Month: December 2015

Homemade Gnocchi

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This Festive season requires deluxe comfort food. I am having an Orange Duck Confit as I main dish and I am not keen on having plain potatoes or pasta on the side. So why not mixing both (in a way..)? Gnocchi would do it perfectly so I can I am having gnocchi as a side dish so I am making them ahead of time and putting them uncooked in the freezer until the D day! Check out this simple recipe for a yummy homemade dish from scratch: Ingredients: 6 serving 700g Potatoes 500g Flour 1 Garlic clove 1 Egg pinch of Salt 1 tsp Nutmeg 1. Bring a large pot of salted water to a boil. Cook the potato in boiled water with garlic and thyme for 30 minutes until tender but still firm. 2. Drain the potatoes then peel them and mash them with a potato masher. 3. whisk the egg with a pinch of salt and nutmeg before combining with mashed potato, 4. Add the flour in 3 batches. Knead until dough forms a ball. Shape …

Chocolate Fondant

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My heart skipped a beat! Who doesn’t like chocolate and more specifically  a gooey, decadent dessert with a molten middle? It is so irresistible that I started a diet for just the thought of having it. This dessert is perfect for the festive season, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month. Ingredients: Serving: 10 pieces 400g Dark chocolate 180g Butter 160g Flour 200g Sugar 8 Egg yolks 10 Eggs 1 tsp Vanilla powder 1. Preheat the oven at 200°C 2. Melt the chocolate and butter together and stir until smooth. Leave to cool for 10 minutes. 3. Put the eggs and yolks with the vanilla together in a robot and whisk them until they form a mousse. 4. Pour the melted chocolate into the egg mixture and beat well 5. Sift the flour and sugar into the mixture until the mixture is completely combined to a loose cake batter 6. Cut baking sheet and put them inside the ring molds …

Basil Pesto

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Tonight is Basil night with my homemade pesto! Doing the pesto at home has a really different taste than buying bottled ones. It’s beautiful over pasta or gnocchi topped with pine nuts and even better drizzled over some steamed veggies for a healthy mid week dinner. Ingredients: 1 cup basil leaves 1 garlic clove 2 tsp toasted pine nuts 1 tsp coarse salt ½ tsp pepper 2 tbs parmesan ¼ cup extra virgin olive oil 1. Strip the basil leaves from their stems, wash them and put them in the freezer for about 1 hour. >> This is a trick for to get a vibrant green pesto. 2. Put in the food processor the garlic, salt, pepper, and half the basil then pulse a few times to chop it coarsely; then add the remainder. 3. With the motor running, add olive oil in a thin stream until the garlic and basil come together to make a rough paste. 4. Then add the toasted pine nuts and the Parmesan until it forms a smooth paste with an even texture. …