Prawn Risotto (serves 4)

Prawn Risotto by The Fat Foodie

Although I enjoy most fish, my favourite seafood is prawns. I just love them because they’re so ‘meaty’, but at the same time they taste so light and fresh and they’re also delightfully low FODMAP. However, for all that prawns could be categorised in my top 10 list of favourite foods, I don’t cook with them very often. Part of this is due to their cost because they’re not exactly cheap to buy, but also it’s due to the fact that I don’t have many recipes at hand which call for prawns. This may have to change though, now that I’ve created this cracking prawn risotto recipe.

Prawns work brilliantly in a risotto because they provide a lightness of texture and flavour within what is a very rich cheesy rice dish, but they don’t get lost in it either. As a result, this prawn risotto is a beautiful combination of soft, unctuous, vegetable stock-swollen grains of rice which are coated in creamy melted parmesan cheese and is studded with tender little chunks of green pepper and tomato and a generous amount of delicate little flavourful prawns. It’s truly a celebration of one of Neptune’s best subjects.

Ingredients:

1 tbsp butter (or oil)

2 tsps dried oregano

100g green bell pepper (diced)

2 fresh common tomatoes (diced)

300g arborio rice

20 black olives (chopped)

3 vegetable stock cubes

1 litre of boiling water (possibly more)

120g grated parmesan (or non-dairy version)

300g cooked prawns

Method:

Use the 3 vegetable stock cubes and boiling water to make a vegetable stock.

Melt the butter or oil in a large saucepan or frying pan and add the dried oregano.

Add the rice and stock and cook, stirring regularly, until the rice is almost soft. (You might need to add more water.)

Add the diced peppers, tomatoes, olives and prawns and cook until the rice is soft and the risotto is hot.

Add the parmesan and stir well before serving.

Prawn Risotto by The Fat Foodie

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Savoury Breakfast Muffins (makes 12)

Savoury Breakfast Muffins by The Fat Foodie

Sometimes at the weekend I like to make something a little bit more special for breakfast than the usual toast, porridge or cereal that I would usually have during the week. There’s something really nice about having the luxury of time on a Sunday morning to make a batch of syrup-drenched fluffy pancakes or a stack of french toast and take it back to bed with a hot cup of tea or coffee.

These savoury breakfast muffins were invented one Sunday morning when I saw that I had a courgette and some grated cheese that needed to be used up soon. I added a couple of rashers of smoked bacon to the mix and a really tasty breakfast muffin was born. (You could leave the bacon rashers out if you’d prefer a vegetarian muffin.)

These savoury breakfast muffins are really easy to make, requiring little more than chucking all of the ingredients into a  bowl, mixing, pouring into muffin cases and baking, but they’re incredibly rewarding to eat. They are soft, moist gluten-free muffins that are studded with chunks of fresh courgette, melted cheddar cheese and salty, smoky bacon cubes. They’re just what you need to go with the Sunday papers in bed.

Savoury Breakfast Muffins by The Fat Foodie

Ingredients:

3 eggs

50ml vegetable oil

250ml rice milk

220g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

1 tsp dried mixed herbs

1/2 tsp ground black pepper

100g grated cheddar cheese (or non-dairy version)

80g courgette (finely chopped)

4 rashers of smoked bacon (finely chopped) (optional)

10 black olives

60g sunflower seeds (to decorate)

Method:

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.

Prepare a muffin tin with muffin cases.

Put all of the wet ingredients into a large mixing bowl and mix.

Add all of the dry ingredients (except the sunflower seeds) and mix.

Put the muffin mixture into the muffin cases, sprinkle with sunflower seeds and bake for 35-40 mins. Serve warm.

Savoury Breakfast Muffins by The Fat Foodie

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