Ricotta Gnocchi

On a Keto or low carb regime one of the hardest aspects is not being able to eat any pasta.  Well now I have found a way to satisfy my pasta cravings without cheating on the diet.

These ricotta gnocchi are a little bit fiddly, but the light little pillows of deliciousness are well worth the effort. I found the recipe online by fellow blogger gnom-gnom.

Ingredients

128g almond flour

14g coconut flour

210g fresh ricotta cheese

75g Parmesan cheese grated

1 egg lightly beaten

3-4 Tablespoons butter

1 Tablespoon oil

2 cloves garlic, thinly sliced

8-10 sage leaves

Extra grated Parmesan cheese for serving

Method

In a medium bowl, combine the 2 flours and stir to mix through

In another bowl, combine ricotta and parmesan, mix with a spoon until combined.

Add in the flour mixture and mix well.

Season with salt and pepper and add in the egg.

The dough will be sticky but will combine into a large ball. (due to cheese having variable moisture levels, if it fails to form a ball shape, add small amounts of additional almond flour).

Wrap in plastic wrap and refrigerate for an hour (I only managed to wait a half hour and all worked fine).

Line a tray with baking paper, remove dough from refrigerator and then with a fork break off small amounts of dough, roll into a small gnocchi shape and place on the lined tray. Continue until you make sufficient gnocchi for your meal. 

Gently press down on each with a fork, to achieve indentations and that "classic" gnocchi look.

Place tray in the freezer for 15 minutes.  Any excess can be frozen in a sealed container at this stage.

Melt butter and oil in a frypan. Add sage leaves 

Add chilled gnocchi flat-side down one at a time.  Move the pan around to keep them from sticking, baste with the melted butter. Note you will not turn the gnocchi so it is important for the butter to come over the top to cook them through.  Be gentle as they are very fragile.

Cook for about 4 minutes add garlic slices and cook for a further 1-2 minutes.  They are ready when the bases have a golden crust.

Gently lift out and top with black pepper and a sprinkling of grated Parmesan.

Serve with little meatballs made from Italian sausage.

Divine!

Lemon Posset Dessert

In citrus season in Northern New South Wales I am always on the lookout for new ways to use our bountiful crop.  Up popped Maggie Beer on FB presenting cooking demonstrations from her kitchen during the Covid 19 lockdown.

In the Middle Ages it was a hot drink made from milk and honey and flavoured with spice and a liberal dash of ale or wine. 

I admit I had never tasted a Lemon Posset and I was pleasantly surprised how extraordinarily easy it was and how sublime it tasted.

Add caption

Ingredients

2 large unwaxed lemons (I used Myer lemons)

2 cups of thickened cream

2/3 cup caster sugar

Method

Finely zest and juice the 2 lemons

Pour 1/2 cup of the lemon juice into a small saucepan.

Add the zest and sugar, stir to combine.

Bring the mixture to a slow, gentle simmer and then set aside.

In a medium sized ceramic pot bring the cream to a gentle boil, using very low heat. A fast boil will split the cream and spoil it.

Once you start to see little dots/bubbles on the cream, slowly whisk in the lemon syrup.

Let the posset cool slightly and then pour into small ramekins or decorative glasses.

Leave to cool completely and then place in the refrigerator for several hours or overnight.

Decorate with fresh fruit if desired.

Enjoy

Mamma Marmalade

One Hundred Years Young - Generosity, Kindness and Sharing Recipes. Happy Birthday to a Very Special Neighbour

I feel so grateful that a very special Lady welcomed me to the neighbourhood some years ago.  Last weekend that very dear neighbour turned 100.  

She has endured Wars, the Depression, heartbreaking family losses, widowhood and illnesses. Yet, she radiates a spirit of kindness and generosity that envelopes you.  One of my earliest recollections was watching her knit and crochet for fundraisers "to help the old people".  She worked in numerous jobs but still found time to volunteer in Legacy and other War Veteran roles. Her door was always open to anyone needing help or an ear to listen. I regularly saw people popping into her yard to say hello - who could resist her hands hugging yours and her gorgeous smile?  During the floods, her tiny kitchen produced delicious food for the volunteer "Baked Relief" project.  I have lost count of the number of times she invited me to sit at her kitchen table and have a cuppa and something she had just cooked.  We loved discussing cooking and she was always keen to explore new recipes she found.  

Her attitude of sharing and caring resonates with me and mirrors the reason for our little blog.  Recipes are meant to be shared.  Cooking is at the heart of caring for loved ones.  They say "kindness costs nothing", but I find it is truly priceless when given with the spirit of compassion and warmth that my neighbour exudes.  I  feel better just being in her presence.  

So, today I am sharing photos and recipes in her handwriting.   

100.   Happy Birthday, darling neighbour.  

So thankful that you came into my life.  Love,  Colleen.

My darling Neighbour's Cheese Loaf recipe   posted on our blog  - Savoury Cheese Loaf – from my Amazing neighbour Mrs A.  perfect way to mark the occasion than to warmly share this recipe and story with you - encapsulating our blog’s philosophy perfectly.  Sharing and Caring. 

 plus this - 

and - welcome to her kitchen, a cuppa and a piece of homebaked deliciousness

Happy 100th Birthday to A Very special Lady... a story shared with love.  Colleen

Pineapple Banana Hummingbird Cake

Don't be alarmed - no hummingbirds were baked into this cake!  The name is associated with a popular Jamaican festival cake and now is cooked around the world ... yummy flavours bringing people together.  This recipe is inspired by the Australian Women's Weekly "Cook" book - very classic! The traditional hummingbird recipe has a cream cheese icing but I was taking the cake to a picnic in a park so needed to avoid any potential health problems.   Dairy products left in the Australian sunshine are never a good idea so I substituted the cream cheese and decided to use a lemon icing glaze instead.  There wasn't much left so I reckon it was a winner.  Also, the cake remained dairy-free by using the lemon icing.  I have added my cream cheese icing recipe at the end of post.       Enjoy!   Colleen

Hummingbird cake by Feed Your Inner Cook.

Hummingbird cake by Feed Your Inner Cook.

Hummingbird cake by Feed Your Inner Cook.

Preparation                 30 minutes

Cooking                      40 minutes

Cooling before icing    allow at least 2 hours. Preferably longer.

Serves                        10 - 12

Ingredients

450 gram crushed pineapple in Syrup.   Drain well. Reserve 1/4 cup syrup

1 cup mashed bananas.  Usually 3 - 4 very ripe bananas
1 cup Plain Flour
1/2 cup Self Raising Flour
1/2 teaspoon Bicarbonate of Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
small pinch salt
1 cup firmly packed Brown Sugar
1/2 cup Sultanas
1/2 cup Desiccated Coconut
2 eggs lightly beaten
3/4 cup Vegetable Oil
Option: 1/4 cup chopped walnuts

Lemon Icing  (Dairy Free option)
1 cup Icing Sugar sifted with
1 tablespoon Cornflour
Lemon Juice - amount will depend on how dry the sugar is and how runny you want it.
(juice 1 lemon and add bit at a time)
Optional - the zest of the lemon

OR   
Lemony Cream Cheese Frosting . This won't be DairyFree
30 gram softened butter
125 gram softened Cream Cheese (this is usually half the packet)
pinch ground nutmeg 
2 - 3 tablespoons Lemon Juice (depends of strength of lemon flavour
Option:  if you don't want to use lemon   = 1 teaspoon Vanilla Extract
2 1/2 cups Icing Sugar - sifted
OR -- MY PREFERENCE   1 1/2 cup Icing Sugar - Sifted with 1 cup Milk Powder

Method 
Cake
Preheat oven to 180℃  or FanForced 160℃.  Grease and line base of 22cm square cake tin.  I have used a Bundt tin - greased, floured but no paper lining.

Sift the flours, soda, spices, salt and sugar into a large bowl.
Stir in pineapple, reserved syrup, sultanas, coconut, bananas, (nuts if using), eggs and oil.
Mix to combine and carefully pour into the prepared pan.
Bake approx 40 min.  Check with a skewer at 35 minutes.
Allow to cool in pan for 10 minutes before turning onto a wire rack.
Let cake cool completely then ice and decorate as desired.

Method
Lemon Icing
Sift the icing sugar and cornflour together in a medium bowl.
Add the zest (if desired) and the lemon juice a little at a time mixing with a fork or small whisk until the icing is desired consistency.
Immediately drizzle over the cake, avoid making it too thick.

Lemony Cream Cheese Frosting
Sift the icing sugar and milk powder together. Set aside.
Beat the softened butter and cream cheese together well until light and fluffy.
Gradually beat in the combined icing sugar and milk powder into the cheese mix.
Add the lemon juice a little at a time until you are happy with the flavour. (or use vanilla)
Ensure the frosting is lump free.  It will thicken a little as it sets.
Frost the cake and sprinkle with a little nutmeg if desired.

Any leftover Lemony Cream Cheese Frosting
will freeze very successfully.  I pop in to freezer bags so it defrosts quickly for use later on.
Or alternatively - small freezer-safe containers work well too.

Cheers       Colleen