Ingredients:
2 shallots - finely chopped
1 red chilli - sliced
1 lemongrass stalk - finely chopped
3 tsp minced ginger
1/2 a large butternut squash - peeled, deseeded and diced (or 1 small butternut squash)
400ml tin of coconut milk
400ml water
Method:
Place all the ingredients into a large pan and bring up to the boil
Turn down the heat and simmer for about 25 minutes or until the squash is tender and soft
Remove from the heat and liquidise or blend the soup until smooth
Serves 4 (or 6 as a starter)
Garnished with rocket and served with granary bread
Add salt to taste
Ingredients:
4 chicken thighs - skinned, or trimmed
6 rashers of streaky bacon - cut in 1cm lengths
4 shallots - finely chopped
1 clove of garlic - crushed
6 mushrooms - quartered
400ml red wine
400ml chicken stock
2 tsp fresh thyme leaves
1tbsp olive oil
1 tsp plain flour
Method:
If keeping the trimmed skin on the chicken thighs, place skin side down in a pan for a few minutes to brown the skin and then set aside
Gently cook shallots in the olive oil until softened
Add the garlic and bacon and cook for a further 2 minutes
Stir in the mushrooms and the thyme leaves and cook for 2 minutes
Pour in the red wine and chicken stock and stir well
Place the chicken thighs into the pan and bring up to the boil
Turn down to a gentle simmer and cook for about 20-25 minutes - until the chicken is cooked through
Using a spoon carefully remove about 2 tbsp of the sauce and place into a cup
Sprinkle the flour into the sauce in the cup and stir well - there should be no lumps
Once this is smooth, stir in to the sauce in the pan to thicken it slightly
Serves two
Served with basmati rice
Ingredients:
1 medium sized marrow - peeled, de-seeded and diced
3 limes - the juice and grated zest
4 oz root ginger - peeled and grated
1lb 8 oz granulated sugar
50 ml pectin
Method:
Place the prepared marrow, lime juice, zest and remaining rind in a pan, heat slowly, stirring occasionally, until the marrow is tender and becomes translucent - mine took around 30 minutes and I placed a lid on the pan to help to steam the marrow
Roughly mash the marrow with a potato masher
Add in the root ginger and sugar
Once the sugar has dissolved, bring up to the boil and cook for 20 minutes, stirring frequently
Remove from the heat for a couple of minutes - remove the lime rinds from the mixture
Stir in the pectin, return to the heat and bring back up to the boil
Boil for 3-4 minutes and then check for a set on a cold plate - mine was fine at this point, but if still too runny then bring back up to the boil for a couple of minutes and then check again
Ladle into hot sterilised jars and seal immediately.
After preparation my diced marrow weighed around 1lb 8 oz before cooking.
This recipe made 5 small-medium sized jars.
Ingredients:
1 medium sized marrow - peeled, deseeded and diced
1 tbsp salt
1 medium sized onion - finely chopped
1 tsp sunflower oil
2 red chillies - finely chopped
3 tsp minced ginger
1 lb tomatoes - skinned, cored and roughly chopped
1 medium sized bramley apple - peeled, cored and diced
1 medium sized carrot - peeled and grated
8 oz light brown muscovado sugar
3 oz sultanas
2 tsp paprika
120 ml red wine vinegar
Method:
Place the peeled, deseeded and diced marrow in a large bowl, sprinkle the salt over the marrow, cover with a cloth and leave for at least 4 hours (could be left overnight)
Pour away the liquid and then rinse and drain the marrow, rinse and drain again to ensure the marrow is not salty
Place the onion and sunflower oil in a large pan and cook very gentle to soften, but do not brown (use a small amount of water if needed so that the onion does not stick or brown)
Add in the chillies and ginger and cook for a further minute
Stir in all the remaining ingredients and bring up to the boil
Turn down to a gentle simmer, stirring occasionally until the vegetables are soft and tender and there is no excess liquid - mine took about 1 1/2 hours
Ladle the chutney into hot sterilised jars and seal
The chutney will be best if left for at least 3 weeks to mellow before eating.
This recipe made 6 small jars
Thank you to my neighbour who provided the marrow and some of the tomatoes from his allotment.
Ingredients:
1 1/2 lb blackberries
1 medium to large bramley apple - peeled, cored and diced
juice of 1 lemon
300 ml water
8 oz sugar
35 ml Port
20 ml Pectin (which may not be required)
(Patience!)
Method:
Place the blackberries, apple and water into a large pan and bring up to the boil
Simmer slowly, stirring occasionally, until all the fruit has broken down - mine took about 30 minutes
Allow to cool slightly
The juice then needs to be slowly strained from the fruit. I used 2 paper coffee filters in a large fine sieve held over a large bowl. Leave to strain at least for 10 hours - I left mine for about 24 hours
Do not touch the fruit or 'encourage' the juice to come through as this could make the final jelly cloudy
Measure how much juice has been retrieved, for every 300ml of juice about 8oz of sugar is needed. Mine measured 320ml and I used just the 8oz of sugar so that it was not over-sweet.
Place the juice and sugar in a pan and slowly bring up to the boil
Add in the Port
Keep stirring the jelly and simmer for about 20 minutes
At this point check to see if the jelly will set by placing a small amount on a very cold plate (from the freezer). If it will set, then bottle immediately into warm sterilised jars.
If the jelly will not set, remove from the heat for a minute, then stir in 15-20 ml of pectin. Return to the heat, bring back to the boil for a couple of minutes and then re-test for a set.
Once the jelly has reached a setting point the bottling needs to be done quickly.
The recipe made 2 small jars.
Ingredients:
1 medium sized onion - finely sliced
1 tsp sunflower oil
1 1/2 lb tomatoes - skinned, cored and broken into pieces
1 tsp smoked paprika
1 tsp minced ginger paste
1 red chilli - deseeded and finely chopped
7 oz light muscovado sugar
3 large red peppers - roasted and chopped
100 ml red wine vinegar
Method:
Soften the onions in the sunflower oil - do not let them brown (add a small amount of hot water if needed so that they do not stick or brown)
Add in the chilli, tomatoes, paprika and ginger and bring up to the boil
Stir in the roasted red pepper and sugar
When the sugar has completed dissolved add in the red wine vinegar
Bring back up to the boil and then simmer gently, stirring occasionally, until the mixture has reduced and thicken. Mine took about 1 1/2 hours.
Spoon into sterilised jars and seal whilst still hot.
The chutney will be best if left for at least a couple of weeks to mellow.
This recipe made three small jars.
I skinned the tomatoes by scoring the skins with a knife and placing in boiling water for a minute. After a minute I removed them, left to cool slightly and then the skins peeled off easily. They could then be chopped with a knife, but I just tore them into pieces with my fingers.
As I did not have any fresh red peppers to roast I used 3 large peppers from a jar which were already roasted and skinned.
Ingredients:
4 red mirabella peppers - deseeded and finely chopped
10 red chillies - finely chopped (including the seeds and membrane for the heat)
150 ml red wine vinegar
150 ml white white vinegar
2 lb 4 oz granulated sugar
6 oz chopped tomatoes from a tin
125 ml pectin (I used half a bottle of Certo)
Method:
Place all the ingredients (except the pectin) into a large pan and slowly heat through to dissolve the sugar
Once dissolved, bring up to a rolling boil for 15 minutes
Remove from the heat for a minute before stirring in the pectin
Return to the heat, bring up to the boil again and boil for 5 minutes
To test if the jam will set place half a teaspoon of the mixture on to a cold plate - which should come out of the freezer - leave it for a few seconds and then gently push a finger through the jam, if the jam moves away and leaves an empty trail where it has been pushed it will set. (See original posting for Sweet Chilli Jam for full information/instructions).
Spoon jam into sterilised jars and seal whilst hot.
This recipe is slightly different to the original one as for this batch I wanted to make a much hotter jam.
This recipe made 7 small jars (3 jars were very small!)
I prefer to use small jars to medium or large as then only a small amount of the jam is open at any time and so it all remains fresh.
Ingredients:
1 medium sized courgette
1 large carrot
1 red chilli - finely chopped
1 tbsp sunflower oil
Method:
Using a julienne peeler or a spiralizer shred the courgette and the carrot
Place in a pan and coat with the oil
Stir in the chopped chilli
Cook over a medium heat for about 5 minutes, stirring regularly, until the vegetables are tender - don't cook for too long or they will become too soft
Serves 2-3 as a vegetable side dish
I used a small metal julienne peeler
Ingredients:
1 whole large egg
1 egg yolk
1 tsp english mustard
juice of half a lemon
1 1/2 fl oz extra virgin olive oil
6 fl oz ground nut oil
pinch of sea salt
Method:
In a small blender lightly mix together the eggs, mustard, lemon juice and salt
With the blender running at a slow speed, slowing pour the oils into the top of the blender
If there is a hole in the top of the blender lid, pour through this
Once all the oil is added the mayonnaise should have thickened
Add more salt/pepper to taste
I used half of the batch of mayonnaise to make a new potato salad, using 8 small new potatoes which had been boiled, cooled and cut into cubes, along with a few chopped fresh chives
Ingredients:
6 oz light muscovado sugar
6 oz olive oil spread
grated zest of one lemon
12 oz dried mixed exotic fruits
2 oz glace cherries - roughly chopped
7 oz self raising flour
1 oz ground almonds
1 tsp ground mixed spice
3 large eggs
1 passion fruit
6 oz natural marzipan
To decorate:
1 pack ready rolled natural marzipan
1 pack ready rolled regal/fondant icing
1-2 tbsp apricot jam
Method:
Cream together the muscovado sugar and olive oil spread
Stir in the grated lemon zest
In another bowl mix together the flour, ground almonds and mixed spice
Add one egg to the creamed mixture, and a third of the dry/flour ingredients and stir
Repeat this stage twice until all 3 eggs and all the flour mixture are incorporated
Fold in the mixed dried fruit and chopped cherries
Scoop the flesh from the passion fruit and stir into the cake mixture
Roll out the marzipan into a circle and cut to the exact size of a 20 cm, loose bottomed cake tin (using the loose bottom as a template)
Butter and line the cake tin with greaseproof/parchment paper
Spoon half of the cake mixture into the tin and smooth it level
Place the marzipan disc on top of the mixture
Spoon the rest of the cake mixture on top of the marzipan
Cook at 170 degrees for 25 minutes and then turn the oven temperature down to 150 degrees and continue to cook for another 1 - 1 1/4 hours
Cover the cake with greaseproof paper if it is browning too quickly
Leave the cake to completely cool before removing from the tin
To decorate:
Melt the apricot jam and spread over the top and sides of the cake
Cover with a layer of marzipan (as per the pack instructions)
Slightly moisten the marzipan with a small amount of water and cover with the regal/fondant icing (as per the pack instructions)
Simnel cakes always have 11 small balls of marzipan/icing on the top to represent 11 apostles. I used some of the excess icing which was trimmed from around the cake.
For my exotic fruit mix I used raisins, apricots, papaya, pineapple and sultanas
I have never before used ready rolled marzipan or icing. They both needed to be warmed in the hand before unrolling so that they did not crack. My icing did crack a little bit at the very end of the roll. I was a bit disappointed that both packs were slightly uneven and there were ridges in both layer. Perhaps if I used these more regularly I would learn the knack of smoothing them out a bit more.
I sprayed the cake with a small amount of edible golden shimmer
This made 11 very big slices, each slice had a ball on top. The cake could easily have been cut into at least 15 slices.
Ingredients:
2 medium sized potatoes - peeled, boiled and mashed
2 salmon fillets - grilled and skinned
2 spring onions - thinly sliced
1 red chilli - finely chopped
3 stems of dill - roughly chopped (discard the hard stem)
Method:
In a bowl mix together the mashed potato, dill, spring onion and chilli
Flake the salmon and fold into the mixture
Take a heaped dessert spoon of the mixture, roll into a ball and then flatten into a patty shape
Continue making patties until all the mixture is used
Refrigerate for about an hour before cooking to allow the mixture to firm up
Place on parchment/greaseproof paper on a baking sheet
Cook at 180 degrees for 8 minutes, carefully turn fishcakes over and cook for a further 8 minutes
My mixture made 8 small fishcakes
Serves 2
Served with potato wedges, petit pois and dill mayonnaise
Ingredients:
1 1/2 oz dried green lentils - prepared and cooked as per the packet instructions
3 medium sized potatoes - peeled, boiled and mashed
1 small leek - thinly sliced
1 stick celery - finely diced
1 medium carrot - finely diced
1/2 pt vegetable stock (I use one cube)
1 1/2 tsp garam masala
1 tbsp tomato puree
1/2 oz olive oil spread
Method:
Place the leek, celery and carrot in a pan with the vegetable stock and bring up to the boil
Simmer for about 10 minutes until the vegetables are tender
Stir in the lentils, garam masala and tomato puree
Bring back to the boil and then simmer for a further 3-4 minutes to reduce the stock
Place the lentil mix in an oven proof dish and then cover with the mashed potato
Dot small amounts of olive oil spread on to the top of the potato
Place into the oven, at 170 degrees, to cook for about 15 minutes until the potato starts to become golden brown
Serves 2
I used two small individual pie dishes rather than one larger dish
Ingredients:
2 medium leeks - sliced
2 medium to large sized chicken breasts - diced
1 unsmoked gammon steak - diced
4 large closed cup mushrooms - cleaned and each cut into 6-8 large pieces
1/2 pt vegetable stock (I used one stock cube)
1/2 tsp plain flour
1 pack ready rolled short-crust pastry
1 egg - beaten
Method:
Soften the leeks in a small amount of hot water in a pan
Add the diced chicken and cook for a few minutes to seal all sides
Add the diced gammon and cook for 3-4 minutes
Add in the mushrooms and the stock, bring up to the boil and then turn down to simmer for about 15 minutes
Remove a small amount of the stock from the pan and place into a cup, whisk in the flour and then return the mixture to the pan and stir well
Bring back up to the boil for one minute and then remove from the heat and allow to cool for a short while
Line a pie dish with just over half of the pastry (I usually roll it out slightly to make it a little bit thinner)
Add in the filling and then brush the edges of the pastry with the beaten egg so that the lid will stick
Cover with a pastry lid
Cut a couple of small holes in the lid to allow steam to escape
Brush the pastry lid with beaten egg
Cook at 170 degrees for 15 minutes until the pastry is golden brown
Serves 2
Served with cauliflower florets, carrot batons and asparagus tips.
This pie could serve 3-4 people if served with more vegetables, potatoes etc.
I soaked the gammon steak in water for 5 minutes before rinsing and dicing so that it wouldn't taste too salty.
Ingredients:
5-6 medium sized potatoes - peeled, halved, par boiled for 10 minutes and cooled
15 button mushrooms - cleaned and quartered
2 fillets skinless and boneless haddock - cut into pieces
2 fillets skinless and boneless smoked haddock - cut into pieces
2 fillets skinless salmon - cut into pieces
2 tbsp sunflower oil
Freshly ground black pepper
For the sauce:
1 1/2 oz olive oil spread
1 oz plain flour
1 pt semi skimmed milk
3 stems of fresh dill - chopped (discard the stalks)
1 medium leek - very finely sliced
Method:
For the sauce:
Melt the olive oil spread in a pan
Stir in the flour and cook for 3-4 minutes
Very slowly add in the milk, a little bit at a time and continue to stir
When all the milk is added bring the sauce up to the boil, stirring all the time
Stir in the sliced leek and chopped dill and simmer for one minute
Remove from the heat and allow to cool slightly
For the pie:
Arrange the pieces of fish and mushroom in the bottom of a large, shallow ovenproof dish
Pour over the sauce
Slice the par boiled potatoes and arrange the slices, overlapping slightly, on top of the pie mix, starting at the outside and working inwards to the centre
Brush the sliced potatoes with the sunflower oil and then grind some black pepper over the top
Cook at 180 degrees for about 20-25 minutes until the potatoes start to brown and the sauce is bubbling
Serves 5
Served with cauliflower, broccoli, carrot batons and asparagus tips
Ingredients:
3 oz porridge oats
1 small ripe banana - peeled and sliced
1 handful of blueberries
1 tsp chia seeds
250 ml semi-skimmed milk
Method:
Mix all ingredients together in a jar/container with the a lid
Place in the fridge overnight
Stir and eat
Serves 2
This was very nice as it was, but next time I may add in just a small amount of cinnamon or mixed spice.
Ingredients:
5 shallots - chopped
1 red chilli - chopped
1 tsp minced ginger paste
1 clover of garlic - crushed
2 tsp garam masala
1 medium aubergine - diced
1 medium/large courgette - diced
1 green pepper - deseeded and diced
1 tin chopped tomatoes
250 ml water
splash of oil
Method:
Soften the shallots, chilli, ginger and garlic in the oil
Add in the garam masala, stir and cook for a further minute
Stir in the aubergine and cook for 3-4 minutes
Stir in the courgette and pepper and cook for 5 minutes
Add in the chopped tomatoes - use the 250ml of water to swill around the tin and add into the pan
Bring up to the boil, turn down to a low simmer and cook for about 20 minutes, stirring regularly, until all the vegetables are tender
Serves 3
Serve with rice, couscous and/or naan bread
Ingredients:
6 shallots - peeled and quartered
1 leek - sliced
1 clove of garlic - crushed
1/2 tsp cayenne pepper
1 tsp cumin seeds - ground
2 tsp paprika
1 tin chickpeas - drained and rinsed
1 tin chopped tomatoes
4 chicken thighs - skinned
250 ml hot water
15 dried apricots - halved
1 tbsp sunflower oil
Method:
Soften the shallots, leek and garlic in the sunflower oil
Add in the cayenne pepper, cumin and paprika and cook for a minute
Stir in the tinned tomatoes and hot water
Add in the chick thighs and chickpeas and bring up to the boil
Cover and cook in the oven at 180 degrees for 25 minutes
Remove from the oven and stir in the apricot halves
Return to the oven and continue to cook for another 20 minutes
Serves 2
Served with wholewheat couscous
Ingredients:
For the white sauce:
1 oz olive oil spread
1 oz plain flour
3/4 pt semi skimmed milk
1/4 of a nutmeg - freshly grated
salt and pepper
For the filling:
1/4 of a very large butternut squash - prepared, cooked and mashed
2 salmon fillets - cooked, skinned and flaked
2 tbsp sliced black olives
2 handfuls of spinach leaves
6 sheets of lasagne - soak in boiling water for a couple of minutes to soften
Method:
To make the sauce:
Melt the olive oil spread in a pan
Stir in the flour and cook for 2-3 minutes
Very slowly add in the milk, a little at a time, and stir into the paste
When all the milk is added bring the sauce up to the boil, stirring all the time
Simmer for 3-4 minutes whilst continuing to stir
Add in salt, pepper and grated nutmeg
Once the sauce is made, place a spoonful in the bottom of a lasagne dish to coat the base
Place 2 sheets of pasta in the bottom
Spread half of the mashed butternut squash over the pasta sheets
Spinkle over half the olives
Add on half of the salmon
Cover with half of the spinach leaves
Cover with 3-4 spoons of the white sauce
Add on 2 more lasagne sheets and repeat the layering with the remaining ingredients
Add on the last 2 pasta sheets and cover with all the remaining white sauce
Cook at 180 degrees for 25 minutes
Serves 2
Served with chilli bread
Ingredients:
3 oz porridge oats
250 ml semi skimmed milk
1/2 tsp chia seeds
2 tbsp fat free natural goats yoghurt
1 handful of mixed frozen berries
Method:
Mix all the ingredients together in a sealable container (I used a mason/kilner jar)
Place in fridge overnight
Stir and eat
Serves 2
My berries were a mix of blackberries, blackcurrants, redcurrants and strawberries
Ingredients:
3 oz porridge oats
250 ml semi skimmed milk
1/2 tsp chia seeds
2 tbsp fat free natural goats yoghurt
1 eating apple - cored, peeled and chopped
1/2 tsp mixed spice
Method:
Mix all the ingredients together in a sealable container (I used a mason/kilner jar)
Place in fridge overnight
Stir and eat
Serves 2
I used a granny smiths apple and it was still firm and crunchy the following morning
Ingredients:
1 tin chickpeas - drained and rinsed
1 small avocado - peeled, stoned and chopped
1 oz sultanas
1 tsp mild madras curry powder
1 tsp turmeric
Low fat mayonnaise
Method:
Mix together the chickpeas, avocado and sultanas
Sprinkle over the curry powder and turmeric and stir through
Add in enough mayonnaise to lightly coat the chickpeas when mixed
Serves 2 - 3
Served with a salad
I have a squeezy bottle of mayonnaise and used 3 big squeezes, this seemed enough.
Ingredients:
2 medium sized potatoes - peeled and cut into cubes
1/4 of a small cauliflower - cut into florets
1/4 of a small butternut squash - peeled, de-seeded and cut into cubes
2 tsp turmeric
2 tsp mild madras curry powder
1 tsp cumin seeds - lightly pounded in a pestle and mortar
2 tbsp sunflower oil
Method:
Par boil the potatoes, butternut squash and cauliflower until just starting to become tender, but are still firm. Drain
(I cooked the potatoes for about 12 minutes, cauliflower and butternut squash for about 5-6 minutes)
Heat the oil in a frying pan and tip in the vegetables. Stir around to coat with the oil
Add in the turmeric and curry powder and stir to coat the vegetables with the spices and cook for 2 minutes
Add in the cumin, stir and continue to cook for a minute - do not let the vegetables become too soft
Serves two
Served with grilled salmon fillets and broccoli florets
This dish could also be served alongside a curry
Ingredients:
6 shallots - chopped
1 chilli - chopped
1 clove of garlic - crushed
1 pepper - de-seeded and chopped
1 tin chilli beans
1 tin chopped or cherry tomatoes
1 tin mixed beans - drained and rinsed if in water
1 tbsp dark chocolate powder
splash of oil
Method:
Soften the shallots, garlic, chilli and pepper in a small amount of oil - add a bit of water if needed so that it doesn't burn or stick
Add in the chilli beans, mixed beans and tomatoes
Stir well and bring up to the boil
Turn down the heat, stir in the dark chocolate powder, cook for a further minute to two as the sauce thickens
Serves 4
Serve with rice, couscous or jacket potato
I used a tin of mixed red kidney, haricot, pinto, borlotti and cannellini beans.
My dark chocolate was Green and Black's organic cocoa powder - this thickens and darkens the sauce and adds depth of flavour.
Using tinned beans this chilli can be made in just over 10 minutes. If using dried beans they will need to be pre-soaked and cooked for longer (as per the instructions on the pack).
Ingredients:
1 small fillet of smoked haddock
1 pt boiling water
1 vegetable stock cube
1 tsp mild madras curry powder
4 oz basmati rice
2 eggs
1 handful of frozen petit pois
Coriander leaves to garnish
Method:
Place the haddock fillet in a pan with the boiling water and poach for 3-5 minutes until the fish is just cooked
Remove the fish from the pan and leave to the side to cool
Sprinkle the stock cube and curry powder into the poaching liquid
Add in the rice and cook for about 12 minutes until the rice is almost cooked through
Meanwhile - hard boil the eggs (I did mine for about 8 minutes)
Stir the petit pois into the rice
Remove the skin from the haddock, flake up the flesh and add into the rice
Cook for a further minute to allow the fish to warm through
Serve the kedgeree in a bowl with quarters of hard boiled egg and chopped coriander leaves as a garnish
Serves two for breakfast
Ingredients:
I pack ready rolled puff pastry
6 slices Prosciutto
4 mushrooms - sliced
8 small cherry or plum tomatoes - halved
4cm chorizo sausage - sliced
2 tsp red pesto
2 eggs
1 tbsp milk
Method:
Cut the pastry in half and score an inner rectangle about 1cm from the edge of each piece
Spread 1 tsp of red pesto onto the inner rectangle of each piece of pastry
Place 3 slices of prosciutto over the top
Place half of the mushrooms, chorizo and tomatoes onto each tartlet - leaving a space in the centre
Brush the outer edges of the pastry with the milk
Place on greaseproof paper on a baking tray and cook in the oven at 180 degrees for 8-10 minutes until the pastry is light gold
Crack an egg into the middle of each tartlet and continue to cook for about another 5 minutes until the egg white has cooked through
Serves two
Ingredients:
For the Meatballs:
500g pack of minced turkey
2 slices granary bread - grated into breadcrumbs
1 medium onion - very finely chopped
2 cloves of garlic - crushed
2 tsp dried Italian herbs
For the Sauce:
1 medium onion - chopped
1 clove of garlic - crushed
1 red chilli - chopped
2 tins chopped tomatoes
2 tsp dried Italian herbs
1/4 pt water
1 tbsp tomato puree
1 small tin of sliced black olives
splash of oil
Method:
For the Sauce:
Soften the onion, garlic and chilli in a splash of oil
Add in the tomatoes, puree, water and herbs and bring up to the boil
Turn down to a simmer and add in the meatballs
For the Meatballs:
Place all ingredients into a large bowl and mix together
Pinch off a small piece of the mixture and form into a ball
Drop into the gently simmering sauce
Simmer gently for about 30 minutes
Stir in the sliced olives and continue to cook for a further 10 minutes
Serves five
Served with wholewheat spaghetti
My turkey mixture made 44 meatballs
The meatballs in the sauce can be frozen
For the Gnocchi:
Ingredients:
2lb baking potatoes (1 used 6 x medium sized potatoes)
1 medium egg
4 oz plain flour
+ extra flour for rolling out and sprinkling over
Method:
Wash the potatoes, pierce the skins and bake in the oven for about 1 - 1 1/2 hours until the insides are soft
Leave the potatoes to go cold and then cut in half and scoop out the cooked potato flesh
Put the potato through a potato ricer (or mash very well) and then place into a large bowl
Add in the egg and mix
Sprinkle the flour over the top of the potato and mix together
The mixture should now come together as a soft dough
Sprinkle a small amount of flour over the top and cut into quarters
Roll out each of the quarters into a long thin sausage - a lot of flour will be needed on the surface so that the dough does not stick
Cut the lengths of dough into small equal length dumplings - about 1 - 1 1/2 cm and again sprinkle them with a bit more flour so that they do not stick together
To cook the gnocchi, bring a large pan of lightly salted water to the boil
Gently lower in the gnocchi (knock off any excess flour before placing in the water)
Bring the water back to a light boil
The gnocchi will take about 2 - 4 minutes to cook (the dumplings will rise to the top of the water when they are done)
Quick Puttanesca Sauce:
Ingredients:
I tin chopped tomatoes
1 red chilli - chopped
1 clove of garlic - crushed
2 tbsp sliced black olives
1 tbsp capers
Method:
Put all ingredients into a small pan and bring up to the boil
Simmer for a couple of minutes
Serves 2 - 3 people as a main course, would serve 4 as a starter
I left the gnocchi in the fridge for a few hours before cooking.
After I had scooped the potato from the skins I cut the skins in half again (so now they are in quarters) and returned them to a hot oven for about 10 minutes to warm and crisp up and served them as a snack with pesto mayonnaise.
Ingredients:
