Smooth and creamy, sticky and cheesy, what’s not to like about risotto? This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy). However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well. I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process. Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.
You need:
Steps:
Ready In:Â 45 minutes
Serves: Â 4-6
Difficulty: Â Out of 5, it’s a 3!
Continue readingEver since I was a kid, I’ve absolutely loved everything Mexican, and when I developed a wheat allergy I was glad to know that at least I’d still be able to eat a lot of my favourite dishes since they tend to use cornflour a lot more than wheat flour. Or in any case, there are plenty of corn flour alternatives available, as long as you make sure to check the label in case it’s mixed with regular flour.
Anyway, after so many years of eating standard nachos and salsa, I became a little bored with the typical sweet tomato flavour and started to crave something different. This avocado and mango salsa was the perfect solution and has since become one of my all-time favourite dipping sauces. The sweetness of the mango is offset perfectly by the spicy peppers and tangy lime juice, and the avocado serves as the glue to bind it all together into one explosive taste sensation!Â
If you prefer a spicy salsa as I do, feel free to pump up the quantity of jalapeño chilli peppers and/or the cayenne pepper. If you go too far with the spiciness, mix in a bit of Greek yoghurt or sour cream to tone it back down.
You need:
Steps:
Ready In:Â 10 minutes
Serves: Â 2-3
Difficulty: Â Out of 5, it’s a 1!
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This easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal. I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers. In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy. If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.
As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup! So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.
For a bit of an exotic touch, try substituting the parsley for fresh coriander. If you do this, add it just before serving so that it maintains its aroma. Enjoy!
You need:
Steps:
Ready In: Â 75 minutes
Serves: Â 3-4
Difficulty: Â Out of 5 (most difficult), it’s a 2!
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