Quick! When I say Halloween, which 3 colours pop in to your head first? For me, it’s orange, green and black. Black is of course nightfall, bats and witches cloaks. Orange is the pumpkins and their firey glow. But what on earth is green? Maybe green is the skin of monsters or the brew in the witches cauldron? For this post, the green is going to be Midori.
If you’ve never had Midori before, it’s a liqueur made from muskmelon. Like cantaloupe, muskmelon has a very distinct aroma and although Midori is sweet, its flavour is intense. It lends itself wonderfully to cocktails, particularly at Halloween to make a spooky spiked brew. Read on for my favourite Midori drink and a layered fruity shot.
First up. The spiked brew.
This screaming green take on a Midori Sours is packed with tongue tingling flavour. Using limoncello, instead of the classic lemon juice, really rounds out the flavours in this drink and when served on the rocks in a sugar rimmed glass, it really looks the part for halloween gatherings.
For one drink, shake the following with ice and strain in to a glass rimmed with sugar:
1 measure of midori
1 measure limoncello
Pile the glass high with ice and add a splash of soda water.
Now for the shot. Maybe we should call this the freaky fruit?
If you can’t find peach puree, look out for a good quality bellini mixer like Funkin’s all natural white peach bellini pouches. Store the spirits in the freezer and the peach puree in the fridge. When you’re ready to make them, pour the peach puree in to the glass then pour the Midori slowly over the back of a spoon to achieve the layered effect. Do the same for the vodka.
Do you have plans for this Friday? Matt and I are out on the night with friends for a pre wedding meal which I’m very much looking forward to.
If you’re looking for more cocktails for your halloween celebrations, Ashanti from Adorn Girl has shared some absolute knockouts over on her blog, including a favourite of mine, the ‘Dead Celeb’.
Sometimes a night away can make all the difference. Twenty four hours of adventure and a change of scenery is all it takes to freshen up your perspective and lets face it, we all need that every once in a while. So, Matt and I planned our escape.
With the kind offer of accommodation at Ox Pasture Hall, we were all set for a drive over to the east coast to spend some time in Scarborough. If you’ve ever made the journey from west to east in northern England you’ll know it’s a taxing drive. The roads twist and turn, you’ll crawl through sleepy villages and then climb up to a road that is so high it has permanent gates to close it off in bad weather. It was hairy in places, but the views were well worth it.
As we neared our hotel, we turned on to Lady Edith’s Drive. We were in the most idyllic country side. Pheasants and partridge popped in and out of the hedgerows and with only a few hundred meters to go, we passed a beautiful lake.
We’re on the run up to Halloween. Pumpkins are in every greengrocers and supermarket you walk in to. It would be a shame not to make something of them in the short time they line our shelves, right? I wanted to develop a recipe that you could easily recreate at any time of the year, and this risotto is perfect for that. My family have made this beautiful risotto with butternut squash for a few years now but it works equally well with pumpkin or any other squash, for that matter.
The honeyed flavour of the roasted squash with the salty parmesan work in perfect balance to create this winter warmer. I dressed mine with a kick of spice and crunch from the roasted seeds but lightly fried sage leaves are a welcome way to add more interest and texture.
As I go through this recipe, we’ll look at some of the fundamentals of risotto, where you might be going wrong and what on earth that wooden spoon with a hole in the middle is for. Fair enough, you might prefer to blindly follow my recipe but it’s the geekery in me that’s always asking these questions and wondering why. Knowing these answers is the start to being more independent and creative in the kitchen, and that’s exactly what I want for you. So, let’s start.
To serve 4 you’ll need:
1 Small Pumpkin or squash
3 Garlic cloves
1 Onion, finely diced
400g Arborio or carnaroli rice
8 Sage leaves, finely chopped
Half a glass of white wine
2.5 Litres Chicken stock
100g Parmesan, grated
Knob of butter
Preheat the oven to 180 degrees celcius.
Slice the squash in half and scoop out the center, retaining the seeds. The stringy insides of pumpkin make this tougher to do than most other squash but using a sharp spoon that yields a clean scoop, like the OXO fruit scoops, makes this easier.
Cut the flesh in to inch square chunks. Drizzle a large baking tray with vegetable oil and toss the squash in it. Nestle the garlic cloves between the chunks, leaving the skin on. Roast for 30 minutes until the flesh is tender and the edges are beginning to turn golden. Don’t be tempted to use olive oil in this recipe, its flavour is too strong.
If you’d like to finish your risotto with the roasted seeds, click here for that recipe.
At this point, you can leave the recipe for later in the day or store the roasted squash and garlic in the fridge for tomorrow. When you’re ready to make your risotto, heat a knob of butter in a large saucepan on a medium heat. As soon as it has melted, add the diced onion and fry until softened. This is the start of ‘tostatura’, or the toasting. We want to toast the onions but not brown them, and the same for the rice, which we’ll come to in a minute.
Peel the skins away from the roasted garlic and using a knife, rub the cloves on a chopping board until pureed. Add the garlic puree to the pan, allowing to fry for a minute before adding the sage and rice. Stir to coat the grains in the butter allowing them to heat up, but not brown.
Add the wine, you should hear a satisfying noise as it hits the pan. A sozzle. If you don’t hear it, turn your heat up. Allow the alcohol to cook off briefly.
Mash half of the squash lightly with a fork, leave the other half of the chunks intact. Add around a handful per person to the pan (4 handfuls in this case).
Now, there’s that spoon I mentioned. The girariso (a wooden spoon with a hole in the middle) is designed to cut the risotto stirring work in half for you. As you push the spoon through the mix, the hole allows some of the rice to work the other way, effectively double stirring in one movement. You can of course make risotto without one, but you’ll need to stir much more to agitate the rice and release the starch that separates a good risotto from an exceptional one.
Anyway, it’s stock time. We don’t want the temperature to drop as the stock is added, that would make this a much longer process. To combat this, keep your stock in a pan at a constant simmer or if you’re using instant stock, split your stock cube/jelly and make it in small batches so each is freshly boiled.
Add a large ladleful at a time, stirring it in, keeping the risotto pan at a constant simmer then adding another as the stock reduces. Don’t let the pan go dry or flood the rice. After 15 minutes you should see the rice grains are still separate and although cooked, have a little bite. Dragging a spoon across the base of the pan, you should see the metal for a moment before the wave of risotto covers it.
Take the pan off the heat and add the parmesan and a knob of butter. Here comes the ‘mantecatura’, or the point where you beat the risotto like crazy to combine the cheese and butter with the rice. This releases the last of the starch so stop when you reach your desired consistency. At this point, check the seasoning. Parmesan can be fairly salty so you may not need much salt at all.
I don’t think there’s anything more comforting than a good risotto with that season’s produce. I really hope you enjoy this recipe if you try it and the insights I’ve included give you a little more confidence in making your own or trouble shooting any issues you’ve had in the past.
P.S. I applaud anyone that can take amazing photos of risotto. It’s a tough one!
Two months ago, Matt and I had a 4m x 3m concrete box. It was far from Pinterest worthy, and minuscule in comparison to the results thrown up on Google when I typed in ‘yard ideas’.
This tiny outside space attached to our Victorian terrace had gone unused all summer, despite the amazing weather we’ve had. It needed overhauling and although we were on the approach to winter, believe it or not that was the perfect time to do it. You see, garden and outdoor living prices take a steep fall in the colder months. Makeovers at this time of year also bring the opportunity to plant plenty of bulbs so that come spring, your outdoor space is a gorgeous retreat. Oh, and I couldn’t bear another Winter looking out of our patio doors and seeing nothing but the peach, flakey walls.
So, here begins a series looking back at our plans, sharing the journey and finally revealing our end result. Be warned, I’m sharing the ‘uglies’, my life isn’t picture perfect and nor is our home right now. This is real life.
We had three main issues to tackle in the yard. We needed to soften the box feel, brighten it up and make it more usable. We planned a brilliant white paint for the walls to reflect light back in to our kitchen and living room and make the yard seem bigger. To soften the concrete floor, we began to look at artificial grass and settled for the best we could find within our budget. To inject some colour, we chose a Cuprinol Coastal Mist for the yard gate and some accents.
To make the space more usable, we needed a solution for the washing line. The position it was in made it impossible to stand in the centre of the yard. We found a retractable washing line by Minky that would neatly tuck away when not in use. That would leave space for a dining set. Our next issue came with our decision to use artificial grass. We then needed an area of hard standing to put the bin and recycling box on and a barbecue for the summer months. Here’s how that would plan out:
As for plants, I teamed up with Plant Me Now to create a planter full of colour and a herb box for our kitchen window that would stock my recipe needs. I can’t say how helpful their advice was because when it comes to flowers, I’m a novice at best. I’ll talk you through our planters in the next post, how we got on with planting up our winter bedding plants, spring bulbs and whether Matt and I can lay this grass properly… I’m nervous! From this point, we still have a lot to do.
This nutty superfood salad recipe is a ‘dupe’ of one of my favourite Marks and Spencer lunches. I don’t think I’ve ever loved a salad as much. It’s knocked the wild rice & lentil off the top spot. To call this a hearty salad sounds rather oxymoronic, but it is hearty, and it is a salad, so I’m going to persist in calling it that.
I’ll forgive you if you’ve never tried nuts in a salad before, but they’re a game changer. The protein, healthy fats and texture they bring turns what could be a limp salad in to something much bolder and better for you. Raw broccoli is a new one for me too, but it really works in this.
Before I share the recipe, let’s have a moment of ‘real life as a blogger’ from the day I took these photos. It was an overcast day. I hunted the house for the best light and decided to set up on top of a big wooden chest by the front door. The exposed stone wall adds a bit of interest to a photo and for lazy points, I can sit on the floor whilst I get the perfect shot. So there I am, sat on the floor in the huge entry of my Parent’s house. The entire wall is floor to ceiling glass. I’d picked out a white pasta bowl that I laid on top of some hessian for a bit of texture (actually a 10p B&Q sandbag). Camera slung around my neck, spatula in hand, tub of houmous in the other.
Something in the corner of my eye caught my attention. It was the postman. He looked completely bewildered. He didn’t knock, he just dropped the parcel on the floor outside and walked away. Turning back I could read the look on his face. “Was that girl eating her lunch off a wooden chest by the front door, with a sand bag as a coaster?” Yep, Mr Postman, that is what I was doing.
The Marks & Spencer version of this recipe comes with a heap of houmous buried under the salad. I pinch a little with each forkful, Matt mixes it right through. However you eat yours, the houmous is an essential flavour in this mix up so don’t skip it. Smoosh around one tablespoon per person on to your plate or in to your lunch box.
Combine the other salad ingredients, chopping the broccoli in to the tiniest florets. Heap on to the plate.
Mix the dressing ingredients together and drizzle over each portion or alternatively, toss through the entire lot in a large bowl.
There are quite a lot of ingredients in this but feel free to play around with the components of the salad. Lighten the prep by using the ready cooked quinoa, stocked by most supermarkets now. Use frozen peas if it saves you hunting down a fresh pack out of season. M&S have green beans in their version, try bulgar instead of quinoa, use different nuts, add some chilli to the dressing. And if you do make it, please let me know how you get on.