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The Big Food Blog

Mushroom Risotto

In our humble opinion, this is quite frankly the bees knees!




20g risotto mix

2 shallots or small onion

1 garlic glove

500ml Veg/chicken stock

150g Arborio (short grain) rice

White wine or vermouth

40g parmesan

20g butter (+ extra for cooking)

Salt, pepper, 

50-100g fresh mushrooms, 

(Optional lemon juice, umami powder or porcini dust to garnish)


1. Add 250ml warm water to risotto mix and soak for minimum 20mins.

2. Melt knob of butter & 1tblsp olive oil in pan, cook onions and garlic slowly for 10 mins until softened.

3. Add rice, mix together, 1 min.

4. Turn up heat and add ¼ glass of white wine, 1 min, meanwhile take mushrooms and add to veg or chicken stock, put on a low heat.

5. Ladle stock into rice, stirring rice and wait for stock to evaporate before adding

next ladle of stock, this should take about 20mins, adjust heat accordingly.

6. When rice is nearly done, put a knob of butter and oil in a pan, sauté mushrooms with garlic, season with salt and pepper (2-5mins depending on heat of pan and taste) add a sprinkle of umami powder.

7. Stir in parmesan and butter to rice and cover with lid or foil, wait 1-2 mins.

8. Serve rice with sautéed mushrooms on top, squeeze lemon juice over rice and mushrooms, and sprinkle some parmesan.


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The Big Food Blog

Olive Bread



“Mmm… imagine the smell of these beauties! There’s nothing like homely spring recipes!

Olives are a naturally sugar-free food, containing the “good” kind of fat, which can improve cholesterol levels and reduce the risk of heart attacks and strokes.


92g green chopped olives

2/3 cup chopped black olives

500g bread flour

1 tsp salt

1/2 tsp garlic powder

1 tsp rosemary

1 1/2 tsp chili flakes

Fresh thyme leaves

25g fresh yeast (or 2 1/4 tsp active dry yeast)

360ml water


In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves. Dissolve the fresh yeast in 120ml water and add to the flour mixture. Add the rest of 240ml water and start kneading the dough until it pulls away from the sides of the bowl. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size. 

On a floured surface flatten the dough into an oval shape and start rolling one edge inward. Roll and turn upside down and shape it into a ball. Sprinkle flour over a clean towel, and place over the dough. Let rise for another 30-45 minutes. 

Meanwhile turn the oven to 240°C and put a 9-inch round cast-iron pan inside without the lid. When ready, pop the dough in the pan and allow to bake for 25-30 minutes with the lid on to create steam. Remove the lid and bake for another 20 minutes at 230°C to let the bread get some crispy golden-brown crust. 

Take the bread out of the oven and place on a cooling rack while taking in a deep breath and soaking in that unbeatable smell of fresh baked bread! 

Finally, let it cool completely before cutting.

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The Big Food Blog

Date Crispies

The perfect Rice Crispies treat!



The perfect Rice Crispies treat!

  • Melt 4oz marge or butter, 2oz granulated sugar and 6oz chopped dates in a pan.
  • When soft add 3oz Rice Krispies, 2oz chopped cherries and 1oz walnuts or ginger pieces (optional).
  • Spread on greased tray and cover with melted chocolate when cool.
  • Mark into pieces when chocolate is set.

Easy and tasty!

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The Big Food Blog

BBQ Summer Burgers

Worcester sauce… toasted buns… grass-fed beef… What’s not to love with the BBQ beauty?! 



“Worcester sauce… toasted buns… grass-fed beef… What’s not to love with the BBQ beauty?!


1/4 cup soft white breadcrumbs

2 teaspoons Worcestershire sauce

1 tablespoon water

1 tablespoon milk

1/2 teaspoon seasoned salt

1/2 teaspoon onion powder

1/8 teaspoon pepper

1-1/4 pounds ground grass-fed beef

4 sandwich buns (halved and toasted)


Prepare and heat BBQ grill, making sure that the coals are covered with grey ash before you begin cooking the meat.

Combine the bread crumbs, Worcestershire sauce, water, and milk in a large bowl and let stand for 5 minutes.

Add the seasoned salt, onion powder, and pepper and mix.

Then add the ground beef and mix gently with your hands until everything is just incorporated.

Shape the meat mixture into four patties.

Cook 4-6″ from coals 10-15 minutes until hamburgers are no longer pink in centre, and they reach an internal temperature of 75°c.

You can toast the sandwich buns on the grill just before serving if you like. Serve with all the traditional fixings – mustard, ketchup, relish, cheese, mayo… whatever your tastebuds fancy.

Mmm… Salivate over this one, readers!

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