"APPROACH LOVE & COOKING
WITH RECKLESS ABANDON"
- THE DALAI LAMA
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SWEET POTATO GNOCCHI WITH BALSAMIC SAGE BROWN BUTTER
Recipe and image via
I love Californian Aida Mollenkamp's modern adventurous style of cooking, and this recipe is one of my favourites.
YOU'LL NEED
1 1/2 lbs sweet potatoes halved length ways
1/2 lb russet potatoes
1 tbsp olive oil
2 tsps kosher salt
Freshly ground black pepper
1/4 cup parmigiano-reggiano
1 large egg lightly beaten
3 tbsps honey
1 1/2 to 2 1/2 cups all purpose flour or white whole wheat flour
4 tblsps unsalted butter
12 to 15 sage leaves
2 shallots finely sliced
3 tbsps balsamic vinegar
For The gnocchi:
Heat oven to 425F, and drizzle potatoes with the olive oil. Season well. Place cut side down on a baking sheet and roast until tender for about 30 mins.
When cool scoop out the flesh and mash. Stir in cheese, honey, egg and salt. Mix in flour 1/2 cup at a time until a soft dough forms.
Enough flour is added when you touch the dough, and it doesn't stick to your fingers!
Put on a floured surface and shape into a square. Divide into 16 pieces.
Here comes the good bit.....Flour your hands and roll each piece in your hands to make a sausage shape.
Repeat till all done.
Working in batches, put on a large pan of boiling salted water and add the gnocchi.
Simmer for approx 5 mins until tender, remove using a slotted draining spoon, (reserve 2/3 of pasta cooking water) & put on a baking sheet.
For the sauce:
Melt the butter over a medium heat in a large frying pan. Once foaming add sage leaves and cook until crisp. Put the sage leaves on a plate and put pan back on the stove.
Add shallots to butter left in pan, and allow to brown, the butter will become all nutty.
Keep stirring to stop the solids from sticking and burning.
When the butter is nicely brown, remove from heat and 'very' carefully stir in the vinegar, (as it may sting your eyes.)
Stir in the gnocchi and 1/2 cup of the reserved pasta water. Return to heat and coat in sauce.
Add lots of freshly ground pepper and salt if needed, also extra pasta water if required.
Top with the crispy sage leaves, and freshly shaved parmigiano reggiano.
X X X
LINGUINE ALLA PUTTANESCA
image and recipe via
Spaghetti alla puttanesca is an old school Italian recipe, literally translated as 'whore's spaghetti'. It has been around forever, passed from generation to generation in Italian homes.
The Italians believe it was made popular as a midnight snack for the clients of prostitutes and mistresses,
as all of the ingredients are kitchen staples, so no need to pop out to shops!
This recipe is from the very charismatic Italian chef......
Gino D'Acampo
YOU'LL NEED
500g Linguine
8 Anchovy fillets in oil, drained and chopped
800g Tinned cherry tomatoes
1 clove garlic chopped
100g Kalamata pitted olives, cut in half
50g Capers in salt, rinsed.
6 tbsp Olive oil
1/2 tsp Dried chilli flakes
Pinch salt
Get a pan nice and hot, glug in the olive oil, and turn the heat down add the anchovies and chopped garlic.
When the anchovies start to break up in the oil add the chilli flakes, olives and capers. Give a good stir up and cook for 3 minutes.
Add tinned toms, and simmer for 8 minutes,
stirring from time to time.
Add salt to taste.
Cook your pasta until al dente (1 minute less than it says on the packet is a good guide) then drain, put back into the cooking pan and pour your puttanesca sauce over, and stir together.
Go on, knock up a 'tarty' pasta dish this weekend!
X X X
CONCHIGLIE PASTA WITH MUSHROOMS
AND PARMESAN CREAM SAUCE
Image and recipe from - What Katie Ate
SWEET POTATO GNOCCHI WITH BALSAMIC SAGE BROWN BUTTER
Recipe and image via
I love Californian Aida Mollenkamp's modern adventurous style of cooking, and this recipe is one of my favourites.
YOU'LL NEED
1 1/2 lbs sweet potatoes halved length ways
1/2 lb russet potatoes
1 tbsp olive oil
2 tsps kosher salt
Freshly ground black pepper
1/4 cup parmigiano-reggiano
1 large egg lightly beaten
3 tbsps honey
1 1/2 to 2 1/2 cups all purpose flour or white whole wheat flour
4 tblsps unsalted butter
12 to 15 sage leaves
2 shallots finely sliced
3 tbsps balsamic vinegar
For The gnocchi:
Heat oven to 425F, and drizzle potatoes with the olive oil. Season well. Place cut side down on a baking sheet and roast until tender for about 30 mins.
When cool scoop out the flesh and mash. Stir in cheese, honey, egg and salt. Mix in flour 1/2 cup at a time until a soft dough forms.
Enough flour is added when you touch the dough, and it doesn't stick to your fingers!
Put on a floured surface and shape into a square. Divide into 16 pieces.
Here comes the good bit.....Flour your hands and roll each piece in your hands to make a sausage shape.
Repeat till all done.
Working in batches, put on a large pan of boiling salted water and add the gnocchi.
Simmer for approx 5 mins until tender, remove using a slotted draining spoon, (reserve 2/3 of pasta cooking water) & put on a baking sheet.
For the sauce:
Melt the butter over a medium heat in a large frying pan. Once foaming add sage leaves and cook until crisp. Put the sage leaves on a plate and put pan back on the stove.
Add shallots to butter left in pan, and allow to brown, the butter will become all nutty.
Keep stirring to stop the solids from sticking and burning.
When the butter is nicely brown, remove from heat and 'very' carefully stir in the vinegar, (as it may sting your eyes.)
Stir in the gnocchi and 1/2 cup of the reserved pasta water. Return to heat and coat in sauce.
Add lots of freshly ground pepper and salt if needed, also extra pasta water if required.
Top with the crispy sage leaves, and freshly shaved parmigiano reggiano.
X X X
LINGUINE ALLA PUTTANESCA
image and recipe via
Spaghetti alla puttanesca is an old school Italian recipe, literally translated as 'whore's spaghetti'. It has been around forever, passed from generation to generation in Italian homes.
The Italians believe it was made popular as a midnight snack for the clients of prostitutes and mistresses,
as all of the ingredients are kitchen staples, so no need to pop out to shops!
This recipe is from the very charismatic Italian chef......
Gino D'Acampo
YOU'LL NEED
500g Linguine
8 Anchovy fillets in oil, drained and chopped
800g Tinned cherry tomatoes
1 clove garlic chopped
100g Kalamata pitted olives, cut in half
50g Capers in salt, rinsed.
6 tbsp Olive oil
1/2 tsp Dried chilli flakes
Pinch salt
Get a pan nice and hot, glug in the olive oil, and turn the heat down add the anchovies and chopped garlic.
When the anchovies start to break up in the oil add the chilli flakes, olives and capers. Give a good stir up and cook for 3 minutes.
Add tinned toms, and simmer for 8 minutes,
stirring from time to time.
Add salt to taste.
Cook your pasta until al dente (1 minute less than it says on the packet is a good guide) then drain, put back into the cooking pan and pour your puttanesca sauce over, and stir together.
Go on, knock up a 'tarty' pasta dish this weekend!
X X X
CONCHIGLIE PASTA WITH MUSHROOMS
AND PARMESAN CREAM SAUCE
Image and recipe from - What Katie Ate
Sometimes all I want is a big bowl of comforting creamy pasta.
Snuggle down with this big bowl of love & serve with a crisp green salad if you are feeling virtuous.
Serves 4
YOU'LL NEED:
1/4 cup olive oil
650g chestnut mushrooms sliced
3 cloves garlic peeled and chopped
pinch freshly ground nutmeg
1 1/4 cup cream
450g pasta shells
3-5 cups parmesan cheese
1/2 cup chopped parsley
Heat the oil in a large pan, add the mushrooms, garlic and nutmeg, and cook until the mushrooms are softly golden brown, this usually takes about 8-10 mins. Season with salt and pepper, then stir in the cream. Now put this to one side whilst you cook your pasta.
In a large pot of boiling salted water cook the pasta till it's al dente (slightly firm) then drain,
keeping half a cup of the drained pasta water.
Put the pasta back in the pot with the mushroom mixture, and 2/3 of the cheese, 1/2 of the parsley, and your reserved pasta cooking water. Toss over a low heat until the pasta is coated and warmed through, season with salt and pepper to taste.
Transfer to a serving bowl, sprinkle over
the remaining parmesan cheese, and parsley.
Now......Tuck in.
X X X
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MUESLI BREAD
Snuggle down with this big bowl of love & serve with a crisp green salad if you are feeling virtuous.
Serves 4
YOU'LL NEED:
1/4 cup olive oil
650g chestnut mushrooms sliced
3 cloves garlic peeled and chopped
pinch freshly ground nutmeg
1 1/4 cup cream
450g pasta shells
3-5 cups parmesan cheese
1/2 cup chopped parsley
Heat the oil in a large pan, add the mushrooms, garlic and nutmeg, and cook until the mushrooms are softly golden brown, this usually takes about 8-10 mins. Season with salt and pepper, then stir in the cream. Now put this to one side whilst you cook your pasta.
In a large pot of boiling salted water cook the pasta till it's al dente (slightly firm) then drain,
keeping half a cup of the drained pasta water.
Put the pasta back in the pot with the mushroom mixture, and 2/3 of the cheese, 1/2 of the parsley, and your reserved pasta cooking water. Toss over a low heat until the pasta is coated and warmed through, season with salt and pepper to taste.
Transfer to a serving bowl, sprinkle over
the remaining parmesan cheese, and parsley.
Now......Tuck in.
X X X
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MUESLI BREAD
This loaf is a bit of a hybrid, a cross between a cake and bread. It only takes about ten minutes to whip up, no kneading and no hassle, and you are left with a delicious and healthy loaf!
YOU'LL NEED:
3/4 cup almond butter at room temperature
1 tbsp. agave nectar
4 large eggs
1/4 cup ground almonds
1/4 cup arrowroot powder
1 tsp salt
1/2 tsp bicarbonate of soda (US baking soda)
1 tsp ground flax meal
1/4 cup dried apricots chopped into 1/4 inch pieces
1/2 cup dried cranberries
1/2 cup pistachios, roughly chopped
1/4 cup hazelnuts, roughly chopped
1/4 cup sesame seeds
1/4 cup sunflower seeds
Preheat your oven to 350F, and grease a 7 x 3" loaf tin with grapeseed oil,
and a dusting of ground almonds.
In a large mixing bowl, mix together the almond butter and agave nectar, with a handheld mixer until smooth, then add in the eggs. In a separate bowl mix the ground almonds, arrowroot powder, salt, baking soda and flax meal. Blend the almond mixture into the wet mixture, mix thoroughly..
Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour into your loaf tin, and bake for 50 to 60 minutes on the lowest shelf in your oven. To check its cooked insert a knife into the centre of the loaf, and make sure it comes out clean! Leave to cool for about an hour in it's tin.........
When it's ready to serve, I love just good local butter!
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SPICY HARISSA, SPINACH & FETA SKILLET PIZZA
This recipe is almost too good to share, and once you have tried it you may never look at Domino's the same way again!
What makes it even more exciting, is this amazing cast iron skillet method from the very clever Laura Davidson over at Blogging By Thyme..........Brilliance in a pan!
YOU'LL NEED:
280 ml warm water
3 tsp dry yeast
1 tbsp honey
1 tbsp olive oil
220 g plain white flour
220g white whole wheat flour
1 tsp salt
TOPPING
1 tbsp. olive oil
2 shallots sliced finely
6 ozs baby spinach
salt & pepper
1 can chopped tomatoes
2 tbsp. harissa
4-5 ozs feta crumbled
Mix the flours together in a bowl add the salt. In a separate bowl whisk together the warm water, yeast honey and olive oil, allow it to stand for 10 minutes, when it will become foamy and bubbly.
Using a wooden spoon stir in most of the flour mix leaving about 3tbsp behind.
Now flour your work surface, and hands and incorporate the remaining flour.
Knead the dough for several minutes, until it becomes soft and smooth.
Lightly oil a mixing bowl, cover with a damp tea towel/cloth.
Now the dough needs about one and half hours to prove, so put in a warm place,
and leave well alone.
After this time it should have nearly doubled in size. Divide into two and pop onto a floured surface adding more flour if sticky, and knead the hell out of it, until you have a very elastic smooth ball of dough. ( I found I needed to add quite a bit more flour at this stage).
Cover with a clean towel and get ready to make your topping.....
Next heat the oil in a large pan and gently saute the shallots until soft, add the spinach till it just wilts, season with salt & pepper.
In a blender blitz the tinned tomatoes and the harissa paste.
On a floured board get one of your dough balls and shape so that it is the size of your skillet pan.
Preheat your very lightly oiled skillet pan for a few minutes on the stove until it is very hot, if it begins to smoke reduce the heat. Turn on your grill to a high setting
and put the oven shelf near the top.
Spoon over half the tomato mixture, half the spinach mixture, and crumble over half the feta too.
Now carefully slide your uncooked pizza onto the hot skillet pan, and cook for about one minute. Then transfer the skillet to the oven grill for a further three to five minutes, until the crust looks crispy and the cheese has started to caramelise. Carefully remove from the oven with an oven glove, remember the skillet handle will be very, very hot. (I know by bad experience!).
Repeat with the remaining dough.
Serve with a green salad and dressing (I use a yoghurt based one, it really compliments the spicy harissa),
cold white wine, friends & family.
P.s Half the calories of a take away pizza,
and half the cost.....
Guilt free, deliciousness!
X X X
CANDIED PECAN AND PERSIMMON
HERB SALAD
WITH POMEGRANATE VINAIGRETTE
Ok, so I know we are all trying hard to slim down for summer, but all those salads can get pretty boring.
Enter the persimmon.
I promise you this salad will have your taste buds singing.
But that's not the only good thing about this recipe.
This little number is ludicrously easy, and perfect for when you are short on time, and want to treat the girls.
The recipe is from the very exciting Australian food blog
YOU'LL NEED
100g candied pecans, if you can't find them,
just use regular pecans.
200g gorgonzola
Bag of rocket
Bag of mixed salad
Few sprigs fresh thyme
2 semi hard Persimmons....
Bag of mixed salad
Few sprigs fresh thyme
2 semi hard Persimmons....
cut into fine strips, a mandolin is the best for this,
if not a sharp potato peeler will do.
POMEGRANATE VINAIGRETTE
3 tbsp pomegranate Juice
2 tbsp red wine vinegar
1 tbsp honey
2 tbsp olive Oil
Salt & Pepper
NOW THE EASY BIT......
Combine the first ingredients including the finely sliced persimmons, and place onto a serving dish.
Now make your dressing,
and drizzle over when ready to serve.
I know carbs are a bit of a swear word when cutting back,
but some really good wholegrain bread with this salad
goes down a treat!
X X X
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