Oven Baked Vine Tomato, Pancetta and White Wine Risotto

Hello fellow Scottish bloggers. I’m Claire, author of whatclairebaked and a bit of a foodie! I’m delighted to have been invited to guest post on Scot Bloggers and have been thinking long and hard about what to create!

Usually, as you’ll see from the blog, cakes are my thing, but I’m trying to move onto more savoury baked dishes… I’m of the belief if you stick it in the oven, then it’s baked!

For my guest post, I’ve worked up an Oven Baked Vinte Tomato, Pancetta and White Wine Risotto, which is adapted from BBC Good Food’s oven baked risotto recipe: Ovenbaked Risotto

This was surprisingly easy to make. I changed a few ingredients and also baked it in the oven for closer to half an hour to make sure the liquid was fully absorbed.

Mr What Claire Baked is confident this is “the best risotto you’ve ever made”, so I must be doing something right!

Oven Baked Vine Tomato, Pancetta and White Wine Risotto

Serves 4

Ingredients 

200g chopped pancetta
350g risotto rice
150g small vine ripened tomatoes (quartered)
1 large white onion
200ml white wine
600ml chicken stock (made with 2 stock cubes)
25g butter
75g parmesan

Method 

Heat the oven to 200c/Fan 180c/Gas Mark 6.

In a large pot, fry the pancetta for 4 minutes. Chop the onion, then add to the pan, frying for several minutes until soft. Stir in the butter until it is fully melted.

Stir in the risotto rice and fry off for around 2 minutes, before adding the white wine. 

Cook off the alcohol for several minutes, then stir in the cherry tomatoes and chicken stock. Stir in around ¾ of the grated parmesan and stir until melted. 

Transfer to an oven proof dish with lid (or cover with tin foil if you dish is lacking in the lid department!) 

Put the lid or foil on and place in the oven. Cook for around 25-30 minutes until all liquid has absorbed. 

 Serve immediately, sprinkled with the leftover parmesan.

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Easter Chocolate Brownies with Dear Baker

Hi! I'm Bridget, and you can usually find me over at dearbaker.co.uk talking about food, falling down hills and other bits of my daily life. But today, I'm happy to be here at Scot Bloggers to talk about brownies. For me, brownies allow for ultimate satisfaction. When they're done well, they're dense, fudgey and, of course, chocolatey. They can be served warm with ice cream or they can be packed away in a box and taken as a treat with your lunch.They can also be wrapped carefully in a parcel and posted to far off places, a little piece of love tucked in a box. Posting to a far off place was exactly the fate of these particular brownies. On Saturday I packed up a suitcase and waved goodbye to the Frozen North for three weeks, leaving my boyfriend to fend for himself in our flat. In a moment of softness, I decided to make a care package for him, with a few packets of his sweets and his very favorite brownies. Whether you're going to indulge in them yourself, or send them off to a loved one, this is the recipe you want. It's basically from the Hummingbird Bakery Cookbook, but I've made a few small changes along the way.

Brownies

200g Dark Chocolate (broken into pieces)
175g Unsalted Butter
300g Caster Sugar
25g Light Brown Sugar
130g Plain Flour
3 Eggs

1. Preheat the oven to 180°C and grease and line your baking tray

2. Melt the chocolate and butter together

3. Add the melted mixture to the sugar

4. Add the flour, and then the eggs, one at a time.

5. Pour into your lined tin.

6. Now because it's nearly Easter, I decided to add an mini egg shaped twist to the brownies, by smashing up a packet and sprinkling them on top of the mixture.

7. Bake the brownies four around thirty minutes, or until a knife comes out primarily clean. Leave to cool then cut into chunks.

Box up your brownies carefully, add a few more treats and a little note. Maybe set one brownie aside for yourself, quality control and all that. Wrap in brown paper and run down to the post office. Wait for the delighted message from the person on the receiving end of your care package, and feel less guilty about leaving home for three weeks.

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