GNOCCHI GLUTEN FREE

 

I have been eating very little meat for the last 2- 3 months. Reserving to eat meat for special occasions or a treat. Doing this I find that I have so much more energy and feel more awake. Weird cause I didnt feel asleep before.
Anyway when eating out I find it hard to find something on the menu that I like that is meat-free and wheat free. *I don't eat sea food either.
Even though Gnocchi isn't wheat free I decided that because it has quite a lot of potato in it I'd give it a try as I was tired of eating lettuce filled salads at restaurants.
After enjoying a few I decided I needed to give it a try myself

I read through some recipes and I found this one to be the most comprehensive and helpful here on www.finecooking.com

I converted my recipe to gluten free and just used a rough read through of the recipe to make my own version.

INGREDIENTS
6 medium potatoes
Gluten Free Flour +/- 1 and a half - 2 cups (i just added until i had the right consistency)
1 egg
a generous pinch of Salt

METHOD
wash your potatoes and place in a pot of boiling water so that potatoes are covered by the water and turn down to a simmer.
Simmer until soft. I tested by inserting a knife and it went in easily.
Turn off and throw off the water and allow the potatoes to cool down until warm.
Peel the potatoes by hand and roughly cube.
Mash the potatoes WELL! you want it to be lump free and smooth.
Let the mash potato cool then add 1 egg and a generous pinch or 2 of salt and stir in thoroughly.
Now add flour a bit at a time until you feel you have reached a soft dough consistency - not super sticky but not to stiff either. Mix with your hands. DO NOT work with it to much - just enough to mix all the flour in. I felt the success is not over working your dough.
Wash and dry your hands.
Flour your work surface.
Break off fist sized balls of dough 1 at a time and roll into a sausage.
Use a sharp knife and cut into pieces about as wide as your thumb.
Lay the pieces on a baking tray covered with wax paper.
Keep working until you have rolled and cut up all your dough.
Using a large pot bring water to the boil and sprinkle in a little salt. Turn down to a simmer.
Place roughly 10 gnocchi pieces in at a time and when they float remove with a slotted spoon.
If you put to many gnocchi in at once you will end up with a goopy mess.
Place a sauce of your choice on your plate or bowl and place gnocchi on top.
Sprinkle with freshly grated cheese
Serve immediately

 

PS this was a huge hit with my family :) 

STRAWBERRY SORBET - COOL & HEALTHY

It is beach weather in Cape Town at the moment. REALLY HOT! Get-a-tan-and-burnt-in-20-minutes-flat-kinda-weather. You know the kind where the sea glistens and the beach babes play volley ball and your skin smells of coconut sunblock.
Well I'm not falling for it! I may live 2 minutes walk from the beach but I am opting to sit in the shade of my garden and watch my daughter play in the sprinkler (under the shade of a tree).
Im going to kick back my shoes and eat some sorbet. It maybe less fashionable but I'll have just as much fun with out the sand being in my shoes and every piece of clothing I wore to the beach ;)
BONUS: This Sorbet will be even more delicious (and healthy) than ice cream bought from the kiosk at the beach.

This recipe is so much easier than you think and is filled with fresh fruit (vitamins) :) Its a win-win summer treat!

INGREDIENTS
1 cup fresh apple juice
1 generous cups strawberries (trimmed and cut up)
4 tablespoons honey
1 small lemon
2 x eggs whites beaten (soft to medium peaks)


METHOD
Dissolve the honey in the apple juice by heating it slightly in a small saucepan on the stove.
Puree your strawberries in a blender and then pass through a sieve into the apple juice. This is to get rid of the tiny little seeds.
Squeeze the juice of the lemon into the mixture - tasting as you go. Don't make it to sour.
Freeze and mix in your ice cream machine or in a low dish in your freezer.
Add the all ready beaten egg whites.
Stir and freeze or serve immediately
Freezes well in a sealed container (I use CONSOL glass jars - preserving/ Mason jars) for roughly 6 weeks.

*if you don't have an ice cream machine and are freezing it in a dish = then beat the mixture and return to the freezer twice before adding egg whites

EASY NECTARINE & YOGHURT DESSERT

I always hope to give my family healthy food. Delicious... but healthy. This is one of those times it really works. Fresh fruit full of vitamins and Greek yoghurt filled with dairy. There is a little brown sugar in there but I did mention it was a little.
Lying below the layer of yoghurt could be any fruit your fancy - Adapt this recipe with fruits like fresh soft plums, peaches, cherries or even bananas.
The time that the bowls sit in the fridge allows for the sugar and fruit to make a small amount of syrupy juice that gives it an extra yumminess. (could make a nice breakfast too)

INGREDIENTS
Nectarines (organic if you can get) OR Fruit of your choice
Greek Yoghurt
Organic Brown Sugar

METHOD
Wash your nectarines and then slice up into thin-ish slices. Take ramekins or teacups and line the bottom of the dish with slices of the fruit until you have a nice layer in each.
Sprinkle a thin layer of sugar on the fruit.
Cover with the Yoghurt until you can't see any fruit peeking through. *all the fruit must be covered*
Sprinkle a thin layer of brown sugar on top of the yoghurt and place in the fridge for an hour or 2 for the sugar to turn to syrup.

Serve


*if the yoghurt doesn't cover ALL the fruit then the air may cause your fruit to brown