Pasta with Asparagus & Pistachio Pesto

This week at I Heart Cooking Clubs sees the introduction of a new event - our monthly "featured chef" event, where each month we will be given the opportunity to celebrate the recipes of one of our previous IHCC celebrity chefs.  In keeping with this being the inaugural celebration, our featured chef this month is Nigella Lawson who was our very first IHCC chef.

Unfortunately, I didn't know about the group way back when they were cooking with Nigella until it was almost too late - I actually discovered the group just as they were saying farewell on their last week of their culinary journey with Nigella.  I came to the party with these Chocolate Caramel Crispy Cakes, which is still one of my go-to treats when I need a crowd or kiddy pleaser, and which actually consistently ranks in the top 10 of my most viewed posts of all time.

Looking for inspiration for this week's dish, I decided to break my copy of Nigellissima down from the bookshelf.  I have to admit that although I've had this one in my collection for quite a while, I actually haven't used it very much - no particular reason (it's actually a great book), but there just seems to often be other books I turned to first.

I found my inspiration in Nigella's Green Beans with Pistachio Pesto.  It's asparagus season here right now, and I just can't get enough of it, so I knew I was going to sub asparagus in for the beans.  I made a couple of other changes too, replacing basil in the pesto with some watercress and spinach (because that's what I had on hand, and because basil is not really readily available here yet), and adding pasta to turn this into a main meal instead of a side dish.

If I'm honest, much as I love the flavour of basil, I often find that as a flavour base for pesto it can seem a little overpowering.  Here I loved the more delicate flavour of the cress and spinach in this pesto, which really enabled the flavour of the pistachios to shine through.  This pesto is beautiful for dressing any green vegetable or pasta, would be a great addition to an antipasto platter, or delicious condiment in sandwiches or wraps.  I think this is bound to become a real summer staple in my house.

Note:  This will actually make more pesto than is required for the quantity of pasta and asparagus given, but some leftover pesto ready to dollop on some eggs, alongside some fish, or spread in a sandwich can never be a bad thing.  Pesto also freezes really well so you can enjoy it all year round - it's great to freeze in ice cube trays or small zip lock bag portions - great for using in soups and casseroles.

Pasta with Asparagus & Pistachio Pesto
Serves two
Inspired by recipe from Nigellissima by Nigella Lawson

250g penne pasta
8-10 fresh asparagus spears

for the pesto
large bunch watercress
2x large handfuls baby spinach leaves
1x clove garlic, roughly chopped
generous pinch flaky sea salt
1/2 cup shelled pistachios
1/2 cup parmesan, freshly grated
3-4 tablespoons extra virgin olive oil

to serve
freshly ground black pepper
extra parmesan

Begin by making the pesto.  Put watercress, spinach leaves, garlic and sea salt into a food processor, and pulse until finely chopped.  Add pistachios and parmesan, and pulse again until the nuts have been roughly chopped.  Now with the motor running, add olive oil one tablespoon at a time until everything is chopped to a fine paste and fully amalgamated.  Remove from food processor and set aside.

Bring a large pot of water to the boil, salt the water liberally, and add pasta to the boiling water.  Remove the woody ends from the asparagus, and cut asparagus into pieces about the same length as the pasta.  Once the pasta is halfway through the recommended cooking time, remove and retain one cup of the pasta water, and add asparagus pieces to the boiling water.  Continue cooking until the pasta is cooked but still al dente.

Remove from heat, drain, and immediately return the pasta and asparagus to the pan.  Add a couple of generous dollops of the pesto, and stir through enough of the reserved pasta water to loosen the pesto and make a sauce.  Keep stirring until everything is well coated with the pesto, then serve immediately.  Finish with freshly ground black pepper to your liking and a sprinkling of extra grated parmesan.

If you would like to get to know Nigella Lawson a little better, and to see all the wonderful dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I'm also sharing this post at Cook Your Books, hosted by the lovely Joyce at Kitchen Flavours.

Apricot, Date & Pistachio Loaf

So far at I Heart Cooking Clubs we've cooked with some great chefs:  Nigella Lawson, Mark Bitman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madhur Jaffrey, Yotam Ottolenghi (my favourite), Donna Hay, and Nigel Slater.  I'm excited now to tell you that a new chef joins the line up this week - we will spend the next six months cooking with Diana Henry.

Raised in Northern Ireland, and now living in London, Diana started cooking when she was just six years old, and has never looked back.  She is not just a passionate and adventurous cook, but also a gifted food writer.  Diana has published eight stunning cookbooks, writes a regular column for The Sunday Telegraph's Stella magazine and several other magazines, has her own website and appears on UKTV's Market Kitchen.

Diana talks a lot about the sense of connectedness that food and cooking gives her, something I relate to completely.  To welcome Diana this week to the IHCC fold I turned to her Date, Apricot & Walnut Loaf Cake from her latest book, A Change of Appetite.  In this book she turns towards lighter, fresher, healthier dishes (without any compromise in flavour) inspired often by dishes of the Middle East, Scandinavia, and the Far East.  There are some stunning recipes in this book, and I swear I want to make nearly everything.

I can imagine that if I could sit down in my kitchen for an afternoon with Diana, we would find a great deal to talk about.  Of course there would be coffee, and cake (there has to be cake), and this delicious loaf packed full of dried fruit, seeds and nuts would fit the bill perfectly.

I made a couple of changes to the recipe - don't I always?!  In the original recipe, Diana has you soften the fruit in apple juice and cook it down to a puree - I opted for an infusion of apricot tea and date syrup instead - but really you could use any fruit juice or even just water for that matter.  I cut down the amount of sugar just a little, and I used coconut sugar instead of brown sugar.  In the original recipe, Diana uses a mixture of regular flour and malted brown flour (which is not available here) - I used all wholemeal flour instead.  Lastly, because thoughts of apricots and dates and date syrup always transport me to the Middle East, I used pistachios instead of walnuts.  Once again, you could really use any kind of nuts that you like.

An important note here - my loaf tin is a tiny bit bigger than that called for in the recipe, so I didn't get the nice big slices that I was hoping for.  It also took quite a bit less cooking than that specified in the recipe.  The recipe offers a cooking time of 1-1/4 hours, but I noticed that mine smelled like it was done after about 45 minutes - a quick check, and I found that it was indeed ready, in fact ever so slightly over-done.  This could have been because of my larger tin size, but my tin was not that much bigger that it would have taken half an hour off the cook time I don't think, so I suggest that you keep a close eye on the time.

This is a deliciously moist and flavourful loaf, so fragrant with spices that your house will smell like Christmas while it's baking.  Like anything of this nature, this is fabulous with a generous smear of butter (although entirely unnecessary), and I found that it kept well for a week.  The only reason it lasted so long around here is that someone else in the house is not fussed on apricots - in most normal households I would expect this to be gone in a few days!

Apricot, Date & Pistachio Loaf Recipe
Adapted from recipe by Diana Henry
from A Change of Appetite
Click here for the free recipe card

1 cup chopped dried dates
1/2 cup chopped dried apricots
1/2 cup apricot tea
1 tablespoon date syrup
175g (6 oz) butter
130g (4.5 oz) brown sugar
grated zest of 1x orange
1x large free-range egg
225g (8 oz) wholemeal flour
1 teaspoon baking powder
1 heaped teaspoon mixed spice
generous grating of fresh nutmeg
1/3 cup pistachios, roughly chopped
generous handful of pumpkin seeds, plus extra for the top
generous handful of sunflower seeds
sprinkling of sesame seeds

Put dates and apricots in a small saucepan with the apricot tea and date syrup.  Set over medium heat, bring to a boil, then reduce heat and simmer until softened to a thick puree - 10 to 15 minutes.  Set aside to cool.

Also melt butter and leave it to cool.

Meanwhile, preheat oven to 180 degrees C (350 degrees F).  Grease a 22cm x 12cm x 6cm (8" x 4-3/4" x 3") loaf tin, and line the base with non-stick baking paper.

Add the cooled butter to the date and apricot mixture, along with the brown sugar, grated orange zest, and the egg.  Mix together well.

Place the flour in a large bowl with the baking powder, mixed spice, nutmeg, pistachios, pumpkin seeds, and sunflower seeds. Mix together well, then add the fruit mixture and mix until everything is just combined - don't over-mix.

Tip everything into the prepared baking tin, using a rubber spatula to even out the top.  Sprinkle over the extra pumpkin seeds and sesame seeds.  Place tin in the preheated oven, and bake for up to 1-1/4 hours or until golden on top and a skewer inserted into the centre of the loaf comes out clean.

Remove from the oven and cool for 10 minutes in the tin before removing to a wire rack to cool completely.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

I will also be submitting this post to Sweet New Zealand.  Inspired by Alessandra Zecchini, and hosted this month by Lesley at eat, etc ..., Sweet New Zealand is an event for all Kiwi bloggers (whether living at home or abroad), or all foreign bloggers living in New Zealand, to link up their sweet treats.

I'm also linking this post to Tea Time Treats, hosted by one of my favourite bloggers - the lovely Karen at Lavender and Lovage, and The HedgeCombers.  The theme this month is vegetables, and technically there's no vegetables in this recipe, but I've been wanting to join in here for ages, so I'm taking the creative leap that since this loaf contains pumpkin seeds that's near enough :-)

Pearl Barley Salad with Pistachios, Fava & Pomegranate

This week is Pot Luck week at I Heart Cooking Clubs.  That means we get to choose and post any dish we like from either our current IHCC chef, the lovely Donna Hay, or any one of our previous eight chefs, which includes my personal favourite, the highly inspirational Yotam Ottolenghi.

Donna, meet Yotam ... Yotam, meet Donna.

I was a bit torn between two different recipes.  In her latest issue spring issue of Donna Hay magazine, Donna has a recipe for a Pearl Barley, Asparagus and Egg Salad.  It's so delicious I've made it a couple of times and wanted to share it with you.  With no "wilty stuff", it's the perfect salad for picnics and barbeques that can be made in advance and won't mind sitting around for a while.  With pistachios being our ingredient of the month at Tasting Jerusalem**, I was also quite keen to try Yotam Ottolenghi's recipe for Saffron Rice with Barberries, Pistachio & Mixed Herbs.

In the end, I took inspiration from both recipes, and came up with a dish which is a happy marriage of both.  I ran with the pearl barley used in Donna's recipe as opposed to the basmati rice in Ottolenghi's recipe - I love the nutty, chewy flavour and texture of the barley and found that it stands up well to plenty of bold flavour additions, like the saffron called for in the Ottolenghi recipe.  We don't have barberries here in New Zealand (leastwise not that I've found anywhere), but with the abundance of pomegranates available at the moment I decided they would make a great substitute.  Donna's recipe called for the inclusion of almonds, but the pistachios included in the Ottolenghi recipe seemed like the obvious choice.  I would have loved to use the mixture of fresh herbs, suggested by Ottolenghi, of dill, chervil and tarragon, but as I couldn't find any of those, I ran with flat leaf parsley.  I omitted the asparagus used in Donna's recipe in favour of fava (broad beans) picked fresh from the garden, and inspired by so many Ottolenghi dishes I've enjoyed, I added a generous slosh of pomegranate molasses to the dressing.  In hindsight, I'm thinking that some finely slice preserved lemon would also make a great addition to this salad.

Now, digressing for a moment, can you guess what this is?

I actually ran this photo a bit over three years ago, and there were numerous guesses for olives and grapes.  In actual fact it's pistachios.  I took this photo while I was holidaying on Paros in the Greek islands, and was fascinated to come across a whole field of pistachio trees.

Back to the recipe.  The final addition is a couple of soft boiled eggs.  I know not everyone likes runny eggs, but to be perfectly honest, if you don't like eggs with ooey, gooey, runny yolks, I would forget about adding them to this dish - I think it's the contrasting texture of the soft eggs with the chewy barley and crunchy nuts and pomegranate, as well as the oozing egg yolk combining with the other dressing ingredients that makes this dish.  I don't think a hard boiled egg would really add anything to the mix.

I hope you give this salad a try.  I found it substantial enough to make a meal of it, but with plenty of robust flavour it would also make a great accompaniment to roasted or barbequed meat dishes.  It also keeps well and leftovers are great for a "take-to-work" lunch the next day.

Pearl Barley Salad with Pistachios,

Favas & Pomegranate Recipe

Inspired by recipes from both

Donna Hay & Yotam Ottolenghi

Makes 2 substantial servings

Click here for a printable copy of this recipe

3/4 cup pearl barley

1-1/2 cups vegetable stock

generous pinch saffron threads

flaky sea salt & freshly ground black pepper

1/2 cup shelled pistachios

large handful pomegranate seeds

1 cup fava (broad) beans, blanched and skins removed

generous handful flat leaf parsley leaves, finely chopped

juice of 1x lemon

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

2x soft boiled eggs

Put barley, saffron threads, stock, salt and pepper into a small saucepan.  Set pan over high heat and bring to the boil.  Reduce heat to very low, cover with a tight-fitting lid and cook for 40 minutes.  Remove from the heat, without removing the lid, and allow to stand for 10 minutes.  Rinse under cold water and drain thoroughly.

Place favas, parsley, barley, most of the pistachios, and most of the pomegranate seeds in a bowl and gently mix together.  Add lemon juice, pomegranate molasses and olive oil to the bowl and toss gently until everything is well combined.  Taste and adjust any of the flavourings and seasonings to suit your personal taste.

To serve, arrange a few peppery salad greens on a platter, and spoon the barley mixture over the top.  Finish by sprinkling over the remaining pistachios and pomegranate seeds, and the halved eggs.

If you would like to get to know Donna Hay or Yotam Ottolenghi a little better, or one of our other IHCC chefs, and to see all the wonderful pot luck dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

**Tasting Jerusalem is a virtual cooking community exploring the vibrant flavors and cuisine of the Middle East through the lens of Jerusalem: A Cookbook by Ottolenghi and Tamimi published by Ten Speed Press. You can follow along and cook with us by subscribing to omgyummy.com, following the hashtag #TastingJrslm on Twitter and Instagram, liking our Facebook page or joining our Google+ Community and finally checking out all of our groups’ dishes on Pinterest.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, Souper (Soup, Salad & Sammie) Sundays hosted by my special friend Deb at Kahakai Kitchen, and at Foodie Fridays hosted by Designs by Gollam.

              

Braised Eggs with Lamb, Tahini & Sumac

We all know the situation ... You've just finished preparing dinner for two, when all of a sudden a couple of friends drop by.  Before you know it the words "Would you like to stay for dinner?" have fallen from your lips and, horror of horrors, your friends said "We'd love to".  Now how to stretch that meal from a two-person feed to something satisfying for four people.

Now, that's not what actually happened to me here, though this is a dish that could easily be stretched to feed a couple of extra mouths with the simple addition of some extra eggs and a bit of flat bread on the side.

No, my problem was, being a little time deprived at the moment, finding a way to stretch one post to cover several bases.

I needed a post to showcase some of my preserved lemons for our Tasting Jerusalem challenge.

I needed to "Paint the Town Red" with some red foods for this week's theme at I Heart Cooking Clubs.

Plus, I also needed to make and feature some harissa for this month's community recipe at I Heart Cooking Clubs.

I'd bookmarked this recipe from Ottolenghi's Jerusalem: A Cookbook ages ago, and now it seemed to tick all the boxes for me.  It uses preserved lemons - tick;  there are tomatoes and red meat (lamb) = red food - tick;  and it uses harissa - final tick.  Talk about a win:win.

Now many ingredients in the original recipe are out of season here right now - decent tomatoes, peppers for making harissa, fresh herbs, etc.  Fortunately, when such things are plentiful I slow roast tomatoes in big batches and freeze them.  I also make big batches of both regular harissa and green harissa which I also stash in the freezer.

Preserved lemons are something that I make loads of at this time of year, and then replenish my supply a couple of times during the year.  So this recipe turned out to really be a relatively simple assembly of a whole lot of my store cupboard ingredients - I love dishes that come together in this way.

I made a couple of small changes to this recipe.  I used leek instead of onion, as they are usually the allium of choice in this household, and also because I got a good deal on a big bunch of leeks at the market last week.  The original recipe called for the inclusion of both pistachios and pine nuts, but given the price of pine nuts and the deliciousness of pistachios, I decided to leave out the pine nuts and double the quantity of pistachios.  I also added in a little Sami's Kitchen za'atar, just because I love it.  The original recipe called for finishing with fresh coriander or zhoug (a paste made with fresh coriander and parsley, green chillies, cumin, cardamom, cloves, and garlic),  for which I thought my green harissa would be a perfect substitute.

This dish was quick and easy to put together, and if those extra guests decide to stay for dinner, you could easily pad this out with extra eggs, chunks of roasted eggplant, a tin of chickpeas or canellini beans - the possibilities are endless.  As I've come to expect from Ottolenghi, this dish is an absolute explosion of wonderful flavours and textures - soft, sweet lamb;  crunchy nuts;  sweet/salty hits of preserved lemon; a bit of heat from the harissa;  sweet, juicy tomatoes;  tangy, tahini-spiked yoghurt;  and oozy, gooey eggs.  When I told you that last week's Hummus Kawarma with Lemon Sauce was "one of the most sensational things you can put in your mouth", I wasn't joking and I didn't think that dish could be eclipsed.  But I think this dish may have just edged it out and become my favourite Ottolenghi dish, ever ... so far.  Hope you'll give this a try.

Incidentally, wondering how else you might use some of those preserved lemons or harissa?  Check out some of these other great recipes.

Watermelon & Feta Salad with Preserved Lemon Dressing
Shakshuka
Pasta with Sardines
Moroccan Chermoula Fish Kebabs with Couscous
Green Harissa Paste
Italian Sausage with Gnocchi & Red Peppers
Roasted Aubergine, Green Olive & Mizithra Salad
Fish & Caper Kebabs with Burnt Aubergine & Quick Pickled Lemons
Celeriac, Lentil & Hazelnut Salad

Now on with the recipe ...

Braised Eggs with Lamb, Tahini & Sumac Recipe

Adapted from a recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem: A Cookbook

Serves 2 as a substantial meal on its own

Serves 4 as a smaller meal with sides

Click here for a printable copy of this recipe

3x oven-roasted tomatoes, or 1 cup fresh cherry tomatoes

olive oil

1x leek, halved lengthwise, washed, then thinly sliced crosswise

4x cloves garlic, thinly sliced

300g lamb shoulder, minced

2 teaspoons sumac

1 teaspoon cumin

1 teaspoon za'atar

salt & black pepper

2x generous handfuls roasted pistachios, roughly chopped

1 tablespoon harissa paste (store-bought would be fine)

1/2 preserved lemon, flesh discarded & skin finely diced

1 cup chicken stock

4x free-range eggs

Yoghurt Sauce:

1/2 cup Greek yoghurt

1 tablespoon tahini

juice of half lemon

1 tablespoon water

pinch sea salt

To finish:

sumac

1 tablespoon green harissa, or handful fresh coriander, coarsely chopped

If using fresh cherry tomatoes, heat a small, cast iron, grill pan over high heat until very hot.  Add the tomatoes and cook over high heat, for about 4-5 minutes, until starting to blacken on the outside.  Remove from heat and set aside.

Heat a generous slosh of olive oil in a heavy based fry pan over medium heat.  Add the sliced leeks and garlic to the pan and saute, stirring occasionally, until beginning to soften and turn slightly golden.  Add the lamb to the pan, increase the heat slightly, and cook for a further 5 minutes or so, until the lamb is browned.  Add the sumac, cumin, za'atar, pinch of flaky sea salt, and freshly ground pepper.  Stir to make sure everything is well coated with all the seasonings, and cook for a further minute.  Remove from heat and stir in the chopped pistachios, harissa paste and preserved lemon.  This dish could be prepared ahead up to this stage.

Return the pan to the heat, adding the tomatoes and chicken stock.  Bring to a boil.  Then reduce heat to low, make four small wells in the mixture, and break an egg into each well.  Cover the pan, and continue to cook over low heat until the egg whites are set but the yolk is still runny - about 5 minutes.

While the eggs are cooking, make the yoghurt sauce by mixing all the ingredients together and whisking until smooth.  Mixture should be quite thick, but thin with a little more water if it's too thick.

Once eggs are cooked, remove pan from heat, dot dollops of the yoghurt sauce over the top, sprinkle over a little sumac, and finish with a drizzle of green harissa or sprinkling of fresh coriander.

Serve immediately.

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Jerusalem and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

I am also sharing this post at Tasting Jerusalem, a virtual cooking community exploring the vibrant flavors and cuisine of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi published by Ten Speed Press. You can follow along and cook with us by subscribing to omgyummy.com, following the hashtag #TastingJrslm on Twitter and Instagram, and liking our Facebook page.

And, just because I really like to spread the love around, I'm also sharing this post this week at See Ya In the Gumbo hosted by the lovely, and very amusing, Michelle at Ms. enPlace.

Roasted Pumpkin, Pancetta & Pistachio Risotto

I need to begin this post by sending out a huge thank you to so many of you, from all around the world, for the wonderful thoughtfulness and kind wishes that you have kept coming my way since the Christchurch earthquake back in February.

It has been an extremely traumatic and disturbing time, and your constant messages have truly kept me going.  We lost our home and our beautiful yoga school as a result of the earthquake, and have literally had to start building a completely new life for ourselves.  I can tell you that when you are in your mid-50s;  when the youthful part of you, who would once have thought this was an exciting new challenge, has been replaced by the wiser and more sensible one who knows it is just going to be damned hard work;  when your nerves are so shot to pieces that you think just the rumble of a truck going past is the beginning of another earthquake - the world begins to feel like a very scarey place.

And then, just when you are wondering what the hell is going to become of your life, the blogging world opens its arms, and a complete stranger out there in the blogosphere does something wonderful and heart-warming and remarkable.  Right when I was at a pretty low ebb, the lovely Alli of Pease Pudding (who I'd never met, but we'd connected a few times by visiting and commenting on each others blogs - as you do) emailed me and said that she had a flat attached to her cooking school (The Gourmet Gannet at Muriwai Beach) if I would like to come up and have a break away from Christchurch.  Well, by this stage we were already thinking that a move to Auckland (my old home-town) was the only option for us, so I emailed Alli back and, long-story-cut-short, she and Phelan have truly opened their hearts and home to us and enabled us to stay in their flat until we find a permanent home in Auckland.  To say that we are enormously grateful, is a gross understatement - we will forever be indebted for their kindness, and I hope that at some time in the future the opportunity will arise to repay some of that kindness in some way, by being as open-hearted and generous as they have been, to someone in need.

Oh, and did I mention the kitchen?  Let me repeat - this flat is Alli's cooking school = chef's kitchen!!  In my last kitchen - the one decimated by the earthquake (perhaps not so sadly, on reflection) - the sum total of my cooking equipment was:  one solid hot-plate element, slightly rusty (repeat one!);  a tiny "toastie" oven;  a microwave;  a Breville electric grill;  and a crock-pot.  Seriously - that was it - no surprise, now that you know, that I considered myself the queen of the one-pot-wonder!!  Consequently, I now think that I have died and gone to kitchen-heaven - now that I'm here, Alli may not be able to move me on so quickly!!  (It's ok, Alli, just joking)

And, thanks to having the opportunity to cook in this wonderful kitchen, and to relax and unwind in this beautiful part of the world, my "cooking mojo" which had seriously deserted me is slowly returning.  Probably not at all surprisingly, I have done a lot of "comfort eating" since the earthquake;  there have been occasions when I couldn't be bothered to cook, so have had toast instead, or crisps, or something else really crappy;  and there have been innumerable "fails".  But each day a little enthusiasm and confidence returns, and the other night I turned to this risotto which is one of my all-time favourites, and is especially good on a cool autumn evening.  Yes this is definitely comfort food, and this variation is probably my go-to risotto - the one that I make over and over again;  the one that never fails to warm my heart;  the one that I can make with my eyes closed;  the one that I make by instinct;  the one that I want to share with you, if I can just put that into a recipe ....

Roasted Pumpkin, Pancetta & Pistachio Risotto Recipe

Makes 2 generous servings

Click here for a printable copy of this recipe

olive oil

2 to 3 cups diced pumpkin (about 2.5cm/1" dice)

flaky sea salt & freshly ground pepper

olive oil

6 slices pancetta, finely chopped

2 cloves garlic, finely chopped

1 shallot, finely chopped

3 generous handfuls of arborio rice (see note * below)

1/2 glass of white wine (see note ** below)

3 to 4 cups of chicken stock, hot

bunch fresh thyme leaves (about 2 tablespoons of leaves)

butter - a generous "glob"

freshly grated parmesan cheese (about 1 cup)

flaky sea salt & freshly ground black pepper

generous handful pistachio nuts, coarsely chopped

extra parmesan and thyme sprigs to finish

Note *:  If you plan on increasing this recipe to feed more people, I use the Gordon Ramsay method for measuring arborio rice, which is one large handful for each person plus one for the pot - hence 3 handfuls for two people

Note **:  If I don't want to open a bottle of wine for this, I often substitute 1/2 glass of vermouth mixed with the juice of 1/2 a lemon

Preheat the oven to 220 degrees C (425 F).  Meanwhile line a baking tray with parchment paper and dice the pumpkin.  Toss the diced pumpkin with a little olive oil, sprinkle with flaky sea salt and freshly ground black pepper and spread out in a single layer on the lined baking tray.  Place in the preheated oven and cook until the pumpkin is golden brown and starting to soften (probably around 20-30 minutes, depending on the pumpkin).  Remove from the oven and set aside.

Heat a little olive oil (about a tablespoon) in a heavy based pan over medium heat.  Add the pancetta and cook until golden brown and crispy.  Remove from the pan (leaving as much of the fat behind as possible), and place on a paper towel to drain.

Return the pan to the heat - you will want about two tablespoons of fat in the pan so, depending on how much fat was rendered from the pancetta, you may or may not need to add more olive oil to the pan.  Add the shallot and garlic to the pan - cooking until the shallot and garlic just begin to soften - take care not to burn the garlic - almost as soon as you can smell the garlic it is time to add the rice to the pan.  Also add in one-third of the thyme leaves.  Continue cooking the rice with the shallot and garlic, stirring constantly, until every single grain of rice is coated with the oil - it will take on a kind of translucent look around the edges and will start to "squeak".

Now is the time to add the wine, and continue stirring until virtually all the wine has been absorbed by the rice.  Then begin to add the chicken stock, one ladleful at a time - stirring constantly until each ladleful has been absorbed before adding the next.  (Note:  You may want to turn your heat down during this process - sorry but you really have to feel and guage this for yourself, and a lot will depend on your pan, type of element/heat, etc - again, I apologise that I can't be more precise, but risotto-making is not an exact science - you really have to "feel" it.)

All of this stirring and adding of stock is going to take around 20 minutes, and in that time the grains of rice will swell up dramatically.  Round about the 15 minute mark, have a taste test - once the grains are still a bit chalky, but taste as if they might not have too much longer to go, add in the pumpkin.  You don't want to put the pumpkin in too early, otherwise it just turns to mush.  On the other hand, I like to incorporate it before the risotto is finished cooking, so it amalgamates with the rice more than if it was just stirred through at the end.

Once the rice is cooked add another half ladle of stock, stir it through, and turn off the heat (don't worry if it seems a bit "soupy" - this extra stock will be absorbed during the resting time and the finished risotto should definitely not be "dry").  Add the pancetta, balance of thyme leaves, butter and parmesan cheese.  Season generously with flaky sea salt and freshly ground black pepper.  Stir to combine, then cover and leave to rest for 5 minutes to enable all the flavours to infuse.

Lastly, stir in the chopped pistachios and serve immediately, with a grating of parmesan over the top and some extra sprigs of thyme.

I hope you give this comforting and heart-warming dish a try, and enjoy it as much as I frequently do.

Thank you again to all of you for your kind thoughts and messages and for having the patience to keep visiting my blog while I've been trying to get my life back together again.  Your love and support has reinforced for me the knowledge that this blog is not so much about trying to churn out great food and photos as it is about making those connections with each and everyone of you.  A true reminder that our humanity grows when we understand and embrace the fact that we are all connected.

Honey-Roasted Pineapple with Pistachios & Coconut Yoghurt Recipe

Funny how things creep up on you.  When I started this blog, a bit over 18 months ago, I had no idea where it would lead to - I certainly never for a moment imagined the friendships and connections that would develop with wonderful people all over the globe.  Likewise, back when it used to take me a whole week (sometimes longer) to be able to actually create a post, I couldn't imagine ever getting to my 100th post - and yet, here we now are - this folks is my 100th post.

Such an occasion of course calls for a celebration of some sort, and this dish seems like a great way to do just that.  Let's face it, there is always something rather celebratory about dessert (even if you eat it every night of the week - which, incidentally, I don't), and exotic ingredients like pineapple, vanilla and pistachio definitely add a touch of decadence and luxury.  At the same time, given that there is absolutely nothing here but fresh fruit, honey, nuts, coconut and yoghurt, this adds up to a totally healthy and guilt-free dessert in my estimation.

Now, before I move on to sharing this recipe with you, I want to tell you something about the honey I used.  Just before Christmas, the Airborne Honey people sent me a couple of samples of their product to review - this little jar of Tawari honey, and also one of Manuka honey.  So, yes I did receive free samples, but let me assure you that I have not been paid for my opinion on this product.  My mother always subscribed to the belief that if you couldn't find anything good to say about someone or something, it was better to say nothing at all.  That was well and truly drummed into me as a children, and to this day I live by that.  So you can be sure that if I had found this product in any way unsatisfactory you wouldn't be reading about it here - I would simply have politely let the people at Airborne know my opinion and refrained from reviewing it.  The fact that you're reading about it here, means that I genuinely thought it was great and no-one has paid me to tell you that.

Airborne Honey has been produced in New Zealand for over 100 years, and they make three substantial claims about their honey - firstly that it is honest (it is labelled as to its floral source, and the packaging details the exact percentage of the pollen source in your jar);  secondly that it is undamaged (unique processing methods and rigorous testing take place to ensure the least amount of heat damage occurs);  and thirdly that it is traceable (every jar contains a batch number which enables the product to be traced back to the hive it came from).  You can read more about this on their website.  Also on the website you can find details of their stockists in New Zealand and importers worldwide, so even though these are uniquely New Zealand in origin you don't have to be living here to get your hands on some of this deliciousness.

I haven't used the Manuka one too much yet, so I'll tell you more about that another day, but I am definitely having a love affair with the Tawari.  I'm personally not fussed on strong honey flavours, but found that, as promised, this has a delicate butterscotch flavour and strikes just the right note drizzled over my yoghurt and granola.  However, in this dish, by the time it had spent 20 or so minutes in the oven with the pineapple it turned into something that tasted more like liquified barley sugars - it was thick and syrupy, and it tasted so insanely good, I kid you not, I truly licked my plate clean (and the dish the pineapple had been roasted in) so as not to miss a single drop of this liquid heaven. I - AM - NOT - EXAGGERATING!

Anyway, I'm sure you've heard enough about honey, so on with the recipe.

Honey-Roasted Pineapple with Pistachios & Coconut Yoghurt Recipe

Adapted from Australian Gourmet Traveller (Food for Friends)

Makes 2 heavenly servings

Click here for a printable copy of this recipe

2 slices fresh pineapple, cut about 1cm (1/3 inch) thick

1 vanilla bean

1/2 cup warm honey

1/4 teaspoon ground cinnamon

1/4 cup dessicated coconut, lightly toasted

1/2 cup plain Greek-style yoghurt

2 teaspoons palm sugar (or soft brown sugar)

1 teaspoon vanilla extract

handful shelled pistachios, roasted and roughly chopped

Preheat oven to 180 degrees C (355 degrees F).  Remove skin from pineapple and cut each slice in half crosswise.  Place in a shallow ovenproof dish in a single layer.  Split the vanilla bean in half lengthwise and scrape the seeds into the warmed honey;  add in the scraped-out vanilla pod and cinnamon;  then pour all of the honey mixture over the pineapple.

Roast in the pre-heated oven for 10 minutes;  turn the pineapple slices over and baste with the juices;  then roast for a further 10-15 minutes or until the pineapple is soft.  The juice will be thick, and syrupy.  Leave to cool in the juice.

To make the coconut yoghurt, combine the toasted coconut, yoghurt, palm sugar and vanilla extract in a small bowl and mix well.  Taste and adjust the sweetness or vanilla to suit your tastes.  Refrigerate, covered, until you are ready to serve.

Serve pineapple slices on a plate, and drizzle some of the syrupy roasting juices over the top.  Serve a dollop of the coconut yoghurt on the side;  sprinkle on some of the roasted pistachios;  and lastly drizzle more of the juices over everything.

Eat, enjoy, and when you think no-one's watching go ahead and lick the plate!

This post is a contribution to Make it with ... Mondays challenge vanilla - the linky is still open until Monday 24 January, so keep your vanilla posts coming, and don't forget to check out this week's special ingredient which is quinoa.

I'm also linking this to the Decidedly Healthy or Horridly Decadent Blog Hop - which category do you think it would fit into - I think it could go either way.

Mystery Photo - Random # 2

If you saw my post a bit over a week ago for Blood Orange and Black Olive Salad, then you will also have come across this "mystery food photo" that was in the same post ...

There were several guesses for olives, and one for immature red grapes, and although it does indeed look as though it could be either of those things, to my surprise no-one guessed that these are in fact pistachios.  Yes, surprised the heck out of me too.  Don't you think they look rather lovely, and apparently as they mature they turn almost completely red.  It was so exciting to me to see something that (to my knowledge at least) is not grown in this country, and which I only know from the harvested product we get at the supermarket.

So now another mystery food item, again photographed on my trip to Greece.  Can you see the bright green "pods" hanging in the tree in these two photos, and do you know what they are?

The answer will be posted next week.

I'm also submitting this post to the Two for Tuesdays blog hop.

A year ago:  Winter Vegetable Nonya Curry