Wednesday, 16 May 2012

Improvisation Food

Last Friday we couldn't decide on any specific meal we wanted, so we made lots of random lovely things. Including the 'what-to-do-with-your-left-over-risotto' recipe.

I can't take credit for it - it belongs to the god who is Nigel Slater - and once you've had it you will never throw away risotto again. I frequently make too much just so I can do this afterwards. And here it is: Nigel Slater's Risotto Cakes. I don't tend to bother with the eggs as risotto tends to be sticky enough not to need them, but it probably depends on what sort of risotto you have so it's your call.

And possibly the best thing of all about them - you can make loads and freeze them. You can't get much better than that.

We made these beautiful risotto cakes the other day, along with several other random but amazing things. Zosia made gorgeous grilled halloumi...

And I made a sort of 'vegetable medley bake'. 

Wash and cut the ends off some asparagus and place into a small baking dish. We also used some tender stem broccoli, but I'm not sure how much that added to this particular dish. Finely chop a shallot and a couple of cloves of garlic, and cut a handful of cherry tomatoes into halves and sprinkle over. Put on a couple of knobs of butter, season, and drizzle with olive oil. Sprinkle with grated parmesan.

Bake in a pre-heated oven at 200°C for 20 minutes, and enjoy the best vegetables you've ever had in your life.


A suitably random combination of lovely food that makes you smile when you eat it.

You can't ask for more than that.

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