Lemon and Herb Risotto with Fried Mushrooms

1.5L chicken or vegetable stock, hot
2 Tbs olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups risotto rice
2-3 tsp lemon zest, finely grated
2-3 Tbs lemon juice
2 Tbs parsley, chopped
2 Tbs chives, snipped
2 Tbs oregano, chopped
3/4 cup parmesan cheese, grated
100g mascarpone cheese
30g butter
1 Tbs olive oil
200g mushrooms
1 Tbs balsamic vinegar

Heat oil over medium heat. Add the leek, cook 5mins, add garlic and cook further 5mins or until golden. Add the rice and stir until well coated. Add half the lemon zest and juice, then 1/2 cup hot stock. Stir constantly over medium heat until the liquid is all has been absorbed. Continue adding more liquid, 1/2 cup at a time until all the liquid id absorbed and the rice is tender and creamy (25-30mins). Remove the pan from the heat and stir in herbs, parmesan, mascapone and remaining lemon zest and juice, then cover and keep warm.

To cook the mushrooms, melt the butter and oil in a frying pan, add the mushrooms and vinegar and cook, stirring over high heat for 5-7mins, or until the mushrooms are tender and all the liquid has been absorbed. Serve risotto topped with mushrooms, garnish with fresh herbs.

Best Choc Chip Cookies

½ cup sugar
¾ cup brown sugar, packed
1 tsp salt
115g unsalted butter, melted
1 egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
220g milk chocolate chunks (or combo)

Whisk together the sugars, salt, and melted butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix). Fold in the chocolate chunks, then chill the dough for at least 30 mins or overnight. Preheat oven to 180°C. Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 mins, or until the edges have started to barely brown. Cool completely before serving.

via 

Cookie Monster Cupcakes

 

I made cookie monster cupcakes for Elliott's 1st birthday, something I've seen and wanted to try. They were very easy and effective. I iced them with a regular rosette nozzle (a grass nozzle would be cool too) and used half a marshmallow and choc chips for the eyes, then put half a bought cookie on. I wanted to try Elmo too but kept it simple (next time!).

Happy 1st Birthday Elliott

While I was into the Cookie Monster I made these cookies for Christmas gifts. I made the cookies and packaged them up in blue gift bags that I had cut a cookie monster mouth shaped hole in and glued eyes on. I thought they were very effective too and the cookies are delicious!