Vegetarian risotto

Vegetarian risotto
Originally uploaded by chowen

- 200g risotto rice
- 1 carrot, chopped into small square pieces
- 5-8 asparagus, chopped
- 5 mushrooms, squared
- 1 onion, minced
- 2 shallot, minced
- 2 garlic, crushed
- 500ml vegetable stock
- 150 ml white wine (optional)
- fresh parsley

1. fry onion, shallot and garlic in olive oil until golden brown

2. add risotto rice, stir to coat, add the white wine

3. add stock to the rice mixture bit by bit, only adding more when it's absorbed in the rice

4. add the vegetables, season with salt

5. cook until vegetables are cooked through. The rice takes about 20-30 mins.

6. serve with fresh parsley and pepper

I make the rice into a pile and pour remaining stock on top, while the risotto is still hot it absorbs the stock and leaving it moistened

親子丼

親子丼
Originally uploaded by chowen

Easy dish using left over food and is quick to make.

200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin

1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top

beef lasagna

lasagna
Originally uploaded by chowen

400g beef mince
250g tomato sauce (chunks or mixture of paste and sauce)
1 chopped onion
2 cloves garlic
1 tsp sugar
1/2 tsp fennel seed
2 tbsp chopped parsley
salt & pepper to season
6-8 lasagna sheets - soaked for at least 15 mins
2 cups mozzarella

Cheese filling / white sauce
300g ricotta cheese
1/2 tsp ground nutmeg
1 egg
2 tsp parsley

1. fry onion and garlic in some oil until lightly browned, add minced beef
2. when beef looks cooked (no blood on the meat), add the tomato sauce
3. stir in sugar, fennel seed, parsley in to the meat sauce
Simmer for 20 mins

White sauce:
1. mix ricotta cheese with nutmeg
2. add an egg and parsley and blend with a whisker

Layering and baking
1. line the bottom of the lasagna dish with meat sauce
2. place sheets of lasagna on top of the meat sauce
3. cheese filling and a thin layer of mozzarella

Cover with foil and bake at 170c for 20 mins
Uncover and bake a further 20 mins