Baked mushroom risotto

rach mush ris mar 16


In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.



Tray Bake Chocolate Cake



  • 250g caster sugar
  • 100ml sunflower oil
  • 2 large eggs, lightly whisked
  • 1 tsp vanilla extract
  • 1 tsp orange essence
  • 200ml natural yoghurt
  • 250g self raising flour
  • 50g cocoa powder
  • Crème fraîche, to serve


  1. Line a rectangular oven tray (20cm x30cm x5cm) with parchment paper.
  2. Preheat the oven to 180ºc.
  3. In a large mixing bowl beat together the sugar, oil, eggs, vanilla essence, orange essence and yoghurt and mix until smooth and creamy.
  4. Sift in the flour and cocoa powder and mix or fold in, until evenly combined.
  5. Spread the mixture evenly in the prepared tin.
  6. Bake in the oven for 25 minutes until the cake springs back to the touch or until a skewer comes out clean when inserted.
  7. Transfer to a wire rack and allow to cool completely.
  8. Serve with Crème fraîche.


9 Count


241 Calories

Total Time

40 Mins



Nutritional Information (per serving)

  • Calories


  • Fat


  • Saturates


  • Carbs


  • Sugar


  • Protein


  • Salt


  • Fibre


Fluffy Scrambled Eggs

dgold scrambled eggs mar 16

Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.


  • 2 tbsp Dairygold
  • 4 eggs
  • 1/4 cup milk
  • Salt and pepper


Crack the eggs into a bowl and add the milk and seasoning.

Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.

Pour in the egg mixture and keep an eye on it, spatula at the ready.

As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.

Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.

Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.

Serving suggestions? Where do we start! Here are just a few options:

A little chopped chives or basil really opens out their flavour.

They’re lovely with smoked salmon or sliced ham.

They make a perfect component of a fry-up.

They go great with cooked mushrooms, cherry tomatoes or spinach.

And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.

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Baked Risotto with Roasted Asparagus

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Mango Green Smoothie

Mango Green Smoothie

5 mins

Who said you need milk in a smoothie? With its light coconut milk base and tropical burst, this mango smoothie is healthy and delicious.


  • 225g / 1 cup of fresh washed spinach leaves
  • 165g / 1 cup of frozen or fresh mango cut into cubes
  • 180ml / 3/4 cup of light coconut milk
  • 1/2 a fresh bannana
  • 125ml / 1/2 cup of orange juice
  • 1/2 cup of ice cubes


  • A tablespoon of flaxseed for added fiber
  • A tablespoon of coconut butter


Make sure to wash all your ingredients throughly.

Place everything into a blender and puree until smooth.

Pour into a glass and voila!

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Broccoli, Cheese & Egg Muffins

Broccoli, Cheese & Egg Muffins

Who said muffins have to be sweet? Here’s a yummy savoury recipe great at anytime of the day.


  • 4 eggs
  • 90g of broccoli (can use defrosted frozen broccoli)
  • 50g of strong grated cheddar cheese

Sea salt and pepper to season.
Bacon or Ham for toppings.


Preheat oven to 190°C/375°F.

Grease a 6-hole muffin tin with oil.

Chop the broccoli into medium sized florets and place them into a steamer or colander sitting over a pan of boiling water.

Cover with a lid and let stem for 5 minutes.

Place the steamed broccoli into a bowl with the eggs and salt & pepper (if you’re using them to season) and then whisk together.

Pour the mixture into the muffin tin and divide the cheese evenly among them.

Bake for 12-15 minutes, or until the eggs are set.

Why not add some bacon for extra flavour, just them cut up and serve alongside or on top.

Perfect for anytime of the day!

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