I woke up Sunday morning with the day wide open and nothing to do. I'd cleaned, done my laundry, and the Zoo had been postponed for the following weekend. I called dad to say Happy Fathers Day, then went and made myself some pancakes with bacon and banana (yum yum, totally not healthy either but that's fine with me!). I watched my DVD of Chocolat while eating my pancakes - Johnny is so hot in this movie!
With nothing else to do, I thought it would be good to get out for a couple of hours, so hopped on the bus and got off at Oriental Bay for a stroll around the water. I'm such a water person (I'm a cancer!) so I always need to be near the water.
Look familiar from this post? Told you it was one of my favourite places to be in Wellington!
I found myself at the Chafers Wharf Farmers Market, where these tamarillos were calling my name. I also picked up a couple of those passionfruit - anyone know when passionfruit is ready to eat? My ones feel quite hard.
These herbs looked so pretty in their baskets!
I was getting peckish so I got a bratwurst which was incredibly yummy! I ate it in the incredibly strong wind! Seems as though those spring winds are upon us already!
More beautiful colours, I don't eat capsicum because my stomach doesn't like something in them, but they are very pretty! These olive oils were incredibly yummy. I loved the Lime infused one.
Got home and played with my 55-200mm lens... this is actually the view from my bedroom window... I love the aesthetic between the freshly blooming blossoms and the concrete.
I made risotto for my lunches this week - this is mushroom, bacon and snow pea risotto!
I don't really do 'quantities' I just throw in how ever much I want and hope for the best. But here is the basic recipe:
1c-ish short grain rice/aborio rice
Olive oil or butter
1 Onion (I used red since it was all I had)
Rashers of bacon (I used honey smoked)
A little milk or heavy cream
Salt and pepper to taste
1. Lightly fry the onion and garlic in a pan with some olive oil or butter (your preference)
2. Pop the rashers of bacon on a baking sheet and in the oven at 200 C until crispy.
3. Brown the mushrooms
4. Brown the rice slightly in the hot pan.
5. Add about 1/2-1c wine
6. Add some stock slowly to the pan and stir occasionally
7. While this is simmering, keep adding stock. Also chop the snow peas in half so they're more 'bite size'. Set aside for adding at the end.
8. Grate about 1/4c fresh parmesan
9. Once your risotto is at a 'lava' consistency and the rice is al dente, it is done. Take it off the heat, add the milk, parmesan, peas and chopped bacon and stir to combine.
10. Serve with a sprinkling of freshly grated parmesan on top and enjoy!
Definitely not a super healthy meal, but pretty yummy! It should serve 3-4 people.