Posts Tagged ‘dill’
Beetroot risotto
Tuesday, December 15th, 2009
Ingredients
* 500g fresh beetroot
* 2 tbsp olive oil
* knob of butter
* 1 onion , finely chopped
* 1 garlic clove , finely chopped
* 250g risotto rice
* 150ml white wine
* 700ml hot vegetable stock
* handful grated parmesan
* 4 tbsp soured cream
* handful chopped dill
Method
1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Tags: beetroot, cheese, dill, garlic, onion
Posted in Meal Suggestions, Veg Ideas | No Comments »
Baked cabbage
Tuesday, December 15th, 2009
ngredients
1 head cabbage, quarter
1 onion, chopped
1 fresh dill
1/3 cup vegetable broth
1 apple, peel, chop
1/3 cup white wine, optional
3 tbsp fresh parsley, chopped
1/4 cup non-fat mozzarella, shredded
Directions
Put cabbage in casserole. Top with onion, apples, cheese and parsley.
Put broth in bottom. Cover with foil and bake 350~ until cabbage is
tender.
Tags: apple, cabbage, cheese, dill, onion, parsley
Posted in Veg Ideas | No Comments »
Warm Potato and Bacon Salad
Tuesday, October 27th, 2009
ingredients
serves 4
450 g (1 lb) small new potatoes, scrubbed
45 ml (3 tbsp) olive oil
225 g (8 oz) streaky bacon, chopped
1 medium onion, peeled and chopped
60 ml (4 tbsp) wine vinegar
75 ml (5 tbsp) chicken or beef stock
salt and freshly ground pepper
sugar to taste
2 egg yolks, beaten
7 g (1 tbsp) snipped fresh dill
method
1)Cook the potatoes in boiling salted water for about 20 minutes or until tender. Drain and turn into an ovenproof serving dish.
2)Heat the oil in a deep frying pan. Add the bacon and onion and fry gently for 5 minutes to soften the onion. Turn up the heat and fry until the bacon becomes crispy.
3)Remove from the heat, and add the vinegar and stock. Bring to the boil then taste, and season. Remove from the heat and stir in the egg yolks and dill. Pour over the potatoes and toss well. Serve immediately.
Tags: dill, onion, potato
Posted in All Recipes, Salads | No Comments »