Go-slow-risotto

I love risotto, but don't cook it as often as I'd like because it requires so much attention. Much like a toddler, you can't leave it alone for a moment, you have to stand there and STIR and STIR and STIR.  This is fine if you're Nigella Lawson and find this kind of domestic slavery appeallingly kitsch, but some of us have no au pair to watch the children and lives to be getting along with, and can't cope with needy rice at tea time.

I decided to investigate alternatives and found recipes for oven baked risottos, which sounded wonderful.  Then I thought... I've made rice pudding in the slow cooker before, so why not risotto?  It's the same principle in savoury format, surely?  So I found a recipe for an oven baked risotto and changed and tweaked and played with it... and present to you the ultimate in slatternly stodge, the slow cooked risotto.

I specify fresh or frozen veg.  I find ready chopped frozen onion a bit of a lifesaver in getting a quick start to dinners, you could also use frozen soffrito mix (onion, carrot and celery very finely chopped).  The frozen sliced peppers are great for cooking or pizzas, and using both makes this almost a storecupboard staple.  You can skip the goats cheese if you don't like it, just making it a tomato and pepper risotto (and a vegan option if you use a vegan spread instead of butter as your mantecatura). If you don't want to use wine, just up the hot water to 600ml and add it straight to the slow cooker after frying off the onion and rice.

Slow-cooked pepper and goats cheese risotto

250g arborio risotto rice
1 500g carton passata
1 vegetable stock cube
200ml white wine
450ml hot water
2-3 mixed peppers, sliced thinly, or a couple of handfuls frozen sliced peppers
1 small onion, finely chopped, or some frozen chopped onion
1/2 tsp ground black pepper
1 tsp dried thyme
splash of olive oil.
2 tbsp balsamic vinegar
 1tsp garlic powder
150g soft goats cheese
large knob butter


Heat your oil in a frying pan and saute the onion until soft.  Add the rice and cook for 1-2 minutes until it starts to turn translucent, tip in the wine, reduce to a simmer and cook for a few minutes.  Meanwhile, add the peppers to the slow cooker.  Tip in the oniony rice and wine from the pan, add the carton of passata and dissolve the stock cube in the hot water before adding to the mix.  Stir in the garlic powder, thyme, pepper and vinegar, set the slow cooker to low and cook for 3.5 hours, or 1.5 hours on high.  Stir occasionally if you can.

After this time, add the goats cheese and butter to the slow cooker, stir until thoroughly combined, and cook for a further 20-30 minutes.  You can serve with crusty bread, garlic bread, salad, veg, or just on it's own. 

My Big Fat Greek Pie.

Something yummy and veggie today, my take on spanakopita, a greek spinach and feta cheese filo pastry pie.  It's delicious warm, especially with minted baby new potatoes, but equally good cold.  It makes fantastic picnic fare and universally pleasing party food.  If you're cooking for actual vegetarians, do check that the feta cheese you choose is suitable for vegetarians. 

This makes two pies if made in quiche dishes - it freezes well unbaked, just cook from frozen adding 8-10 minutes to the cooking time.

Spinach, feta and red pepper pie

500g fresh spinach, washed
400 feta cheese, cubed
2 red peppers, cut into chunks
1 large pot Greek yoghurt
4 eggs
2 cloves garlic, crushed
1 tsp dried mixed herbs
1/2 tsp ground nutmeg
1 tbsp olive oil
6 sheets filo pastry, chilled or frozen variety

Defrost your pastry if using frozen.

Heat the oil in a frying pan and add the chunked red peppers. Cook for a few minutes then add the garlic and dried herbs.  Continue cooking for another few minutes until softened but still holding shape and a little crunch.

Meanwhile, pop the spinach in a bowl and microwave for 4 minutes until wilted.  Add the cooked peppers and cubed feta to the bowl.

In another bowl, mix the yoghurt, three of the eggs and the nutmeg, and beat until smooth.  Mix with the vegetables and cheese.

Take 2 ceramic quiche/pie dishes and line each with greasproof paper,tucking the excess over the sides.  The line each dish with three sheets of filo pastry.  With each sheet, cover the inside of the dish and leave a long 'tail' hanging over the edge, spacing your 'tails' evenly around the dish.  Pile filling into each dish then flip the 'tails' of pastry over the top to encase the filling.  Ruffle them up a bit, to get a gorgeous crunch!

Beat the fourth egg, and brush over the pastry.  Bake in a hot oven - 220, 200 fan - for 20 minutes until golden and crispy on top.


You could also make individual pastries by folding spoonfuls of filling into squares of layered filo and folding into triangles - seal with a little egg before brushing on more to glaze.  They will need less time in the oven than a big pie - 12-15mins.

Faux-Pastitsio

Or as a friend's son likes to say, "Pasta Tits".

Pastitsio is a Greek pasta dish, there are various versions of it served up in Cyrpus and other Mediterranean countries.  This is nothing like an authentic recipe, it's been tweaked to make it quick and easy and also much healthier.  If you are following Slimming World you should be able to adapt this easily to make it a free dish on Green or Extra Easy if you use the cheese as a Healthy Extra (you'll need to ensure you use fat free natural yoghurt and reduce the cheese or make yours in a separate dish with less cheese).

This is suitable for vegetarians, obviously you can substitute the veggie mince with real meat if you prefer.

This makes a large dish to feed 4 adults or 2 adults, 2 kids and a leftover portion for lunch.  If you're cooking for 2, I'd recommend halving quantities and making a smaller one, the cheesy topping doesn't freeze well.

Pastisio

approx 300g dried pasta
1 onion, thinly sliced
1/2 punnet mushrooms, halved
1/2 bag frozen vegetarian 'mince'
1 carton/tin chopped tomatoes
1 carton passata
teaspoon dried herbs
clove garlic, crushed/teaspoon of jarred galic or garlic granules
teaspoon ground cinnamon
olive oil
large carton natural or greek yoghurt, any fat content
2 eggs, beaten
200g cheddar cheese

Put the pasta on to boil.  Cook for 5-6 minutes, until softened but not fully cooked, drain and set aside.

Heat a splash of oil in a saucepan and saute the onion for a few minutes until soft.  Add the mushrooms and cook for a few minutes more.  Tip in the frozen mince and cook for another few minutes, stirring frequently as it's prone to sticking.  You can add a little splash of hot water if it does.

Add the tomatoes, passata, garlic, herbs and cinnamon to the pan and simmer for 6=7 minutes until thickened.  Mix with the pasta and tip into a baking dish.

In a bowl, mix the yoghurt, cheese and beaten eggs.  You can add a little ground black pepper if you like.

Tip the chesy mix over the top of the pasta/mince, smooth over but don't mix it in, it needs to be a separate layer on top.

Pop in a hot oven for 15 minutes until the topping is risen, bubbly and golden brown.

Serve to hungry people: