Tuesday, June 29, 2010
Saturday, June 12, 2010
I have never made gnocchi before, I think I did okay though. Not quite as light and fluffy as Babcia used to make (my Dad's mum), but my mum seemed to approve.
350g floury potatoes (I used some that were called ruby?)
1/4 cup grated parmesan
1/3 cup plain flour
1 egg yolk
Add potatoes to boiling water, whole. Cook until they are soft when a skewer pokes through. Allow to cool slightly then peel. Push through a potato ricer into a bowl. Add other ingredients, mix until starting to combine. Tip dough out onto a lightly floured board and knead until it creates a smooth dough (around one minute). Take small amounts of dough, roll into a thin sausage and, using a sharp knife, cut into small pieces (approx 2cm long).
In a saucepan, bring some salted water to the boil. Add gnocchi in small batches - it is cooked when it rises to the surface.
Add your choice of sauce and eat :)
Note: if you are not really a fan of spinach (like my big sis) then these probably aren't for you. If you LOVE spinach (like my mum) then these are awesome.
Ricotta and spinach gnocchi
250g spinach (I used the frozen box coles brand)
75g low-fat ricotta
1 egg yolk
50g grated parmesan
25g plain flour + extra for your hands
Defrost spinach and squeeze out as much water as possible (I put it in a microfibre cloth and just squeezed it out over the sink). In a bowl, mix ricotta, parmesan, nutmeg and spinach until just combined (make sure ricotta is spread throughout and not in lumps). Add flour and egg yolk, mix until just combined. Flour your hands. Take small amount out of bowl at a time, roll into little rectangles (about 2cm long) and put on lightly floured board.
In a large saucepan, boil some salted water. Add gnocchi - it is cooked when it rises to the surface.
4 large tomatoes, quartered
1 large zucchini, diced
1 large carrot, diced
1 large onion, in rings
1/2 can cannelini beans, rinsed
4-5 bay leaves
Basil (I used the pureed creative garden stuff)
Place tomatoes, zucchini, carrot and onion in an oven tray. Coat in olive oil (as much/little as you like). Add bay leaves. Roast in oven until cooked through. Puree all but from the tray but the onions. Puree cannelini beans, add to other. Cut onion into small pieces, add to other vegies. Add as much basil/pepper as you like.
I left mine in the fridge overnight and reheated it the following day - tasted very nice!!
Hope you enjoy :)
Tuesday, June 8, 2010
So, I changed it a little, and thus dessert for Leah P's dinner party was created.
Tiramisu (four people)
6 lamington fingers (the small ones you buy in a packet of 18 at Woolies)
4 Anzac biscuits, smashed
2 tablespoons baileys
2 tablespoons kahlua
40g caster sugar
1/4 cup cream (its all I had left...)
1/2 cup vanilla yoghurt
Using an electric beater, whisk egg and caster sugar until light and thick (it goes a very pale yellow, almost triples in size) - you are creating a zabaligione. Place marscapone, cream and yoghurt in a bowl, mix together with a spatula. Add 2 tablespoons egg mixture, mix in. Fold in remaining egg mixture.
Put kahlua and baileys in a cup, mix together.
Slice lamington fingers in half lengthways, then in half again (to create squares). Place two of these in the bottom of each glass. Spoon over some of the alcohol. Spoon over some of the egg mixture. Sprinkle some Anzac crumbs. Continue layering until glasses filled.
Place in refrigerator to chill.