1.25.2015

Leek Risotto

Leek Risotto

I Heart Cooking Clubs
It's potluck time again at IHCC.



Leek Risotto

Adapted from A Change of Appetite by Diana Henry

Ingredients:

1 litre vegetable stock or water
2 Tbsp olive oil
1 onion, diced
3 leeks, trimmed and cut into 1/2-inch slices
2 cloves garlic, minced
200 g risotto rice
100 g feta cheese

Method:

Bring the stock to a simmer and keep on low heat.
Heat hte olive oil and fry the onion until translucent. Add the leeks and garlic and fry until the leeks start to wilt. Add the rice and 2-3 cups of the stock. Keep stirring and adding liquid one laddle at a time until the rice is tender, about 20 minutes. Stir in half of the feta cheese and add salt and pepper to taste. Serve with a topping of the remaining feta cheese.

1.04.2015

Pasta with Kale Pesto

Pasta with Kale Pesto

Pasta, Kale = Happy, Healthy. ;)


Pasta with Kale Pesto

Adapted from A Change of Appetite by Diana Henry

Ingredients:

250 g pasta

1/2 head of kale, trimmed, stems removed
3 Tbsp olive oil
1 garlic clove
1/2 cup pecorino cheese, grated
salt, pepper, chili flakes to taste

Method:

Bring a large pot of salted water to the boil.
Blanche the kale leaves for 5 minutes and remove from the water with a slotted spoon. Cook the pasta until al dente. Meanwhile blitz the kale and the remaining ingredients in a food processor. Toss with the pasta and serve.