i made some foods

So I've been cooking my way steadily through a bunch of recipes this month and while almost all of them have been delicious (I have discovered that I'm not a big fan of polenta), I keep forgetting to take photos of them before I eat.

But I remembered this weekend! \o/


Pea risotto with salmon

1/2 onion, chopped
1 tbsp olive oil
150g arborio rice
50mL white wine
350mL low-salt chicken stock, hot
70g frozen peas
2 salmon fillets (about 400g)
1/2 lemon, juiced
1 tbsp cream

Preheat the oven to 200 degrees Celsius.

Fry onion in oil on high heat. Stir in the rice to coat in oil. Add the wine and stock and season (I added a little dash of chilli flakes at this point). Simmer until the rice is tender, about 20 minutes, stirring constantly.

Meanwhile, place salmon on a baking sheet and pour over the lemon juice. Season and roast 10-12 minutes until cooked through. (I also roasted some pumpkin tossed in honey at the same time).

Once the rice is tender, stir peas into the risotto with the cream. (I added 1/3 cup grated cheese too).

Serve salmon on a bed risotto. Makes enough for two.

**

This next one's not as pretty, but it did make for a satisfying dinner tonight while I watched young kids who could trounce me in cooking skills AND presentation on Junior Masterchef. :P


Chicken noodle soup

300mL low-salt chicken stock
1 tsp 5-spice powder
1 carrot, thinly sliced
1 nest of noodles
shredded, cooked children
beansprouts
1/2 tsp light soy sauce
1/2 tsp spicy sesame oil
lettuce, shredded

Bring chicken stock to boil with 5-spice powder and carrots. Lower heat to simmer and add noodles (I used udon). Cook until noodles are tender.

Stir in soy sauce and sesame oil. Add chicken (I had some chicken I'd roasted and frozen earlier in the week), beansprouts and lettuce.

Serves one.