Mediterranean

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

15 minutes

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Tomato-brinjal sauce with pasta

20 minutes

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Pecan-and-cream cheese chocolate balls

Butternut recipes

Spinach-and-roast-butternut fried rice

15 minutes

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10 minutes

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20-30 minutes

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4 hours

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2 hours

Fruit-and-nut biscotti

45 minutes

Warm pudding

Steamed pudding

2½ hours

Italian recipes

Citrusy bread-and-butter pudding with Italian meringue

35 minutes

Risotto recipes

Risotto with Gorgonzola and mushrooms

40 minutes

Risotto with Gorgonzola and mushrooms

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 baby leeks, chopped
1 shallot, chopped
2 garlic cloves, crushed
2 t olive oil, plus extra for drizzling
50 g butter
1 cup risotto rice
1 cup white wine
3 cups chicken stock
Sea salt and freshly ground black pepper, to taste
8 brown mushrooms
150 g Gorgonzola, sliced
6 sage leaves
Grana Padano, grated, to serve

Method

Preheat the oven to 180°C.

Place a saucepan over a low heat and fry the leeks, shallot and garlic in the olive oil and butter until soft.

Add the Arborio rice and stir.

Stir in the white wine until absorbed.

Gradually add the chicken stock, stirring until absorbed. (This could take 15 to 20 minutes.) Remove from the heat and season.

Drizzle the mushrooms with olive oil, top each with the sliced Gorgonzola and a sage leaf, then roast for 5–10 minutes. Serve with the risotto and Parmesan.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

Tomato-brinjal sauce with pasta

Pecan-and-cream cheese chocolate balls

Spinach-and-roast-butternut fried rice

Arancini with easy tomato sauce

Baklava

Brisket ragu with tomato, barley and olives

Oxtail stew with dumplings

Fruit-and-nut biscotti

Steamed pudding

Citrusy bread-and-butter pudding with Italian meringue

Risotto with Gorgonzola and mushrooms

Risotto with Gorgonzola and mushrooms

Ingredients

Method