Friday, July 15, 2011

Sand, up close

This has the "Wow!" factor for me.

[Reblogged from Theory & Hero]

Wednesday, July 13, 2011

What's for dinner?

Ava's class recently made bread at school. She loved kneading the dough so I decided to make some play dough to "scratch her itch". It's amazing how something a simple as play dough can inspire kids to be creative. Watching the girls play with the dough reminded me of making gnocchi.

A long time ago, maybe when I was in my early twenties – yes, that long ago, my Nonna taught my sister, my cousin and I, how to make gnocchi. Nonna really made the best and now that she is gone, I am so glad she took the time to pass her secrets on to us. To make it gluten free I used this recipe and was really pleased with how this batch turned out.

After you make the dough you have to roll it into long snakes. I guess this is the connection to play dough.

Then you cut the snakes into little pieces.

Then you are meant to sort of twirl the gnocchi along the prongs of the fork but this didn't really work with my dough so I just pressed the fork into them making a pattern. This helps the sauce stick to the gnocchi.

I like to then freeze mine on trays. To do this put them in a single layer on a baking tray making sure they don't touch. If you want to put another layer on top you will need to separate them with baking paper otherwise they will stick together. When they are frozen gather them together in a freezer bag.

To cook them boil a pot of water. Add a handful at a time. When they are ready they simply rise to the top – I love this bit.

When they float to the top, scoop them up with a slotted spoon and put them in a serving dish. You will need to carefully fold in some sauce so they don't stick together but treat them with a bit of TLC.

Serve with grated parmesan and a glass of red wine. Then sit back and enjoy the accolades.

Friday, July 8, 2011

This one's for Eadie

I fear for her; I fear that her skin is about to turn a shade of orange!

[Reblogged from goawaycomeback]

Thursday, July 7, 2011