12/12/2011 by D.

2 punnets cherry tomatoes
1 ‘log’ goat’s cheese
6 eggs
1/2 pint milk
1/2 tsp nutmeg
1 tsp dried thyme or 3 sprigs of fresh thyme
1/2 tsp salt
couple of grinds black pepper

for the pastry:
8 oz flour
4oz fat (I use salted butter)
cold water to mix

Make the pastry by rubbing the fat into the flour (or using a food processor) and then, using a knife, slowly stir in a little cold water until it comes together.  Gently, with the tips of your fingers bring together into a dough, then leave to chill for an hour in the fridge (covered in clingfilm).

Halve the cherry tomatoes and thinly slice the cheese along the log (you should end up with around 20 slices).  Whisk the eggs with the milk, nutmeg, salt, pepper and thyme.

Heat the oven to 170 degrees.  Thinly roll out the pastry and use it to line a deep flat dish such as a lasange dish (mine is 18 x 25cm and around 5cm deep).  Place in the oven to blind bake for 5 mins.

Remove dish from oven and fill: cover the bottom with half the cherry tomatoes.  Cover them with half the cheese.  Repeat with the rest of the tomatoes, then the rest of the cheese.  Pour over the egg mix.

Cook in the oven for between 40 and 60 mins.  To check if done, stick in a knife and pull a bit to the side.  If you can see runny egg, it needs a bit longer.  Bare in mind you will see runny goat’s cheese, so make sure it is definitely the egg that is still not done.

This is lovely served with a peppery salad and reheats well for work lunches.

Posted in Milk, Thyme, Goat's cheese, Eggs, Pastry, Vegetarian, Nutmeg, Tomato, Recipe | Print | No Comments »

29/11/2011 by D.

200g smoked haddock
1/2 pint milk
2 large potatoes
2 leeks
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish

Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off.  Turn the fish over after 5 mins.

Meanwhile peel the potatoes and finely dice.  Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.

Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato.  Add the nutmeg.  Mix the stock cube with the boiling water and add to the pan.  Drain and add sweetcorn.

With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.

Once the potato cubes in the soup are tender, add the flakes of fish.  Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.

 Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.

Posted in Milk, Smoked Haddock, Fish, Stock, Leek, Potato, Sweetcorn, Nutmeg, Recipe | Print | No Comments »

03/04/2010 by D.

We had some of these in the freezer, (we doubled the quantity when making Gnocchi with spinach and bacon and froze half).  They boil up well straight from frozen (10 mins in boiling salted water) and it was short work to melt a little dolcelatte and toast some seeds.  I have repeated the recipe for the gnocchi here so you don’t have to print out two recipes.  We ate this with a rocket and pear salad.

for the gnocchi:
2 large potatoes
1 sweet potato
1 egg yolk
2 tblsp milk
pinch ground nutmeg
1 1/2 cups plain flour
1 tsp salt

for the sauce:
100g Dolcelatte
1 tsp butter
2 tbsp milk
1/2 tsp nutmeg
1 cup chopped roasted hazlenuts or toast sunflower and pumpkin seeds

Bake the potatoes on a tray in a hot oven (220c) for around an hour.  Perfect thing to do if you have something else going on in the oven as they will be fine in the fridge for a couple of days until you have time to make the Gnocchi.

When the potatoes are ready (the sweet potato may take a little less time that the others), cut them in half and leave to cool a little.  Scoop out the flesh and push through a sieve/use a ricer/mash thoroughly to make absolutely sure there are no lumps.  I have to be honest, pushing them through a sieve is a bit of a pain, and I actually bought a potato ricer specifically to make this dish as I love it so much.

In a large bowl, mix the potato, milk, nutmeg, salt and 1 cup of the flour and stir well.  Flour your hands, then take a small spoonful of the mixture out and briskly roll into a ball between your palms.  It should roll, but still be sticky.  If you just end up with potato smeared hands and not a little gnocchi, add some more flour.  It is important to get the balance right as too much flour will make the gnocchi too heavy and more like boiled bits of dough, too little and the next step will be almost impossible!

Put a big pan of salted water on to boil.  Lightly flour a baking tray, a chopping board and your hands.  Gently knead the mixture in the bowl and divide into two.  Take out half the mixture and roll into a long snake 2cm thick (this is the playdough bit!) on the chopping board.  Using a knife, cut off 2cm diagonal lengths and push them onto the baking tray with each cut.  Repeat with the second half of the mixture.  If you are feeling fancy (or have a bored child, friend or spouse handy), gently indent your gnocchi with a fork.  (NB If you are freezing the gnocchi, leave them on the plate to cool.  Freeze in a box and again, respect their space.)

Melt the dolcelatte, with the butter and milk in a saucepan.  Add the nutmeg and stir well.  Take off the heat.

Cook the gnocchi in the boiling water (I flick them off the baking tray into the water, trying to avoid the flour) in batches for 2 or 3 mins each; don’t crowd them as all your hard work will go to waste.  Do about four batches, depending on the size of your pan.  Generally the rule is once they float, they are ready.  Try one if you are unsure.  They should be firm and not taste of raw flour.  Scoop out with a slotted spoon and then spread them out on a plate whilst the next lot are cooking.  When you are done, drain the excess water off the plates and add the gnocchi to the sauce.  Taste and season. 

Give it all a couple of minutes to reheat, then serve immediately with roasted hazlenuts or toasted sunflower and pumpkin seeds sprinkled on top.

Posted in Pumpkin seeds, Gnocchi, Milk, Flour, Hazlenuts, Dolcelatte, Sweet potato, Eggs, Potato, Recipe, Vegetarian, Nutmeg, Sunflower seeds, Organic Box | Print | No Comments »

30/12/2009 by D.

3 tbsp blue cheese, rind removed (Stilton, Danish blue, Gorgonzola etc)
1 tbsp butter
1 mug milk
1/2 tsp nutmeg
1 red pepper
500g spaghetti

Add the cheese, butter, milk and nutmeg to a pan and heat gently to a simmer.  Wash and dice the red pepper then add to milk mixture.  Cook pasta until al dente.

Drain the pasta and mix into the sauce.  Leave to infuse for 5 mins, then mix again.  Season to taste.

Serve with toasted sunflower and pumpkin seeds, black pepper, and a fresh green salad.

Posted in Milk, Butter, Cheese, Spaghetti, Red Pepper, Pumpkin seeds, Sunflower seeds, Vegetarian, Nutmeg, Pasta, Pepper, Recipe | Print | No Comments »