Easy mushroom risotto

This week I went vegetarian. The only reason for this was to try and get more vegetables in my diet. I tend to have at least 7 fruit and vegetables a day, but I thought I could probably try and get more in. Risotto is a staple in my house – it really hits the spot if you want a comforting, carby and luxurious dinner. When the dark nights come in, I tend to want more carby, heavy meals in the evening (doesn’t everyone?!). I usually make a chicken risotto or a salmon risotto…but this week, as it’s veggie week, I thought I would try a mushroom risotto.

I have to say the veggie week was a huge success! I felt healthier by the end of the week and it got me trying new recipes. It also made me realise how difficult it is to buy gluten free, vegetarian food in the shops at lunch time! Almost very gluten free on the go food seemed to contain chicken, fish or turkey (with the Christmas sandwiches hitting the shops!). So to all of those vegetarian coeliacs out there…I have sympathy….it’s even more difficult!

Anyway, next week I am going to go veggie Monday – Thursday as it made me feel so good. This is the first of many gluten free vegetarian recipes….

Prep : 10 minutes

Cooking time : 30 minutes

Ingredients:

300g chestnut mushrooms

300g button mushrooms

60g parmesan

1 vegetable stock cube

1 tbsp butter

4 cloves of garlic

1 onion

handful of flat leaf parsley

150ml white wine

350g risotto rice

500ml boiling water

Rocket (to serve)

Method:

1.     Chop the onion and garlic, add to pan and lightly fry in butter on a medium heat

2.     Chop all the mushrooms and parsley, ready to add to the risotto later

3.     Add the risotto rice to the pan and stir – you’ll need to cook the risotto rice for approximately 5 minutes – be careful not to let any pieces of rice turn brown

4.     Add the boiling water ladle at a time. Only add another ladle full once all liquid has been absorbed in the pan. Keep stirring and while the water is absorbing, add the stock cube, half the parmesan and half the mushrooms. (this process takes about 20 minutes)

5.     Once all of the water has been absorbed, add the white wine, the rest of the mushrooms, parmesan and the parsley

6.     Stir and cook for a further 5 minutes

7.     Serve with some fresh chopped parsley and rocket!

Low carb, vegetarian pesto pasta

It’s meat free Monday and I wanted something that felt like a treat, it’s cold, wintery…and I had just been for a swim so was starving! However, I never like to start the week on a binge so I also wanted something that felt like it was going to do me some good. By substituting pasta for butternut squash spaghetti, and by replacing meat with even more vegetables, I had a super comforting meal, which was also really, really good for you!

I’m a big fan of home made pesto. I have recently got into it after rekindling my love for my mini chopper (sad, I know). I have started making all sorts of pesto for all sorts of different meals…but I have to say, nothing beats the original. This recipe below is quick (as in, 10 minutes quick!), easy, one pan and contains 5 of your 5 a day and as if that wasn’t good enough, it also contains shed loads of anti oxidants through all of the garlic!

Garlic contains vitamins C and B6, manganese, selenium and loads other antioxidants (notably allicin).

More recent evidence suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers. There’s no reason not to eat it! (so long as you don’t mind garlic breath).

The basil in pesto also has major health benefits. Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A, and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids.

So all in all, this is a perfect, Monday night, healthy yet comforting evening meal. Just writing about it makes me want to have more of it!

Ingredients:

For the pesto:

¼ cup of pine nuts

¼ cup of walnuts

1 cup of basil (including stalks)

½ cup olive oil

¼ cup parmesan

pepper to taste

For the pasta:

500g butternut squash pasta

100g mushrooms

100g spinach

200g cherry tomatoes

Method:

• 1Add all the pest ingredients into a mini chopper and chop all the ingredients until a paste like consistency
• Microwave the butternut squash pasta for 3 minutes
• Chop the veg, lightly fry in a pan until softened
• Add the pasta and fresh pesto
•  Cook for a further 5 minutes until cooked through
• Tuck in!

I topped mine with some grated parmesan and toasted pine nuts…delicious!

Comforting Courgette Soup

I love soup. Every year, as soon as September comes around, I start making all sorts of soup for a great, filling alternative to salads or sandwiches. I have so, so many recipes to share on here, but I thought I would start with this simple, delicious creation I made last night.

Before I made this soup, I was making a curried courgette soup. It is absolutely delicious, but I have eaten it a fair amount recently, and as I am currently suffering from a gluten attack, I fancied something a little different and a little more comforting.

When it comes to cooking soup, I’m a lazy chef. I am usually making it at the same time as cooking dinner, so I don’t want anything too laborious. So all my soup recipes are a one pot, easy, lack of prep recipes.

For this cozy, comforting autumnal soup you will need…

(serves 4)

4 large potatoes

4 large courgettes

1 vegetable stock cube

1 liter of water

1 onion

1 cup of grated vintage cheddar

Method:

Chop the potatoes, courgettes, and onion and place in large saucepan

Add the water and the vegetable stock

Bring to the boil, then turn down to simmer for approximately half an hour

Bring off the boil and pure using a hand help blender

Add the vintage cheddar and stir in

Enjoy!

All change

I’m back!

The last couple of years have been hectic and full of life change, so it is no surprise that blogging had to go on the back burner for a while. Since I last blogged on this particular blog (I set up another one, but controversially, I didn’t like Wix, so I’m back to blogger!) I have graduated, moved to London, started a career in public affairs, completed by Diploma in PR, moved house twice, survived a mud run and now finally, I am settled, in one house, with a job I love and I am having a break from academia, so I have more time to bake, cook, eat out and importantly, write about it.

So, enough about what has changed in my life…what has changed in the coeliac/gluten free world since I last wrote?

…..LOADS!

Coeliac UK launched a fantastic campaign called ‘Is it coeliac disease?’ the campaign involved TV adverts, leaflets, radio adverts and an online assessment tool. This campaign has not only helped more people get diagnosed with Coeliac, but it has also increased the awareness of it. I have noticed fewer and fewer people ask me what it is, and I have also noticed an increase in those who have been diagnosed.

The major change is the past couple of years is the insane growth in gluten free products available. To name a few new faves…gluten-free hob nobs, fresh pasta, crumpets, mince pies, more choice, and better gf beer and fresh gluten free pizza! It’s a whole new world these days! Much better than when I first got diagnosed and all my local Morrisons could offer was some long life bread and chocolate biscuits.

Eating out – now I live in London, I can pretty much eat anywhere and find something gluten free. There are so many restaurants to recommend, and hopefully I will get round to writing some of my experiences up over the next few weeks. All I can say is that there has been a huge growth in the gluten free offer at restaurants. More are offering gf bread, pasta, pizza and now it is a legal obligation to know exactly what allergens are in your food (hoorah)!

So, I hope to be blogging a lot more from now on…so keep an eye on the blog!