Tuesday, May 26, 2015
Risotto might be traditionally a buttery, cheesy dish, but it can still be delicious with a fraction of the fat. You don't have to go the whole hog and make some kind of vegan high-fibre risotto with pearl barley and no cheese. Those recipes have their place, but here I'm thinking of something more like a classic risotto, with arborio rice and still with the cheese.
Saturday, May 16, 2015
I sometimes wonder what the point is of ready meals, when you can make something far more tasty in 10 or 15 minutes. Pasta, of course, is one of your best friends in a time-critical situation. On this occasion I'd come back from a 17-mile walk, tired and hungry. This dish hit the spot.