I am taking badass up a notch. Dessert for dinner, you say? Heck yes. I am doing it because I have nobody to answer to and to be honest, the below dish is heaven on a plate. It really, really is.
After waiting nearly 40 minutes for my leftover slice of shepherds pie to reheat in the oven earlier today (as I don't own a microwave), I was famished and ate it while it was still way too hot, burning the roof of my mouth in the process. Worth it? Heck yes.
Once I got over feeling sorry for myself and finding limited comfort from a tube of Bonjela, I made a trip to the market for supplies, completely forgetting that it is shut on Wednesdays. Retreating back home via a very strong long mac from Market Lane Coffee (check it out!) I had a quick look around the kitchen to make a mental inventory and realised the mountainous bowl of pears that we had bought on the weekend, at 49 cents a kilo, were starting to become overripe. Action mode! Peel them, chuck them in a pot, add red wine (as we always have it in the household...), water, brown sugar, cinnamon quills, lemon peel and star anise. Poach for 2 hours. Bam - something somewhat healthy, seeing that it technically falls within the "5+ a day" category, to add to the ridiculously ridiculous dinner planned for tonight.
vanilla risotto with stoofperen (dutch stewed pears)
risotto
3 1/2 cups full cream milk
1 vanilla bean, split and seeded
2tbsp butter
1 cup arborio rice
1/4 cup caster sugar
1/4 cup cream
Place 3 1/4 cups milk and vanilla bean in a saucepan over medium heat for 5 minutes or until hot (do not allow the milk to boil). Melt the butter in a separate saucepan over medium heat and coat the rice. Stir for 3-4 minutes or until rice grains become translucent.
Add the heated milk about one cup at a time, stirring well between additions, until all liquid has been absorbed and the rice is al dente. This process usually takes about 20-25 minutes.
Turn off heat. Stir through the sugar, cream and remaining 1/4 cup milk. Leave to stand for at least 2 minutes before spooning into serving bowls.
Serve on its own or with stewed fruit/sprinkle of soft brown sugar/fresh berries. The choice is all yours.
*recipe courtesy of Marie Claire Flavours
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