Apr 052010
 

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Wow – so that’s how gnocchi is supposed to taste/feel?!  I never realised what I was missing out on – and maybe you don’t either…

Real gnocchi, the kind you make with your own two hands, should be soft yet with a distinctly toothsome texture, light yet surprisingly filling, subtle yet distinctly flavoured.  The key to this recipe, it seems, is an egg, and being very gentle with your dough – whatever you do, don’t overmix it or it will be tough and unpalatable!

Sadly, I am not responsible for this particular recipe (although I have an original creation coming up!).  Once again, this comes from the divine Maggie Beer cookbook, Maggie’s Kitchen (buy it, now!).

I know there’s a lot of butter in this recipe, and I actually think it could be reduced by up to half without losing much of the flavour.  However, remember that the butter is the sauce – don’t try to substitute margarine, I promise it will not be the same.  This dish also reinforced by recent and ongoing love affair with sage. My what a wonderful herb it is, particularly browned in a little butter.  We now have a little sage plant growing in our garden (thank you David!) that frequently finds itself rather short on leaves!

[recipe-show recipe=gnocchi]

Jan 092010
 

[singlepic id=27 w=500 h=333 mode=watermark float=left] This is adapted from the book Veganomicon by Isa Moskowitz and Terry Romero.  I’m not vegan (I think that’s obvious if you’ve ever seen my blog!) but I do like to try out new recipes and ideas.

Quinoa (pronounced keen-wah) is a South-American grain and has a high protein content.  It’s a nice alternative to cous-cous or rice.

I’m feeling a bit lazy so I won’t post the whole recipe on here.  However, you can find it here on Jenna’s blog.

I made a few additions to the recipe.  I didn’t have peanut oil so I just used canola and I didn’t have a red chilli so I used a spicy green one.  I also added in green and yellow capsicum, zucchini and cherry tomatoes.  And of course, I de-veganised the recipe by grilling some prawns to serve with it.  I sprinkled some of the fish spice-mix we picked up in Morocco on top of the prawns before I grilled them.

I highly recommend this recipe – it combines sweet, sour and hot in a similar way to thai food.  The quinoa adds interesting texture, the pineapple is moist and sweet and the cashews give it crunch.  Adding extra vegetables adds colour and depth to the dish and makes it a complete meal, even without the prawns.

Dec 162009
 

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There is a lack of ‘authentic’ Mexican food available in Brisbane, unless  you consider Montezuma’s authentic…

I’ve been bemoaning this fact for quite a while – I’m convinced there must be more to Mexican food than Old El Paso taco mix and fajitas.  In such a situation, I turn to my fail-safe – the internet.

We made ‘prawn tacos’ on the weekend – using tortillas instead of hard shells.  I googled a few different recipes and came up with my own version.

[recipe-show recipe=prawn-tacos]