HAPPY NEW YEAR

What an amazing year we've all had, what an amazing effort we've all put in and how about all these great friendships we have struck up along the way! I can't wait to catch up with you all in the New Year. I hope you all have a great time as well...wherever you are, whatever you do :-)

Cheers for now...

Season's Greetings!!

Alrighty, 'tis the season! I am going to go on a little break from blogging for a while but I'll definitely be back in January.

I hope you all have a safe and peaceful Christmas with your family and friends and look forward to an even better New Year. Be good with your eating guys but not so good that you don't enjoy the silly season. It's all about finding a balance right :-)

And Sydney Bloggers, don't forget dinner this Saturday night!! Email me for restaurant details. I am really looking forward to it, whoot!

Mushroom Risotto

HEALTHY COOKING CHALLENGE
This week I felt like making a risotto. The challenge part was using leeks. I have never prepared or cooked them before but it was easy. I found step by step instructions on about.com and without it, I probably would have cooked the wrong part! There's so much wastage with leeks. I saw a suggestion for keeping the discarded parts for soup stock.

My Wednesday night challenge has really grown on me. The best part about doing this and cooking more is that I get to go grocery shopping with a more open mind. I love looking for new ingredients and products for new recipes. I really feel like a kid again in this respect, where everything is new again and I am in a state of wonder.

And yep, I am changing the look of my blog again. I have gone back to an old Blogger template. I've always liked this one because of the colours and layout. Much easier to read and I enjoy using it more.

MUSHROOM RISOTTO
Serves: 4
Points per serve: 5 1/2
Prep time: 10 mins
Cook time: 25 mins

• 1 tbs olive oil
• 5 cups (300g) mixed mushrooms, roughly chopped
• 2 cloves garlic, crushed
  
• 1 tbs marjoram, roughly chopped
• 1 medium leek, thinly sliced
• 1 1/2 cups raw arborio rice
• 1/2 cup white wine
• 3 cups chicken or vegetable stock, boiling
• 1/4 cup parmesan cheese, grated

1. Heat a large heavy based saucepan and add half the olive oil. Add the mushrooms, garlic and half the marjoram, then cook for 2 minutes or until the mushrooms soften. Set mushrooms aside.
2. Heat the remaining oil in the pan and cook the leek for 3 minutes or until soft. Add the rice and stir to coat, then pour the wine and reduce by half.
3. Add the stock 1 cup at a time, stirring frequently, letting each cupful absorb, until all the liquid has been absorbed (this should take 12-15 mins). Return mushrooms and their juices to the pan, then warm through and season to taste with salt and black pepper. Serve sprinkled with the parmesan and remaining marjoram.

Note: Recipe from Mix & Match Meals 2005 by Weight Watchers.