I’ve decided to look back at recipes we’ve used before and found a few that we really liked. The fish and vegetable parcels from Fat Mum Slim were simple, healthy and yummy. The Ham, Fontina and Rosemary Risotto was the best risotto I’ve ever had (although I will probably chose a cheaper cheese). The Avocado Chicken Parmigiana just includes so many of my favourite things. The Sausages with Potatoes and Rosemary were a favourite as soon as we made them – very yummy, very easy, very rustic. I actually made them for my brother and sister while my parents’ were away and left the recipe for my Mum. I remember I had issues with the pastry on the Family Chicken and Corn Pie so am looking forward to trying to cook it again. Plus I remember it was really nice and full of creamy corn!
The beginning of this week is fairly normal – swimming on Monday followed by the grocery shopping, then I’m hoping to go for a run. I’m going to bake some biscuits with Lily, most likely on Wednesday, just for the fun of it. I’d like to go for a run again on Thursday but not sure if it will happen.
Then Saturday we will be heading down to my parents’ house again and Mr Monkey will be joining us after work that night. Sunday is Mothers Day and also… my birthday! Double presents for me!! We’ll be celebrating Mothers Day, my birthday and my brother’s birthday with my Dad’s family.
So what do you have planned for this week? Do you like to revisit favourite meals?
100gm Fontina, diced (Can be replaced with Gruyère, Emmental, Beaufort, Taleggio, Edam, or Gouda)
50gm parmesan, finely grated
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Heat half the oil in a frying pan over medium heat, add onion and garlic, stir occasionally until translucent (5-7 minutes), add ham and rosemary, cook until tender (3-5 minutes), then set aside.
Heat remaining oil in saucepan over medium heat, add rice and stir until rice is too hot to touch, but not coloured (2-4 minutes). Bring stock to the boil, pour over rice, season to taste, stir to combine, cover, reduce heat to low and cook, without stirring (adding a little extra stock if necessary), until rice is al dente (15-20 minutes).
Add Fontina, parmesan and ham mixture, stir well until cheese melts and mixture is creamy (1-2 minutes). Season to taste, stir through parsley and serve hot, drizzled with olive oil.
I’m only a fairly recent convert to risotto, only within the past 5 years really. I’ve never been a big fan of rice and risotto always looked gluggy and icky. Now? Definitely one of my favourite meals. Lily loves it too and will easily eat a full bowl of it.
Mr Monkey brought home a copy of the 2012 Annual Gourmet Traveller Cookbook, which includes the best recipes from the magazines during the year. I grabbed it from him and started marking recipes that I wanted to try. This recipe was in there, from the May 2011 edition.
I went to the Farmers Market and was able to get some Fontina cheese. I hadn’t actually heard of this cheese before but it was yummy!
The whole recipe was fairly easy, perhaps just a little more preparation than most of my normal meals. I should’ve cut the ham and rosemary up smaller, but I was a little lazy.
It tasted delicious! I don’t mean to brag but it was definitely one of the best risottos I’ve had (don’t tell Mr Monkey!).