Sweet Potato Gnocchi Three Ways

So, I originally made this for Noah and had a few requests to share the recipe, so here it is!

It’s such a versatile recipe and can be adapted and paired with any sauce you see fit.

This recipe is quick, effortless and really flavoursome. Plus little bubbas will love this, just omit the salt and use unsalted butter for weaning babies.

Serves 2:

• 3 large sweet potatoes 
• Salt & pepper to season 
• 1 tbsp thyme
• 4-6 tbsp flour

Pierce your potatoes then cook in the microwave until cooked. Slice the potatoes down the middle and scoop the inside out into a bowl. Mash the potato with a fork then season with the salt & pepper and add the thyme. Mix well then add a tablespoon at a time of flour, mixing well inbetween. The texture you’re after is not too sticky.

Roll into a long sausage on a lightly floured surface, then cut into little squares.

Bring some salted water to the boil then add the gnocchi. They’re cooked once they float to the top. Keep half a mug full of the water then drain. 

Heat a knob of butter in a large pan over a medium heat then add the gnocchi and season with more black pepper. Toss them around and fry until golden. 

Now you can choose whatever sauce you want to go with this. I have done pesto as well as a tomato and spinach sauce. Below I will let you know my spinach & Parmesan sauce as per the photos and this is the reason you need to keep some of the water.

Once your gnocchi are golden, add 4-5 handfuls of spinach then pour some water in. Mix it all together and sprinkle some Parmesan. Keep adding some water and Parmesan until you get a creamy consistency. Spoon into bowls and sprinkle with Parmesan.

Chocolate Meringue Pie

Who doesn’t love ending a meal with a chocolate dessert?? This is a great alternative to lemon meringue pie, especially if you’re a chocoholic!

Chocolate pastry, filled with a chocolate truffle filling and topped with a light, chocolate meringue. This will truly impress if you’re hosting a dinner for family or friends.

Ingredients:

For the pastry:

• 80g caster sugar
• 150g chilled unsalted butter, cubed
• 260g plain flour 
• 30g cocoa powder 
• 1 large egg yolk 
• 3-5 tbsp cold water 

For the filling:

• 200g dark chocolate 
• 150g unsalted butter 
• 60g golden caster sugar 
• 2 large eggs 
• 3 large egg yolks
• 80g plain flour 

For the meringue: 

• 5 large egg whites
• 275g caster sugar 
• 1 tsp corn flour 
• 1 tsp vanilla bean paste 
• 1/2 tsp white wine vinegar 
• 15g cocoa powder

For the pastry, pulse together the sugar and butter in a food processor until combined. Add the flour and cocoa powder and mix to a breadcrumb consistency.

Add the egg yolk and 3 tbsp of water, then mix to bring the dough together. You may need to add more water, but be careful as you don’t want the dough to get too wet. 

Once the dough is smooth, shape into a thick disc, wrap in cling film and chill for half an hour. 

Roll out the pastry between two sheets of baking paper to the thickness of a £1 coin. Peel off one piece of baking paper, then gently roll the pastry around the rolling pin to lift. Unroll the pastry, baking paper side up, over a 23cm, deep fluted tin, then peel off the paper and set aside. Carefully press the pastry into the tin. Heat the oven to 180C.

Trim any excess pastry from the sides with a sharp knife and use the scraps to patch up any gaps or holes. Scrunch up the reserved paper, then flatten out and use to line the pastry case. Fill with baking beans/ rice then chill for 15 minutes. Bake for 13 minutes, then remove the baking beans/ rice and cook for a further 3 minutes, or until the pastry feels dry.

Meanwhile, to make the filling, put the chopped chocolate into a heatproof bowl over a pan of barely simmering water. Melt gently, stirring now and then, then add the butter and stir until combined. Take off the heat.

Using an electric mixture, whisk the sugar, eggs and egg yolks until pale and creamy. Stir in the melted chocolate until it’s all incorporated, then gently fold in the flour using a metal spoon. 

Lower the oven temperature to 160C. Spoon the chocolate filling mixture into the cooked pastry case, level the top with a spatula, then bake for 12 minutes.

Meanwhile, make the meringue using an electric mixer.whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar until you have a soft, billowy meringue whose peaks stay standing when you lift the whisk. Whisk in the cornflour, vanilla and vinegar.

After 12 minutes of cooking, remove the chocolate tart from the oven. Lower the oven temperature to 150C.

Sift half the cocoa onto the meringue, then, using a metal spoon, carefully spoon the meringue on top of the chocolate tart, swirling slightly as you go. Don’t over mix or your meringue will lose the swirl effect. Sift the remaining cocoa on top of the meringue.

Return the tart to the oven and bake for 20 minutes. The meringue should have a thin crust on top but still soft in the centre. Leave to cool completely before taking out of the tin.

Brioche

France is pretty famous for its bread, the most famous being the baguette, fougasse and brioche. All of which I love, and can eat my weights worth!

The brioche is soft, buttery and slightly sweet. It goes well with savoury foods such as paté or sweet such a Nutella, so is really versatile.

I have a recipe for fougasse bread, check it out:
https://atableavecjulia.blogspot.com/2017/05/fougasse-bread-this-is-relatively-easy.html?m=1

I’ll be making this again as it’s easy, I just have to remember to egg wash the dough before baking to ensure my brioche has that infamous sheen!

Ingredients:

• 225g strong white bread flour 
• 6g salt 
• 15g caster sugar 
• 7g fresh yeast, crumbled 
• 3 eggs 
• 125g softened unsalted butter, plus extra for greasing
• 1 egg, beaten to glaze 

Put the flour, salt and sugar into the bowl of an electric mixer. Crumble the yeast into a separate bowl and add the eggs. Whisk the eggs and yeast together to dissolve the yeast. Pour the yeast mixture into the dry ingredients, then, using a dough hook attachment, mix on a medium speed for 5-8 minutes, or until the dough starts coming away from the sides. Turn off the mixture and let the dough rest for 5 minutes. 

Start the mixture up again on a medium speed and while it is running slowly add the butter to the dough, a little at a time, until it is incorporated (it’s important you don’t add the butter too quickly or it will ruin the dough). Once the butter is incorporated, mix on a high speed for 4 minutes, until the dough is glossy, smooth and elastic when pulled, then cover the bowl with clingfilm and leave until it has doubled in size (this will take around 2 hours). Knock back the dough, then recover and leave to chill overnight in the fridge.

The next day, grease a loaf tin. Take the dough out of the fridge, mould it into a loaf shape and place it in the prepared tin, pressing the dough down into each corner so that it is even. Leave somewhere warm to prove until it reaches the top of the tin, this should take around 3 hours.

Preheat the oven to 180C. Glaze the brioche with the beaten egg and bake for 20 minutes, then take it out of the tin and place it directly on the oven shelf for a further 5 minutes. 

Put on a cooling rack to cool a little and serve warm, or toasted. The brioche will last 2-3 days. 

Tiramisu

Whilst in Rome two years ago, we found the most amazing restaurant just a stones through from our hotel. It was a quaint but beautiful setting, the staff were so amicable and forthcoming and the food was out of this world! Then there was their tiramisu. My god, I thought I’d died and gone to food heaven! We ended up dining there every evening and of course, always finished our meal with the tiramisu.

This doesn’t have alcohol as I just don’t like boozy desserts. If unlike me, you do like a bit of booze, then add 4tbs of rum and/or masala (2 of each).

Ingredients:

• 4 eggs, separated 
• 75g caster sugar 
• 450g mascarpone
• 400ml coffee
• 2 packets of sponge fingers 
• Cocoa powder, to dust 

Whisk 3 eggs whites until stiff, then set aside. Whisk the egg yolks with the sugar until pale and voluminous, then whisk in the mascarpone, a little at a time, until smooth and well combined. Gently fold the egg whites into the mascarpone mixture with a large metal spoon, taking care not to knock the air out. 

Pour the coffee into a shallow dish and dip the sponge fingers for several seconds on each side, until it is a pale coffee colour. Then arrange to cover the base of a shallow dish. Spoon half of the mascarpone mixture then sprinkle some cocoa powder on top. Then repeat for the second layer, finishing with the mascarpone and a sprinkle of cocoa.

Cover and refrigerate overnight, you may need to give it another dusting of cocoa if some has been removed from the cover.

Chicken Parmigiana

My favourite cuisine is Italian. Give me all the pizzas, all the pastas and all of the gelatos and tiramisu!! Italy literally has the most amazing food! Oh and wine!!

Chicken Parm is basically breaded chicken, covered in a tomato sauce then topped with mozzarella and Parmesan. It’s soooo good and any cheese lover will love this dish!

Serves 4

Ingredients:

For the chicken:

• 2 large eggs
• 8 garlic cloves, crushed 
• 2 tbsp freshly chopped parsley 
• Salt & pepper 
• 4 chicken breasts 
• 1 cup panko bread crumbs 
• 1 cup golden bread crumbs 
• 1/2 cup fresh Parmesan 
• 1 tsp garlic powder 
• Olive oil for frying 

For the sauce: 

• 1 tbsp olive oil 
• 1 large onion finely chopped 
• 6 garlic cloves, crushed 
• 400g passata
• Salt & pepper
• 1 tsp dried Italian herbs 
• 1 tsp sugar 

For the topping:

• 250g mozzarella 
• 50g fresh Parmesan 
• 2 tbsp fresh chopped basil 

Whisk together the eggs, garlic, parsley and salt & pepper in a shallow dish. Add the chicken to the egg mixture and ensure it’s well coated on each side. Add the chicken to a sandwich bag and pour in the egg mixture, secure and refrigerate overnight.

Once you are ready to cook your chicken, preheat the oven to 180C. Lightly grease an oven dish with olive oil and set aside. Mix the breadcrumbs, Parmesan and garlic powder into a bowl and dip the chicken in, evenly coating each chicken breast.

Heat the olive oil in a large frying pan over a medium-high heat until hot. Fry the chicken until golden and crispy.

To make the sauce, heat the oil in a saucepan and fry the onion until transparent, then add the garlic and cook for a further 2 minutes. Add the passata, salt and pepper to taste, Italian herbs and sugar. Cover with a lid and simmer for 10 minutes, or until the sauce has thickened.

Add the chicken to your prepared dish. Spoon the tomato sauce onto each chicken then top with the mozzarella, Parmesan and chopped basil. Bake in the oven for 30 minutes until the cheese has melted and bubbling, and then chicken is cooked through.

Serve with pasta or a salad and vegetables.

Chocolate & Vanilla Cupcakes

These cupcakes are by far my most favourite and popular!

These take a little longer as it’s two different batters and icing mixtures but it’s totally worth the effort!!

I also add a surprise element but adding Nutella in the centre of the sponge, pure bliss.

Trust me with using coffee, this will elevate the chocolate flavour and make it more intense.

Ingredients:

For the vanilla element:

• 250g self raising flour
• 250g caster sugar
• 1/2 tsp bicarbonate of soda
• 250g unsalted butter, softened 
• 4 large free range eggs 
• 1/2 tsp vanilla extract
• 3 tbsp whole milk

For the vanilla butter cream:

• 150g unsalted butter, softened
• 1/2 tsp vanilla extract 
• 2 tbsp whole milk
• 338g icing sugar

For the chocolate element:

• 150g dark chocolate 
• 350g plain flour 
• 60g cocoa powder
• 370g caster sugar 
• 1 tsp bicarbonate of soda
• 3 large free range eggs 
• 240ml cooled coffee 
• 240ml buttermilk 
• 210ml vegetable oil 

For the chocolate buttercream:

• 90g dark chocolate
• 150g unsalted butter, softened 
• 270g icing sugar 
• 2 tbsp whole milk

Preheat your oven to 170C. Sift the dry ingredients for the vanilla element into a large bowl, add the butter and eggs then beat for 60 seconds with an electric mixer. Add the vanilla extract into the  milk and stir then add into the batter and mix for 30 seconds, or until well combined. Scrape down the sides of the bowl with a spatula and give it one last blast to mix well. 

Now onto the chocolate element. Finely chop the dark chocolate and tip into a large bowl and add the dry ingredients and 1/2 tsp of fine sea salt and stir. Whisk the wet cupcake ingredients together in a separate bowl, then gradually add to the dry mix, whisking until silky smooth. 

Now fill your paper cases with alternate cake mixture until two-thirds full, to give it a marbles effect. Now bake in the oven for 20 minutes, or until they spring back when touched. Leave to cool in the tin, transferring to a cooking rack after 5 minutes.

To make the vanilla buttercream, bear the butter in an electric mixer for 5 minutes, until pale and smooth. Stir the vanilla extract into the milk then set aside. Sift the icing sugar into a large bowl, then gradually add to the butter in several stages, bearing well between each. Slowly add the vanilla milk and bear for a further 5 minutes, or until almost white. Scrape down the sides of the bowl and give one more blast.

For the chocolate buttercream, melt the chocolate in a heatproof bowl in the microwave. Then leave to cool for 10 minutes. Meanwhile, beat the butter in an electric mixer for 5 minutes, until pale and smooth. Sift the icing sugar into a large bowl, then gradually add to the butter in several stages, bearing well between each. Gradually add the milk and beat for another 5 minutes until well combined. Pour in the melted chocolate, bit by bit, mixing as you go, then beat for a couple of minutes.

Once the cupcakes are cool, Using a knife or apple corer, cut a small section out of the middle of each cupcake and fill with Nutella. Grab a large icing bag and carefully spoon the vanilla buttercream on one side of the bag, then the chocolate buttercream on the opposite side. Pipe the buttercream onto your cupcakes using a nozzle and enjoy! 

Butter Chicken

This curry recipe will not disappoint! It’s tasty and just as good as your take out curry.

You don’t need to use a lot of spices and you’re not going to spend hours slaving away in the kitchen which makes this a good midweek dinner option.

Serves 4

Ingredients:

For the chicken:

• 500g chicken boneless chicken breast
• 1 tbsp garlic paste
• 1 tbsp ginger paste 
• 1 tbsp Kashmiri chilli powder 
• Salt 

For the sauce:

• 450g tomatoes, cut into quarters
• 1 white onion, chopped 
• 1 tbsp garlic paste 
• 50g cashew nuts 
• 1 tsp kasoori methi
• 1/2 tsp garam masala 
• 4 tbsp caster sugar 
• 1 tbsp Kashmiri chilli powder 
• 5 tbsp butter
• 4 tbsp double cream 
• 2 tbsp malt vinegar 
• Salt to taste 

Cut your chicken and add to a bowl. Add the garlic & ginger pastes, chilli powder and sait. Mix well and leave to marinade for a minimum of 30 minutes. Overnight is best.

In a pan, heat some olive oil and fry the chicken until cooked through. Add to a bowl and set aside.

In the same pan, add the onion, a little oil and a tablespoon of butter. Once the onions are cooked, add the tomatoes and cashew nuts. Add some water, the garlic paste, salt, malt vinegar, sugar, garam masala and chilli powder. Mix well and leave to simmer on a low heat for 20 minutes. 

Now all your ingredients are soft, add the mixture into a large mixing bowl and using a hand held blender, blitz the sauce until there are no lumps and it’s smooth. Strain the mixture through a sieve back into the pan, add some more water if too thick. Add the rest of the butter, cream, chicken and kasoori methi. Mix well and leave it to simmer for 5 minutes.

Serve with rice and garnish with a drizzle of cream and a sprinkling of kasoori methi.