Sweet Potato Gnocchi

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.

// Click here to PRINT RECIPE //

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!

Until next time...

Mixed Berry Jam

Hi! It's been a while... The kitchen at home (as I mentioned in my last post, the one that's been extended) is so very nearly done, or at least it's tangible if not quite fully functioning. The one thing we are allowed to use though, the microwave, is so ultra modern and hi-tech, that no one knows how it works! So far my dad (handy-man), brother (somewhat tech-geek) and I (impatient and dying to use anything in the new kitchen) have only managed to get the light to turn on inside, open the door (and not be able to close it again - apparently this new microwave does this itself!) and listen to it make promising microwave-y sounds, but unfortunately to no avail. The handbook, of course, is nowhere to be found, so until someone from the kitchen shop comes and shows us how it works our kitchen remains tangible and pretty much not functioning at all. This makes this post rather problematic as I had envisioned a relaxed break from the torturous monotony of revision coming home, being pampered in the form of food by my Grandma and making jam in the brand spanking new microwave. Yes, you read that right, the microwave!

You would have thought being a 21st century kid that it would be I who was discovering easier, innovative ways of making food. But I was baffled when I first saw my Grandma make jam in the microwave. Bung it all in a large bowl, blast the micro for 5 minutes, catch that last bit of Neighbours, stir a little, another 5 minutes, a couple more rows of knitting, another quick stir and taste, 10 final minutes, a few phone calls whilst watching the news and BAM home-made jam is done. Not only did I learn how easy it is to make home-made jam, but that was a lesson in multitasking to the max! 

Having no luck with our microwave I nipped over across the road to borrow my Aunt and Grandma's kitchen for a little while. With ten of us eating over there at the moment it is almost illegal to make anything in small quantities. Having said that jam lasts a good few weeks in the fridge, and makes a cute present so making plenty isn't a bad thing. 

Of course you can be as creative as you like with fruits and flavours. But for me, berries taste the best. Mixing them up you get a mix of tang and sharpness from the raspberries with sweet fruity goodness from strawberries and blueberries, not to mention the deep luxurious red/purple colour they produce together.

Mixed Berry Jam (Makes about 3 350g jars)

400g strawberries
200g blueberries
250g raspberries
300g jam sugar (available in all supermarkets, and is basically sugar with added pectin)

Simply wash all the berries really well. Either chop or mash the strawberries. Be as rough as you like as the cooking process breaks them down anyway. Transfer into a large bowl that fits into your microwave. (It is important it is a large bowl as the jam will bubble up during the cooking process.) Add your sugar and blast in the micro for 5 minutes


Stir after the first 5 minutes, scrape down the sides and blast for another five. Now add the other berries. (Adding them at this later stage will give your jam some extra texture. However if you want super smooth jam, add all the berries at the beginning and mash together.) Blast in the micro for another 5 minutes.

Be careful when you remove the bowl from the microwave, it will be very hot! After this last 5 minutes, I would take the opportunity to taste the jam. Check the sweetness. Add more sugar if you think it needs it. I don't like super sweet jam and this recipe suits my taste. But I'm pretty certain by grandma, with her sweet tooth, would add at least another 100g of sugar!

Next, blast for another 10 minutes. You should see the consistency start to change. First it will become more liquid, then it will start to thicken.

The final round of microwaving is really the only point you need to hover by the micro. Set the timer to 5 minutes, but stop and check after 2. Blob a little onto a plate, wait for it to cool. If it sets to a jammy consistency then it is done. If it's still too runny, put it back in the micro for a little longer. This last process is subjective to your particular jam, just keep going until you think it is done. Mine took 4 minutes in total.

A brief recap of the simple cooking process: 5 mins, stir, 5 mins, stir and add other fruit, 5 mins, stir and check taste, 10 mins, stir, final blast depends on your particular jam.

Bottle into clean jars, whilst it is still warm. But keep the lid lose on top, to let the hot steam out. And it's done! Home-made mixed berry jam.

//Click here to PRINT RECIPE//

Make sure you grab a piece of bread to scrape up the last bit of jam from your bowl, you know, just to check it tastes delicious!



Until next time...

Caramelised Onion and Goat's Cheese Tart, and Raspberry and Chocolate Tart

It feels like forever since I've been home. We are having work done to our house and consequently my room has been turned upside down. There’s a hole in both my floor and ceiling; considering we are only meant to be having an extension in the kitchen (yaaay!!!) and lounge, clearly things aren’t exactly going to plan. But, I’ll let my parents worry about that! One of the things I miss the most about not going home at the weekends is Sunday lunch. Admittedly I have never had a traditionally English Sunday roast. But in my home, Sunday is a lazy day and always involves a long, luxurious lunch. It’s a chance to try something a bit special; enter: my gourmet goat’s cheese and caramelised onion tart.

One of my cousins told me about this recipe. For something that sounds so posh, it is really simple to make and looks pretty impressive. Caramelised onions are one of those intriguingly sticky and sweet yet somehow savoury gourmet ingredients. Seen on a menu, they immediately signal posh brassiere. But would you believe it, caramelised onions are made using three very every day ingredients; oil, onions and balsamic vinegar. The caramel flavour comes from the slow cooking process through which the onions release their unctuously sweet juices and ta da, you have caramelised onions!

As for the tart, well, if you’ve got a freezer then you’re sorted! I know shortcrust pastry is easy to make, nothing more than flour, butter and a touch of water. But I know an even easier recipe; your supermarket ready rolled version. I will use the “I am a student and have bigger fish to fry” excuse here. When time, energy and kitchen space are in short supply I think there is nothing wrong in taking a few short cuts with the shortcrust! 

This dish is perfect to try when you’re trying to impress someone and can easily be made for a large quantity. I have to say, my presentation skills are somewhat lacking; I like to call it the shabby chic look. And I have to say my favourite part of any pastry dish is crispy overhanging bits. But if you want the real deal gourmet finish, it just takes a few seconds to trim down any excess pastry.

Caramelised Onion and Goat’s cheese tart (serves 2)

½ a roll of ready rolled shortcrust pastry

1 onion

½ tbsp olive oil

1 tbsp balsamic vinegar

45g soft goat’s cheese

30g frozen spinach (a few cubes of frozen spinach)

Start by lining a greased tray or pie dish with the pastry. You can use whatever tray or dish you like. Line the pastry with baking parchment and fill with baking beans (I missed this step out, and as a consequence my pastry bubbled up a bit – however it tasted just as delicious, but as mentioned earlier the final look is more shabby chic than brassiere! If you don’t use the baking beans then prick the pastry with a fork to minimise the extent to which the pastry bubbles.)

Bake the pastry in a pre heated oven for 20 mins at 200ºc.

In the mean time, finely slice the onion. Cook in a pan with the oil on a medium low heat, stirring occasionally. Don’t let them catch or colour, just let them cook slowly until they soften. If they seem to be catching, turn the heat down and add a little pinch of salt (this will draw out the moisture from the onion and should prevent them catching). After about ten minutes they should have shrunk by about half. Add the balsamic vinegar at this point. Cook for a further 5 minutes and they should be done.

Spread the onions over the cooked pastry and dot with the defrosted spinach. Finally top the tart with the cheese and bake for another 5 minutes.

This pastry can be enjoyed hot, warm and cold the next day.

I found when making this tart, the generosity of the super market ready rolled pastry (another reason to buy it readymade!) meant that I had some left over. This gave me the chance to make the perfect decadent and indulgent raspberry and chocolate dessert tart. The perfect ending to a gourmet meal.

Raspberry and Chocolate tart (serves 2 greedy people)

the other 1/2 of the ready rolled shortcrust pastry

170mls double cream

100g dark chocolate (this makes a somewhat bitter tart, if you prefer sweeter desserts, use 50g milk chocolate and 50g dark)

A handful of fresh raspberries

Cook the pastry in the same way as before, except cook for 5 minutes extra until it is golden and cooked all the way through.

(Bake the pastry in a pre heated oven for 20 mins at 200ºc.)

Heat the cream in a pan on a low heat. Wait until the cream is completely heated through, and you see bubbles appearing on the surface. This will take about 7 minutes. Take off the heat. Break up the chocolate into small pieces, and stir into the hot cream. The chocolate should melt before your eyes and the cream turn into a beautiful chocolate ganache.

Once the pastry is cooled, place the raspberries on the base of the tart and pour over the ganache. Put the pastry in the fridge to set for at least two hours. Believe me, it’s worth the wait!

I hope you enjoy  these gourmet treats, and impress those you share them with!

Until next time...

The Cupcake Challenge

This week I took up the cupcake challenge. I entered a competition for a novel cupcake recipe. My first experiences in the kitchen all involved baking. My Mum’s baking skills are unrivalled (and I’m not just saying that for fear of not having fresh rolls and cakes to bring back to university when I visit home – she and my Aunt used to sell birthday cakes for good money, until us little ones came along). So baking feels like home to me.

The first recipe I tried was my Strawberry and Basil cupcake. It sounds weird, and it is! But it works. It bought me at least six friends at university when I brought a batch to my halls of residence, and my friends have some of the most particular palates I have ever come across – to put it politely! The unusually sweet and savoury flavour of basil makes a beautiful vivid green icing which matches perfectly with the fruity strawberry sponge. It is certainly something different, and tastes surprisingly good!

Strawberry and Basil cupcakes (Makes about 12)

For the cupcakes:

250g self raising flour

125g margarine

210mls boiled milk, cooled

150g caster sugar

1tsp bicarbonate of soda

200g strawberries, chopped finely

1tbsp balsamic vinegar

For the buttercream icing:

200g unsalted butter, softened

400g icing sugar

25g fresh basil leaves, chopped super fine

Start by making the sponge. Cream the butter and sugar. Once light and fluffy pour in the cooled milk and keep mixing. Sift the flour and bicarbonate of soda into the mix. Combine thoroughly. Finally add the chopped strawberries and balsamic vinegar. (It sounds strange, but the savoury tones of the vinegar works really well with the basil, and don’t worry the icing ensures the cakes taste as sweet as any other. If you want to be really daring, try adding a pinch of black pepper.)

Spoon the mixture into cupcake cases, filling up to ¾ of the way to ensure the cakes don’t spill over. Cook in a preheated oven at 180ºc, for about 20 minutes. To check the cakes are done, insert a skewer in the centre of the cake, and if it comes out clean, they’re done.   

To make the icing, simply cream the butter and sugar together. It may appear to form a sandy texture at first, but persevere and it will transform into buttercream. Add in the basil and watch it turn a beautiful green.

Once the cakes are cooled, pipe the buttercream in whatever form takes your fancy over the cakes.

I also tried slightly more luxurious flavoured cupcakes containing the most expensive ingredient on the planet: Saffron and Pistachio cupcakes. These take their inspiration from Middle Eastern flavours. The combination is very much tried and tested in many Middle Eastern recipes, so I figured it’s a cupcake winner.

Saffron and Pistachio cupcakes (Makes about 12)

For the cupcakes:

250g self raising flour

125g margarine

210mls boiled milk, cooled

150g caster sugar

1tsp bicarbonate of soda

¼ tsp crushed saffron strands

½ tsp crushed cardamom seeds

¼ nutmeg

For the buttercream icing:

200g unsalted butter, softened

400g icing sugar

1 tsp pistachio essence

Crushed pistachios to decorate

Gold edible glitter (if you want that extra kitsch factor, I mean, why not!)

Make the cake in the same way as before. Cream the butter and sugar. Once light and fluffy pour in the cooled milk and keep mixing. Sift the flour and bicarbonate of soda into the mix. Combine thoroughly. Finally add the saffron, cardamom and nutmeg. Mix until well combined.

Spoon the mixture into cupcake cases, filling up to ¾ of the way to ensure the cakes don’t spill over. Cook in a preheated oven at 180ºc, for about 20 minutes. To check the cakes are done, insert a skewer in the centre of the cake, and if it comes out clean, they’re done.

To make the icing, simply cream the butter and sugar together. It may appear to form a sandy texture at first, but persevere and it will transform into buttercream. Finally add in the pistachio essence.

Once the cakes are cooled, pipe the buttercream in whatever form takes your fancy over the cakes. Sprinkle liberally with crushed pistachio nuts and gold edible glitter.

I decided to submit the Saffron and Pistachio cupcakes for the competition. Fingers crossed, but there was definitely some stiff competition. Whatever the result these cupcakes are definitely worth a try for a simple and delicious twist on the ordinary cupcake.

Until next time...

Savoury Pancakes

This weekend was great. It was the first time I actually bought my fruit and veg from a farmers market. Great may seem like an over exaggeration because obviously I realise people do this all the time; fresher produce, bargain prices (although you do have to buy in bulk to get the best of these), someone really enthusiastic about carrots and turnips that is extremely high spirited considering they’ve been standing in the cold for hours... Are just some of the reasons people choose to shop at their local farmers market. However, for me it was a new experience, I went to the market on a whim, something to do on a Saturday afternoon (I mean the supermarket is just so much more convenient as a place to shop). And the guarantee of an excellent lunch, thanks to the endless food stands at Borough Market, was also an unashamedly major factor! But the market offered so much more; I was charmed. Who would have thought muddy green tomatoes and freakishly long spring onions could be so inviting? But they were. Maybe it was the abundance appealing to my gluttony, or the array of colours in every direction making me feel like a kid in a sweetshop. Either way, shopping in a farmers market is a hundred times more fun than a supermarket. What’s more I wound up buying things I don’t usually find in my supermarket basket, ingredients that never really appealed to me before. I anticipate a creative week ahead trying new recipes, or old ones with new ingredients. And those of which are successes are sure to end up here on my blog!

A primary feature of any great weekend has to be a great meal and I think savoury pancakes could easily fit the bill. A late Saturday brunch, lunch with friends, a starter or light main course; this dish can be whatever you want to make of it. As an added bonus, should you have any pancakes left over, you have the perfect dessert waiting in the wings!

Savoury Pancakes (serves 4)

For the pancakes:-
I use my Mum's egg-less recipe, and like all Mums she doesn't measure a thing! So I have attempted a conversion into metric terms, but a little adjustment may be required to get the pouring consistency (that is adjusting the flour or milk content).
1 bowl self raising flour (about 450g)
3/4 glass of cold milk (about 350 millilitres)
1/4 tsp bicarbonate of soda

For the filling:-
250g mushrooms (chestnut are my favourite, but whichever take your fancy are fine), cut into thin slices
100g fresh spinach, roughly chopped with any tough stalks removed
1 medium white onion, cut into thin slices
100g soft goats cheese
1 tsp of fresh thyme

For the bechamel:-
40g butter
20g  plain flour 
425 ml milk 
a pinch of nutmeg

Start by making the pancakes. Combine all the ingredients and whisk well until it forms a liquid mixture without any lumps. If the mixture is too thick add a splash more milk (and  if too runny add more flour). You are looking for the consistency of thick soup. (Admittedly, this is quite vague, but once you get making the pancakes you will know if your mixture is the right consistency by the way the pancakes turn out.)


Let the mixture rest for at least five minutes. Then get going... melt a knob of butter in a flat frying pan. Ladle in some pancake mix, swirl the pan around so you get a decent sized pancake.  It will take about 50 seconds to cook on the first side, check by loosening one side and peaking underneath. Once there's a bit of colour it's ready to flip. It's up to you which flipping method you use (excuse the pun), but just get the pancake cooked on the other side! 
This mixture should make enough pancakes for the recipe (8). If all doesn't go to plan... you can always cheat a little and get some ready made pancakes. Lucky for me, my flatmate is a faultless pancake flipper! 



 Next make the filling. Sauté the onion in a tablespoon of olive oil. After about five minutes once the onions are softened add the mushrooms and the thyme. Make sure the pan is on a medium heat so that the moisture from the mushrooms does not collect in your pan. Once the mushrooms have shrunk and are almost cooked, fold in the spinach and cheese. Add a good pinch of pepper, don't add any salt at this point as goats cheese is quite salty. Once the spinach has wilted, switch off the heat and let the mixture cool. Check for seasoning at this point, and add salt accordingly (I find it's usually just fine due to the goats cheese, but I might add a squeeze of lemon).




To make the bechamel, simply melt the butter in a stainless steel pan. Add the flour and whisk until the rue turns a golden colour. Add the milk in one go and keep whisking on a medium heat until the sauce thickens. Once thickened (it will take about 5 to 7 minutes) sprinkle in a good pinch of nutmeg.


To assemble, place an eighth of the mushroom filling down the middle of each pancake. Fold over into a wrap and place side by side in a baking dish. Pour the sauce over the pancakes. Sprinkle with some grated cheddar or Gruyère and bake in a pre heated high oven (about 200°C) for 20 minutes.






These pancakes are at their most delicious straight out of the oven, so don't hang about!






Until next time...

Chimichurri Paneer Stuffed Peppers

Firstly, Happy New Year! It always feels a bit weird saying that now we're almost two weeks into the new year, but there you go (and I  know I will be saying it a lot more come Monday when I return to uni!). For most people the new year means new beginnings... And how could I not mention those impossible new year's resolutions! Eat more healthily/ Do more exercise/ Stop swearing/ Be more organised/ Blah blah blah. I stopped making new years resolutions a few years ago, primarily because they were impossible to keep! But I do still like to make changes and new resolutions in my life when I feel like my life is getting too monotonous or heading in the wrong direction.  Sometimes at a low point during the year, sometimes when I'm sat in front of the TV thinking I could definitely be doing something more productive than this. Never anything as ambitious as "eat more healthily", nor as vague.  Something small, which over time can make a significant difference in my life or may just fizzle out having done its work leading me from the woes of monotony. 
It was a small change that led to this blog... and who knows where this will take me!

So in the spirit of ignoring those new year diet fads and January detox salad pickers, here's a recipe inspired by some new techniques and recipes I came across over the holidays (and sorry, it's the antithesis of fat free: CHEESE!): Mediterranean blackened sweet peppers, South American chimichurri marinade and a favourite in any Indian household, paneer (indian cheese)!
The blackened sweet pepper is what excites me the most about this recipe. It feels so wrong to grill a pepper until the skin turns back, I mean it's basically burnt! But peeling off the burnt skin reveals the softest, most intensely sweet pepper tasting flesh you'll ever try. I know you can buy these already done for you in jars, but where's the fun in that!?

This is a brilliant starter dish or a side for a main course. The sweetness of the pepper works especially well with the heat of the chilli. If you haven't tried paneer before, this is a great way to try it. Simple and delicious!

Chimichurri Paneer stuffed Peppers (makes 4):

4 medium to large red/yellow/orange peppers

250g paneer, cut into 1 inch cubes

approx 75g frozen spinach or a large handful of fresh washed spinach

approx 20 cashew nuts (optional, for chimichurri chutney)

For the chimichurri:-
a bunch of coriander

a bunch of parsley

1/2 hot green chillies

3 tbsp rapeseed/vegetable oil

1 tbsp water

4 tbsp lemon juice

Start by blackening your peppers. Simply stick them under a grill turned up to its hottest temperature. Turn as soon as the first side is blackened. Keep turning until all sides are blackened. Alternatively you can achieve the same effect by turning the peppers on an open flame or a really hot pan without any oil. Once the peppers are blackened. Let them cool for about 5 to 10 minutes then, peel off the skin and remove the stem and seeds.

Next, make the chimichurri marinade. Simply whiz the coriander, parsely, chillies (add according to how hot you like things), oil, water, lemon juice and a pinch of salt and pepper in a blender until everything is combined into a liquid consistency.




Now, marinade the paneer in the chimichurri. (Hold about 4 to 5 tbsp of chimichurri back.) Coat each cube of paneer then cook in a dry pan for about 5 minutes on a medium heat until the paneer has softened. Add the spinach and keep tossing together until its completely defrosted. (Or if you're using fresh, cook until the spinach has wilted slightly.)

For the final assembly, just split the paneer mixture into four equal parts and stuff each pepper. Don't worry if the pepper splits in places, but try to keep it as intact as possible! These can be put in the fridge and kept for later or cooked immediately. To cook simply bake for 15 to 20 minutes in a preheated oven at 190°C.

To serve with the stuffed peppers you can make a chimichurri chutney using the remainder of your chimichurri marinade. Simply add about 20 cashew nuts in the tray with the peppers as they bake. Remove the nuts after about 5 minutes once they've turned slightly golden in the oven. Whiz these up with the remaining chimichurri marinade and you'll have a chutney to serve with your stuffed peppers!

This is definitely a recipe to try, a definite crowd pleaser!


Until next time...