Food post #4 (with Recipes for Risotto and Pad Thai)

Food! Glorious food!!! 

butternut squash risotto with porcini, wild mushrooms and sage

recipe:
1xbutternut squash
150g unsalted butter
1xshallot (diced)
250g risotto rice
veggie stock (~500ml)
150g mixed wild mushrooms (+porcini)
5-10xsage leaves
grated parmesan (season to taste)

+ Chop, sweat the squash in butter til soft then add around 250ml stock and cook til all the liquid has gone. Blend or smash with a spoon, season with salt to taste.

+ Sweat the shallot til tender, add risotto rice and sweat for a further minute or two. Slowly add the stock (around 100ml at a time) and stir til all stock is gone (approx. 20mins). The rice should be cooked with a bit of bite (al dente). Reduce heat and stir in the puree. Add parmesan to taste.

+ Saute the mushrooms for about 2mins til cooked, add sage leaves and season.

pad thai tofu

recipe:

plain tofu

egg noodles or flat rice noodles

2xeggs, lightly beaten

2xred chillies, deseeded and chopped

6xspring onions, sliced

1xgarlic clove, peeled and crushed

50g bean sprouts

30ml smooth peanut butter

30ml dark soy sauce

30ml lime juice

15ml sugar

some chopped coriander and chopped fresh mint

+ Cut tofu into cubes, deep fry, and drain well.

+ Cook the noodles and scramble the eggs (or cook into an omellette and then cut into thin strips - but I'm often too lazy for this).

+ Stir fry garlic, chillies, spring onions, and bean sprouts for about 1 min.

+ Heat the peanut butter, soy sauce, lime juice, sugar and 4xtbsp water, stir til smooth.

+ Add the noodle to the wok with tofu and sauce. Toss over heat til noodles are well-coated with the sauce. Add the egg strips and herbs, and serve. 

H.N.