First up on the menu was a Baked Pumpkin Risotto for dinner - loosely based on this one. I've started making it regularly, basically because it's simple, delicious & pretty impossible to stuff up. Last night I used leek, pumpkin & silverbeet. There ended up being about the twice the weight of vegetables than the recipe called for, so I added some extra rice & stock to compensate.
While the risotto was in the oven, I started on a double-batch of Chickpea & Mushroom sausages, first attempted last week. I'm freezing these for D to eat while I'm away - he tends to subsist on a diet of frozen pizza if I don't provide a healthier alternative, plus, I had a huge bag of mushrooms to get rid of.I didn't have any onion, so I just fried the mushrooms with some onion powder, plus some garlic powder thrown in for good measure. I also threw in about half a bunch of coriander which I had to use up. I went to mix in the breadcrumbs & realised I only had about half the required amount & didn't even have any bread in the house to make more. So I added some rolled oats instead. Finally, because there were so many of the damn things, I decided to bake, rather than grill them. You can see the result below. Yes, I KNOW what they look like, you don't need to tell me - but I stick by my assertion that it's the taste, not the presentation, that counts :-). The baking did make them a little dry, but that's nothing that lashings of tomato sauce won't fix.
Finally, I wanted to get rid of 2 beetroots - I decided to make a massive batch of Chocolate Beetroot Cupcakes for freezing. I figure I'll always have some on hand now which will be very handy in cupcake emergencies.I doubled the recipe, which ended up making a whopping 34 cupcakes! I had to pull out my nifty new cupcake carrier to store them in.
Three hours later I was completely exhausted & I never want to see a kitchen again. I figure that at least now I know how much I can cook in 3 hrs, which is:- A risotto for 6
- 24 sausages
- 34 cupcakes
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