Gnocchi With Sage & Sun-dried Tomato Butter

Two blogs in one day today! Its my night off cooking tonight and from tomorrow night my friend Ashleigh is here so I don't think I will be able to get any more blogs done before Sunday evening. But don't worry, I am catering for a Halloween party on Friday so there will be lots of party food recipes going up soon! I spent a large proportion of my day searching the supermarkets in Venice for jelly and red food colouring - haven't managed to find any yet, but I have found cherry syrup which is the ideal blood colour for my Halloween cocktails!

I am dressing up, I didn't bring any costumes with me but I thought I would work some magic with make up and create an Ice Queen costume. I have been informed, that I sometimes I come across as having an icy personality (basically a more polite way of saying I have an attitude problem - so thanks Jamie) but I'm using it to my advantage. I have forced my flat to dress up as well and between the four of us and Ashleigh (who is not one to shy away from a theme either) we are going to look spooktacular...

Serves 4
Ingredients:
2 Packs Gnocchi
1 Handful Sun-dried Tomatoes (Finely Chopped)
6 Large Sage Leaves (Finely Chopped)
2 Cloves Garlic (Finely Chopped)
100g Butter
1 Large Handful Grated Parmesan

Boil some salted water and add the gnocchi. Whilst the gnocchi is cooking, melt the butter with the sage, sundried tomatoes and garlic. Add a pinch of salt and pepper. Once the gnocchi is done (when it starts to float) drain and add to the butter. Allow the gnocchi to soak in the sauce before covering with the parmesan cheese.

Gnocchi is very filling, much like risotto it never looks like it will fill you up, but it does believe me!

Lasagne

My apologies for the lack of blogging recently, I would love to blame it on my essay but actually we have been eating later and when I sat down to eat I was so hungry I forgot to take a picture! Lasagne is my favourite dinner, it is probably one of the meals that I could not live without. My lasagne is not a traditional Italian one, according to my mum, as it features a lot of cheese sauce. Incidentally, when I made this there was more cheese sauce over the hob and sink than there was in the lasagne, it is a messy dish to make, especially if you're the most clumsy cook alive - like me - but it is so worth it.


Serves 4 very hungry girls or 6 normal appetites. Set oven to 200 Degrees C.
Ingredients

For the Cheese Sauce:
25g Butter
25g Flour
300ml Milk
2 Large Handfuls Parmesan Cheese (Or Cheddar)
2 Tbsp Ricotta (Optional)
Salt & Pepper

Melt the butter and stir in the flour to make a roux, then add the milk little by little until it makes a smooth white sauce, add the cheese and leave to melt. Add a pinch of salt and pepper. Once done leave to the side.

For the Meat Sauce:
1 Pack Lean Beef Mine
1 Pack Lardons
4 Carrots (Diced)
1 Stick Celery (Diced)
1 Onion (Diced)
2 Cloves Garlic (Finely Chopped)
2 Jars Passata
Salt, Pepper & Oregano

Fry the onions, garlic and celery until soft, add the mince and the lardons and fry until browned. Add a pinch of salt, pepper and oregano. Add in the passata and the carrots and leave to simmer for 10 minutes.

Other Ingredients:
1 Pack Lasagne Sheets (Fresh or Dried)
1 Ball Mozzarella (Finely Sliced)

Once both the sauces are done, layer the bottom of a rectangular baking dish with 2/3 spoonfuls of meat sauce and cover with the pasta sheets (you may have to cut the sheets down to the right size). On top of the pasta, spoon over a quarter of the cheese sauce and spread it so it covers all the pasta. Repeat these steps four times at least. Cover the top of the final layer of cheese sauce with the mozzarella slices and bake in the oven for 20 minutes until golden brown on top.

Even if you just make this for two people, it freezes really well. I used to bake about 6 portions and freeze them individually so when you can't be bothered to cook you have a home-made ready meal just waiting to be microwaved!

Exciting Chicken Caesar Salad

Had a really busy weekend because we have essay deadlines this week and everyone is getting a little stressed so haven't really had much time to relax or blog. My wisdom teeth are also causing me some trouble, they are really painful this morning and according to Lucy I keep making noises in my sleep that sounds like I'm chewing which I guess is probably because of my toothache but also highly likely that I'm dreaming about eating.

Speaking of dreams, I had one about mackerels last night, I don't remember much of the dream but my sub-concious made it very clear it was a mackerel which is weird seeing as I don't like them at all. I think I'm going a bit mad. Perhaps the essay stress is getting to me?

This meal doesn't really count as cooking because its a salad, but it was yummy so I thought I'd put it up anyway.

Serves 4
Ingredients:
400g Salad Leaves
200g Cherry Tomatoes (Sliced)
100g Sun Dried Tomatoes (Sliced)
6 Rashers Prosciutto
2 Breasts of Chicken (Thinly Sliced)
1 Packet Croutons (Or homemade ones - see previous salad blog)
1 Bottle Caesar Dressing (Not homemade unfortunately)
1 Handful Parmesan Shavings

Pretty much all you have to do is fry the prosciutto and chicken, leave to cool on some kitchen roll, crumble the prosciutto into the salad and add the chicken. Mix in all the other ingredients and serve the dressing either over the top or on the side. Really easy, but everything compliments each other and its not too unhealthy!

On top of essay writing this week I am also organising a Halloween party on Friday, because my friend Ashleigh is coming over to visit this weekend and we are having a little get-together. I have been known to go slightly overboard when it comes to themed events and I am in the process of working out how to make ghost shaped food. I'm also insisting on everyone wearing costumes so if you're coming, be warned I'm expecting complete dedication to the theme.

Chicken Gratin & Dauphinoise Potatoes

 

Apologies for the bad photo, best I could manage with my rubbishy digital camera! This dinner was kind of a random meal that I threw together with the left over ingredients I had in the fridge, the dauphinoise potatoes were yummy, you really can't go wrong with carbs smothered in cream and garlic can you? On a massively unappetising note, I have an unfortunate pigeon story this week. Over these five weeks we have been in Venice, I have become increasingly annoyed by pigeons and have resorted to attempting to kick them at every opportunity. I have a huge dislike of most birds (don't even get me started on the Warwick geese...) but pigeons are now at the top of my list for birds I hate. Basically a pigeon slapped me in the face, I'm sure it was karma from trying to kick its mate or something, but I got a full sweep of pigeon wing across my face yesterday. It was probably the worst experience of my life and I had to calm myself down by having a few scoops of ice cream.

 

Anyway, on to the recipe before my blog descends into pigeon-related hysteria.

 

Serves 4

Ingredients:

For the Chicken Gratin:

4 Chicken Breasts

Handful of Sliced Cherry Tomatoes

4 Rashers of Prosciutto

1 Large Handful of Parmesan

1 Large Handful of Breadcrumbs

 

For the Dauphenoise Potatoes:

4 Large Baking Potatoes (Sliced)

3 Cloves Garlic (Finely Sliced)

300ml Cream

1 Onion (Finely Sliced)

1 Handful Parmesan

 

Layer the sliced potatoes with the sliced garlic and onions in a baking dish. Add a pinch of salt and pepper to the cream and pour over the top of the potatoes. Top with the parmesan and bake in the over on 180C for 40 minutes. (this is not a traditional dauphenoise, I added parmesan and onions for a bit of variety).

 

Whilst the potatoes are cooking, fry the prosciutto rashers in a pan until crispy, leave to the side on some kitchen roll to remove the excess fat.

Cover the chicken breasts with a sheet of cling film and hit with a rolling pin until flattened (this is the fun bit). Then lay the flat breasts (haha) on a baking tray and top with the sliced cherry tomatoes. Crumble the prosciutto on top of the tomatoes and then sprinkle the parmesan and breadcrumbs over the top. Drizzle a little olive oil over the top and bake in the oven on 180C for 25 minutes.

 

Once the chicken is done and the potatoes are cooked through, serve with a side salad!

 



Aubergine Parmigiana & Lottie's Birthday Meal

I went out for dinner this evening for my friend Lottie's birthday, so the Parmigiana was last nights meal. The rest of my flat were left to fend for themselves in the kitchen, but it sounds like they had a good meal without my help (I'm very proud and means I can have more nights off). I had a mixed platter of fish for dinner this evening, which I filleted at the table to everyone's surprise (not just a pretty face eh), fish was yummy but even after one and a half fish I was still hungry! We basically had the restaurants to ourselves and they let us have control of the stereo so we had some classic fever tunes going on it was amazing, really enjoyed myself.

There is also a flasher on the loose in Venice at the moment according to the lecturers - so we aren't supposed to walk home alone, I don't like wandering around by myself anyway, but I think I would find it more funny than frightening if I was flashed. But I wasn't (unfortunately?!) so I can't comment.

Serves 4
Ingredients:
4 Large Aubergines (Sliced into circles approx 1.5cm thick)
1 Onion (Chopped)
2 Cloves Garlic (Finely Chopped)
Handful Cherry Tomatoes (Chopped)
1 Jar Passata
2 Balls Mozzarella
1 Handful Parmesan (Grated)
Salt, Pepper & Oregano

Roast the aubergines in the oven for 15 minutes on 200C. Whilst roasting, fry the onions and garlic in a little oil and add the passata and chopped tomatoes. Add a pinch of salt, pepper and oregano and leave to simmer. I usually layer the aubergines, mozzarella & tomato sauce like a lasagne (top with mozzarella and the parmesan) and bake for 20 minutes in the oven, but I did individual ones wrapped up in baking parchment because our roasting tray was dirty and I didn't want to clean it. I served this with a warm baguette, because I find it is not very filling otherwise.

I have also been doing some baking recently, in the spirit of bake off final and Lottie's birthday - sorry, no recipes as I can't tell you the quantities (I guessed) but I will make them again once I am home and write them up. Here are the pictures of my Chocolate Ganache & Raspberry Cake and my Tarte Tatin. Both would not meet Paul Hollywood's high standards but they aren't bad considering.

Just like to say a massive Happy Birthday to Lottie and a quick mention to my BIGGEST fan Stephen, whom I bonded with earlier xx

Chicken, Bacon & Leek Pie

At home on Sundays we pretty much always have a roast, even if I'm at work I usually manage to get a bit of beef and a Yorkshire pudding if I butter up the chefs with coffee. If a roast isn't possible, Sundays are definitely the day for a really hearty meal, and if you can't have a roast - the next best thing is definitely a pie. I can eat my weight in pastry, you can often find me lurking around the west Cornish pasty shop after their pork and apple pasties (best pasty ever). I know pastry isn't necessarily "healthy" but I don't care, especially on Sundays. 

This particular pie is my favourite, we often have it on Boxing Day - mum will make a chicken & bacon pie and also a turkey one. We have the pie in the early evening and snacks later on (mainly cheese). Christmas is the best time of year for food because Dad makes his Christmas ham which is AMAZING. I can't stress enough how good it is, I'm going to try and get him to show me how to make it when I'm home so I can share the recipe on here. Anyway I've been distracted, back to the pie...

Serves 4

Ingredients:

2 Breasts Chicken (Diced)

1 Pack Lardons or 4 Rashers Sliced Bacon

3 Leeks

2 Onions (Diced)

100ml Dry White Wine

50ml Single Cream 

1 Tbsp Wholegrain Mustard (optional) 

Salt, Pepper 

1 Sheet Ready Rolled Puff Pastry

1 Egg Yolk (Beaten)

Preheat the oven to 200C. Soften the onions in a little olive oil and ad the chicken and bacon, fry until completely cooked. Add the white wine and the leeks and leave to simmer until the wine has reduced by half. Add the cream and salt and pepper and simmer for a further 5 minutes. Once done, transfer the filling into a oven dish (I had to use a tray) and cover with the puff pastry. Brush a little beaten egg yolk over the pastry and bake in the oven for 20 minute or until the pastry has risen and is golden brown. 

It's really easy to make and it can almost live up to a roast dinner. 

Spinach & Ricotta Canelloni

 

Fixed my laptop so I have finally managed to add the picture! I have only ever had this dish in ready meal form from tesco and I didn't really like it but I'm running out of new ideas for pasta dishes so I thought I'd give this one a go. Needless to say stuffing the Canelloni tubes got very messy and I managed to smear ricotta all over the cupboards and the kitchen surfaces, and its in my hair.

Serves 4
Ingredients:
1 Pack of Pre-Made Canelloni tubes (approx 20)
500g Ricotta
300g Spinach
1 Jar Passata
2 Balls Mozzarella (Thinly Sliced)
1 Clove Garlic (Finely Chopped)
Salt, Pepper, Oregano

Wilt the spinach in a pan on a medium heat until soft and drain away the water. Place the spinach in a mixing bowl. Heat the passata with the garlic and add a pinch of salt, pepper and oregano. Mix the ricotta into the spinach in the bowl. Then spoon approximately 2 teaspoons full of the mixture into the Canelloni tubes and place into a oven dish. Once all of them are filled and placed in the dish, cover with the passata and top with the sliced mozzarella. Bake in the over on 200C for 20 minutes.

Turns out that this dish is actually quits nice when its homemade, and definitely something I will add to my repertoire. If you can't find pre-made Canelloni, you could blanch some lasagne sheets and roll the mixture up in those, or just layer the spinach and ricotta with sheets of pasta and the passata to make a vegetarian lasagne. The possibilities are endless.

On another note, I found some pine nuts today at long last, so expect to see those featuring in a recipe soon.