Waste Not Want Not Wednesdays – Mother’s Day Gazpacho

This is the new feature I’ll be running on Wheelie Good Meals, it will alternate with Time-Saving Tuesdays.

What is Waste Not Want Not Wednesdays

Waste Not Want Not Wednesdays comes from my Grandmother she used to say Waste Not Want Not all the time, it was also a saying that Reverend Timms used to say on Postman Pat… sad I know!

As a nation we generate so much food waste it’s unbelieveable, I haven’t long recently cleared out some jars and bottles that were out of date. Spurred on by the needless waste, I thought it was time to look in to this whole problem in more detail. I recently read that the United Kingdom tops the European Union’s food waste charts.

We often get confused by the different dates that can be found on food packaging “Use By” “Best Before” and “Display Until” , if like me you are unsure visit this website here.

This week’s recipe

As you know my sister, brother-in-law and I cooked for my mother and his mother, we served Gazpacho as one of our starters, here’s how I made it, the full article that I based my recipe on can be found here

Mother’s Day Gazpacho

Mother's Day Gazpacho - Ingredients

Mother’s Day Gazpacho – Ingredients

The ingredients are easy they included peppers, tinned tomatoes, fresh tomato, lazy garlic, bread, cucumber, Sweet Muscatel Vinegar and olive oil.

Mother's Day Gazpacho - Bread soaking in water

Mother’s Day Gazpacho – Bread soaking in water

Place the slices of bread in a dish with enough water and leave it for twenty minutes, you can bypass that step but the article suggested it was a good idea, who was I to argue.

Mother's Day Gazpacho - Chopped up cucumber and peppers

Mother’s Day Gazpacho – Chopped up cucumber and peppers

Chop up the peppers and the cucumber, as we’re going to blitz it don’t chop it too small, but chop it small enough to allow the blender to bitz them up.

Mother's Day Gazpacho - Cucumber and peppers in the blender

Mother’s Day Gazpacho – Cucumber and peppers in the blender

Place them in the blender jug and set aside for later,

Mother's Day Gazpacho - Chop up a tomato for freshness

Mother’s Day Gazpacho – Chop up a tomato for freshness

Chop up the tomato and put in the jug with the peppers and cucumber, the original recipe says to 1 KG of tomatoes but I didn’t have that many fresh tomatoes – I have added this one for freshness, but I’ll use tinned tomatoes later on.

Mother's Day Gazpacho - Add the lazy garlic to the blender

Mother’s Day Gazpacho – Add the lazy garlic to the blender

Next add 2 teaspoons of lazy garlic, you could use two garlic cloves or garlic powder.

Mother's Day Gazpacho - Add the olive oil to the blender

Mother’s Day Gazpacho – Add the olive oil to the blender

To the blender add 100ml of olive oil, excuse the mess, you’ll notice the silver container on the left – that’s what I use to keep my rubbish in. Because of easy access I keep all my peels, seeds etc in the silver container close to me on the table.

Mother's Day Gazpacho - Add a tin of tomatoes to the blender

Mother’s Day Gazpacho – Add a tin of tomatoes to the blender

Add the tin of tomatoes and then blitz, you can do lots of things at this point, you can add herbs, tobacco sauce, Worcester sauce, or some dry mixed herbs but…… yep you’ve guessed it I kept to the original recipe.

Mother's Day Gazpacho - Ring out the bread and rip in to chunks

Mother’s Day Gazpacho – Ring out the bread and rip in to chunks

Take the bread and ring the water out of them, then rip the slices into chunks and add to the blender – and blitz

Mother's Day Gazpacho - After blending add some seasoning to the blender

Mother’s Day Gazpacho – After blending add some seasoning to the blender

Season and then blitz again, season with salt and pepper, I like to add a bit more pepper than most people…. as you can see… but that’s personal taste.

Mother's Day Gazpacho - Add the sweet muscatel vinegar to the blender

Mother’s Day Gazpacho – Add the sweet muscatel vinegar to the blender

Add 2 tablespoons of the vinegar and stir through, you can blitz it up again to ensure that the vinegar and seasoning is distributed throughout the soup. Once you’ve made it sieve it to make sure it looks smooth, you’ll be surprised how much this makes and it can be frozen or kept in the fridge for a couple of days.

Mother's Day Gazpacho - Finely chop spring onions, cucumber and peppers for the garnish

Mother’s Day Gazpacho – Finely chop spring onions, cucumber and peppers for the garnish

We served this with lots of little garnishes, tiny slices of cucumber and spring onions and tiny diced peppers and croutons.   There are lots of garnishes that you can use, but this is what the recipe recommended, credit to Graham for his amazing knife skills… puts mine to shame.

Mother's Day Gazpacho - Served in an espresso glass for effect

Mother’s Day Gazpacho – Served in an espresso glass for effect

Here it is in all its glory, served with garnishes. Don’t write it off, I know it’s cold soup and you’re probably thinking yuck… but please don’t it’s refreshing, light, zingy and great as a starter especially on a warm day. Heather’s espresso cups are awesome, I’m quite jealous, we were going to serve them in a shot glass, but this added a level of class.  To read more about our Mother’s day meal 2016, visit here.

Waste Not Want Not Wednesdays - Mother's Day Gazpacho

Waste Not Want Not Wednesdays – Mother’s Day Gazpacho

What’s next?

This feature will be looking at food waste, using left over products, products that are on the edge of their date and much more. What do you think I should include, give me your thoughts? Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social Networking

Thanks for stopping by, see you on the weekend for more 6 Nations of food…. come on Wales!

Mini Portable Pizza Pies

Merry Christmas, happy New Year and Happy Easter (oh wait we haven’t got there yet lol). It’s been a while since my last post, but I’m back, the beginning of the year has been slightly hectic but now things have calmed down I can start cooking… and eating again!

Visit To Old Trafford

Mini Portable Pizza Pies - Greg and I at Old Trafford

Mini Portable Pizza Pies – Greg and I at Old Trafford

We were only a day into the New Year and Greg and I were off to the Theatre of Dreams Old Trafford, home of our beloved Manchester United. We were lucky enough to get tickets for Manchester United v Swansea, a game that always weighs with us because Swansea is our local Premiership team.

My mother wanted us to take some food with us, so she suggested making these Pizza Pies, as she calls them. She’s been cooking them for parties for years for us, she also cooks them for me if she goes away so I’ve got something to munch on. It was my turn to make them this time, although I didn’t make the pastry – my mother is the queen of pastry so why reinvent the wheel, her pastry is better than anything I do. It was a short crust pastry, I can’t give you the recipe because she makes it by eye but there is a good recipe on the BBC Good Food website. The pastry was rolled out and cut into circles which were put in lined cake tins.

Mini Portable Pizza Pies - The pie cases before being filled

Mini Portable Pizza Pies – The pie cases before being filled

I made two types of Pizza Pies one with Chorizo and a little bit of spice and one with tinned potatoes and herbs.

Chorizo Pizza Pie

Mini Portable Pizza Pies - Ingredients for the Chorizo Pies

Mini Portable Pizza Pies – Ingredients for the Chorizo Pies

Other than the chorizo the ingredients are fairly simple mainly store spices and a few store cupboard essentials. It’s a quick and easy recipe to make and great to take away on trips or for parties, you can mix up the recipe, add more spice – other types of meat like cooked chicken etc.

Mini Portable Pizza Pies - Chopped onion and peppers for the Chorizo Pies

Mini Portable Pizza Pies – Chopped onion and peppers for the Chorizo Pies

The first thing you need to do is preheat your oven to 1800C, then you’ll need to chop all the ingredients. I’ve used onion, peppers and chorizo in this one, you can use any form of cooked meat, I’ve had some with chicken in and they were lovely. You can also grate the cheese at this point, it saves time later – grate enough for both recipes!

Mini Portable Pizza Pies - The process of cooking the Chorizo Pies

Mini Portable Pizza Pies – The process of cooking the Chorizo Pies

Here comes the easy bit, whack it all in a pan and away to go! Firstly add some oil to a pan and heat it up, then fry the onions until they start to soften (1). Add the garlic and cook that for a few minutes (2), then add the chorizo and the chilli flakes (3). Cook the chorizo for a few minutes so that the oils start to come out, stir regularly so that all the flavours get to know each other. Add the roasted red pepper and stir continuously so that all the ingredients are mixed together thoroughly (4). Lastly add the tinned tomatoes and stir thoroughly, allow to cook through so that all the ingredients come to temperature (5). Let the ingredients cook until they start to thicken, season and take off the heat.

Mini Portable Pizza Pies - Filling the pastry cases and topping with cheese for the Chorizo Pies

Mini Portable Pizza Pies – Filling the pastry cases and topping with cheese for the Chorizo Pies

Allow the mixture to cool first then spoon into the individual pastry cases, remember not to fill them too full as you’re topping them with cheese (1). Top each individual pie with a handful of grated cheese (2).

Mini Portable Pizza Pies - The Chorizo Pies read to be eaten

Mini Portable Pizza Pies – The Chorizo Pies read to be eaten

Place in the oven and cook until the pastry is golden brown and the cheese is melted. As all the ingredients have been cooked earlier you’re just cooking the pastry case and melting the cheese. Once cooked take out of the tray and place on a wire cooling rack to cool, you can eat them out of the oven but they will be hot, be careful because of the cheese.

Vegetarian Pizza Pie

Mini Portable Pizza Pies - Ingredients for the Vegetarian Pies

Mini Portable Pizza Pies – Ingredients for the Vegetarian Pies

These are not spicy, they’re more Italian/Mediterranean orientated… with potatoes! You can cook these in the oven at the same time as the Chorizo Pizza Pies, not to waste the oven heat. I’m also using a jar of Sun-Dried tomato paste from Sainsbury’s which is not in the picture

Mini Portable Pizza Pies - Chopped Potatoes and Peppers for the Vegetarian Pies

Mini Portable Pizza Pies – Chopped Potatoes and Peppers for the Vegetarian Pies

Firstly, like their non-vegetarian cousins to start this recipe you’ll need to chop all the ingredients. I’ve used onion, peppers and tinned potatoes in this one, you could add other vegetables like courgettes, carrots, butternut squash or fennel for example.

Mini Portable Pizza Pies - Store Cupboard Essentials, Sainsbury's Char-Grilled Red Pepper Paste

Mini Portable Pizza Pies – Store Cupboard Essentials, Sainsbury’s Char-Grilled Red Pepper Paste

There are two random in this recipe, there’s Sainsbury’s Char-grilled Red Pepper Paste, a product my sister bought for me years ago. It’s does what it says on the tine, it’s not so much of a paste as a purée and has the smoky taste of roasted red peppers, I use this in loads of recipes and always have a jar either unopened in my cupboard or open in the fridge, but if it’s open it doesn’t last long.

Mini Portable Pizza Pies - Store Cupboard Essentials, Mixed Herbs

Mini Portable Pizza Pies – Store Cupboard Essentials, Mixed Herbs

The other random ingredient is mixed herbs…. ok not so random you’re probably thinking but they are when they come from the dispenser above! Heather and her family bought it for me for Christmas it has a few different dry herbs, and a section for mixed herbs, it’s ideal for someone who has a small kitchen and doesn’t want to go to the expense or hassle of buying lots of herbs. It’s also great for someone who hasn’t got the time to mix all the dry herbs together – like me in this instance. If you haven’t got mixed herbs, you could use a packet of blogenese herbs or Italian herbs.

Mini Portable Pizza Pies - The process of cooking the Vegetarian Pies

Mini Portable Pizza Pies – The process of cooking the Vegetarian Pies

Again like the previous recipe, this is the easy bit, one pan cooking, what more can you ask for? Firstly you’ll need to add some oil to a pan and heat it up, then fry the onions until they start to soften (1). Add the garlic and cook that for a few minutes (2), once you’ve done that add the Sun-Dried Tomato Paste and stir through to ensure all the ingredients have combined (3). Give that a couple of minutes then add the Char-Grilled Roasted Red Pepper Paste and stir through to ensure all the ingredients have combined (4). Cook that for a few minutes then add the peppers and potatoes, these are already cooked so they won’t need long in the pan (5). Remember to stir continuously, next add your herbs and stir to combine all the ingredients in the pan – as I always say it’s like a party, you want to make sure all the guests meet each other (6). Lastly, add the tinned tomatoes and stir thoroughly so that everything combines really well (7).

Mini Portable Pizza Pies - The Vegetarian Pie filling thickening

Mini Portable Pizza Pies – The Vegetarian Pie filling thickening

Leave to thicken, season and take off the heat.

Mini Portable Pizza Pies - The Vegetarian Pie ready to be eaten

Mini Portable Pizza Pies – The Vegetarian Pie ready to be eaten

Repeat the same process as above, once cooled place the mixture in the pastry cases and top with cheese, cook in the oven until the pastry is golden brown and the cheese has melted. Once cooked take out of the oven and place on a cooling rack – or eat straight away if you dare!

Multi-Purpose

These are awesomely practical and massively tasty, they’re great for parties, trips or late at night when you come home from the pub.

Mini Portable Pizza Pies - Before they go in the oven

Mini Portable Pizza Pies – Before they go in the oven

You can use any hard cheese; you could grate Parmesan over or Gruyère for a more nuttier texture.

Mini Portable Pizza Pies - Freeze the leftover cooked Vegetarian Pie filling for use again

Mini Portable Pizza Pies – Freeze the leftover cooked Vegetarian Pie filling for use again

If you’ve got any leftover, put it in the freezer and you can have it again, you eat the vegetarian version with fish or meat, the chorizo version you can have with pasta or rice.

Mini Portable Pizza Pies - After they've been in the oven

Mini Portable Pizza Pies – After they’ve been in the oven

They can be frozen, eaten hot or cold and are great, as I’ve said in a number of different scenarios. They’re popular with lots of my friends and served Greg and I well when we went to Manchester.

Mini Portable Pizza Pies

Mini Portable Pizza Pies

I hope you enjoy these, give them a go, you can download a step-by-step recipe here, but be warned you’ll need paper in your printer! I’ll be back on Tuesday with a quick and easy pasta/rice sauce and then Cauliflower Cheese Burgers on the weekend… yep you heard me, Cauliflower…. Cheese…. Burgers (happy days!)

Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social Networking

See you Tuesday

Rich signature

Strictly Suppers 2015 #7 Pesto Double

This is a take on last year’s Strictly Supper #4 – Pesto Double (Pesto and Cheese Tart. Click here to read last year’s recipe.

It’s Semi Final Time!

Yep that’s right tomorrow night is Semi Final night, which means that we’re on the verge of the final… duh! I’m quick lol!  You can make this as a snack to eat while the show is on, or make it tomorrow and eat it during the final.  The strictly bit for this recipe is that it’s based in the Paso Doble which is a Spanish name for a French dance routine and translates as double step. The best Paso Doble this year has been from Anita Rani and her partner Gleb who scored 37 out of 40 in (week 9), Blackpool of all places. The lowest scoring effort from Anthony Ogogo and his partner Oti who scored just 19 out of 20 in (week 3). Last week saw Helen and Aljaž eliminated after their Paso Doble!

This week is the Semi Final so I thought I’d get this one in early. I know you must be surprised that it’s on time but I thought I’d spoil you… and I’m not sleeping much 🙄

Strictly Suppers 2015 #7 Pesto Double, the ingredients

Strictly Suppers 2015 #7 Pesto Double, the ingredients

I’ve never made this before in a Pastry case, but I had one that needed to be used so I thought I’d use it for this one. Tesco Pestos are really nice and it’s easier than making your own – although you all know I love making my own. The cheeses are two of my favourite cheeses; I love Goats cheese and Gruyere Cheese. Gruyere Cheese is quite nutty and has a deep flavour which I think works well in lots of different dishes. Before we start preheat your oven to Preheat the oven to 180oC.

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

This is so quick and easy and is ideal as a snack or a starter, firstly spread the green pesto on one half of the pastry case. Then

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Yep you’ve guessed it spread the red pesto on the other side of the pastry case. Obviously you can mix the two pestos, maybe even swirl them so they make a pattern but I kept them separate for speed (because I’m lazy)

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Break the Goats Cheese into small chunks and add on top of the pesto. You don’t need to use the whole piece of Goats Cheese, just use enough so that the pastry case has a good covering of it.

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Season at this point with Pepper, don’t add too much salt because the cheeses are salty. This was the point that I realised that I need new Pepper and Salt grinders… Santa if you’re listening you know what to do. I’ve gone off those battery operated one, I never seem to get as much out as a proper good old grinder.

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Rip off some basil leaves and spread them over the Goats cheese. The red pesto has lots of Tomato in its contents, it contains

  • Rehydrated Sundried Tomatoes,
  • Tomato Paste and
  • Red Peppers

And Basil goes well with Tomatoes and Peppers, so much so that Tesco already put Basil in the ingredients. On top of that the Green Pesto’s main ingredient is Basil.

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Grate some of the Gruyere Cheese over the top, enough to cover the pastry case. Gruyere Cheese is named after a village in Switzerland and holds a appellation d’origine contrôlée which means that it cannot be made anywhere else, like Melton Mowbry Pork Pies (PGI) and Stilton Cheese (PDO), for more information on the Brittish equivalent to the . appellation d’origine contrôlée go here.

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Egg wash the outside edge and then place in the oven. Cook until the pastry is golden and the cheese has melted to your liking. You can eat the pastry case I used raw so there’s no need to cook it but, you want the cheese to be oozey and melty.

Strictly Suppers 2015 #7 Pesto Double

Strictly Suppers 2015 #7 Pesto Double

You can serve this as a starter or as a snack, I’ve eaten it as a snack, and even taken it to work. If you were serving it as a starter you could accompany it with a side salad or some coleslaw. Rather than go to the hassle of making your own salad you can buy them from a bag – ok I know that sounds lazy but if your short on time, opening a bag is fine! Click here to download my step-by-step recipe.

There’s one more Strictly Supper to come, what is it going to be, who knows I haven’t thought that far ahead yet. Make this one, I’m not one to tell you what to do but if you love cheese like me, and my brother-in-law Graham you’ll love this.

Mystery Bag Meals Information

Mystery Bag Meals Information

The recipe after the next (and last) Strictly Supper will be one from my mystery bag… and not one to miss, remember you can get in touch if you have a list of ingredients you want me to cook with.Wheelie Good Meals Social Networking

I will, I will, I will definitely be here with my review on Asda’s Beef Bourguignon with Merchant Gourmet Red and White Quinoa – I promise!

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

See you Tuesday

Rich signature

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes

We saw a fantastic Quickstep in last Saturday’s show from Helen and Aljaž to “You Can’t Hurry Love” by The Supremes.   I thought I’d share with you my Quickstep Leftover Fish Cake, I make fishcakes regularly but this is honestly one of the easiest and quickest recipe I’ve made.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcake - The ingredients

Strictly Suppers 2015 #3 Quickstep Leftover Fishcake – The ingredients

I’ve used leftover salmon and tinned crab in this recipe but you can substitute those with any other fish, a white fish like Pollock or Coli also a smoked fish like haddock or salmon would be a good addition. I used potato in this recipe, a potato which I cooked in the microwave and then scooped out the inside and mixed with a little butter – quick and easy mashed potatoes.

I know it’s Halloween tomorrow but I’m not a fan, I used to work in Wilkinsons and hated the fact we sold Christmas decorations at the same time as Halloween…. what is that all about, that’s the reason why you haven’t got a spooky Halloween recipe from me.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcake - The process of making the fishcakes

Strictly Suppers 2015 #3 Quickstep Leftover Fishcake – The process of making the fishcakes

Let’s get this party started, first guest in is the mashed potato, add that to a large bowl. The second guest should be the fish your using break it up, mix with the potato. Next in is the crab meat, add that and mix through, you can then add some finely chopped spring onions and mix thoroughly, you need to get the ingredients incorporated at each of these stages – it’s like any good party all the guests need to mingle with each other. Lastly at this stage add the minced garlic and mix that thoroughly.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcake - My new grater

Strictly Suppers 2015 #3 Quickstep Leftover Fishcake – My new grater

I got to play with a grater I’d been given for Christmas, grate some garlic and ginger and then add that to the fish cake mix. I grated a large thumb sized piece of ginger and half a lemon.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcakes - Ready to chill in the fridge

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes – Ready to chill in the fridge

Shape in to cakes and place in the fridge for at least half an hour to allow the cakes to firm up. I was making a starter, so from this mixture I made 6 cakes, but you could make three larger ones which could easily be a main course.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcake - Fishcakes cooking in the frying pan

Strictly Suppers 2015 #3 Quickstep Leftover Fishcake – Fishcakes cooking in the frying pan

Place some oil and butter in a frying pan, once the butter has melted place the cakes in. Let them cook for a few minutes without playing with them, if you move them about they won’t get brown and crisp. When they are ready to turn, turn them in one motion otherwise they’ll break up. When you are cooking these in the frying pan it is important to turn them in one motion so they don’t break up… ok if they do break up it’s not the end of the world but they look better as one cake.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcakes - Cooked and ready to eat

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes – Cooked and ready to eat

Place them on a plate, they make an ideal starter for a dinner party, you can eat them hot or cold, and serve them with a salad or a dip as I have below.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcakes and Miss Daisy’s Grandpa Cliff’s Tomato and Chilli Jam

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes and Miss Daisy’s Grandpa Cliff’s Tomato and Chilli Jam

The accompaniment above is some of Miss Daisy’s Grandpa Cliff’s Tomato and Chilli Jam. I bought this while at the Brecon Food Festival that Greg and I attended recently, it was a stunning find and I’ve used it on lots of things, it’s great with smoked flavours, cold meat and it would be ideal with prawns.

Strictly Suppers 2015 #3 Quick Step Leftover Fishcake - Miss Daisy's Chilli Jam

Strictly Suppers 2015 #3 Quickstep Leftover Fishcake – Miss Daisy’s Chilli Jam

This jam had Welsh ingredients and was made in Brynmawr, it was punchy and zingy with just the right level of sweetness. I thoroughly enjoyed it, I’d most certainly buy it again and will try other of their products.

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes

Strictly Suppers 2015 #3 Quickstep Leftover Fishcakes

This is a great recipe for quick and easy fishcakes, you can add lots of other flavours. I make Thai inspired fishcakes with similar ingredients as the base which I’ll be uploading soon. You can download a step-by-step recipe, give it a go I promise you’ll enjoy it. If you can’t get Miss Daisy’s Jams you can use any sweet chilli jam to accompany these cakes.

Next week for Time-Saving Tuesday we have a review of Princes Chicken in a White Sauce, a great meal in a tin, it’s worth trying I promise.

If you like what you see, sign up for updates from Wheelie Good Meals – already signed up, double check because we’ve had technical difficulties recently.Wheelie Good Meals Social Networking

Enjoy cooking the recipe, and anything else you’re cooking this weekend, and most importantly enjoy strictly!

See you Tuesday

Rich signature

Tasty Tuesdays on HonestMum.com

Time-Saving Tuesdays – Homemade Microwaveable Tomato Risotto

I’ve gone in a different direction today for my Time-Saving Tuesday’s post. I saw Sorted Food host a Question and Answer session on twitter recently so I asked them what their favourite Time-Saving gadget was in the kitchen and they said the microwave… so in honour of that here is my Homemade Microwave Tomato Risotto.

Homemade Microwaveable Tomato Risotto Ingredients

Homemade Microwaveable Tomato Risotto Ingredients

Here are the ingredients for the risotto. They’re quite easy to get hold of, I used Arborio Rice as that’s my preferred rice grain for risottos. There are two standout ingredients are Sun-dried tomato paste from Sainsbury’s which I use regular basis. The other key ingredient was a soft Brie style cheese from Pant Mawr Farmhouse Cheese. It’s a cheese I bought from my visit to the Brecon Food Festival, a review on that event to come.

Homemade Microwaveable Tomato Risotto - Pant Mawr Farmhouse Cheese

Homemade Microwaveable Tomato Risotto – Pant Mawr Farmhouse Cheese

The cheese is stunning, it’s soft and has a nice strong taste, but a cheese that anyone could eat even if you weren’t a cheese lover.  The recipe I adapted this from used Mozzarella but I chose to use the cheese from Pantmawr Farmhouse Cheese instead, but you could use Mozzarella.

Homemade Microwaveable Tomato Risotto - Adding Onion, Rice and Butter to start the process

Homemade Microwaveable Tomato Risotto – Adding Onion, Rice and Butter to start the process

First thing you need to do is prepare all the ingredients, blitz the onions in a food processor, weigh the rice and butter. You can also measure out the vegetable stock at this point and grate or food process some hard cheese. The hard cheese I featured in the picture of the ingredients is not the one I used, this like the Pantmawr Farmhouse Cheese, was bought from the Brecon Food Festival. I was going to use it but I thought I’d use one cheese at a time. Put half the butter, the rice and the onion in a large microwaveable bowl.

Homemade Microwaveable Tomato Risotto - Microwaveable dish covered and ready to cook

Homemade Microwaveable Tomato Risotto – Microwaveable dish covered and ready to cook

Cover and cook in the microwave on high for 3 minutes, remember that as I always say kitchen equipment varies in temperature and how they are used so use my times as a guideline.

Homemade Microwaveable Tomato Risotto - Adding Stock and Tinned Tomatoes

Homemade Microwaveable Tomato Risotto – Adding Stock and Tinned Tomatoes

Take out of the microwave and stir in the stock and the tinned tomatoes.  Add some water to the tin of tomatoes once you’ve emptied them into the bowl, slosh the water around to ensure you have all the tomato in the risotto. The original recipe uses Tomato Passata but I didn’t have any so I used tinned tomatoes and the Sun-dried tomato paste. Place back in the microwave and cook uncovered for ten minutes on high power.

Homemade Microwaveable Tomato Risotto - Adding Caws Preseli Cheese and the Sun-dried Tomato Paste

Homemade Microwaveable Tomato Risotto – Adding Caws Preseli Cheese and the Sun-dried Tomato Paste

Once the eight minutes is up, take out of the microwave and give it a good stir. Then add the soft cheese and the Sun-dried tomato paste and stir through thoroughly. You need to break the cheese up into small chunks and so that it distributes throughout the risotto, place back in the microwave and cook for 8 minutes.

Homemade Microwaveable Tomato Risotto - The risotto relaxing before final stages of cooking

Homemade Microwaveable Tomato Risotto – The risotto relaxing before final stages of cooking

Take out of the microwave and let it rest for a few minutes, do nothing to it because it needs to sit and relax. At this point all the flavours are settling down and getting to know each other.

Homemade Microwaveable Tomato Risotto - Adding the hard Cheese, Basil and butter before serving

Homemade Microwaveable Tomato Risotto – Adding the hard Cheese, Basil and butter before serving

We’re now at the final stages of the process, stir in the remaining butter, hard cheese and the basil. Season give it a good stir, leave it for a couple of minutes to allow the hard cheese and the butter to ooze through the risotto.

Time-Saving Tuesdays – Homemade Microwaveable Tomato Risotto

Time-Saving Tuesdays – Homemade Microwaveable Tomato Risotto

You are ready to serve now, I served mine on a plate, but I’d probably use a bowl next time and decorate with a bit of basil… you know my mother she loves a bit of green. This is a stunning recipe and I really enjoyed making it, I’m going to turn the leftovers into Arancini so keep your eyes peeled for that. You can download a step by step guide to my recipe here, give it a go, it couldn’t be easier.  This can be served as either a starter or as a main course, I had it as a main course.Sorted

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Sorted Food Tweet!

Here’s the tweet I received from Sorted food… not sure the ready meal reviews would be popular with them 😆 .

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Thursday I’ll be reviewing the Brecon Food Festival I went to with Greg recently, then there’s another #StrictlySupper… I wonder what that could be??

Thanks for stopping by, see you Thursday.

Rich
Brilliant blog posts on HonestMum.com