Throughout the various lockdowns we have had, many people have decided to branch out their hobbies, and try something new. Whether it be learning a new instrument, a new sporting activity, or perhaps starting a mini vegetable patch, it's always exciting to try something new. The same can be said for cooking. Cooking doesn't have to be a boring task with the end result being your hunger is satisfied, it can be a much more enjoyable experience, where one might learn new recipes and flavours that they may have never tried before. Below you will find two of my favourite recipes to make, which really livened up my dining experiences during lockdown.
Butternut Squash Risotto
This dish blends both the sweet and juicy flavours of Butternut Squash, with the creamy and decadent flavours of perfectly cooked Risotto. The ingredients you will need are as follows:
1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated
Step 1: Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
Step 2: While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Step 3: Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
Final Step: At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
This meal goes great with some oven roast vegetables, or just some frozen peas/sweetcorn. You'll never see Risotto the same way after trying this!
Creamy Courgette Lasagne
If there's one thing I've learned from making this dish, it's that the meat is not the star of the show in a Lasagne! By substituting the mince for courgette, we can create a unique and creamy dish, while still retaining the core tastes of a Lasagne. The things you will need are as follows:
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgette (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta
Step 1: Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
Step 2: Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
Final Step: In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
After trying this version of a Lasagne, I can guarantee you will never want to go back to the meaty alternative again!
Why not take a look at some other blog posts on things to do during Lockdown:
