Cheese and Mushroom Risotto
Chop the onions and fry for 5 minutes. After a couple of minutes add the arborio rice. Chop the mushrooms, add to the pan, and fry for a few more minutes. Then add the stock and simmer for 20 minutes. Grate cheese and stir into the dish just before you serve.
Chop the chicken into cubes a couple of centimeters across and fry lightly in a pan. Chop onions then addd them and the rice to the pan and fry for a few minutes. Add chopped pepper and corgette to the pan. Add enough stock to just cover ingredients. Cook for about 20 minutes. Stir occasionally to prevent sticking. Add stock if the mixture dries out.
Curried Vegetable Risotto
Chop onions and green pepper roughly and fry lightly in a pan. Add spices and garlic and mix well, use a low heat to prevent spices from burning. Chop mushrooms, mix in and fry for a few minutes. Add rice, chopped tomatoes, chickpeas and then top up with some water. Cook for 20 minutes or so.
There may be more appropriate names than "curried risotto" for this dish but that's how it began it's life.
Pea and Mint Risotto
1 litre vegetable stock
Cook half the frozen peas in a little stock for 2-3 minutes then mash and set aside. Fry onion and celery in oil until golden then add the rice and stir until coated. After a minute add wine and keep stirring. After wine has been absorbed, add one ladle of stock. Reduce heat until the risotto simmers. Add more stock a ladleful at a time allowing it to be absorbed before adding the next one. Cook rice until soft, 15-20 minutes. Steam fresh peas for a couple of minutes. Add all the peas, mashed and frozen to the risotto. Turn off heat and stir in cheese, fresh herbs, lemon juice, and butter. Finally add the steamed peas and leave for a couple of minutes.
Cut each onion into eight and fry for 5 minutes. Add refried beans, tomatoes, and apple juice then mix. Simmer for 10 minutes.
For variation add chopped mushrooms when frying, sweetcorn or spinich with the beans
Originally this recipe used beer and was called "Drunken Beans".
Spicy Chicken and Peanut Stew
1 tsp cayenne pepper
Mix cayenne pepper, salt, ground ginger, and mild paprika in a bowl. Cut chicken into chunks then add to bowl and turn until evenly coated. Fry chicken for a few minutes in a pan. Cut onions into large wedges and crush garlic then add to pan for a few more minutes. Add tomatoes, oregano, peanut butter, and stock. Bring mixture to the boil then simmer for 30 minutes.
450 ml milk
Mix flour and salt in a bowl and make a well in the centre. Add the egg to the well then add the milk slowly, gradually incoprorating the flour. Either oil the pan in between each pancake or mix oil into the batter. Wait until frying pan is hot. Pour a little of the mixture into the pan and swirl to make pancake. Cook until a little brown on the bottom and drying on top. Toss or flip pancake and cook on other side.
Chop onions and fry slowly. Chop red and green pepper and add to the pan. After 5 minutes add tomato and leave to reduce slighly.
3 ripe avocados, peeled and pitted
Put avocadoes in a glass bowl and mash with fork. Add onion, coriander, lime juice, olive oil chilles and salt. Mix the ingredients thoroughly to make a puree. Do not use a blender the mixture is supposed to be slightly coarse.