Category Archives: Savoury

Gnocchi Gratin

gnocchi image

I love gnocchi, and I love marscapone, and I really like Nigella. I got her newest cook book a little while ago and when I first saw this recipe for Gnocchi Gratin I could hardly contain my excitement! However, a very very hot summer meant it has taken me a few months to finally make it. I celebrated a birthday this week and instead of heading out for a family dinner I decided to stay in and cook a delicious meal. Everyone contributed a dish and it was a great night of food.

Anyway, back to the gnocchi. This recipe is so so easy yet produces a dish so good people will be going back for seconds….and thirds! I wll definitely be making this again, especially as the weather starts to get a cooler.

Gnocchi Gratin
courtesy of Nigellissima

Ingredients:
250grams marscapone
60ml full fat milk (kiwis – I used blue top)
4 T grated parmesan (I may have used closer to 6…)
Freshly ground salt and pepper
Nutmeg (Nigella suggests freshly ground but I used about 1/4 t of packaged and it was fine)
2x 400gram packets of gnocchi
Breadcrumbs

Instructions:

Preheat the oven to 200 degrees C. Put a pot of water on for the gnocchi – I used a large soup pot for this.

Whisk the marscapone and the milk over a low heat. I used the tin I cooked the dish in and it worked well, while saving on dishes!

When the marscapone mixture starts to bubble, take it off the heat and stir in 3 or 4 T of parmesan, nutmeg and a grind of salt and pepper. Mix until it is all combined.

gnocchi prep

Cook the gnocchi according to the instructions on the pack – it usually only takes a couple of minutes. When that is done, drain and add to the marscapone mix and gently coat all of the gnocchi with the sauce until every thing is smothered and sorted in a single layer.

Top with breadcrumbs and more parmesan and put it to the oven for about 15 minutes.

gnocchi 1

Let it rest for about 5 minutes and then eat and enjoy.

Fish and gnocchi 1

We served ours with pistachio crusted tarakihi and a salad.

Fish_gnocchi_salad 1

Best meal I have had in a long time!

Thanks to all my wonderful friends and family who showered me with birthday love this week, I feel so blessed to have you all in my life!

Birthday cards

Have a great weekend,

Andy 🙂

Tomato Pasta Sauce

Our garden has produced a giant crop of tomatoes this summer and I am struggling to get through them all! I have made this tomato pasta sauce twice now and find it is a great way to condense a few kilos of tomatoes and make a delicious dinner.

First up I cut in half about twenty tomatoes, poured over some olive oil and sprinkled on some garlic salt and pepper.

tomatos before

I popped this into a 180 degree C oven to roast for about 45 – 60 mins and had to restrain from eating the whole tray when I pulled them out!

tomatos after

After they had cooled a little I transferred the tomatoes to my trusty magic bullet, along with some fresh basil (also from the garden) and blitzed away.

From this:

blender

To this:
sauce

The sauce was delicious slurped straight from the jug, tossed through hot pasta and we also used it as a sauce on some crumbed fish – very versatile indeed!

So that is the tomatoes taken care of – I now have a crop of beetroot ready for harvest – any ideas on how I can use this?

Have a great day,

Andy

Overnight Oats

I love breakfast and all breakfast food. Savoury or sweet breakfast dishes, I’ll take them all and eat them for every meal! Too bad, I have terrible time management in the mornings and am stuck rushing around trying to find something nutritious to eat, that won’t have me starving to death an hour later.  Thankfully I discovered a new trend in breakfast food. Overnight oats! I mix up my jar before bed and grab it on my way out the door in the mornings to eat at my desk. It’s delicious and filling and healthy, and has the consistency of pudding!

I adapted this recipe from Lauren Conrad (http://laurenconrad.com/blog/post/good-eats-overnight-oats) and I eat it just about every morning during the week. The chia seeds are a bonus because they are a superfood, and leave you feeling fuller for longer while adding a tapioca type texture to the oats! I also like to add a few frozen berries to the mix, when I have them around.

Ingredients

1/2 cup rolled oats
1 tbsp chia seeds
1 pinch cinnamon
1/2 cup greek yoghurt (I use the yoghurt with honey added. If you just have plain, you might want to add a tbsp of honey to your oats)
2/3 cup almond milk

Any berries or extras that you want to add.

Recipe

Put everything into a mason jar, screw on the lid, and shake it up. Refrigerate over night and eat in the morning.

Enjoy! Rosie 🙂

Buffalo Ranch Popcorn

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Have you even tasted something and weren’t quite sure if you liked it or not?? So you have another taste and think about it. And you keep tasting and pondering until there are no more tastes to test and you still have no answer. This is one of those foods that is weird and takes a few bites to fully get your head around. I’ve decided that I like it. It’s not movie watching popcorn, it’s after work snack popcorn. And I had to tweak a recipe for buffalo popcorn to the point it was unrecognizable, so I am claiming this as a Rosie original. Even if it is inspired by googling “buffalo flavoured food” and seeing the idea pop up.

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Pop 1 bag microwave popcorn (should give you around 8 cups)

Melt in the microwave 2tbsp butter and 3tsp hot sauce (I used Frank’s) and drizzle over the popcorn in a thin drizzle and mixing the popcorn to coat thoroughly.

In a small bowl combine 1/2 tsp garlic powder, 1/4 tsp dill, pinch of cumin and 1/4tsp salt. Sprinkle over the popcorn and mix again!

Easy!

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Rosie 🙂

Tomato and Basil Tart

It is finally starting to feel like springtime in New Zealand. It was warm enough to go to work today without a jacket, and I had to open my office windows to get a breeze coming through. My car smells like a mix of wet dog and the ocean from our evening beach trip and I have sand between my toes. Summer is definitely on it’s way! So with that in mind, I wanted something light and summery for dinner. And this tart fits the brief perfectly with fresh tomatoes, lots of basil pesto and flaky pastry. One bite and I start to get excited thinking about spending all day at the beach, BBQs,  and cocktails in the sun ( not to mention my 2 week vacation when my parents come to visit me this summer)!

This recipe comes from Very Culinary (http://veryculinary.com/2012/06/14/tomato-and-basil-tart/) and is delicious everytime I make it. I have also tried adding different things to it (smoked chicken, ham etc.) and have always found that while it’s still tasty, the original recipe is best.

(Serves 4-6)

Ingredients
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 3 ounces cream cheese, softened
• 3 tablespoons pesto sauce
• 1-2 tablespoons milk
• 2 medium tomatoes, sliced
• 4-5 large fresh basil leaves, torn or chopped
• salt and pepper
• extra virgin olive oil

Preheat your oven to 200 degrees C (or 400 F). While the oven is warming up grease a baking sheet and lay the puff pastry sheet out on it. Brush it with the beaten egg and pierce with a fork all over. Once the oven is warm bake the pastry for around 15 minutes. Once it is golden and puffed, take it out.

Mix together the cream cheese, and pesto with the first tbsp of milk. The milk should loosen the mixture and help it to spread. If it is still a little firm after the first milk addition, add the second tbsp.

Cover the pastry with the pesto mixture and top with your sliced tomatoes, overlapping them so they look pretty. Sprinkle with salt and pepper and drizzle with olive oil . Turn the oven down to 180 degrees C  (350 F) and bake the tart 20-25 minutes, until there are no visible juices and it looks set.

Let it cool slightly so it holds together when cut and serve it with an easy side salad. Summer on a plate!

 

 

Cheers, Rosie 🙂

Goat Cheese Stuffed Chicken

When it comes to cooking for one, you can’t beat chicken for quick and easy dinners. You can stuff it, roll it, fry it, bake it, roast and serve it with any side you have on hand. I eat a chicken breast on salad at least once a week. The flavours of the salad change depending on my mood (and how healthy I am feeling!). One night I might throw together a grilled chicken ceasar salad, and another night I might slice the breast into strips, bread them, fry them and create a buffalo chicken salad.

I also think bacon and cheese should be a food group. Especially goat cheese (sweet or savoury I can’t think of any dish that doesn’t benefit from the addition of goat cheese, I would happily eat cake covered in the stuff). This recipe is one that combines simple ingredients into a delicious moist chicken breast and takes around 30minutes to make. The inspiration came from a recipe on http://www.howsweeteats.com/ that used goat cheese under the skin of a roast chicken and I figured why not put the cheese inside a chicken breast. And while I was at it I couldnt resist the urge to add bacon and chives.

Recipe
1 chicken breast
2 tbsp goat cheese
1 strip bacon, cooked and crumbled
2 tsp. Chives
Salt and pepper to taste
Your favourite poultry seasoning
Olive Oil
Instructions Mix together goat cheese, bacon, chives, salt and pepper. Cut a pocket in the chicken breast and stuff in the goat cheese mixture. Close up the pocket and secure with toothpicks. Season the chicken breast with your poultry seasoning (I used Masterfoods Italian Seasoning) and place in baking dish. Drizzle with olive oil and bake in 180 degree oven until browned and juices run clear. This should take around 20minutes. Once cooked, let it rest for a few minutes and then serve it. (I served mine with a bunch of leafy greens in a white wine vinigrette and the juices from the baking dish poured over the top.)

Enjoy,  Rosie 🙂