Tuesday, 5 August 2008

04.08.08: Milanese risotto with physalis salad

Slow cooking fast with the world's easiest risotto, with peas, mushrooms, and ho-made pesto. The physalis and roasted pumpkin seed salad eagerly pushed into the frame for a close-up.

HE SAYS: The added white wine makes this dish so satisfyingly tasty, even without the exotic mushroom mix She usually uses, this was a top draw dinner, no word of a lie. Who knew frozen peas could be elevated to such a posh nosh status. The salad was piquant, shweet salty and toasty at the same time, it's magic I tell you.

SHE SAYS: This is one of the Most Consistent meals we've had, and it's closing in on lemon chicken and magic lentils for the title. Always easy when you have pesto in your (freezer) pocket, eminently savoury and deeply comforting. And how I do love the inimitable physalis, it's subtle tang playing ever so nicely with the roasty-toasty pumpkin seeds.

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