Easy Mushroom and Asparagus Risotto in Seafood Stock
I’m sorry I don’t have a picture with better table styling, because this was cooked over the stove without any planning and that evening, I was quite frustrated! Having cooked the awesome-nest risotto I’ve ever cooked (I’ve only cooked it once) last year, I was dying to go at it again but wasn’t quite prepared to ladle boiling stock over rice every few minutes until they were cooked. And so I set out to do what I thought was a clever thing. MAKE RICECOOKER RISOTTO. I had everything planned. The amount of rice, the stock, the asparagus, the mushrooms, the timing. Everything. Except the ricecooker.
Chinese Stir-fry: Chicken and Bell Peppers with Cashew Nuts
I get asked many times if I use a wok when cooking Chinese dishes. Truth be told, I don’t! And there are a few reasons for that: 1. “The sink is too small.” What? That is a fact! Ah-mm’s huge-ass wok is too small to fit in the kitchen sink. I already hate washing up. Trying to manoeuvre the wok around the sink just to get it cleaned frustrates me even more.
