Honey Baked Sweet Potato Risotto

For our second meat free meal I decided to attempt something I have previously shied away from, risotto.
The original recipe called for pumpkin instead of sweet potato but my kids aren’t the biggest fans of pumpkin so this is my modified version. As always I substituted the dairy.

Ingredients:

900 grams Sweet Potato cubed in 1cm cubes
1/4 cup Olive Oil
1/2 Tblspn Honey
850ml Vegetable Stock
1 Onion chopped
2 Celery Stalks finely chopped
2cm piece of Ginger
1 cup Arborio rice
2/3 cup White Wine
Juice of 1/2 a Lemon
1/2 cup chopped flat leaf parsley
2 Tblspn Tofutti better than cream cheese

Prep:

Preheat oven to 230c

Lay Sweet Potato in an even layer on large baking tray and drizzle with 2 Tablespoons of oil. Roast for 15 minutes* then remove and drizzle with Honey, tossing well to coat all pieces. Roast for a further 15 minutes until cooked and golden.

*To save time start next steps when you first put Sweet Potato in oven. Unlike me who stood around vacantly waiting for time to pass!

Put stock in saucepan and simmer on low heat.

Heat remaining oil in large heavy based fry pan over low heat. Add Onion and cool for 2-3 minutes until soft, add Celery and cook for 1 minute. Add Ginger and Arborio Rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low add Wine and cook until absorbed. Add stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Continue to cook until rice remains firm but cooked. Add Lemon Juice, Sweet Potato and Parsley, then stir in Tofutti.

This was really lovely and filling however I’d need to become a lot more efficient before adding it to the regular roster because it took me ages to cook.

Father’s day

In previous years I haven’t really known whether to “do” Father’s Day seeing the step-parent relationship was new. This year we have Eve leaving no ambiguity, which is great I love an excuse to give gifts and make a fuss over those I love.

Future Father’s Day gifts will be handmade and not extravagent but this year I’m all for making a special one.

For breakfast I made French Toast and Eggs poached over Pancetta. Several trips by Evie and I to get some Soy Cream were fruitless so I had to depart from my usual recipe. Both of these are so simple that they hardly warrant a recipe but just in case they are helpful to anyone else here they are.

Eggs poached over Pancetta

In a baking tray put tea cups or ramekins for the number of serves you wish to make, fill tray with 1-2cm of water.

Place 1 slice of Pancetta into each tea cup (you can use Proscuitto if you prefer the flavour but the Pancetta shape works better).

Crack an egg into each tea cup.

Place into preheated 170C oven for approx. 15 – 20 mins according to preferred firmness of yolk. Be careful removing from the over these cups get really hot.

French Toast

1/2 dozen eggs

750ml Oat Milk

Lawson’s Traditional Bread (or other chunky sliced loaf)

Cinnamon to taste

Whisk eggs and Oat Milk together.

Dip bread slices in egg mix and place into a moderately hot frypan, sprinkle with cinnamon to taste.

Turn after approximately 4mins and sprinkle with cinnamon to taste.

One both sides have been browned remove and indulge.

Father's Day brekkie tray

We ordered custom cufflinks with Eve’s footprints stamped into them, from Silver Sculptor on Etsy. The quality is amazing and much, much cheaper than local versions of the same concept. Mr. Wolff says they are his new favourite cufflinks (he only has two pairs so it’s kind of funny).

Silver Sculptor

Hope everyone and their loved ones are having a wonderful Father’s Day.

Father’s day

In previous years I haven’t really known whether to “do” Father’s Day seeing the step-parent relationship was new. This year we have Eve leaving no ambiguity, which is great I love an excuse to give gifts and make a fuss over those I love.
Future Father’s Day gifts will be handmade and not extravagant but this year I’m all for making a special one.

For breakfast I made French Toast and Eggs poached over Pancetta. Several trips by Petite and I to get some Soy Cream were fruitless so I had to depart from my usual recipe. Both of these are so simple that they hardly warrant a recipe but just in case they are helpful to anyone else here they are.

Eggs poached over Pancetta

In a baking tray put tea cups or ramekins for the number of serves you wish to make, fill tray with 1-2cm of water.

Place 1 slice of Pancetta into each tea cup (you can use Prosciutto if you prefer the flavour but the Pancetta shape works better).

Crack an egg into each tea cup.

Place into preheated 170C oven for approx. 15 – 20 mins according to preferred firmness of yolk. Be careful removing from the over these cups get really hot.

French Toast

1/2 dozen eggs

750ml Oat Milk

Lawson’s Traditional Bread (or other chunky sliced loaf)

Cinnamon to taste

Whisk eggs and Oat Milk together.

Dip bread slices in egg mix and place into a moderately hot frypan, sprinkle with cinnamon to taste.

Turn after approximately 4mins and sprinkle with cinnamon to taste.

One both sides have been browned remove and indulge.

We ordered custom cufflinks with Eve’s footprints stamped into them, from Silver Sculptor on Etsy. The quality is amazing and much, much cheaper than local versions of the same concept. Papa Wolff says they are his new favourite cufflinks (he only has two pairs so it’s kind of funny).

Hope everyone and their loved ones are having a wonderful Father’s Day.

Semi success

I’m getting there in my quest for a creamy non-dairy icecream, I’m about half way there thanks to this recipe which I adapted from here.

Vanilla Chai Ice-cream

Vanilla Chai Ice-cream

Ingredients:

2 cups of Oat Milk
1/2 cup Nuttlex
1/4 cup Silken Tofu
3/4 cup Brown Sugar loosely packed
2 tablespoons Arkadia Vanilla Chai powder
1 teaspoon Vanilla Essence
(1 teaspoon Arrowroot powder)
(2 teaspoons Canola Oil)

In a saucepan over medium heat mix Oat Milk, Sugar, Chai Powder, Arrowroot Powder and Canola oil, simmer for 5 mins stirring continuously.

In a blender combine Silken Tofu, Nuttlex and Vanilla Essence. Once combined add Milk mix and transfer to refrigerator for approx. 2 hours to cool.

Pour cooled mixture in to icecream maker and let run for 1/2 hour.

Simple as that creamy non dairy icecream!

Note for those who pay attention I forgot to add the Arrowroot and Canola which I’m sure would have made this much more successful so I’ll be a bit more careful next batch!

Semi success

I’m getting there in my quest for a creamy non-dairy icecream, I’m about half way there thanks to this recipe which I adapted from here.

Vanilla Chai Ice-cream

Ingredients:

2 cups of Oat Milk

1/2 cup Nuttlex

1/4 cup Silken Tofu

3/4 cup Brown Sugar loosely packed

2 tablespoons Arkadia Vanilla Chai powder

1 teaspoon Vanilla Essence

(1 teaspoon Arrowroot powder)

(2 teaspoons Canola Oil)

In a saucepan over medium heat mix Oat Milk, Sugar, Chai Powder, Arrowroot Powder and Canola oil, simmer for 5 mins stirring continuously.

In a blender combine Silken Tofu, Nuttlex and Vanilla Essence. Once combined add Milk mix and transfer to refrigerator for approx. 2 hours to cool.

Pour cooled mixture in to icecream maker and let run for 1/2 hour.

Simple as that creamy non dairy icecream!

Note for those who pay attention I forgot to add the Arrowroot and Canola which I’m sure would have made this much more successful so I’ll be a bit more careful next batch!

Grey lazy Sunday

I did a lot of sleeping this weekend, especially today.
But in-between nanna naps and housework I decided that I needed something comforting on this grey cocooning day.

Out came the very old Women’s Day cookbook.

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And a batch of heart shaped scones to warm everything up.

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Freshly out of the oven.

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And buttered up, not to last long after this shot.

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Hope everyone had a cosy weekend.

Grey lazy Sunday

I did a lot of sleeping this weekend, especially today.

But in-between nanna naps and housework I decided that I needed something comforting on this grey cocooning day.

Out came the very old Women’s Day cookbook.

And a batch of heart shaped scones to warm everything up.

Freshly out of the oven.

And buttered up, not to last long after this shot.

Hope everyone had a cosy weekend.

Accidental find

We did visit New York with the intention of doing some fairly touristy things. But of all the touristy things that we did this was an accident. That’s the bonus of New York being such a walkable city.

We crossed the road to god knows where and ended up, along with a pushy film crew not ours obv., on the doorstep of the Magnolia Bakery. Luckily my sweet stomach* always has room, so we grabbed some cupcakes, a red velvet cheesecake and a brownie to eat.

The film crew, it would have been nice if they’d closed the shop while they were working, so we didn’t get elbowed out of the way.

Fhjd

The lovely cupcakes still in their box.

A look inside.

Yummy, although a teeny bit on the dry side the flavour made up for that. A combination of bitter chocolate and very sweet meringue made these huge cupcakes bliss to eat. I put the red velvet cheesecake away to eat later**, partly because the cup cake was huge and partly because I had spotted the Lego store and needed to go check it out.

*I have a long standing theory that there are two stomachs one for sweets and the other for savoury, which explains why I always have room for desert even if I can’t finish dinner.

**Unfortunately I forgot to put it in the mini fridge at the hotel, so I didn’t actually get to eat it. I’m fairly sure that the mouse who ate through the box to get to it enjoyed it though.

Accidental find

We did visit New York with the intention of doing some fairly touristy things. But of all the touristy things that we did, this was an accident. That’s the bonus of New York being such a walkable city.
We crossed the road to god knows where and ended up, along with a pushy film crew not ours obv., on the doorstep of the Magnolia Bakery. Luckily my sweet stomach* always has room, so we grabbed some cupcakes, a red velvet cheesecake and a brownie to eat.

The film crew, it would have been nice if they’d closed the shop while they were working, so we didn’t get elbowed out of the way.

The lovely cupcakes still in their box.

A look inside.

Yummy, although a teeny bit on the dry side the flavour made up for that. A combination of bitter chocolate and very sweet meringue made these huge cupcakes bliss to eat. I put the red velvet cheesecake away to eat later**, partly because the cup cake was huge and partly because I had spotted the Lego store and needed to go check it out.

*I have a long standing theory that there are two stomachs one for sweets and the other for savory, which explains why I always have room for desert even if I can’t finish dinner.

**Unfortunately I forgot to put it in the mini fridge at the hotel, so I didn’t actually get to eat it. I’m fairly sure that the mouse who ate through the box to get to it enjoyed it though.

Finding things

It’s funny that I kind of take for granted that I’ll be able to find the same things in the supermarket as I could when I lived in Victoria.  Yesterday inspired by Smitten Kitchen I decided to try making Sweet Potato Pie, it’s not something I have ever come across in Australia so I thought it was worth trying out.  None of the ingredients are anything out of the ordinary but I had to go to 3 supermarkets before I found one particular item – Buttermilk.  I had no idea that buttermilk is not a common thing in Adelaide.

In the end it worked out I had to buy a large carton but that just means we’ll be having buttermilk scones and buttermilk pancakes some time this week.

Sweet Potato Pie

Not as perfect and pretty as the one that inspired it but very yummy