What are you having for tea tonight in this hot weather?

[Junglemum]

NaNa- that sounds yum, interested in sharing the recipe?????

[NaNa]

Recipe?? umm... some bean thread noodles soaked in water till they're soft, a handful each of mint, coriander, thai basil and vietnamese mint, some shredded carrot, cucumber, green papaya if you've got it (you never know...), shredded snow peas, sliced spring onions and a dressing of lime juice, a pinch of sugar, soy sauce and sweet chilli sauce. Oh, and a dash of fish sauce if you're not vego. Add a drizzle of toasted sesame oil. Chuck in some crushed roasted peanuts if you've got em. Smoosh it around with your hands and play with it a bit before plonking it in big bowls and slurping. I put some leftover grilled tofu on top, but calamari is good too.
Dont ask me for quantities, I used to be a chef but I NEVER measure anything unless I'm baking.

[Junglemum]

Champ, thanks! That's dinner tomorrow night.

[fionas]

Lamb fillets (cooked in the frying pan for about 5 mins but you could do on the BBQ) with an asparagus, feta, beetroot and avocado salad with a lemon, mint, garlic dressing.

[Astrolady]

44 in Adelaide today, so tonight we are cheating. Cold BBQ chook and salads!!

[Rouge]

Thats not cheating It sounds divine!

We'll be having prawns I think, as last night I had salt & pepper squid salad.

[Olive]

oohhh cai i love salt and pepper squid ..... yum!!

kat cold chook sounds great!!!

were having risotto, its one in the microwave....bad i know but at least i dont need to heat the house!! hope it tastes ok!!


Leek, mushroom & bacon risotto

Preparation Time 15 - 30 minutes

Cooking Time 25 minutes

Ingredients (serves 4)
1 tbs olive oil
1 leek, pale section only, washed, dried, thinly sliced
2 garlic cloves, crushed
3 bacon rashers, rind removed, cut into thin strips
295g (1 1/3 cups) arborio rice
1L (4 cups) salt-reduced chicken stock
300g cup mushrooms, thinly sliced
70g (1 cup) shredded parmesan
100g baby spinach leaves
Fresh thyme sprigs, to serve
Method
Place the oil, leek and garlic in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on high/800watts/ 100% for 3 minutes or until the leek softens. Add the bacon and cook, uncovered, for 2 minutes or until the bacon softens.
Add the rice and stir until well combined. Add the stock and stir until well combined. Cover with 2 layers of plastic wrap and cook on high/800watts/100% for 5 minutes. Cook, covered, on Medium/500watts/50% for 7 minutes.
Add the mushroom to the rice mixture and stir until well combined. Cover with 2 layers of plastic wrap and cook on medium/500watts/50% for 7 minutes or until the rice is just tender. Add the parmesan and spinach, and stir until well combined. Set aside, covered, for 10-15 minutes or until the liquid is absorbed.
Divide the risotto among serving bowls and top with thyme sprigs to serve.