about 2/3 loaf of sourdough bread, cut into cubes
half a punnet mushroom, roughly diced
about 12 stalks asparagus, cut to 1” lengths
2 eggs
500ml mixture of milk and vegetable (or chicken if non-vegetarian) stock, about 2:1 ratio

grease the bottom of an oven dish with butter, spread over the bread cubes
add the vegetables
mix the eggs, milk and stock together, pour over bread and vegetables, season
stand for 5-10mins for the liquid to be absorbed, pressing the bread with a spoon if necessary
bake at 200°C for 1 hr until golden brown
stand in dish for 10-15mins before seving

This is an old recipe revisited. I got this off an early Jamie Oliver series, may even have been the original Naked Chef. Now that’s memories.

It’s so easy to make, no cooking apart from the pasta. I used fettuccine rigate, which is like regular fettuccine except with ridges along the length of the noodle. Basically, cook the pasta, drain and add cubed brie and cherry tomatoes. I used a mixture of fresh and roasted tomatoes. The heat from the pasta will melt the cheese. Season and drizzle with olive oil.

Adapted from simply recipes, my butternut squash was never as orange as Elise’s.

Chop half a butternut squash into 1” cubes, top with a granny smith apple, sliced. Sprinkle on a mixture of 2oz butter, brown sugar, 1 tbsp flour, salt and pepper. Top with cranberries — I had dried, which I reconstituted with some hot water. Bake at 180°C for 1 hour. I added a can of chickpeas towards the end.

I’ve always thought risotto is difficult to make, at least perfect. I knew I’d have to try to make it one day, and with the mushrooms I bought at the farmer’s market early this week, it’s a good opportunity. This recipe is inspired by, no surprise, Elise, with modifications. And I didn’t measure.

1. sauté mushrooms with butter, garlic and cream; set aside
2. meanwhile, heat up a carton vegetable stock to simmering point
3. melt butter in heavy pan, add arborio rice
4. slowly, add stock one ladle at a time, stir until completely absorbed before adding next ladle
5. when all liquid is absorbed and rice cooked, add mushroom mixture
6. season, serve with shavings of pecorino (or parmesan)

The verdict — it was scrumptious!!! I can’t stop eating it. It’s like congee made with cream of mushroom soup. The cream and mushroom flavours really came through. And the rice wasn’t hard to make. All I needed to do was focus on what was going on in the pan and not multi-task. The actually cooking of the rice took about 20mins. Can’t wait till I make it again.