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Jacqueline Potato Skins with Guacamole Recipe
| Vegeterian
Type: Jacqueline Potato Skins with Guacamole Free Cooking Recipe - Vegeterian Good stuff! Ingredients / Directions Preparation - 15 minutescooking time - 20 minutes 2 baked potatoes 2 tbsp olive oil Coarse sea salt For the Guacamole: 1 largeripe avocadohalved and stoned 1 garlic clove
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Pork Chops with Mushroom and Sour Cream Stuffing Recipe
| Meats
Type: Pork Chops with Mushroom and Sour Cream Stuffing Free Cooking Recipe - Meats Simply good! Ingredients / Directions 4 double thick pork chops2 tbsp drippings or fat1 med. onionchopped1 cup(s) chopped mushrooms1 cup(s) bread cubes or coarsecrumbs1 tbsp chopped parsley1/4 teaspoon
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corn & cheese spoonbread Recipe
| Miscellaneous
Type: corn & cheese spoonbread Free Cooking Recipe - Miscellaneous Um! Yummy! Ingredients / Directions 1 cup(s) cornmeal1 cup(s) milk1 can (8 1/2oz) cream style corn1/2 cup(s) butter or margarine2 eggs1 cup(s) shredded sharp Cheddar or Colby cheese1/4 cup(s) chopped stuffed green oliv
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minced lamb with green peas
| General Recipes
Cooking receipe to make minced lamb with green peas under category General Recipes. You may find some video clips related to this receipe below.minced lamb with green peaskheema mutter1 teaspoon sugar6 tablespoons sunflower oil10 black peppercorns4 star anise2 medium onions chopped finely2 teaspoons
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Cooking receipe to make potato gnocchi with red pesto under category Aga Recipes. You may find some video clips related to this receipe below.
potato gnocchi with red pesto
pesto:
1 large red pepper
50g fresh basil leaves
1 garlic clove crushed
30ml toasted pine nuts
6 sundried tomatoes In oil drained
2 ripe tomatoes skinned
3 tbspn tomato pure
1/2 tspn chilli powder
50g freshly grated parmesan cheese
150ml olive oil
Gnocchi:
900g floury potatoes
salt
50g butter
1 egg beaten
275g plain white flour
To garnish:
basil leaves
Place the pepper in the small roasting tin and hang from the highest set of runners possible at the back of the roasting oven.
Cook turning occasionally for 10 to 15 minutes until beginning to blacken all over.
Place in a covered bowl until cool enough to handle then peel off the skin.
Halve the pepper and remove the care and seeds.
Place in a blender or food processor with the remaining pesto ingredients except the oil.
Blend until smooth then with the machine running slowly add the oil.
To make the gnocchi add the unpeeled potatoes to a pan of boiling water and cook in the simmering ovenfor 20 to 30 minutes until very tender; drain well. Halve and press through a potato ricer or peel and press through a sieve into a bowl.
While still warm add 1 tsp salt the butter beaten egg and half the flour.
lightly mix together then turn out onto a floured board.
Gradually knead in enough of the remaining flour to yield a smooth soft slightly sticky dough.
Roll the dough into thick sausages 25mm in diameter then cut into 20mm pieces. Roll each piece over the back of a fork with your floured thumb to form ridges on one side and an indentation on the other. Lay on a floured teatowel.
Bring a large pan of well salted water to the boil on the boiling platethen move to the simmering plate.
Cook the gnocchi in batches.
Drop them into the boiling water and cook for 2 to 3 minutes until they float to the surface.
Remove with a slotted spoon and transfer to a warmed serving dish.
Keep hot in the simmering ovenwhile cooking the remainder.
Toss with the red pesto and serve immediately garnished with basil.
The red pesto can be stored in a jar covered with a layer of oil for up to 2 weeks in the refrigerator. Variation: Serve the gnocchi with a classic pesto. Use 50g fresh basil leaves; 1 garlic clove crushed; 45ml freshly grated parmesan cheese; 25g pine nuts; 90ml olive oil; pepper to taste. Process all the ingredients except the oil then add the oil as above.
Classic potato gnocchi originate from Northern Italy where they are a staple food. Here theyre tossed with a red pesto made from basil toasted pine nuts sundried tomatoes fresh tomatoes chilli and roasted red peppers. It takes a little practice to make gnocchi really light (over working makes them tough).
Serves 6
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