Spinach and Gorgonzola Gnocchi

Ingredients

Gorgonzola

Garlic

Milk

Parmasan (shredded)

Nutmeg

Gnocchi

Spinach (rough chop)

Olive oil

1. Heat garlic and milk in a bain marie.

2. Wilt spinach with olive oil and nutmeg

3. Crumble Gorgonzola into the milk and stir

4. Once the cheese is melted stir in the spinach

5. Cook gnocchi, stir in sauce, stir in parm

6. Salt n pepper.

Comments

Pea and mint risotto

‘A sophisticated alternative to mushy peas.’ If I were inclined towards guilt one of my major guilty pleasures would be come dine with me. a trashy reality TV show where five people have dinner parties and slowly come to loathe each other over a week. In most cases the food is the least interesting part of the show being usually either disgustingly pretentious or just disgusting. However, on two occasions there were dishes that appeared on the show and have, after some experimentation, been added to my repertoire. This is an indulgent main to serve with goats cheese and any kind of beetroot salad or a truly decadent side dish for fish. The mint makes it if you don't have mint make something else, it’s foul without it. Pea and mint risotto part one (pea pesto) Frozen peas or broad beans (about 250g, peas if you’re making the risotto) Parmesan (one wedge from the supermarket) Mint (as much as you can me arsed to pick) Lemon (half zest, some of the juice, to taste) Salt (t...

Cheese Souflee

'It's not posh I promise' ok I know its a soufflé and mostly you see them made by extremely high strung cartoon chefs and deflated by loud noises. and I know French food is often seen as fussy and intricate. My experience of French food is quite different. My mum traveled to France as a young woman and waiting at a ferry terminal for a bus to Dijon looked for a cookbook for French foods to cook at her friends farm house. she had the good fortune to pick up an unfussy volume of what was mostly French peasant cuisine. We still eat meals from it (including our now traditional Christmas eve boeuf bourguignon). growing up we used to have cheese soufflé to use up odds and ends of cheese or to 'tart up a salad' mom makes it now with absolutely no measurements of any kind. serve this with French salads (we have a remoulade, a cucumber crème fresh salad, and a grated carrot, cumin and parsley salad here) This is based on the recipe that is in moms cook book, I've bas...

Shakshuka

'The perfect brunch' Shakshuka has its origins in the middle East. but in our family it's a traditional breakfast for birthday weekends away. It's indulgent but easy. We did a couple of bits to make it a bit extra but it is essentially a very simple tomato and egg afair. Ingredients An egg per person Tomatoes (nice ripe fresh ones, you live or die on your tomatoes rough chop) Peppers (two, red and/or yellow, rough chop) Onions (finely diced) Cumin Paprika Chilli flakes Salt Olive oil In an oven safe skillet soften your onions in the olive oil. When your onions are soft scatter in a teaspoon or two of cumin sautee for a few minutes until fragrant. Add your peppers, a shake of chilli flakes and a good teaspoon of paprika sautee for a few minutes then add the tomatoes. Let the tomatoes break down and reduce until the consistency is saucy. Break the eggs into our shackshuka and throw the whole poodle into t...

JK's kitchen

Search This Blog