Recipes

Mushroom Risotto

You will need:-

Some mushrooms
An onion
Veg stock cube mixed up with a pint or so of hot water
Rice
Mixed herbs
Salt and pepper
Oil for frying
White wine [optional but makes it nicer. And more fun.]

1. Chop up the onion and put in pan with some oil. Cook gently.
2. Chop up mushrooms, and add these to the pan. Cook it all for about five minutes.
3. Test the wine to make sure it is good enough to use in your cooking. The best way to do this is by drinking some.
4. Put some rice in the pan, and fry it with the mushrooms and onions for a couple of minutes, stirring all the time. Just before going on to step 5, add herbs to taste.
5. Add a little of the stock - just enough so that the rice is nearly covered.
6. Test the wine again.
7. When the stock has been absorbed, add a bit of the wine.
8. Test the wine to make sure it is still all right.
9. Repeat steps 5 to 8 until the rice is cooked and the liquid has been absorbed. It is best to have a friend with you in the kitchen to talk to while you do this as it takes ages, although they will probably want some wine as well and this might mean you run out.
10. Add salt and pepper to taste.

This recipe can be made perfectly well with wine which has been open for a few days and has gone off. If you want to use this, the steps in the recipe which involve 'testing the wine' should be done using a fresh bottle, as drinking gone-off wine is bad for you. The only thing to be careful of in this instance is getting the two different types of wine mixed up. Try pouring yourself a glass of the fresh wine, while pouring the cooking wine from the bottle. This can help dispell any air of debauchery you may develop if choosing to swig wine from the bottle.

Scrobbled Eggs Named after the scrobbling process on last.fm, this is a really quick and delicious sort of ommelette. Ingredients Two or three eggs per person [depending on ravenousness] Edam cheese sliced down the middle into triangles, between 5mm and 14mm thick according to taste Capers Sliced jalapeno peppers that come in a little jar Olive oil

Put a sensible amount of olive oil in a big frying pan. Heat gently and break all the eggs into it. Scrobble them about a bit with a wooden spoon or a spatula to break up the yolks and whites and mix them together, although not in such an emphatic way as whipping or beating would. Add the capers and sliced jalapenos. [You may wish to cut the latter into even smaller bits due to the burning sensation and your preferences regarding it. If so, do this before adding them to the pan.]

Leave this to cook for a bit. Turn the the grill on to heat up [unless you've got one of those gas ones that get hot immediately and try to set fire to your head in the process].

When the eggs are nearly cooked through [with, say, 3-4mm of runniness remaining on the top], place the triangles of Edam in a nice geometric pattern around the pan, taking into account factors such as easy portion division, and symmetry. Place under the grill and cook until the eggs are all firm and the cheese is bubbly and browning.

Remove from grill and serve.

Eat.

Tuna and Brown Rice
Usually when we mention this meal to people they say something like, 'That's not real food... that's not even student food...' or 'Doesn't sound very appetising.' However, it's brilliant. They just haven't tried it yet. It has sustaining slow-release carbs and lots of protein so is an excellent thing to eat before driving to a gig. It's also cheap and yummy.

Ingredients
1 cup of brown rice
2 tins of tuna
A Lemon
Black pepper
Capers

Cook the brown rice. [Soaking it first makes this much quicker.] Take the tuna out of the tins, drain it, and mix with the rice. Squeeze the lemon juice all over it and grind some black pepper on. Add capers to taste. Helen also likes a bit of mayonnaise on the side, but Tom doesn't.

Coming soon.....

Oatcakes with Emmental and Mango Chutney