In the autumn issue of Breathing Space we'll be looking at seasonal well-being, including one or two ideas of foods to keep you in tip-top form over the autumn months.
Have you got any favourite recipes you'd like to share? Maybe a comforting winter warmer, a low fat snack or a quick meal that's packed with vitamin C?
Please get in touch by emailing breathing.space@blf.org.uk. Let us know your name and whereabouts you live too.
Hopefully we'll be able to include some of our favourites in the magazine!
Please note that we won't be able to reply to everyone and we won't be able to publish all the recipes we receive. But, feel free share your recipe on the forum too so others can try them out for themselves.
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7 Replies
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Hey Grey Mare are you our famous copy and paster-out of context walla?
Do you possibly go by the name of Ian?
It's just that under this particular ID you've never posted a thing, are you genuine or just trying to cause trouble?
in reply to
Hi TJohn . hmm, this thread seems stranege and disconnected.
anyways....thought you are the perfect person to add to these recipes
in reply to
Could you explain just what and who Grey Mare is and what they've got to do with a BLF member?
Hi I'm new on here I love to bake and cook! I've got two great recipes that are really easy to make and are me and my family's absolute favourites.
Pesto Risotto - quick and easy to make!
Ingredients:
300g of arborio risotto rice
1 onion, finely chopped
1 knob of butter
1 small glass of white wine
1 jar of green pesto
50g of finely grated fresh Parmesan cheese
1.2 litres of vegetable stock
Asparagus (for garnishing)
Pine nuts (for serving)
Salt & pepper for seasoning
Method:
1. Melt the knob of butter in a pan on a low heat and add the finely chopped onion. Slowly fry the onion at a low heat until they are soft (definitely not brown or crispy!).
2. Add the arborio rice and stir it into the melted butter and soft onions until the rice is coated.
3. Add the small glass of white white and stir it into the rice until the rice absorbs the wine.
4. Begin to add the stock slowly. Don't pour it all in at once, slowly add a little at a time and stir the rice so the liquid can be absorbed. The risotto should be gently bubbling, but not boiling!
5. When you have spent approx. 20-25 minutes stirring in the stock and the rice has fully absorbed the liquid the rice should sill have a bite to it like al dente pasta.
6. Add the jar of pesto and stir it in evenly. Add the salt and pepper to taste.
7. Stir in the grated Parmesan and leave the risotto off the heat for a few minutes to give the rice a chance to melt before serving.
8. Serve the risotto into bowls and add the asparagus to the top and sprinkle your dish with pine nuts
Chocolate chunk cookies - (even quicker to make) but for a sweet tooth!
Ingredients:
100g unsalted butter
100g light muscavado sugar
1 tbsp golden syrup
150g self-raising flour
150g milk chocolate (broken up into chunks)
Method:
1. Pre-heat the oven to 180C (160C fan-assisted/350F/Gas Mark 4)
2. Beat the butter and sugar together in a bowl until light and creamy, and then beat in the syrup
3. Work in half the flour
4. Stir in the chocolate chunks with the remaining flour and work into a dough with your hands
5. Divide the mixture into 14 balls and place them well apart on a grease proof paper lined tray – this will stop them from merging and prevent sticking
6. Bake for 12 minutes until pale golden brown
7. Leave to cool on the tray and transfer to a wire rack.
Anyway - enjoy! Vicky
Thanks for sharing those recipes with us Vicky. They sound lovely!
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