So, my last post
was a long, long time ago. I did mention I would be away for a while; however it
would be a lie to say I have been in India this entire time. My excuse is
valid, I would argue, because health related issues always are aren’t they?! And
let me tell you, I don’t think I know a single person who goes to India and
does not suffer even the slightest of ailments. That’s just the charm of India –
chaotic, unclean and polluted (hence those ailments) crossed with vibrant,
beautiful and unbelievably tasty!
Just a selection of some of the amazing food I ate in India!
Summer is here, and it's baking! Stepping outside I almost feel like I'm on holiday. However, if my experience of British summertime is anything to go by, this wonderful weather is probably going to be short lived. So I'm going to make the most of it whilst it's here. And what better way to do that than alfresco dining? This recipe is perfect for just that. Light, rich in greens and clean, summer flavours - this is the perfect summer dish.
If you've scrolled down already, you may have noticed I've tried to do things a little differently this post. I have used VIDEOS! Or more accurately, mini "movies", as the only editing software I have of my computer is the stuff that comes free with Windows and that, apparently, is a "movie maker". So instead of photos depicting my afternoon fun I have five short blockbusters. There ain't no such thing as a free lunch so thanks to my brother and friend for helping me film.
Popcorn at the ready... here's my Summer Lasagne (serves 3 or 2 very hungry people)
5 sheets of lasagne
7 small spring onions, chopped into rings
1 big bulb of fennel, chopped as thinly as possible
300g asparagus
100g broad beans
1 glass of white wine
50g parmesan cheese, grated finely
1 small tub of single cream (285ml approx)
Zest of 1 lemon, grated finely
A handful of fresh parsley, chopped finely
A handful of fennel leaves, chopped finely
1 tbps olive oil
½ tsp salt
½ tsp pepper
Start by brushing each sheet of lasagne with oil (to stop them sticking to each other as they cook), and
snapping each in half. Add to boiling salted water to cook as you would normal
pasta. Fish out the pasta using tongs, or alternatively you can drain the lasagne
sheets as you would normal pasta. They will finish cooking about the same time
as the sauce.
Prepare the asparagus by bending each one and letting the
tough end naturally snap off. Discard the tough end and wash the remaining part. Put
the asparagus on to cook in a pan of boiling salted water. After about 2 minutes add your frozen broad beans. Cook for further 3 minutes and drain.
Next, heat the oil in a pan, and start cooking the onions
gently for about 2 minutes. Add the wine and let it reduce for about 5 minutes.
Add the fennel and season. Let this cook for 2 minutes.
Then add the cream, and let it reduce a little. Mix in the lemon zest and parmesan, followed by the fresh herbs. (I have used parsley and fennel leaves because I had these in abundance, you can really use any soft herbs you like or have around.) Finally mix in the cooked asparagus and broad beans and you’re
now ready to assemble.
To assemble this summer lasagne, start with a square of lasagne, followed by a layer of sauce making sure to get some asparagus too, then top with another sheet of pasta. I did 3 layers per person, finishing with an asparagus on top. This was a good amount for lunch, but for dinner you could easily add another layer.
And there you have it, simple and delicious summer lasagne. I hope you've enjoyed the videos and more importantly the delicious recipe!
Having finished my final exams last week, and having taken a
week to do all those anti exam things I was banned from doing for three months,
this weekend I came home to enjoy the luxury of our new kitchen – which is
fully functioning at last! My favourite part, aside from the seemingly endless
worktop space is the boiling hot water tap. The age of waiting for a kettle to
boil has passed. Now, any time I want a cup of hot water, which is very often, (here’s
a weird fact about me: hot water is my favourite drink, don’t judge!) all I
have to do is turn a tap and out runs a loyal stream of boiling hot, drinkable
water – perfection! So, after my failed
attempt at making jam (see last post), here’s my first blog post from the new
kitchen.
During our exam period, my flatmate mentioned a recipe for
sweet potato gnocchi, and my mind has been pre occupied with it ever since. Italians
do things so simply, yet for me Italian food is always the most satisfying on
the palate. Gnocchi is no exception. It is basically potato pasta but can be
heavy and stodgy sometimes, particularly when bought ready-made. (Gnocchi literally
translates to dumplings so potato dumplings inevitably have “I am going to make
you feel lethargic and sluggish” written all over them!) However, this recipe
results in light, fluffy pillows of joy. I have to admit there are several
processes to making gnocchi, but none of which require fiddly gadgets or expert
skill, only a hand which doesn't mind getting a little messy and about an hour
or so to spare. I've frozen some of mine too, so I can enjoy my labour of love
at least twice more.
Sweet Potato Gnocchi (serves 4)
600g (or about three medium sized) sweet potatoes
120g strong white bread flour, plus extra for dusting
2 egg yolks
2 tbsp finely chopped chives
2 tbsp finely chopped tarragon
1 tsp salt
1 tsp black pepper
Start by cooking the sweet potatoes. Simply wash them with
the skins on, and prick all over with a
fork. Pop them in the microwave for 7
minutes, check to see if they’re cooked all the way through. Cook for a little
longer if necessary.
Wait for them to cool a bit then peel off the skins and mash
in a large bowl. Wait for all the flesh to cool down to room temperature. (You
can speed up this process by putting the bowl by an open window.) Now sift in
the flour, add the egg yolks, seasoning and herbs. I have used chives and
tarragon but you can use any soft herb you like.
Mix using your hands. It does get a bit messy but persevere.
Add more flour if the dough seems too sticky. Once all combined, tip onto a
well floured surface and shape into a long sausage.
Cut into pieces, roughly
the same size, using a blunt knife. I have no qualms about odd shaped pieces of
gnocchi, but if you’re a perfectionist then take your time as you cut. And to
add that professional touch, indent each
piece with the prongs of a folk to add
a pattern to each piece of gnocchi.
Keep dusting with flour if you think the dough is sticky as
you are cutting. You are looking for a soft consistency, but dough that holds
together. Place your pieces onto a tray covered in semolina to stop the pieces
sticking together.
This is the point at which to freeze some if you wish to do
so, simply transfer into a freezer bag with a little semolina to stop them sticking
together and bung in the freezer for a later date. I would aim to eat them
within two weeks.
To cook your gnocchi, simply add to bubbling boiling water.
Let them cook until they rise to the surface (this should take about two
minutes). Drain immediately. They can be served like this with some tomato
sauce.
Or you can cook them in a little butter to make the outsides beautifully
golden and even more inviting. This is what I did. Simply heat some butter in a pan and toss the
gnocchi through for about two to three minutes. Serve immediately with tomato
sauce and adorn with chives.
And that's it. Simple and delicious sweet potato gnocchi. Next time I might try adding different herbs and spices, this recipe is definitely worth experimenting with!
