Tag: classic recipe

Brownies

Learn how to make the perfect brownies with our ultimate brownie recipe. Not only does our recipe produce deliciously gooey brownies – you can also follow along with our video to see exactly how to make them. Woman’s Weekly’s Cookery Editor Sue McMahon has tried and tested this classic recipe and she shows you how to create the chocolaty delights in the comfort of your own home

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Baked Mushroom Risotto – Why Stir When You Can Stare at an Oven?

It’s not often that I post a video for an alternative method on a classic recipe before I’ve actually shown the real deal, but
that’s what we have with this incredible baked mushroom risotto.

I was playing around with a baked paella recipe, and began
wondering what would happen if I used a similar method for doing risotto. As
you’ll see, the beginning and the end of the recipe are pretty standard, but
we’ve taken the middle 15 minutes and moved it into the oven, in an attempt to
eliminate those dreaded “variables.”

The size, shape, and thickness of your pan, how fast you add
the liquid, and how high your heat is are factors that can wildly affect the
outcome when done on the stovetop. By using the oven for the majority of the
cooking, we don’t have as many things to worry about.

Of course, you still need to finish this thing off yourself,
and taste and test for doneness and seasoning, but that goes for any recipe. The
goal is to have the rice come out of the oven between 80-90% cooked, so that
all it takes is a final addition of liquid, and a few minutes of stirring to
recreate that signature “sauce” that makes this dish so famous.

I used a variety of risotto rice called “Carnaroli,” which is
known as “the king of rices.” Thanks to a higher starch content and
slightly longer grain, Carnaroli produces a beautifully creamy sauce, while
still maintaining a firm, toothsome texture. You should be able to find it
fairly easily at those fancy grocery stores, but if not, it’s readily available
online.

If you end up using Arborio rice, the most popular variety
sold for risotto, I’d suggest checking this after 10 minutes in the oven, as I
suspect it will cook slightly quicker than the Carnaroli. Besides, you can
always cook it an extra few minutes at the end. As many of us have learned the
hard way, you can’t un-cook something.

Besides being easier and more repeatable, this method
produced a risotto that was identical in looks, taste, and texture to anything
I can do on the stove. Having said that, I enjoy standing at the stove making
risotto the traditional way, as it’s one of the best meditations ever, so it
will be interesting to see which method I use the next time I’m craving the
dish.

Anyway, whether you’ve always been afraid to try risotto, or
you’ve mastered it and are just curious, I hope you give this a try soon.
Enjoy!

Ingredients for 4 portions:

3 tbsp butter

3 cups diced mushrooms

1/2 yellow onion, diced

salt and pepper to taste

cayenne to taste

1 cup Carnaroli or Arborio rice

2 1/2 cups chicken broth, plus more if desired

1/2 cup cream, plus a few tablespoons to finish

1/2 cup finely grated Parmigiano-Reggiano (don’t use that
fake crap)

2 tbsp sliced chives

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Tartiflette

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too

Serves: 6
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

750g potatoes, peeled
1tbsp sunflower oil
150g smoked back bacon, snipped
1 onion, peeled and very thinly sliced
150ml dry white wine
4tbsp crème fraiche
150g Reblochon or cheese

Method

Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

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