Bolognaise Risotto

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こんにちは

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你好

(Ni Hao)

It's feels like it's been months since I shared a Pinch of Nom recipe with you all, it's in fact only been around a month, but I thought I'd would share with you this Bolognaise Risotto recipe as it's a dish I've never thought about putting together.

This recipe can be found in the Quick & Easy recipe book and found in the Batch Cooking chapter. If you would like to make it to batch cook, then all you need to do is, cool the risotto within 1 hour of cooking, then divide into individual servings and freeze.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

1 onion, peeled and chopped into a small dice

1 carrot, peeled and chopped into a small dice

1 courgette, chopped into a small dice

3 garlic cloves

250g lean 5% fat beef mince

150g Arborio risotto rice

1 x 400g carton passata

2 tbsp tomato puree

1 tbsp dried oregano

1 tbsp dried basil

sea salt & freshly ground black pepper

Pinch of granulated sweetener (optional)

1 litre beef stock (2 beef stock cubes dissolved in 1 litre boiling water)

4 chestnut mushrooms

Pinch of grated parmesan, to serve (optional)

A few basil leaves, to serve (optional)

Start off by spraying a large frying pan with low-calorie cooking spray and place over a medium heat.

Then add the onion, carrot, courgette and garlic and cook for 2 minutes to soften slightly.

Add the minced beef and cook for 5 minutes or until browned.

Once browned, add the Arborio risotto rice and combine fully with the veg and beef.

Add the passata, tomato puree and the herbs, give it all a good stir to mix it all together really well, then season to taste - you may need a pinch of sweetener if it tastes sharp.

Gradually add the beef stock to the pan - around 250ml at a time. Make sure to stir frequently and continue to add the stock as it reduces, until to have 250ml left.

When the rice is almost cooked and you have around 250ml of stock left, add the mushrooms and stir to make sure they are covered, and also add the remaining stock.

Cook the risotto dish for a further 5-6 minutes, until the rice is cooked but still has a little bite to it.

Now you're ready to serve, the recipe says you can top with grated parmesan if you wish to, but I used just normal grated cheese.

Both myself and Skye are big fans of Spaghetti Bolognaise and I'm sure in many households it's a family favourite, so I saw this dish going down a treat, and I was right. I loved the flavours and I still felt like I was having a Spag Bol, even Skye seemed to take to it well, and she can be really picky with anything new.

I think this dish is perfect for Batch Cooking and saving for a later date, especially when you work long hours, it's a nice and filling meal to have on your breaks.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Pink Apple Slaw

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(Ni Hao)

Here in the UK we've been getting quite a few heatwave's and I think this Pink Apple Slaw is perfect to go with salads during the summer heat.

This recipe comes from the Pinch of Nom Everyday Light recipe book and you can find it in the Snacks, Sides & Sweet Treats chapter.

Let's get making!

Ingredients:

2 tbsp cider vinegar

juice of 1/2 lemon

1 tbsp water

1/2 tsp granulated sweetener

1/2 tsp dried rosemary

1 pink lady apple, skin left on

1/2 red cabbage, finely shredded

5 spring onions, trimmed and sliced

sea salt & freshly ground pepper

Start off by mixing your cider vinegar, lemon juice, water, sweetener and rosemary together in a large bowl.

Then coarsely grate or cut the apple into thin strips, I grated the apple.

Then toss it immediately into the bowl, this will prevent the apple from turning brown.

Lastly add the cabbage and spring onions, and then season with salt and pepper.

Mix well and serve.

As you can guess this is really easy, simple and quick to make and I loved the flavour.

This side would pretty much go with anything, whether you were having a jacket potato, a salad or even a fully cooked meal like chicken.

I found it really refreshing, with a little sweetness and a delicious little crunch to it.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Sloppy Dogs

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こんにちは

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你好

(Ni Hao)

It's time again for me to share with you another tried and tested Pinch of Nom Everyday Light recipe. This recipe is in the Fakeaway chapter and is perfect when you want to treat yourself to some fast food style dishes.

Let's get cooking!

Ingredients:

2 white onions, peeled & finely chopped

1 red pepper, deseeded & finely chopped

150ml pork stock (2 pork stock cubes), or use beef or chicken stock

Low-calorie cooking spray

500g 5% fat minced pork

1 tsp onion granules

1 tsp garlic granules

1/2 tsp sweet paprika

1/2 tsp mustard powder

2 tsp Worcestershire sauce, or Henderson's relish

1 tbsp balsamic vinegar

1 x 400g tin chopped tomatoes

4 tbsp tomato puree

sea salt & freshly ground black pepper

6 gluten free finger rolls

120g reduced-fat cheddar, finely grated

2 spring onions, trimmed & thinly sliced (optional)

Start off by pre-heating your oven to 220C/200C Fan/ Gas Mark 7.

Then put the onions, red pepper and the pork stock into a frying pan and saute over a medium heat.

After 5 minutes the onions will be translucent and the liquid will have reduced to a glossy coating.

Spray some low-calorie cooking spray into the pan.

Next add the pork mince, onion granules, garlic granules, paprika, mustard powder, Worcestershire sauce and balsamic vinegar, and saute for a further 4-5 minutes until the mince has browned.

Once the mince has browned, add the chopped tomatoes and  tomato puree.

Stir and simmer over a medium-low heat, after around 5 minutes the sauce should look rich and be reduced and thick.

If the sauce is still runny, reduce it further, until it looks thick.

Slice you finger rolls down the middle and line them up on a baking tray.

Spoon the pork minx into the buns and top with the grated cheese.

Pop the buns into the oven for 3-5 minutes, you wanted the cheese to melt but not the finger rolls to burn.

Serve the dogs with an optional scattering of spring onions.

This recipe was really easy to follow and didn't take too much time to cook, with the long list of ingredients you would think it would be really time consuming, but it takes at most 20 minutes to cook.

I used normal finger rolls as my local supermarket didn't have any gluten-free ones, which I would have loved to be able to do the recipe to the exact ingredients.

I loved this dish, I thought it was really delicious and full of flavour, but it was really messy, something I was dreading, as the last thing you want while you're eating is for it to be falling out onto your hands.

Skye on the other hand wasn't too keen on this dish, something I was quite surprised with as I thought this would be something she would enjoy.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye