AWW Cooking From The Pantry

[braided-rug]

I bought this cookbook, it fits in with how we eat. They say "It's like having a supermarket at home" but I'd say it was cheaper eating.

cgi.ebay.com.au/AWW-COOKING-FROM-THE-PANTRY-shortcuts-to-dinner_W0QQitemZ230240034686QQihZ013QQcategoryZ11107QQcmdZViewItemQQ_trksidZp1742.m153.l1262

I got mine from the newsagent, there was also another great cookbook there. Worth looking at them if you haven't looked for awhile.

The book has a recipe for sumac, and/or a variation of chops and Greek salad. Also recipes for red beans and rice, and jumbalaya. Why don't Aussies just get the recipe on the net? It is hard to judge which is a good recipe I suppose, so we could try this first.

[braided-rug]

We have had great success with the recipe Oven-baked Tuna Risotto. It is like oldfashioned tuna casserole, but modern. Apparently doesn't need much attention, and very simple ingredients. Reminds me of a lemon chorizo risotto we made recently, it all hinges on the lemons I think. Will post recipe when I can.

[braided-rug]

Oven-Baked Tuna Risotto

3 1/2 cups (875ml) chicken stock
10g butter
2 teaspoons olive oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 1/2 cups (300g) arborio rice
425g can tuna in oil, drained
1 cup (120g) frozen peas
250g cherry tomatoes, halved
2 tablespoons lemon juice

Preheat oven to 180oC/160oC fan-forced.

Bring stock to the boil in medium saucepan.

Meanwhile, melt butter with oil in large saucepan; cook onion and garlic, stirring until onion softens. Add rice; stir to coat in onion mixture. Stir in hot stock and tuna.

Place risotto mixture in a large 2.5 litre (10-cup) shallow baking dish; cover with foil. Bake, in oven, 15 minutes, stirring halfway through cooking time. Uncover; bake 20 minutes. Stir in peas, top with tomato; bake, uncovered about 15 minutes or until rice is tender. Remove from oven, stir in juice.