My love affair with gnocchi has been ongoing since the first time I ever tasted it as a child. That carby goodness, covered in hot and delicious sauce is what dreams are made of. If I’m being completey honest, I usually reach for the ready-made kind however, I have to say, this sage gnocchi recipe is really worth the extra effort.
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August has, thus far, been hit and miss as far as weather is concerned. Fourteen degrees one day, twenty seven the next. An unpredictable month calls for a very mixed diet indeed. Cravings have altered from dishes of hot lentil soup, to bright and fresh Greek salads in matters of twenty four hours.
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At the age of nine, my family and I took a summer holiday to the Algarve, Portugal. It was my first holiday abroad and to a country I really knew nothing about.
There are two things I remember eating on this trip. One being a huge plate of fresh sardines accompanied only with a simple salad. This lunch, being a child, was certainly a challenge. The fish served whole appeared to be staring at me beadily and I was required to pick through their bony bodies in order to consume them. Still, I persevered and to my surprise it turned out to be not a too traumatic experience.
The second however, was something rather glorious. My mum had told me of the almond cakes and orange cakes that were abundant in Portuguese cafes, and I remember not feeling too overwhelmed about the prospect of these flavours. I was bought a slice of orange cake which I ate outside in the sun. It was nothing like the cake in Britain, and I have eaten nothing like it since. The flavours were more intense. It was sticky and citrusy and moist. Somewhere between a dessert and a cake. It was delicious. Thinking back on it now, it makes sense for the Portuguese to create something so light and vibrant; imagine chewing on a piece of Victoria sponge in thirty degree heat…
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Chili powder is a go-to pantry ingredient. A staple for every kitchen for those throw together meals that need added punch. It is a quick fix to give oomph and shape to a meal. Beneath that, however, there is a delicious savoury flavour that is more than just heat.
Chili powder is usually a collective of different spices, often including paprika, garlic powder, cayenne pepper, oregano, cumin and onion powder. Chili powder should not be confused with of cayenne pepper, which is pure dried and ground chili peppers making it a much stronger and hotter option.
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The Quesadilla – a joyful hand-held meal that bears all that we consider comforting. Carby, gooey and steaming fillings packed in to crisp toasted tortilla. Every bite starts first with a crunch before the soft and soothing filling is reached. Perhaps cheese melts out of the sides, and coriander leaves give an uplifting refresh.
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Mustard comes in different forms the world over. A delicious thick sauce with a sharp, sweet, and spicy flavour, it rounds off the right dishes with oomph and bite. The wholegrain variety is perfect for both cooking with as well as for using as a condiment to accompany dishes.
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This dish is an everyday favourite for tired evenings; it is quick and sure to satisfy. A comforting carby bowl full of steaming pasta in a simple sauce delicately spiced with cumin and harissa, and finished with a citrusy punch of lemon and creamy poached egg. With four types of vegetable, it is a balanced supper full of nutrition yet still with the heartiness that you want from a bowl of pasta. Recipe serves 2.
Fusilli pasta poached eggs
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This recipe is a take on the classic cheese scone – a slightly more exciting version to be added to afternoon tea or to have simply as a light lunch. It is of course, a well known and well praised combination. Cheese with tomato, an undeniable match. These little bites, have the salty savoriness of the traditional cheese scone, with a tangy bang of tomato in every other mouthful. Slather with salted butter whilst still warm, and enjoy with a cup of coffee.
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Spinach may seem an odd choice for the first subject of discussion in this “ode to an ingredient-esque” series. However, it really is a simply delicious and versatile ingredient.
Spinach truly is a “super-food” with its sources of niacin, zinc, protein, fibre, vitamins A, C, E and K, as well as iron and calcium. This vibrant leaf has a delectably rich and earthy flavour with an almost creamy tone. Used raw it is crisp, light and nutty. Why not try throwing some sunflower seeds, feta, steamed runner beans, and a generous glug of balsamic vinegar in with a big bowl of spinach – you’ve got yourself a healthy, flavour-rich supper.
Wilted, spinach is almost a completely different ingredient. Smooth and mild, it melts at the touch of heat and softens in to a gorgeously silky green. Mix simply with butter and garlic to make a more than worthy side dish. Stir in to pots of tangy tomato stew, tagine, curry and deeply spiced pans of Huevos Rancheros to bring a rounded element of earthiness; you can almost taste the nutrients that prosper in each leaf.
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