Risotto with Smoked Tofu, Cremini Mushrooms and Cheddar Cheese

This is a variation of your traditional risotto which is made with Parmesan cheese. I guarantee that if you substitute Parmesan for any other sharp cheese that the end result will be just as scrumptious. So if you do not think you have what it takes in your kitchen to make risotto, try something new anyway. Any sweet wine or orange liquor can add a playful zest to your risotto.

Ingredients

300 ml of risotto rice

½ of a red onion diced

A splash of red or white sweet vermouth

800 ml of vegetable stock

200g of cremini mushrooms

100g of smoked minced tofu

1 tsp of pesto

30g of unsalted butter

A pinch of cayenne pepper

100g of grated cheddar cheese

Sauté ½ of the chopped onion in 15g of unsalted butter. Add the tofu and pesto and let cook on medium heat during 3 minutes. Add sliced mushrooms and season with a pinch of salt and a dash of cayenne pepper. Turn up the heat and add a bit of sweet vermouth. Let evaporate and switch off. Set aside.

Sauté the rest of the diced onion in 15g of unsalted butter. Add the risotto and stir for 1 to 2 minutes consistently. Cover with sweet vermouth and cook for another 1 minute. Slowly add the heated stock and stir at all times. As the liquid evaporates continue to add the stock and do not forget to stir. Risotto takes about 20 minutes of consistent stirring.  

Turn off the heat and blend in grated cheese and mushrooms. (Save a bit of cheese to sprinkle over each dish). Serve immediately with a fresh cherry tomato garnish seasoned with a bit of balsamic vinegar. 

French Toast Dessert with Honey and Port Wine Sauce

There is a Portuguese traditional Christmas dessert called RABANADAS , which is very similar to the french toast recipe. If you are using sliced bread this dessert should be eaten on the same day. For baguettes it can be stored for up to 3 days as long as it is covered with the Port Wine sauce. Enjoy with a scoop of cream and a glass of Port.

Ingredients

4 to 6 slices of white or wheat sliced bread

2 eggs

50 ml of milk

Brown sugar

1 tbs of honey

1 cinnamon stick and a tsp of powdered cinnamon

Nutmeg

1 small chalise of red port wine

Nonstick butter spray

Beat the eggs and milk together with a pinch of salt.

Soak the bread on either side to absorb the egg and milk mixture. Set aside.

In a small sauce pan add the port wine, cinnamon stick, honey and a pinch of nutmeg. Simmer on low heat during 20 minutes. Add a tbs or two of water if necessary.

In a large frying pan cover with the nonstick spray and put heat on medium. Fry each slice until golden. Cut triangularly in half. Lay on a serving tray and cover with the port wine sauce. Allow the French toast to absorb the port wine sauce at least during 20 minutes before serving. Sprinkle with powdered cinnamon. Serve at room temperature.

Split Pea Soup with Fresh Mint Leaves

This is a perfect soup very the winter or the summer. Just add a bit of bacon while sautéing to give it a warm smoky flavor or keep it light and fresh with the original recipe.

Ingredients

200g frozen peas

2 large carrots

1 red onion

2 medium sized potatoes

1 medium size bouquet of fresh mint leaves

Salt

Pepper

Olive oil

Drizzle of fresh cream

Sauté the chopped onion in a medium sized soup pan. Add in chopped vegetables and mint leaves but reserve the peas for the last 15 minutes of the cooking time. Cover with water 2 inches above the vegetables. Boil for 20 minutes and then add in the peas for another 15 minutes. Switch off the heat and blend the soup with a blender. Pour a bowl of soup and top with a bit of fresh cream and sprinkle with fresh pepper.