Baked Asparagus and Kale Risotto


I’ve been trying to back into my cooking, lots of healthy greens in the fridge,  lots of making from scratch. It’s getting nicer outside, so light healthy meals are a great way to enjoy it. This risotto just tastes of healthiness. It’s lovely and green and full of summer flavours.

You will need: 200g arborio rice, a teaspoon olive oil, about 6 asparagus sticks (are they called sticks? Or stems? You know what I mean), an onion, 500ml veg stock, 75g mozzarella (leave this out if you’re vegan), 300g curly kale.

Prep your veg, slice the asparagus into chunks and shred the kale. Pop your oven onto 160 degrees. Place the oil in a large saucepan and add your diced onion.  Cook for 3 minutes, add the rice and cook for 1 minute. Add half the stock and stir, then add your kale and asparagus to the pan, cook and stir for ten minutes, adding stock whenever the rice looks dry.


Now pour the risotto mix into an oven dish. Make some little holes in the risotto and fill with little chunks of mozzarella. Sprinkle some kale on top – or goes lovely and crunchy.  Then just put in the oven and bake for about half an hour. Check the rice is nice and soft and then serve.


This is a lovely dish, it doesn’t really  need any extras but some homemade potato crisps would be nice.  Eat this on a summer evening in the garden with a glass of pinot grigio – bliss.

Love Mrs Gardom

Red Pepper Pasta Bake

pepper pasta bakeSometimes it’s worth just looking at the fridge and deciding to put things together that seem fairly logical. This evening I made a lovely tomatoey cheesy pasta bake, with ricotta stuffed peppers we had in the fridge. I made this bake with slightly less sauce than normal, so the cheese flavours come through. Dead quick and simple after work, really tasty and healthy, healthy as always!

You will need: a tin of tomatoes, 1 onion, 3 garlic cloves, mixed herbs, 40g cheddar cheese, 100g ricotta stuffed peppers (or if you don’t have any, use normal peppers, mushrooms, whatever 🙂 ), olive oil, 200g fusili.

pepper pasta bakeBoil your pasta in a big pan for 10 minutes. Chop up your garlic and onions and fry in olive oil, add the tinned tomatoes and the mixed herbs, and give everything a good stir. Chop the peppers in halves and grate the cheddar. Drain the pasta and put it into a casserole dish. Add the sauce and toss everything together. Pop your pepper halves in the dish and add half the grated cheese then stir. Sprinkle the other half of the cheese on top of the pasta and bake for 20 minutes on 180 degrees.

Serve straight out of the oven in a big pile and enjoy. This would be a great meal for friends if you just double the quantities. Lots of Mediterranean flavours make a really great meal.

pepper pasta bake

Love, Mrs Gardom

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Banana, Fruit and Nut Squares

   banana fruit nut squaresWell I thought my chocolate fudge traybake was a success so I decided to do another! I had some bananas in that were past their best (I like them when they are green!) so I decided to make a banana based cake. I must admit it was a bit of a throw everything in and hope for the best recipe, but it tastes great! Instead of just banana bread, these tasty squares are packed with raisins, nuts, maple syrup and bananas – awesome!

You will need: maple syrup, 150g sugar, 100g butter, 100g self raising flour, 25g plain flour, 3 overripe bananas, 40g chopped nuts, 2 eggs, 2 tablespoons milk, 50g raisins.

First of all preheat your oven to 190 degrees and line a baking tray with greaseproof paper, then pour a couple of tablespoons of maple syrup onto the greased baking tray (it makes the top of the squares lovely and gooey). 20140314_143136Mash the bananas in a bowl with a fork, till it forms a sort of puree. Cream your butter and sugar together in a mixer and add the eggs, banana and milk. Sift in the flour, add 3 tablespoons maple syrup, and mix it all together. Then add your raisins and nuts, mix together, and then pour the mixture into the baking tray. 20140314_143301Bake for 25 minutes, turn out on a wire rack and chop into squares.


p style=”text-align:center;”>This is a really lovely bake, with a light, moist texture and loads of great flavours. And it has fruit in so you could even say it was healthy (I’m not convinced either!) Eat a slice as an afternoon snack with a big cup of tea, or drizzle with maple syrup and enjoy for pudding!banana fruit nut squares

Love, Mrs Gardom

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Meet Mrs Gardom

Hello InternImageet! Welcome to my blog. I am a twentysomething newlywed and I am currently taking some time out from my Undergraduate degree in Archaeology.  I live in a cozy little flat in the wonderful city of Liverpool with my husband, Sam, and two goldfish named Neptune and Poseidon. I love to cook, bake and make things and I have plenty of ideas. I also love clothes, tea, classic rock, films, history, red wine, DIY and shoes. I am a veggie, a knitter, and I bake an awesome coffee cake. If I do say so myself.