The delicious, but a tad naughty, ‘Sausage Risotto’

This recipe is a hangover from the WeightWatchers days of yore. It started life as a vegetable risotto in the WeightWatchers ‘Book of Recipes’ (which is really awesome and has loads of delicious recipes regardless of it being WeightWatchers branded), but of course I pimped it up, tweaked it and added some sausages for good measure. It’s a really easy in-the-week tea that takes about 40 minutes from start to finish. It’s also a good one for the end of the week because you can just adapt your veggies and throw in all your leftovers.

Ingredients
1 onion (chopped)
1 red pepper (chopped)
1 teaspoon of garlic paste
1 teaspoon of chilli powder
1/2 teaspoon of paprika
4 sausages
1 small tin of sweetcorn
500g passata
400ml of vegetable stock
250g risotto rice
1 tablespoon of tomato puree


Method

  1. In a large pan fry the onion in a little bit of olive oil or coconut oil on a medium to high heat until slightly browned. Add the garlic paste, chilli powder and paprika.
  2. Chop the sausages up into small chunks and add to the pan. Stir until beginning to brown. At this point I find that the skins start to come away from the sausages and I try to pick them out. It gets harder to pick them out once the liquid goes in.
  3. Add the red pepper and the drained tin of sweetcorn and then stir until combined and beginning to soften.
  4. Add the vegetable stock and passata. Stir and then leave until beginning to simmer. Add the rice and turn the temperature down to a low-medium heat (our hob goes from 0-14 and I turn it onto 4 for the next steps).
  5. The risotto will take approximately 20-25 minutes to cook. Stir at regular intervals to ensure it doesn’t stick to the bottom of the pan.
  6. Just before serving stir through the tomato puree.

 

You don’t have to make this one with a red pepper and sweetcorn; any veggies will do. I thoroughly recommend you give this one a go, especially if you’ve got leftovers in the fridge and want something quick and easy.

Happy healthy cooking.

Around the Corner Fitness.

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Deliciously Ella’s Vegetable Paella

Deliciously Ella’s recipes have been put on the back burner in the Rose residence for a while. I seem to have bought loads of new recipe books recently and, to be honest, have been enjoying a bit more meat and fish in our diet since the summer. However, when doing the weekly meal plan this week, I dug Ella’s ‘Everyday Cookbook’ out and have rediscovered one of my favourite recipes from it.

This vegetable paella was a staple for us over the summer, especially when we were entertaining. I found it’s one that doesn’t take that much effort to make but it can be dressed up really easily with a few slices of lemon and some Spanish tapas or mediterranean style bread. It doesn’t take long to make but you can make it look like you’ve spent loads of time and effort slaving away.

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Thermomix Red Thai Prawn Risotto

I’ve tried and tried, but I just can’t make this risotto look appealing. It’s frustrating because it’s actually one of the nicest things I’ve eaten in a long time. There’s something so wintery and warming about it without it being terribly bad for you or yawningly bland.

I originally found the recipe in the 4Blades magazine. I was in need of some more Thermomix recipes and after doing a quick Google search for ‘Thermomix recipes’ I stumbled across the 4Blades magazine. It’s a magazine that’s contributed to by various different Thermomix recipe bloggers and they release an issue every month. Needing to further justify my unnecessary expensive purchase, I subscribed to the magazine for £2.99 a month. So far I’ve had two or three recipes out of each one I’ve received – definitely worth the investment.

I haven’t really changed the original recipe very much because it was bloody delicious to begin with. I’ll try and link to it if I can find it online.

Ingredients

  • 1 onion, peeled and quartered
  • 1 bunch of spring onions
  • 1 tablespoon of garlic paste
  • 1 red chilli
  • Bunch of fresh coriander
  • Bunch of fresh parsley
  • 1 tablespoon of red curry paste
  • 20g of olive oil
  • 100g carrot cut up into large pieces
  • 1 red pepped quartered
  • 400g of coconut milk
  • 400g boiling water
  • 1 vegetable stock cube
  • 300g risotto rice
  • 500g raw king prawns

 

Method

  1. Put the onion, spring onions, garlic paste, red chilli, coriander, parsley and oil into the bowl and chop 5 sec/speed 5. Scrape down the sides when it’s finished.
  2. Add the curry paste and cook for 5 mins/Varoma/speed 1/MC off.
  3. Add the red pepper and carrot. Chop for 3 sec/speed 8. Scrape down the sides of the bowl.
  4. Add 100g of the coconut milk. Cook 2 mins/100°c/speed 1/reverse.
  5. Add the remaining coconut milk, risotto rice, water, stock cube, salt and pepper to taste. Mix together 2 sec/speed 3/reverse.
  6. Cook for 16 mins/100°c/speed 1/reverse/MC off. Put the simmering basket on the top to prevent the mixture from splattering.
  7. Add the prawns and use a spatula to mix together. Cook for 2 mins/100°c/speed 1/reverse.
  8. Let it sit for a couple of minutes before serving. It’ll be hotter than the sun!

 

I really do promise you that this taste 100% better than it looks. The above method is for the Thermomix but I’m sure it’ll be easily adaptable to do it on the hob. You’d just have to chop everything by hand and stir it every now and again when it’s cooking.

If you try it let me know.

Happy healthy cooking.

Around the Corner Fitness.

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Pesto Chorizo Pasta

This dish started as a ‘what can we have for tea that will only take 10 minutes’ mad rush, but actually it was bloody delicious. At the time of the panic Mr Rose and I were in London and needed something for tea when we got back to York. We ducked into Wholefoods for a meander round and picked up some delicious ingredients to cook with when we got home. I could have spent hours in there just looking around and buying really expensive foods that I don’t really need.

In my opinion there’s little better than homemade pesto for tea. It fills the house with such a lovely smell and it tastes way better than the jarred variety. I made mine in the Thermomix (see I am using it) but it could be easily made in a food processor too. Mr Rose protested a few times that making pesto was too much effort and we’d be too tired. I pretended it was a great slog and I was such a hard working wife, but it literally only took me 30 seconds to make it!


Ingredients for pesto (makes about 4 servings)

  • 80g parmesan cheese but up into small squares
  • 60g pine nuts
  • 80g fresh basil
  • 120g extra virgin olive oil
  • 1 garlic clove
  • 1/2 teaspoon of sea salt

Thermomix method for pesto

  1. Put the parmesan cheese in the mixing bowl and grate 10sec/speed 10.
  2. Add pine nuts, basil, olive oil, garlic clove and salt. Chop 20 sec/speed 7.

Ingredients for dish

  • 1 chorizo sausage
  • Handful of spinach
  • 1 red onion – chopped
  • Fresh pesto (see above)
  • 150g pasta (I chose spelt after a recommendation from Lily Pebbles and it was delicious)


Method for dish

  1. Put the spelt pasta on to boil and cook according to packet instructions. Mine took 7 minutes.
  2. Fry the red onion in a little bit of coconut oil.
  3. Add the chorizo sausage and stir until the onion is coated in the chorizo juices.
  4. Add 2 tablespoons of the fresh pesto and stir to combine.
  5. Once cooked, add the paste and stir to combine.
  6. Add a handful of spinach. Wait for it to wilt a little.
  7. Serve with a grating of parmesan on top.

 

For a quick ‘I can’t be bothered’ tea it was lovely and I think we were both secretly a bit proud that we didn’t just whack a pizza in the oven!

If you try it let me know.

Happy healthy cooking and a Happy New Year.

Around the Corner Fitness.

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The No Sugar Cookie

Unfortunately baby Rose has inherited his sweet tooth from his mother. There’s nothing he loves more than something he shouldn’t be having; the cry of ‘mallow’ can often be heard at 7am. Of course we don’t give him marshmallows for breakfast, but I have been a tad concerned recently that we’re giving him a little too much sugar. In a bid to combat the constant cry for chocolate buttons, I stumbled across these ‘no sugar’ cookies. Technically they do have sugar in them, it’s just that this sugar is honey – which although doesn’t make them completely healthy, is one step towards being better for him.

The recipe is a Thermomix one, but it’s easily adapted for those without the most wizards amazing gadget ever! The original recipe can be found here. Teeny teddies are apparently all the rage in Australia. I can see why: they’re gorgeous!

 

Ingredients

60g of butter cut into cubes
140g honey
1/2 teaspoon of vanilla bean paste
170g plain flour
65g self raising flour
1/2 teaspoon of bicarbonate of soda


Method

  1. Put the butter, honey and vanilla bean paste into a saucepan over a medium heat. Stir until melted.
  2. Remove the saucepan from the heat and add all the other ingredients. It is quite a wet and sticky dough.
  3. Place dough on a silicone mat to cool slightly.
  4. Once dough is cooled slightly but still warm and pliable, roll out into a rectangle about 2mm in thickness.
  5. Using a small teddy cutter cut the shapes out of the dough (do not underestimate how much time this takes. My arms were killing me by the end!)
  6. Place on a tray and bake for 4 minutes (or until golden brown) in a 180°c oven.

The original recipe says that they can be stored in an airtight container for up to 2 weeks. So far mine have lasted 4 days and they have already lost their snap. I’m going to put the rest in the freezer and bring them out as and when. Considering I made 270 of them it’ll take even the sweetest of tooth a long time to munch through them. Baby Rose is having a good go though!

If you try it, let me know.

Happy healthy baking

Around the Corner Fitness.

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