There is nothing like starting the Christmas celebrations, ordering the Turkey & trimmings, inviting Friends and Family,
or wrapping the presents for your tribe.
Speaking of which why not try this recipe for Parmigiano Reggiano Cheese Straws accompanied with a glass of bubbly to enjoy whilst carrying out any of the above tasks?
They are quick and easy to make and are also ideal to russtle up for your visitors over the festive season.
Try them warm along with your favorite sparkling tipple, they will go down a treat.
These straws will keep well for 5 days in an airtight container, thats if you have any left to keep !
For an extra twist sprinkle with seasame seeds before baking.
As we come into our ‘prime’ we often have a bit more determination to fulfil our dreams, whether it be to visit that far off destination, run naked through the woods or learn a musical instrument. Well, I am talking about the latter, and how fulfilling would it be to pick up a guitar and start strumming at a party or even among close family and friends. How many times have you been mesmerised by the funky guy or girl who is able to do that, and has the talent and ability to write their own lyrics and their own songs.
More and more people are fulfilling their dreams, and even if you are not going to be the next winner of Britain’s Got Talent or the X Factor, (and stranger things have happened), it is guaranteed to be one of the most therapeutic things you could possibly do.
I can talk from experience, as I have recently achieved a life long ambition to learn guitar, after having found a teacher locally, a young funky guy himself, who resides on the outskirts of Beaconsfield. He is a musician through and through, with waist long silky hair and an equally smooth voice, but with a sympathetic ear for my early stumbles on my favourite musical instrument, and after the first couple of months I am learning fast, and have just written my first song, which I am going to try out at my next social gathering.
It also came up as a result of a life coaching experience that I should give this as a present to myself after a lifetime of bringing up a family, caring for an ailing Mum and being a very committed wife and Mother. But you don’t have to wait until the kids have flown the nest, this should be a gift as a recognition of your own self worth and courage as it takes that to even start to explore the options of living your dream or at least one of them.
It sounds crazy now, but my main fear was knowing how to tune the instrument – but with iphones and apps, this is the most simple aspect of learning to play. So if your fear is holding you back from achieving one of your life goals, whatever that is, look at ways to overcome the obstacles and move forward.
My other reservation was that I am always ultra busy, as I run a demanding business, and wouldn’t have the time. Another simple solution, I now get up half an hour earlier in the mornings and put aside that time to practise, and mission accomplished.
Hopefully this will have inspired you to weigh up the options of ticking off something on your bucket list whatever that may be, even if it takes a few months of procrastination, after all how bad can it be? You may say, ‘well I have waited this long’, but my advice would be ‘there is no time like the present’ – and the present is definitely yours for the taking.
Check out this easy beginner guitar lesson and give it a try
Arancini, meaning “little oranges” because of their shape and colour, are fried, stuffed rice balls originating in Sicily.
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Parmesan and Mushroom Arancini with Taleggio Filling
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Persons
15
Ingredients
200g risotto rice, e.g. arborio
25g butter
1 small onion
125g chestnut mushrooms
600ml vegetable, chicken or beef stock or broth (1 stock cube)
100ml white wine, e.g. Pinot Grigio
75g grated Parmigiano-Reggiano parmesan
Large handful of curly parsley, finely chopped
1 clove of garlic
Salt, pepper to taste
50 Taleggio, cut into 15 cubes
2 small eggs
5 tbsps. plain flour
80g bread crumbs
Oil for frying
Instructions
Chop the onion and garlic.
Slowly heat the saucepan and melt the butter.
Sweat the onion and garlic for about 2 minutes. Finely chop the mushrooms and add to the pan.
Add the uncooked rice to the saucepan and cook for 1-2 minutes.
Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan.
Add a dash of salt and pepper to taste.
Add the white wine to the pan. Cook for another 2 minutes.
Add stock to the rice bit by bit (pour from the measuring jug).
If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water.
Keep adding more stock once the liquid has been absorbed by the rice.
Stir regularly to avoid any burning of the rice.
Finely chop the fresh parsley and add to the pan.
Finely grate the Parmigiano-Reggiano and stir into the risotto and turn off the heat.
Let the risotto cool off.
In the meantime, prepare three bowls, one with a whisked egg (you can use a fork for that), one with the flour and one with the breadcrumbs.
Cut the Taleggio into 15 equally sized cubes.
Once the risotto is cold, take a small spoonful of it in the palm of your hand, put a piece of Taleggio in the middle and enclose the cheese with some more risotto.
The size of the risotto ball is roughly that of an egg.
Lightly dust the risotto ball in flour, then dip it into the egg, covering every surface, then use a fork to transfer it into the bowl with the breadcrumbs for coating.
Place the risotto ball, on the baking tray.
Repeat the process until the risotto is finished.
Take a clean frying pan and add as much oil to it as to cover the entire surface, with roughly half a centimeter in depth.
Pre-heat the oven to 170°C (fan) or Gas mark 4.
Once the oil is hot, carefully place the arancini in the pan and deep-fry until golden brown. Remove the risotto balls with a slotted spoon and place them on a baking tray.
Use kitchen towels to remove excess fat.
Bake the arancini in the oven, middle rack, for about 15 minutes.
September 25, 2026 1872 William Faulkner 1929 Ronnie Barker 1944 Michael Douglas 1946 Felicity Kendall 1951 Mark Hamill 1952 Christopher Reeve 1961 Heather Locklear 1968 Will Smith 1969 Catherine Zeta Jones
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