Time flies

Hey guys, so it doesn't feel like that long ago that I posted about mine and Jakes 2 years. Well now it's 3 years and I wanted to share a few pictures with you all. They aren't great quality as there wasn't a whole lotta light. But I tried my best and I had a great evening!

Watermelon and strawberry. Texas tostadas. BBQ chicken burger. Jake and the view from paramount cocktail bar. His n hers. Dreadful couple photo. Flowers from Interflora

These gorgeous flowers arrived at my office Friday morning and they were definitely welcome on my cluttered desk. As much as I didn't like having to work that day, Jake met me after and we had a really nice evening. We took a trip to the 32nd floor of the Paramount building for a drink and to watch the sunset. It was a pretty impressive view from up there. We soon felt pretty out of our comfort zone though and headed to Planet Hollywood in Picadilly. I'm a really picky eater so I'm not at all fussed about going to fancy restaurants, a good meal out for me is the Harvester! The atmosphere was great and the staff were so friendly. We really enjoyed the food, and would definitely go back...although we might try the 'Rainforest cafe' first? The puddings look incredible!

All in all I had a lovely evening and I can't believe how quickly the year has gone. Who knows what we will get up to next year. I guess you'll have to keep reading!

 

Megan xo

 

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Risotto recipe

I have a recipe post that isn't to do with baking today, crazy!

Last night I made risotto for Jake, he had never had it before so it was comforting to know that he wouldn't of had a clue if it went wrong. Fortunately, it didn't go terribly, I was actually quite proud.

Ingredients

As much chorizo as you like, I used about 150g, slice it thinly.

Risotto rice, 1/2 cup per person

1 large glass of white wine

Baby tomatoes

2 sweet potatoes

Vegetable stock

1 red onion

2 cloves garlic

Olive oil

Butter

Balsamic vinegar

You may notice a red pepper in there, I forgot to use it, oopsie, feel free to add it in though.

Pre heat your oven to 180 degrees, put your tomatoes and sweet potato chunks in a baking tray, cover in a generous amount of olive oil, season with salt and a little pepper and add a splash of balsamic vinegar, roast for about 25 minutes.

Put some oil in a deep pan, add the sliced garlic and onion and fry for roughly 5 minutes, add the chorizo and simmer for another 5 minutes. Add the rice, and after a couple of minutes on a medium heat, add the wine. Make sure it's hot enough for the wine to simmer. Add your stock cube to 500ml of boiling water and stir until completely dissolved. Start to add it to the rice, bit by bit, it should take 15-20 minutes to do this, don't rush it or your risotto could end up dry and stodgy.

Your sweet potato and tomatoes should be done by now, stir them in and add a knob of butter, stir and then leave to rest for a few minutes. Serve how you like, salad/bread works well, season to taste.

Enjoy!

Megan xo

 

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