Archive for July, 2010

July 28, 2010

Choc blueberry balls! SG/R/V/GF

Taking inspiration from my friend Laura, who loves conducting food experiments with her new food processor (seriously if you don’t have one I PITY YOU!), I have decided to make up some more recipes for you all 🙂

These little goodie balls are rich and delicious and taste like something I’ve had before but cannot remember the name of. They’re ridiculously easy to make and seriously help with any chocolate cravings.

CHOC BLUEBERRY BALLS

Take 1 1/2 cups dates, 1 cup walnuts, 2 tbsp cacao powder, 1 tsp vanilla essence and 1/2 cup dried blueberries and process together until a thick, sticky mixture is formed.
(Even though it’s sticky, it shouldn’t be slimy or difficult to form. The mixture holds together perfectly but doesn’t stick to your hands)

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Take the dough by the teaspoon and roll into balls or form into cookies. Store in the fridge, ESPECIALLY in summer!

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July 26, 2010

GF/V Mushroom and sun dried tomato risotto!

I LOVE RISOTTOS! This is one of my favourite things in the entire world to make. I have billions of variations, and this is one seems to be very highly regarded by my dinner guests!

Remember that risotto takes anywhere from 20 to 40 minutes to make and needs to be stirred almost constantly. Perfect to cook when music is blaring ^.^

Note: I was going to add garlic but decided against it, since the flavours of this are distinct and amazing and seemed to balance out quite well on their own.

INGREDIENTS

1.5L of liquid stock (I always use Massels stock powder as it’s Vegan and GFree. Chicken and veggie are my flavours of choice)
One packet of shitake mushrooms, soaked in boiling water until tender
Two to three cups chopped mushrooms
270g (about one cup) sundried or semi sundried tomatoes, chopped
Thyme to taste
Rosemary to taste
1 teaspoon mustard seeds
Pepper to taste
2.5 cups arborio rice

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Heat some oil in a large saucepan or frypan and add the mustard seeds. Wait until they pop (you may need to put the lid on to stop them from jumping out) before stirring in the rice. Stir constantly for about 20 seconds until coated with oil.
Add the stock one ladleful at a time, adding more as each amount is absorbed.
When you’ve used about half of the stock, add pepper, rosemary and thyme to taste (I used about one tbsp each of the herbs and a sprinkling of pepper). Stir in the mushrooms and continue adding the stock as neccessary.

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Stir in the sundried tomatoes when you’re almost out of stock and let heat through.

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Serve immediately, or store in the fridge for a few days.

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