Yup! We have sold our first home, and are moving on to bigger and better things with a temporary stop over at my parents place, while we look for said things.
So hopefully you will forgive my lack of posts lately, and probably sporadically for the next few months, while I try and find my way in a new kitchen. As anyone who adores their kitchen will know, it’s a little unnerving working with all new things. So I took a few of my favourites with me for the trip
I have been in love with Circulon ever since I first travelled over to Scotland to meet Stud’s parents. His mum has a gorgeous pan “with the rings” in the base. I’m not actually sure if hers is Circulon as they tend to change the name slightly depending on countries, but I knew I wanted one! So when we returned, I was on the lookout for a heavy, sturdy, reliable pan, and when I found Circulon, my search was over. I ended up buying the 30cm pan and have never looked back, so was excited to add the Casserole pan to my collection
Now, what to make?
I’ve been trying to eat a little better lately, and have actually been following quite a few Wellness blogs. It’s really interesting to see how things can be tweaked in the slightest way, but end up so much better for our bodies. Case in point this “risotto”.
For this one I used buckwheat as I have been eating a lot in my breakfasts, and also in the form of buckinis on my yoghurt as an after dinner treat.
Buckwheat has some awesome health benefits and I have a bit of a thing for its texture, especially after it’s been soaked. It’s kind of hard to describe, just trust me on this one.
Adapted from Nourish Magazine
3tbs butter (I used Nuttelex and it was fine)
1 leek sliced, white only
2 garlic cloves, peeled and finely chopped
250g button mushrooms, sliced
1 corncob, kernels cut off
2 cups butternut pumpkin, small dice
2 cups buckwheat
2 cups vegetable stock
3/4 tsp thyme
1 tsp smoked paprika
salt and pepper to taste
Grated pecorino to serve
Heat a heavy based casserole dish with lid over medium heat.
Add buckwheat to the pan and dry roast for a few minutes, stirring constantly.
Add 2 tablespoons of the butter, leek, garlic and mushrooms, and sauté for 2-3 minutes.
Att the pumpkin, stock, corn, smoked paprika and thyme, and season with salt and pepper. Bring to the boil, cover and reduce heat to low. Allow to simmer for around 20 minutes, or until the buckwheat is tender, and all the liquid has been absorbed.
Make four small divets in the risotto, and crack an egg in each. Place the lid back on and when eggs are cooked (runny yolk not essential, although is awesome ;)).
Top with Pecorino and serve