slightly more heavy hand with the chilli (which I also regularly cook).

The pasta sauce can be made in advance and stored in the fridge over night, for when you are ready to use it.

(serves 4)

ingredients

sugo

organic extra virgin olive oil
1/2 red onion, finely diced
2 garlic cloves, thinly sliced
225g semi dried tomatoes chopped (reserve 6)
400g diced organic tomatoes
dried oregano
fresh basil leaves
dried chilli flakes
dollop of full fat plain yoghurt

1/4 cup kalamata, halved
6 semi dried tomatoes (reserved)
1 roasted red pepper (cut into strips)
good handful of spinach leaves
cracked black pepper
fresh chopped parsley
fresh basil leaves

325g gluten free penne pasta

persian creamy feta

method

Put a pan of water on for your pasta, (according to the packet directions) and bring to the boil.

In the mean time … In a large, deep pan (over a medium heat) add a slug of olive oil (or alternatively, I used the oil from the semi dried tomatoes). Add the red onion and sauté until translucent. Add the garlic and the semi dried tomatoes and continue to sauté for a a couple of minutes. Add the diced tomatoes, a really good sprinkle of dried oregano, 8-10 basil leaves, a sprinkle of chilli flakes (depending on how spicy you like it) and continue to cook until the sauce reduces and thickens.

Allow the sugo to cool slightly, then pour it into a blender and pulse a few times. Don’t puree, as it’s nice to have a little texture to the sauce. Add a generous dollop of yoghurt to round the sauce off, and give it that creamy element. Stir through and set aside.

Add your pasta to the boiling water and cook accordingly.

Whilst the pasta is cooking, gently heat your pasta sauce in the original deep pan. Throw in the kalamata, semi dried tomatoes and roasted pepper strips. Stir through.

Drain the penne (reserving a couple of tablespoons of cooking water) and add to the pasta sauce (including the reserved cooking water). Stir through. Add the spinach leaves (and wilt through), cracked black pepper, parsley and a few basil leaves. Serve in bowls with crumbled feta.