Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Hello everyone. What a weird and surreal spring this is turning out to be. In many ways life goes on as usual: the spring flowers are blossoming; the birds are chirping and calling to each other; the days are drawing out, and the weather is brightening up. Yet, we humans are having to behave very differently.
I hope you are all getting along ok. It seems we’re affected by the spread of the virus throughout the world, and we’re all having to do our bit to keep it at bay. In the UK, we have been asked to keep our distance from each other, to stay at home as much as possible, and to only go out for exercise and essential shopping. At the weekend, I was able to find a quiet spot and combine a spot of foraging along with a walk along a nearby riverbank and woodland.
The air was warm and heavy with the scent of the garlic leaves. It was a joy to be out of doors and away from the troubles of the world, hearing only the water bubbling and the birds singing. I picked a few leaves here and there from the river bank. The garlic seems to be very abundant this year.
If you are able to go foraging, always forage responsibly by taking one or two leaves from a plant rather than stripping a whole one bare. And, wash the leaves thoroughly before cooking.
Back at home, I used some of the leaves to make a version of my favourite mash recipe using seasoned 500g mashed potato, 50g chopped wild garlic leaves and 50ml olive oil. I spread this on top of a creamy vegetable sauce and drizzled with more olive oil before baking.
The next day, I cooked up more leaves with spring greens and leeks – deliciously tasty with pasta or over rice. A version of this recipe can be found here.
This time I used 100g shredded cabbage with 75g each wild garlic and leek. Season and stir fry in 20ml olive oil for 2-3 minutes, then lower the heat, put the lid on and cook gently for about 10 minutes until wilted down. Simple but delicious.
I wish you well over the next few days. Until next time, keep safe, and enjoy spring as best you can 🙂
Hello again. It feels like a while since I posted a recipe. To be honest, I have been busy with work projects and haven’t had so much time to set aside for my blog. But I about to rectify that now with this week’s recipe, inspired by a Gujerati dish called “Handvo”. This is a savoury cake made with spices, grated vegetables and a flour made from rice and lentil or dahl. It reminds me of a savoury carrot cake.
The cake is best eaten hot with a salad and some fruity chutney. I have eaten it cold, at room temperature, and it was still very tasty but the texture was a little drier. Something different for a picnic or packed lunch perhaps? You need to start the recipe the day before baking because you need to soak the flour and yogurt mixture overnight. After that, it’s all pretty straightforward.
The vegetable ingredients can be changed to suit personal preference. Carrots and ordinary potato work instead of sweet potato; chard or spring greens would make a good alternative to spinach; use pea instead of sweetcorn and leek instead of spring onion. The spices I use give a mellow flavour, so you may want experiment with others if you prefer something more robust. For a shortcut, you could replace the lot with a general purpose curry powder.
115g gram flour
115g white rice flour
150g plant-based yogurt (I used coconut)
115g grated raw sweet potato
75g cooked sweetcorn kernels
3 spring onions, finely chopped
50g raw spinach, chopped
2 tbsp freshly chopped coriander plus more for serving
1 tsp dried chilli flakes
¼ tsp asafoetida
2 garlic cloves, crushed
1 tsp salt
1 tbsp caster sugar
75ml sunflower oil
1 tsp each cumin and black onion seeds
4 tsp sesame seeds
Sieve the flours into a bowl and mix in the yogurt along with 100ml luke warm water until well blended and the consistency of thick batter. Cover and leave in a cool room temperature for about 12 hours.
The next day, preheat the oven to 240°C, 220°C fan oven, gas 9. Grease and line a 20cm spring-clip or loose-based cake tin.
Add the vegetables, coriander, chilli, asafoetida, garlic, salt and sugar to the soaked cake batter and mix thoroughly.
Heat the oil and fry the spice seeds gently until starting to pop then add to the cake mixture and mix well.
Spoon into the prepared tin, smooth the top and sprinkle with sesame seeds. Bake for 20 minutes then reduce the oven temperature to 200°C, 180°C fan oven, gas 6, and cook for a further 35-40 minutes until firm to the touch and golden brown. Cool for 10 minutes before removing from the tin. Serve hot or cold with more coriander and salad.
I hope you enjoy the recipe. Have a good few days. It’s beginning to feel a little more spring-like here, but I expect I’ve put a damper on things now I’ve said that! See you again soon 🙂
Welcome to my first recipe post of the year. I hope you’ve all had good Christmas and New Year celebrations. It has seemed like a good long holiday this year. Not only have I had plenty of time to recharge my batteries, but the longer holiday gave me the opportunity to spend time in the kitchen experimenting with different ingredients.
I have noticed that many of the blogs I follow have started the year with spicy offerings. Something about this time of the year usually gets me delving into the spice cupboard too, in search of different flavours to liven up my repertoire of recipes.
My recipe this week is based around 2 basic and ordinary ingredients: rice and dried peas. But cooking with some spices, onion and other flavours, they can be transformed into something quite sensational.
The combination of spices I have used in this dish are more fragrant and comforting than spicy. You may want to add something with heat to give it more of a kick if you prefer e.g cayenne pepper or dried red chilli. To mellow the flavour, toast the whole spices first in a dry frying pan, just for a couple of minutes, and then cool and grind them up before using. If you don’t have the time to make your own spice mix, use 2-3 tsp curry powder or garam masala.
The combination of spiced chana dal (yellow-split peas) and fragrant basmati rice makes this a very tasty accompaniment to serve with a vegetable curry sauce, or you can sprinkle it with roasted cashew nuts or almonds to make a deliciously comforting meal. It freezes well too, so is worth making up as a batch-bake and then portioning up for the freezer, ready to serve at a later date. The recipe takes a bit of time to organise but being able to make it for the freezer is a good incentive to have a go.
The dish is made up of 2 layers of basmati rice, top and bottom, with an onion, garlic and ginger chana dal layer in the middle, enriched with coconut yogurt. To finish the dish, the spice mix is sprinkled on top along with lemon juice, coconut milk, green chilli and butter (or coconut oil or dairy-free margarine).
Once the dish is baked, leave it to stand for a short while, then stir it up before serving so that all the wonderful flavours mingle together.
Serves: 3 to 4 as a main dish, or 4 to 6 as an accompaniment
100g chana dal (yellow split peas)
350g basmati rice
4 tbsp vegetable oil
2 red onions, peeled and thinly sliced
2 garlic cloves. peeled and finely chopped
25g root ginger, peeled and finely chopped
2 fresh bay leaves or 1 dried bay leaf
5 tbsp dairy-free coconut yogurt
1 tsp salt
40g butter or ghee if you eat it, or use coconut oil or dairy-free margarine instead
Juice 1 small lemon
3 tbsp coconut milk
1 or 2 large mild green chillies, deseeded and sliced
1 tsp each cumin and coriander seeds, toasted and ground
¼ tsp crushed black peppercorns
Seeds of 4 cardamom pods, crushed
Fresh coriander and cashew nuts to serve
Rinse the chana dal in cold running water. Place in a bowl and cover with cold water. Leave to soak for 45 minutes. Then drain, rinse and place in a saucepan. Cover with fresh water, bring to the boil and cook in simmering water for 25 minutes until tender but not mushy. Drain well.
Rinse the rice in cold running water. Place in a bowl and cover with cold water. Leave to soak for 30 minutes. Bring a large saucepan of water to the boil. Drain and rinse the rice and then add to the water. Bring back to the boil and cook for 5 minutes only. Drain, rinse and leave to one side.
Heat the oil in a frying pan and fry the onion, garlic and ginger with the bay leaves for 5 minutes over a medium heat until lightly golden. Add the yogurt 1 tbsp at a time, stirring the mixture in between additions, until the liquid is absorbed. Stir in the salt and cooked chana dal. Leave aside. Discard bay leaves if preferred.
Preheat the oven to 180°C, 160°C fan oven, gas 4. Spoon half the rice into an ovenproof dish and spread to form an even layer. Top with the oniony chana dal mixture and then the remaining rice. Pat down gently.
Dot the top with butter, ghee, coconut oil or margarine, and drizzle with lemon juice and coconut milk. Sprinkle with sliced chilli to taste. Mix the spices together and sprinkle over the top of the rice. Cover the dish tightly with aluminium foil.
Stand the dish on a baking tray and cook for 45-50 minutes until piping hot. Leave the covering in place and allow to stand for 10 minutes before removing the foil and gently mixing everything together. Serve with fresh coriander and cashew nuts.
Now that there’s a bit of a nip in the air and the daylight hours are limited, I feel the need for some comfort food. Very soon “bewitching” date in the calendar will be upon us, and the colours and flavours of my recipe this week make it a perfect dish to serve up on All Hallows Eve.
There is a little heat in my recipe coming from chilli oil to cook the steaks and sweetcorn; green chilli in the salsa, and some sweet chilli sauce in the dressing. I’m a chilli wimp so the flavours are relatively mild, you can add more to bump up the intensity if you prefer. I make my own chilli oil by adding Mexican chipotle seasoning to sunflower oil, and brush it over the steaks and sweetcorn just before cooking. Use plain oil if preferred.
The salsa salad is consists of fresh sweetcorn flavoured with green chilli (use red for more heat), some spring onions for sharpness. and for nuttiness, toasted sesame seeds and sesame oil. To finish, I add white balsamic vinegar for a little sweetness. You can experiment with the balance of flavours to suit your taste-buds.
On with the recipe. I hope you enjoy it, and have a Happy Hallowe’en 🙂
Serves: 4 to 6
900g medium-sized sweet potatoes, scrubbed
Salt and freshly ground black pepper
For the salsa:
4 sweetcorn cobs, hole or quartered
4 spring onions, trimmed and chopped
2 mild green chillies, deseeded and chopped
3 tbsp. toasted sesame seeds
1 tbsp. sesame oil
2 tbsp. white balsamic vinegar
For the dressing:
2 tbsp. tomato ketchup
3 tbsp. sesame oil
4 tbsp. Thai sweet chilli sauce
2 tsp smoked paprika
Chilli flakes to sprinkle
Leaving the sweet potatoes unpeeled, cut them into ½cm thick slices. Bring a large shallow pan of water to a gentle boil and cook the slices for 3-4 minutes in simmering water to soften them but not cook them completely. Drain well, pat dry with kitchen paper and leave them to air dry on a wire rack.
When ready to cook, heat a large griddle pan until hot. Brush the slices with chilli oil and season on both sides, then cook the slices a few at a time, for 3-4 minutes on each side, pressing them on to the griddle, until lightly charred. Drain, cover and keep warm until you have cooked all the slices.
For the sweetcorn salsa, cook the cobs in boiling unsalted water (salt can toughen the kernels) for 4-5 minutes until tender. Drain well.
Preheat the grill to a hot setting. Arrange the sweetcorn on the grill rack and brush with chilli oil. Cook under the grill for about 5 minutes, turning frequently, until golden and lightly blistered. Drain well and leave to cool.
Strip the sweetcorn kernels from the cobs using a sharp knife and mix with the remaining salsa ingredients. Cover and chill until required.
To serve, mix all the dressing ingredients together and place in a dipping bowl. Arrange the sweet potato steaks on a warm platter and serve with the salsa salad and the dressing. Sprinkle with chilli flakes if liked.
I’ve had a great crop of home-grown cucumbers this year, and have been enjoying them since July. I’ve been growing 2 varieties in the greenhouse, a small green one called Mini Munch, and a pale yellow, more rounded variety, called Crystal Apple. The Mini Munch have almost finished now, but there are still a few more Crystal Apple come.
So to celebrate my cucumber-filled summer, this week’s recipe is my very simple, gluten-free version of the classic Middle Eastern salad, tabbouleh, and for good measure, to go with it, my favourite accompaniment, a super-speedy hummus recipe. You can add any combination of soft-leaved herbs to flavour your grains. The herb patch was looking a bit shabby at the weekend and I needed to pick off a few stalks of mint and chives to help rejuvenate the plants again. I also added some of the delicate zig-zag-edged herb salad burnet which has it’s own mild cucumber flavour, but parsley and coriander make good substitutes if you prefer.
There are no set rules to this recipe. It is very simple. I cheat and use a ready-cooked pack of red and white quinoa grains. Very convenient and a perfect quantity for a couple of hearty portions. If you like, add tomato for extra colour and moisture to the salad, and spring onions will add a tasty, oniony bite. I hope you enjoy the fresh flavours.
250g cucumber, washed
250g cooked quinoa
½ tsp salt
20g chives, chopped
7g mint leaves, chopped
A handful of salad burnet leaves (parsley or coriander)
Lemon wedges and extra virgin olive oil to taste
Male cucumber flowers to garnish
Hummus (serves 3-4)
400g can chickpeas
1 garlic clove, peeled
½ tsp salt
1 tbsp freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
Paprika to dust
For the tabbouleh, cut the cucumber into small pieces. Put the quinoa in a bowl and mix in the cucumber, herbs and salt. Cover and chill for an hour to allow the flavours to mingle. Stand at room temperature for 30 minutes before serving.
For the hummus, open the can of chickpeas and drain the canning liquid into a jug. Pop the chickpeas in a blender or food processor along with the other ingredients and 3 tbsp. of the reserved liquid. Blitz for a few seconds until smooth. I like my hummus to have the consistency of thick porridge, but if you prefer something softer, just add a bit more canning liquid. Cover and chill until ready to serve. Don’t forget to keep the rest of the canning liquid for using as an egg white substitute – it freezes very well.
Serve the tabbouleh decorated with cucumber flowers; dress with a squeeze of fresh lemon and extra virgin olive oil to taste, and accompany with toasted seeds, home-made hummus (dusted with paprika if liked) and warm, gluten-free, toasted pitta breads. Perfect 🙂
If you’ve read my previous posts at this time of the year, you’ll know that spring is my favourite season. Not just because I love the flowers and the feeling that everything is coming to life, but my favourite vegetable is available right now for a very short period of time, British asparagus.
I rarely do very much with asparagus. I like to savour the tender green stems just as they are. Either a quick flash in a hot frying pan or a blast in a hot oven, to give them a subtle smokiness, and that’s all the extra flavour I need.
This week’s recipe is based on a Japanese dish called Okonomiyaki which caught my eye recently. Originally made with wheat flour and eggs, my version of the pancake is gluten-free and egg-free. There’s a bit of vegetable preparation, but once that’s out of the way, everything else is very straightforward. The pancake makes a lovely lunch or light supper, and is the perfect base for a topping of freshly cooked asparagus.
If you don’t want the hassle of a cooked topping, try sliced avocado and baby spinach or a pile of fresh pea shoots and wild rocket for a salad topping instead. If you have the inclination and the extra ingredients, I recommend making the barbecue dressing that accompanies the pancake. Utterly delicious, simple to make, and far tastier than any barbecue sauce I’ve ever been able to buy. A great finishing touch to any grilled or barbecued food.
2 tbsp. flax seeds
45g white rice flour
50g dry white free-from breadcrumbs
75ml white miso or vegetable stock
75g soft-leaved cabbage, such as Sweet-heart or Hispi, shredded
3 spring onions, trimmed and chopped
2 tbsp. vegetable oil
150g thin fresh asparagus stems, trimmed
Vegan mayonnaise to serve
For the barbecue dressing:
1 tsp maple syrup
2 tbsp. tomato ketchup
1 tsp sesame oil
1 tsp gluten-free light soy sauce
½ tsp smoked paprika
Put the flax seeds in a coffee grinder or small food processor and blend until finely ground. Transfer to a bowl and stir in 6 tbsp. cold water. Leave to soak for 5 minutes by which time the mixture will thicken.
Sift the rice flour on top and mix together with the stock to make a smooth batter.
Add the cabbage, spring onion and breadcrumbs and mix everything together to make a thick, stiff batter – add a little water if the mixture is very dry, but this is not a pourable batter, it is more like a firm cake mixture.
Heat 2 teaspoons of oil in a frying pan with a lid and add half the batter. Press the mixture to form a thick round approx. 16cm diameter. Fry over a medium heat with the lid on for 5 minutes. Carefully flip over, and cook on the other side, covered with the lid, for another 5 minutes. Drain and keep warm, whilst you cook the remaining mixture in the same way.
Once the pancakes are cooked, heat the remaining oil in the frying pan until hot and quickly cook the asparagus, turning, for 3-4 minutes until just wilted. Drain and keep warm.
To serve, mix all the dressing ingredients together. Slip the pancakes on to warm serving plates and drizzle with mayonnaise and the barbecue dressing. Top with asparagus and serve immediately.
Until next week, I’ll leave you with another image of my favourite vegetable. Have a good week and I look forward to seeing you next time 🙂
Hello again everyone. I hope you’ve had a good few days. It felt like summer here at the weekend, very warm and sunny over the Easter holiday. The temperature has gone back to something more seasonal now..
I have a very versatile vegetable sauce recipe for you this week. The sauce is as tasty on it’s own over pasta as it is when used as a soup or casserole base, or spread over pizza dough or tart pastry. It is also a great recipe if you like batch-cooking for the freezer. It’s so easy to make, with everything cooked together on a large baking tray in the oven.
The sauce base consists of a selection of colourful vegetables which are baked with fresh herbs. I find the woody herbs work best in this recipe as they stand up well in the oven. I use bay, rosemary, sage and thyme, but if you prefer a less robust flavour, stir in freshly chopped finer, more delicate herbs for a final flourish once the sauce is cooked.
The rest of the sauce is made up of tinned tomatoes, stock and red wine. The first time I made the sauce I had a glut of fresh tomatoes, so if you prefer to use fresh, then they works fine too but you might want to add some tomato purée to the sauce to thicken it up and concentrate the flavour.
Here’s what to do….
1 large yellow pepper, deseeded and chopped
250g carrots, peeled and chopped
1 large red onion, peeled and sliced
1 large leek, trimmed and shredded
2 sticks celery, trimmed and chopped
2 cloves garlic, peeled and chopped
2 tbsp. olive oil
1 tbsp. caster sugar
Salt and freshly ground black pepper
5 fresh bay leaves
A few sprigs each of fresh rosemary, sage and thyme
2 x 400g cans chopped tomatoes
250ml fruity red wine
250ml vegetable stock
1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Put all the vegetables in a large bowl and mix in the oil and sugar, then spread them out on a large, deep baking tray and season well. Pop the herbs on top and bake for about 40 minutes, turning occasionally until tender and lightly browned.
2. Reduce the oven temperature to 180°C, 160°C fan oven, gas 4. Mix the remaining ingredients together and pour over the vegetables. Put the tray in the oven and continue to cook for 45-50 minutes, stirring occasionally, until thick and reduced. Cover and stand for 10 minutes. Discard the herbs before serving.
Every year at this time my local river bank becomes swathed in lush greenery and develops a distinctive oniony aroma. A walk on a sunny afternoon can make you feel very hungry indeed.
On a bright afternoon at the end of last week, I went on a foraging expedition and picked a small bag of the fresh, lush wild garlic leaves, also known as Ramsons (Allium ursinum). As with any wild food, only ever pick if in abundance. Take leaves from several plants rather than stripping leaves from just one or two. Pick the vibrant green, broad leaves (shaped rather like those of the tulip) when young and before the delicate white star-shaped flowers bloom to enjoy them at their sweetest.
For safetys sake, take extra care to make that sure you are only picking the leaves of wild garlic. Wash very well before using. I usually put the leaves in a colander and dunk several times in a bowl of cold water before shaking dry.
As with most soft herbs, wild garlic is best used within 24 hours of picking, but once rinsed and shaken dry, I find it well for a few days sealed in a plastic bag in the fridge.
My recipe this week combines the wild garlic leaves with baby kale leaves (or kalettes) and leek in a stir fry. It is delicious served as a vegetable dish in its own right, but is also makes a delicious stirred to a mushroom risotto.
For the stir fry:
1 medium leek
30g wild garlic, washed
175g baby kale (or kalettes)
2 tbsp. olive oil
Salt and freshly ground black pepper
For the risotto:
1l vegetable stock
2 tbsp. olive oil
250g chestnut mushrooms, wiped and chopped
400g Arborio rice
200ml dry white wine
Salt and freshly ground black pepper
25g wild garlic, washed and finely shredded
Trim the leek. Split lengthways and rinse well to remove any trapped earth. Shake well to remove excess water, then shred finely.
Shred the wild garlic leaves. Strip the leaves of baby kale from the central stalks. Mix all the vegetables together.
Heat the oil in a large frying pan or wok, add the greens and stir fry for 2 minutes. Season well, reduce the heat to low, and cover and cook gently for 4-5 minutes until tender. Serve immediately as a vegetable accompaniment, or put to one side whilst preparing the risotto.
For the risotto, pour the stock into a saucepan and bring to the boil. Reduce to a very gentle simmer. Meanwhile, heat the oil in a large frying pan and gently fry the mushrooms for 2-3 minutes. Add the rice and cook, stirring, for 2 minutes until everything is well mixed.
Pour in half the wine and cook gently, stirring, until absorbed. Add the remaining wine along with a ladleful of stock. Cook gently until absorbed.
Continue adding the stock in this way, until all the liquid is absorbed and the rice is thick, creamy and tender. This will take about 25 minutes and should not be hurried. Keep the heat moderate throughout the cooking.
Season the risotto to taste, stir in all but a few shreds of wild garlic, and cook for a further minute until the garlic has wilted. To serve, reheat the spring greens and gently mix into the risotto, then serve sprinkled with the remaining wild garlic.
This is a great time of the year for oranges. Last weekend, I bought a bag of Seville oranges and made some marmalade, something I haven’t done for many years. It took me much longer than I remembered, but the effort was worthwhile as I have 12 large jars to see me through the year. The other citrus fruit that caught my eye this week comes from Sicily. Beautiful, blushing red oranges (or “Blood oranges” as I remember them being called). They look as lovely on the outside as they do on the inside.
It may not seem the right time of year to be serving up a salad, but my recipe this week is a good choice for eating now, it oozes health and vitality, is robust in flavour with a crunchy texture, and makes a great accompaniment to pulse, rice or grain dishes or can be served on its own as a simple light lunch with bread and a dollop of hummus. The flavours and colours of this salad are the perfect tonic to pick you up if, like me, you are suffering from the winter blues.
The salad is dressed with a simple combination of olive oil and freshly squeezed orange juice flavoured with the warming, earthy spices toasted cumin seeds and dried chilli. I also fried some sunflower seeds and pumpkin seeds for 4-5 minutes in a little olive oil with some sea salt, to add bite and nuttiness as a sprinkle on top. I hope you enjoy the recipe, and if you can’t find red oranges, any orange or even pink grapefruit would work.
Serves: 2 to 4 (lunch or accompaniment)
250g carrots (for extra colour I used a heritage variety which were purple, orange and yellow)
3 red oranges
Red orange juice (you should have sufficient leftover from peeling the 3 oranges)
Approx. 25ml extra virgin olive oil
1 – 2 tsp caster sugar or maple syrup (or honey if you eat it), optional
Pinch of sea salt
½ tsp toasted cumin seeds, ground
½ tsp dried chilli flakes
100g pitted black olives
Fried, salted sunflower and pumpkin seeds to sprinkle
Peel and grate the carrots. Place in a bowl and put to one side. Slice the top and bottom off each orange, then using a small sharp knife, slice off the skin, taking away as much of the white pith as you can – see images below. Slice each orange into thin rounds and remove any pips.
Drain the orange slices, reserving the juice – any pieces of orange skin that have orange flesh attached can also be squeezed to obtain precious drops of juice.
Measure the juice and mix with the same amount of olive oil, then stir in the salt, spices and sugar, if using. Toss the dressing into the grated carrots.
Carefully fold in the orange slices (you may prefer to cut the orange into smaller pieces) along with the olives. Cover and chill until ready to serve, but allow to stand at room temperature for 30 minutes for the flavours to develop.
I’ve been enjoying freshly squeezed red orange juice for breakfast this week as well. Such a pretty colour, and a super-zingy start to the day.
I have another Sicilian inspired recipe lined up for next week, so until then, I hope you have a good few days 🙂
I’m feeling a bit pleased with myself this week. I have just dug up the first couple of sweet potato plants and harvested a reasonable crop. I planted the “slips” back in early June in my unheated greenhouse, and with the wonderful summer we had this year along with plenty of watering, the plants flourished.
To be honest, the sweet potatoes did better than the regular potatoes I planted outside. I grew my favourite variety, Pink Fir, which have knobbly pink skins and a delicious flaky texture inside. I had a fair crop, but I think the lack of natural rain water did inhibit their growth.
This week’s recipe combines the two varieties to make one of my favourite Italian meals, the floury potato dumplings known as gnocchi. Adding sweet potato in the mix gives the dumplings a light golden colour, and subtle sweet flavour.
Choose a dry textured white potato to mix with the sweet potato, and you’ll have the perfect textured gnocchi. Because my sweet potatoes were home-grown, they were quite small in comparison to ones I can buy. To make the perfect gnocchi, you cook the potato whole, in the skin, so you may need to cut up the potatoes if they are very large to make sure both varieties cook evenly and in a reasonable time.
Once the dumplings are cooked through, I like to pop them in a heated pan with some melted dairy-free margarine and olive oil, and stir fry them for a few minutes to crisp up the outsides. The more traditional way of serving gnocchi is simply freshly boiled, seasoned, and then accompanied with the dressing of your choice – I like to dress freshly cooked gnocchi with extra virgin olive oil, some fresh basil and wild rocket leaves. I hope you enjoy the recipe.
Serves: 3 to 4
450g same-size sweet and white potatoes, scrubbed
Approx. 100g gluten-free plain flour blend (I use Dove’s Farm)
25ml good quality olive oil
Put the whole potatoes, unpeeled, in a saucepan and cover with water. Bring to the boil and cook until tender – mine took about 15 minutes. Drain well, and leave to cool for about 10 minutes until just cool enough to handle, then slip off the skins.
For perfectly smooth gnocchi, process the cooked potatoes by pushing through a ricer or wide meshed metal sieve, directly on to the work top, then work in sufficient flour, along with ½ tsp salt and the olive oil to make a smooth, firm dough.
Leave the dough to rest for 15 minutes on the work top, then divide into 4 pieces. Roll each piece into long rolls about 2cm thick, and cut each roll into 2cm wide chunks. You should be able to make about 50 pieces in total.
To achieve the distinctive shape of the dumplings, roll the potato pieces into a balls and gently press your finger into the centre of each to make an indent, then roll onto the prongs of a fork to make the pattern. Spread out the prepared gnocchi on a clean floured tea-towel.
To cook, bring a large pan of lightly salted water to the boil and cook the dumplings gently, in 2 batches, for 2-3 minutes until they float to the surface, then remove from the saucepan using a slotted spoon and place them in a warm serving dish. Cover and keep warm while you prepare the remaining gnocchi in the same way. Serve immediately with your favourite accompaniment. Buon Appetito!