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.
Sunday, June 6, 2010
1 1/4 cups self raising flour
100g butter, chopped
1/4 cup caster sugar
1 egg yolk
1 tablespoon milk (may need more or less)
In a bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add flour and mix until crumbly (like bread crumbs). Add egg yolk, mix until combined. Add milk - enough to make it form a ball. Then take dough onto floured board and knead until it all comes together. Refrigerate 1 hour. Take out of fridge, roll into a rectangle. Spread filling onto it (all of the rectangle). Roll up on the long side, refrigerate for 30 minutes (makes it sooo much easier to slice). Preheat oven to 160 degrees celcius (fan forced). Slice roll into 1cm pieces. Lay on lined baking tray, leaving room for spreading. Bake 20 minutes, transfer to wire racks to cool.
cinnamon sugar (spread a little milk onto dough rectangle first, so it sticks) - 1 tablespoon brown sugar, 2 teaspoons cinnamon.
Mangoes and cream croquembouche cupcakes.
Cupcake = patty cake recipe + 1 can of sliced mangoes, pureed and added in.
50 grams water
65 grams milk
pinch caster sugar
5o grams butter
65 grams self raising flour
Preheat oven 200 degrees celcius (fan forced). In a saucepan on low heat, combine butter, water, milk, sugar and salt and bring to the boil. Remove from heat, using a wooden spoon, mix in flour. Return to heat, mix for a further 2 minutes until mixture comes together and leaves the side of the pan (to cook out the flour). Remove from heat, allow to cool for 5 minutes. Add one egg, mix until combined. Add remaining egg, mix until glossy and thick. Spoon into a piping bag with a small nozzle (I used a flower tip). Pipe onto lined baking tray into small circles (leave some room for spreading). Bake for 15 minutes. Using a cake tester, pierce a small hole in each one, return to oven for 5 minutes to try inside out (turn oven off though).
Mango and white chocolate ganache filling
1/2 cup thickened cream
1/2 cup melted white chocolate
1/2 can mango slices, pureed
Add melted white chocolate to cream, using electric beater, mix until slightly thickened. Add mango puree, mix until combined. Spoon into piping bag with smallest nozzle. Push tip into hole in profiteroles and fill.
Once all the profiteroles are filled, melt more white chocolate. Spread white chocolate onto the top of the cupcakes. Dip profiteroles into melted chocolate and stack onto cupcake. Let cool at room temperature until hard.
They are soooooooo good!!
Monday, May 31, 2010
Tuesday, May 25, 2010
Sunday, May 23, 2010
2 tablespoons water
1 teaspoon powdered gelatine
1 1/2 cups frozen mixed berries, thawed
2 cups low-fat vanilla yoghurt (I used nestle diet because thats the one mum liked. Yoplait Forme is also pretty similar in calorie content).
Place water in small bowl (I used a coffee mug), add gelatine and mix well. Puree berries until smooth (you can strain it here to remove the seeds, I like crunchy so I didn't bother). Add berries and gelatine to yoghurt. Mix until combined. Pour into moulds. Freeze until solid.
If you have trouble getting them out of the moulds, run them under some cold water which will help release them.
(makes 8 at 64 calories each).
Saturday, May 22, 2010
2 teaspoons baking powder
1/2 cup caster sugar
1/2 cup wholemeal flour
Friday, May 21, 2010