Monday, 18 May 2015

Homemade roasted butternut squash and sweet potato risotto


It doesn't seem too long ago since I last had to write and apology post, well here we are again. Unfortunately there an old saying which reflects the reason behind my poor time keeping on the update of this blog, I'm not sure if its classed as a saying or how its classified but, ' there aren't enough hours in the day'. So going forward I can't promise that the blog will be updated every week, as such there will be one new blog a month and any others will be a bonus for you :)

My own recipe and pics

Please forgive the poor photography but these are the final product (the roasted squash and potatoes could have done with a 'shuffle' to show the glaze off). This should feed about 4 and is the easiest risotto.

1 Onion
1 tablespoon Rapseed oil
250g Arborio rice
Chorizo (as much as you like..or don't)
1 large glass of white wine (any will do doesn't need to be expensive, but definitely not bubbly)
700ml vegetable stock
Peppers (mixed)
1 butternut squash
3 sweet potatoes
Parmesan to taste


Peel and chop into cubes the sweet potato and butternut squash, rinse and scatter on the Castey Vulcano flat tray. Season with salt and pepper and drizzle honey over the whole area. If you like before the honey you could add a small amount of rapeseed oil to give extra colour. Place tray in the oven and turn once or twice in the duration of cooking (about 35-45 minutes). Once they soften and gain the colour you're after remove from the oven.
Pre-heat oven to 180
Dice the onion and fry until translucent (for about 4/5 mins), then add the chorizo (to your own taste). Stir in the wine and leave to simmer for 5 minutes on a low heat..
Add the rice and ensure that its all coated with the oil and the oil from the chorizo and leave for a further 2 minutes.
Next add the vegetable stock but leave around 150ml to add later if the risotto seems to be drying out. Stir in the peppers and season.
Now if you're doing this in one of our fantastic Crafond Saute pans, you can simply remove the handle, put on the lid and put it in the oven, but whatever your cooking in transfer from the hob to the oven (obviously the dish/pan must be oven safe). 
Leave in the oven for 30 minutes but keep an eye on it to ensure it doesn't dry out, if it seems a little dry add the remaining stock and stir. Once the majority of the stock has been absorbed and the rice etc. are cooked, remove from the oven.

To serve heap around a quarter of the risotto on a plate alongside the roasted goodies and serve with a small shaving of the cheese on the top, et voila. You have a beautiful dish for tea! Well, you should have if I've given the right instructions. Please accept my apologies should I have missed anything out.

Bank holiday monday offers

If you like to grab yourself a bargin keep your eyes out for our fantastic deals coming your way on the 22nd May, Huge reductions on our Diamond line and Diamond Induction line as well as a huge £50 off of one of our best selling frying pan sets from the Castey Vulcano range. Be quick though, the offers are superb but are limited and it will be a case of 'first come first served'. 

The next post

So thats 'all for now folks' hopefully the next update will be in a few weeks but as to what it may be, your guess is as good as mine!

Monday, 4 May 2015

Quick & Simple Recipe Of The Week!

 Tomato & Goat's CheeseTarte Tatin 

Why not try our quick and simple recipe of the week. This recipe is delicious with only 25 minutes baking time this delicious snack served with Balsamic Vinegar and Pesto would be a refreshing and tasty meal for you all to enjoy a mouth-watering, healthy dinner! 

250g plain flour 
1 tsp salt 
80 ml Rapeseed/Sunflower oil
2 tbsp lukewarm water
1 egg  

For The Topping: 
400g firm, ripe cherrAly tomatoes, halved
110g goats cheese 
4 cloves of garlic, finely chopped 
60 ml Rapeseed/Sunflower Oil
Salt and pepper 

  1. Heat the oven to 220'C (200'fan) 425F, Gas 7
  2. Mix the flour, salt , Rapeseed/ Sunflower Oil, water and egg to a smooth dough. Cover the dough and rest it for an hour at room temperature
  3. Knead the dough and roll it out between two layers of grease- proof paper into a thin ground. 
  4. Heat the oil in a frying pan and fry the garlic until softened. Arrange the tomatoes in the pan and crumble over the cheese. Sprinkle the garlic on top and season with salt and pepper. 
  5. Brush with a little more oil (either Rapeseed or Sunflower) and place the dough on top of the tomatoes pressing down slightly. Bake for 25 minutes  until the dough is golden brown and crisp. To serve, allow the tarte tatin to cool for a few minutes then gently turn it out onto the plate, and slice.  

            Image taken from April 2015. 

An alternative serving suggestion, use the same topping on slices of bruscetta (cut thick on an angle) or cut the dough into small squares and top as normal with the tomatoes etc. and serve as individual tarts.