Roman-style Gnocchi Made with Semolina Flour


3 cups whole milk
teaspoon salt
3/4 cup semolina (3 ounces; sometimes labeled “semolina flour”)
3 large eggs
7 tablespoons grated Parmigiano-Reggiano
4-1/2 tablespoons unsalted butter, softened


  1. Bring milk with the salt to a simmer in a 2- to 3-quart heavy saucepan over medium-low heat. Add semolina in a slow stream, whisking, then simmer, stirring constantly with a wooden spoon, 12 minutes (mixture will be very stiff).
  2. Remove from heat and stir in eggs, one at a time, then stir in 6 tablespoons cheese and 3 tablespoons butter. Spread into a 1/2-inch-thick slab on an oiled baking sheet using a lightly oiled rubber spatula, then chill, uncovered, until cool to the touch, about 10 minutes.
  3. Cut out rounds from gnocchi with cookie cutter dipped in cool water (incorporating scraps as you work) and gently transfer rounds (they will be very soft), slightly overlapping, to buttered baking dish.
  4. Chill gnocchi, uncovered, for 1 hour.
  5. Preheat oven to 450°F, with racks in upper and lower thirds.
  6. Melt remaining 1-1/2 tablespoons butter and brush over gnocchi, then sprinkle with remaining tablespoon cheese.
  7. Bake in upper third of oven for 10 minutes, then switch dish to lower third of oven and continue to bake until gnocchi are slightly puffed and lightly browned, about 10 minutes more.
  8. Let stand for 5 minutes before serving.

Makes 6 servings.

Source: Gourmet Italian


Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato


1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste


1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges


  1. Preheat oven to 220ºC.
  2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
  4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
  5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
  6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
  8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson

Baked Crispy Tortilla with Apple, Cinnamon and Nutmeg


1 cup caster or granulated sugar
1 tbsp ground cinnamon
4 medium cooking apples (such as Granny Smiths)
1/2 tsp ground nutmeg
1/2 stick unsalted butter
12 flour tortillas
1/3 cup agave syrup
6 scoops of vanilla ice cream, to serve
6 fresh mint leaves, to decorate


  1. Preheat the oven to 180ºC (350ºF).
  2. Mix 3 tbsp of the sugar and 2 tsp of the cinnamon together in a bowl and set aside.
  3. Peel, core and cut the apples into small chunks. Place the apples, nutmeg and the remaining cinnamon and sugar in a saucepan with 1/2 cup of water. Mix well until the apples are coated. Cover, place over a medium heat and cook for 10-12 minutes until the apples are soft, stirring regularly.
  4. Melt the butter and use a little to brush a thin layer over a shallow baking dish. Lay a tortilla flat and put 2-3 tbsp of the apple pie mixture in the centre. Tightly roll it up and secure the tortilla with a cocktail stick/ toothpick.
  5. Brush the taquito (the rolled and tooth-picked bundle) with a little melted butter, then sprinkle over some of the reserved sugar-cinnamon mixture.
  6. Place the taquito in the prepared baking dish and then repeat the process with the rest of the tortillas and apple mixture, reserving about a quarter of the sugar-cinnamon mix for later.
  7. Bake in the preheated oven for about 15 minutes or until the taquitos start to turn golden on top.
  8. To serve, remove the cocktail sticks/toothpicks and place two taquitos on each plate. Drizzle a zig-zag of agave syrup over the top and then sprinkle over the remaining sugar-cinnamon mix. Finally, add a scoop of ice cream to each plate and decorate with a mint leaf.

Makes 6 servings.

Source: Winnipeg Free Press

Spanish-style Tapa with Ham, Cheese and Puff Pastry


1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5-1/2 oz soft goat cheese
6 oz thickly sliced cooked ham, finely chopped
scant 1/2 cup capers, chopped
1/2 tsp hot or sweet smoked Spanish paprika
18 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
all-purpose flour, for dusting salt


  1. Preheat the oven to 400°F/200°C. Dampen several large cookie sheets.
  2. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Put the goat cheese in a bowl, then add the ham, capers, onion mixture, and paprika and mix together well. Season to taste with salt.
  5. Thinly roll out the pastry on a lightly floured counter. Using a plain, 3-1/4-inch round cutter, cut out 32 circles, re-rolling the trimmings as necessary.
  6. Using a teaspoon, put an equal, small amount of the goat cheese mixture in the center of each pastry circle. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the prepared cookie sheets.
  7. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with beaten egg to glaze.
  8. Bake in the preheated oven for 15 minutes, or until risen and golden brown. Serve warm.

Makes 32 pieces.

Source: Tapas

Soft Flatbread for Sandwich Wrap


12-3/4 to 13-3/4 ounces Unbleached all-purpose flour
10 ounces boiling water
1-5/8 ounces potato flour or potato flakes
1-1/4 teaspoons salt
7/8 ounce vegetable oil
1 teaspoon instant yeast


  1. Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
  2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.
  3. Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand or mixer — to form a soft dough. Add additional flour only if necessary. If kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
  4. Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
  5. Roll each piece into a 7″ to 8″ circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly. Cooking too quickly means they may be raw in the center, while too slowly will dry them out.
  6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
  7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Baker’s Tip

This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

Makes 8 pieces.

Source: King Arthur Flour