Sunday, 24 August 2014

Slow Roast Tomatoes

Yesterday I went to Newcastle's Farmers Markets and bought these beautiful tomatoes.
I also bought some sour dough bread and plenty of pumpkin to make soup.


I decided to Slow Roast the Tomatoes for dinner.
Firstly I halved the tomatoes horizontally and placed them skin down on a baking tray. I added a few slices of garlic to each tomato and sprinkled with brown sugar. Next I drizzled the tomatoes with balsamic vinegar and olive oil, seasoned with salt and pepper and put into a slow oven.

After about an hour in the oven the tomatoes are soft and lightly charred. Set aside to cool.

The next thing to do would be to sprinkle with basil, but I didn't have any, so I grated Parmesan cheese over the top.

Toast some sour dough and place tomato on top.

 Smash the tomato onto the toast.

It is a perfect accompaniment for the soup. I promise there won't be any leftovers!

Enjoy,

xToni

Tuesday, 12 August 2014

Homemade Gnocchi

I love teaching my daughter how to cook. Especially the recipes I was brought up on as a child growing up in an Italian family. Homemade Gnocchi was one of my favourites. Last weekend,  Livvy had one of her friends stay over and with the cold weather upon us, the scene was set for a cook off!

Ingredients
3/4 cup of good quality plain flour.
1 kg of Desiree potatoes
I teaspoon salt
2 egg yokes

Method
Boil potatoes with their skin on until soft. Use a skewer to pierce the potatoes to check if they are ready.
Allow them to cool. Peel the skins off and then press the potatoes through a sieve.

In a bowl add the flour, salt and yokes and turn the potatoes through the mixture.
Onto a floured bench fold and gently knead the mixture. If the mixture feels sticky add sprinkles of flour while kneading until it feels smooth.

Cut the dough into quarters and roll the dough into long sausages about 2 cm in diameter. Cut the sausage into approximately 1-2 cm in length and place onto a floured tray. Use a fork to press lightly onto each gnocchi leaving shallow lines or alternatively lightly press small indents into each one with your finger. This allows the sauce to stick to the gnocchi. 


Bring a large pot of salted water to the boil and in about 3 batches gently place the gnocchi into the water to cook. As soon as the gnocchi floats to the surface it is ready. Remove the gnocchi and spoon on your favourite Italian sauce and sprinkle generous amounts of Parmesan cheese on the top.
                                        
This recipe feeds about 6.

Giulia x

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