I had my favourite recipe of apple pie photographed, ready to post here and when it came time to write up the ingredients I realised that I hadn't written down my quantities, like I usually do! Oh, how frustrating. Of course it was made a few weeks ago so whatever data had been stored in my head has been completely blown out the window by now.. too bad, it is such a favourite although I'll remember to make notes next time I make it!
So. In the meantime I have some more yarny pics to share and we will have to be content with a hearty Spanish rice dish recipe that we munched on for dinner this week..
The bag of fleecy goodness that I had picked up from the Bendigo Woollen Mills a couple of weeks ago is slowly being emptied. The first lot was spun up like this, all lumpy and bumpy:
I ended up with two skeins, one of which I used to make up a warm hat for the 7yo to wear on cub camp. Originally I thought it would be an adult's sized hat as that is what sized pattern I was following but I guess my homespun yarn here was slightly thinner than the one used in the book as it just fits her! The 'gumnut' at the top and the ear flaps are my own touch, the ear flaps (which were crocheted on later) to keep her ears cosy and the gumnut stalk mainly because I just wanted to see what would happen if I didn't reduce the stitches like the pattern said to!
Oh, and a crocheted flower for the front, which I'm becoming quite fond of making. They are so quick and fun to whip up. And easy too, once the 'holes' are figured out!
The wool I was playing with earlier in the week dyed up like this:
I was aiming for a uniform purple colour but the dye took to the wool differently to how I was expecting. It ended up with some parts blue and others purple - the very purple I was hoping for. I am really liking how it spins up though..all mixed up and tweedy looking. I picked up some ancient crochet magazines in the op shop yesterday and am contemplating making the 7yo a little tunic top/dress out of the spun yarn.
So, now to our dinner, will you be happy with a spicy Spanish inspired risotto? I hope so! I guess if you didn't stir it all all it could be called a paella, but when there is a pot on the stove and I'm in the kitchen pottering, it's virtually impossible to keep me from stirring, so risotto it is...
Spicy Spanish Risotto
4 (400g) spicy chorizo sausages
1-2 garlic cloves
1/2 capsicum, sliced. Red or green - whatever you have lurking in the fridge
2-3 tsp good smoked paprika (or more, to taste)
1 400g tin crushed tomatoes
white wine..dry if possible..the leftovers that are hiding at the back of the fridge (1/2 cup)
1 1/2 - 2 cups arborio rice
stock (hot), vegetable or chicken (I used chicken boullion cubes x 2 w/boiling water from the kettle)
From the garden:
2-3 stalks silverbeet, chopped (stalks removed - can chop stalks and add to the pan along with tomatoes if desired)
flat leaf parsley, finely chopped
leeks, if substituting for onion
Cook the chorizos in a pan over medium heat with little olive oil while you start preparing the other ingredients.
Chop the onion, mince the garlic and slice capsicum. Add to a large pan over med heat with a tbs of olive oil. Saute gently until onion is translucent and tender, being careful not to burn garlic. Add paprika and dry fry for a few moments until smells are wafting. Add the rice and stir well to dry cook for a few moments. Add the tomatoes and white wine, stirring well. Now add a little of the hot stock and stir.
By now the chorizo sausages should be cooked, remove them from the pan and slice into 2-3cm chunks. Add these to the rice pan and for the next round of stock, pour the liquid into the chorizo pan to pick up all of those caramelised flavours that have stuck to the pan. Add this deliciousness to the rice pan and repeat until all the goodness has been removed from the chorizo pan. Keep adding a little hot stock to the rice every few minutes, stirring at the same time. It will take about 20 minutes for the rice to be fully cooked and tender to the bite.
Towards the end of cooking time, add the chopped silverbeet. Add smaller quantities of stock as the rice reaches completion. Just before serving stir through parsley.