When baking, one should follow the recipe to the T – and I do that. But, when making risotto, I tend to hop along happily, improvising, tasting, adapting and … enjoying.
So, here is my secret recipe:
What a privilege to dig up new potatoes from our own garden! (Not me, but my very able husband who loves gardening.)
So I had to whip up a lovely Sunday lunch – to be enjoyed outside with the patio heater making up for the winter sun not being able to give the necessary warmth.
What to do when you have bought a packet of ready-made puff pastry for a household of two? Make chicken pies, then a beautiful strawberry dessert, then start thinking about the next application….
Twinned bread rolls:
I took the short cut – using bread ready mix for both the brown and white parts (seeing that I don’t have to prove to anyone that I can make bread from scratch.)
For 12 rolls I used 250gram of each and prepared as instructed on the packets. While the dough was rising, I grated some Cheddar cheese (any strong tasting cheese should do, but I kept in mind that someone might want to enjoy it with a little jam.) I cut 6 spring onions into 4cm pieces, halved them lengthwise and got twelve sage leaves from my herb garden (sounds impressive – just a few potted herbs at my back door).
What do you do when you are stuck with a bunch of grapes past their “best by” date? Other than cooking jam or making a fruit cobbler? Have a quick look on the Internet whether anyone else has had the mad notion of combining grapes with butternut, which was my only semi-reasonable option. And yes, it has been done! So here is my version: