Parsnip & Pecan Gougeres with Watercress and Arugula Sauce

Ingredients

4 oz butter
1-1/4 cups water
3/4 cup plain flour
1/2 cup wholemeal flour
3 eggs, beaten
1/4 cup Cheddar cheese, grated
pinch of cayenne pepper or paprika
1/4 cup pecan nuts, chopped
1 medium parsnip, cut into 18 x 3/4-inch pieces
1 tbsp skimmed milk
2 tsp sesame seeds
watercress sprigs, to garnish

Sauce

5 oz watercress, trimmed
5 oz arugula, trimmed
3/4 cup plain yogurt
salt, freshly grated nutmeg and freshly ground black pepper

Method

  1. Preheat the oven to 200°C/400°F.
  2. Place the butter and water in a pan. Bring to the boil and add all the Hour in one go. Beat vigorously until the mixture leaves the sides of the pan and forms a ball. Remove from the heat and allow the mixture to cool slightly.
  3. Beat in the eggs a little at a time until the mixture is shiny and soft enough to fall gently froth a spoon.
  4. Beat in the Cheddar, cayenne or paprika and the nuts.
  5. Lightly grease a baking sheet and drop on to it 18 heaped tablespoons of the mixture. Place a piece of parsnip on each and top with another heaped tablespoon of the mixture.
  6. Brush the gougeres with a little milk and sprinkle each one with sesame seeds. Bake in the preheated oven for 25-30 minutes, until puffed up, firm and golden.
  7. Boil a pan of water and blanch the watercress and arugula for 2-3 minutes. Drain and immediately refresh in cold water. Drain well and chop.
  8. Puree the trimmed watercress and arygula in a blender or food processor with the plain yogurt until smooth. Season to taste with salt, freshly grated nutmeg and pepper.
  9. To reheat the sauce, place it in a bowl over a gently simmering pan of water and heat, taking care not to let it curdle. Serve with the gougeres, garnished with watercress sprigs.

Makes 6 servings.

Source: Essential Vegetarian

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Gnocchi with Tomato Sauce

Ingredients

1 lb potato, mashed
salt and freshly ground black pepper
1-1/4 cups all-purpose (plain) flour
1/4 level teaspoon grated or ground nutmeg
1 egg, beaten

Sauce

1 to 2 tablespoons olive oil
1 to 2 cloves garlic, crushed
1 large onion, peeled and thinly sliced or finely chopped
1 (15 oz) can tomatoes, chopped
1 level tablespoon freshly chopped basil or oregano
1 level tablespoon tomato puree
4 tablespoons water good pinch of sugar
1/3 cup freshly grated Parmesan cheese
freshly chopped parsley to garnish

Method

  1. Mash potato to creamy. Gradually work in flour followed by plenty of salt and pepper, nutmeg and egg.
  2. On a floured surface, knead dough until smooth, adding flour if sticky.
  3. Divide dough into 3 pieces and shape each piece into a sausage about 1 inch in diameter. Cut into slices, about 3/4 inch thick, and mark each with the prongs of a fork. Place gnocchi on a lightly floured paper towel. Leave covered while making sauce.
  4. Heat oil in a saucepan and fry garlic and onion very gently until soft and just lightly browned. Add tomatoes, basil, tomato puree, water and sugar and bring to a boil. Simmer gently for about 10 minutes until thickened. Season to taste and keep warm.
  5. Heat a large saucepan of salted water to boiling, then add gnocchi, about 10 at a time, and simmer gently, uncovered, for about 5 minutes or until they float to the surface. Remove with a slotted spoon; drain well. Place in a lightly oiled serving dish and keep warm. Repeat with the remaining gnocchi.
  6. Pour hot tomato sauce over gnocchi and sprinkle liberally with grated Parmesan cheese and parsley.
  7. Serve hot with extra Parmesan cheese and plenty of freshly ground black pepper.

Makes 4 servings.

Source: 50 Ways with Potatoes

Broccoli and Tomato Quiches

Ingredients

Cheese Pastry

8 oz plain flour
pinch of salt
generous pinch of cayenne
4 oz butter or margarine
4 oz hard Cheddar cheese, finely grated
1 egg, beaten

Filling

3 eggs
2 oz garlic herb soft cheese, at room temperature
1/2 cup milk
salt and freshly ground black pepper
6 oz broccoli, cooked
2 tomatoes, sliced

Method

  1. To make the pastry, sift together the flour, salt and cayenne.
  2. Rub in the fat until the mixture resembles fine bread crumbs. Add the cheese and beaten egg and mix to a firm dough.
  3. Turn onto a lightly floured surface and knead as little as possible until smooth.
  4. Roll out to l/4-inch thickness and line four small quiche tins. Chill whilst preparing the filling.
  5. Beat the eggs into the garlic herb cheese, then add the milk, salt and pepper.
  6. Cut the broccoli into 1-inch pieces and divide between the quiche tins with the tomato slices.
  7. Pour the egg mixture over the top and cook in a preheated moderately hot 190°C (375°F) oven for about 20 minutes until golden and set. Serve warm.

Makes 4 servings.

Source: Soups and Starters

Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches

Berry Clafouti

Ingredients

2-1/4 cups mixed berries, such as blackberries, raspberries and strawberries, washed
2 Tbsp light brown sugar
4 Tbsp toasted slivered almonds
Yogurt or cream, to serve

Batter

3/4 cup all-purpose flour
2 Tbsp ground almonds
1 tsp baking powder
2 Tbsp light brown sugar
1/4 cup milk
1 egg, separated

Method

  1. Put the fruit in the base of a heatproof, shallow dish which fits the top of the steamer, and sprinkle the sugar on top.
  2. Mix all of the batter ingredients together except the egg white.
  3. Whisk the egg white until peaking and gently fold into the batter. Spoon over the fruit in the bowl and scatter the almonds on top.
  4. Cover the dish with pleated foil and secure with string. Cook, covered, in the steamer for 1 to 1-1/4 hours or until the batter is cooked through.
  5. Remove the foil and serve immediately with yogurt or cream.

Makes 4 servings.

Source: Steam Cuisine