Gnocchi : Made From Scratch

Gnocchi. Little pillowy potato magic that when made and cooked properly would make you smile, and make your tummy very happy. (: Baby and I recently watched Masterchef Australia and saw Matt Moran’s dish of Gnocchi with burnt butter and sage and just couldn’t stop thinking about it. So we had to make it, and we had to make it for lunch today. hehe

Being ANZAC Day today, it was really difficult to get the ingredients we needed cause the supermarkets don’t open until 1pm. So we had to go to all the small marts to gather the ingredients and already that took a long while! There was a lot of prep work, and by the time we got lunch ready, it was already 230! But I think all the effort preparing the gnocchi was worth it! It was pretty yummy! hehe though we haven’t really had gnocchi at restaurants before, so there wasn’t a benchmark to compare it with! hehe But for a first attempt, it was pretty superbly yummy! hehe

so instead of the quail that Matt Moran had with his gnocchi, I made Nando’s roast chicken! (: It went pretty well! hehe although I’m very sure the quail would be better. But we had to substitute since we couldn’t get hold of the quail, plus, one quail would not be enough protein for the boys. haha

Here is the recipe adapted from Masterchef Australia, though to be honest, I made the gnocchi with “feel”. Didn’t follow the measurements, but use it as a guideline anyways! hehe (: ENJOY!

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Baked Meatballs

So I have been experimenting on different kinds of meatballs to go with my spaghetti.

You see, I am a HUGE fan of meatballs. I could have with anything or even have it on its own. When I head to Subway for a meal for example, I do not have to think about it, it would definitely be meatballs sub. haha When I head to IKEA, an order of meatballs is a must! (:

So it’s no wonder I am looking for the perfect meatball recipe. I’ve tried the Safeway’s Nana’s meatball recipe. Baby likes that one cause he says the lemon zest in the meatball brings out the taste when he’s having it with spaghetti. I, on the other hand, is not a big fan of having lemony flavour in my meatballs. So I continued my search of finding the perfect one!

I chanced upon this recipe as I was blog-surfing and it looked amazing and pretty sure it will taste amazing as well. So thank you Smitten Kitchen! It turned out really well, and we all loved it! hehe Being me, I took the recipe and tweaked it a little to see if it will turn out good. and this I did!

Of course, I followed the recipe but I added a few more herbs in to substitute for the ones I don’t have.

and to go with my spaghetti (which I fried with garlic, chilli and some salsa), I added pasta sauce mixed with milk and parmesan and baked them further.

topped it with cheese, and my meatball sauce is done! (:

The meatballs were moist, and together with the sauce, it complimented the spaghetti really well! This is one meatball recipe I am going to keep and use to whenever I feel like having meatballs! Which is, quite often haha.

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Porcini and Salami Risotto

been having a risotto craving
but can’t find any that sells really good and creamy risotto.
if you have recommendations,
please feel free to let me know!
whether it’s here in Melbourne, Sydney or in Singapore! hehe

so here’s the recipe to this super yums dish.
the flavour of the procini mushrooms are just awesome.
soaking them in hot water
just gave me a chance to use the water as part of the stock
and trust me.
it was a good move! (:

Recipe from Delicious Magazine

Ingredients :

100g piece salami, roughly chopped ( I used hot pepperoni instead)
1 tsp of olive oil
1 small onion, chopped
25g dried porcini mushrooms, soaked and drained after
125g arborio risotto rice
500-600ml chicken or vegetable stock, hot (and the water from the porcini mushrooms)
40g Parmesan, grated, plus shavings to serve

Steps :

1. Heat a large, deep saucepan over a high heat.
Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat.
Remove with a slotted spoon and set aside.

2. Reduce the heat to medium-low, add the oil and then the onion to the pan and cook for 5 minutes, stirring, to soften.
Add the mushrooms, cook for 2 minutes, then stir in the rice and make sure the rice is coated with the oil.

3. Add two big ladles of the hot stock and cook, stirring, until absorbed.
Continue to add the stock (1 ladle at the time), stirring occasionally, until the rice is cooked but still al dente.
This should take about 20 minutes.

4. Stir the salami and Parmesan into the risotto and season to taste.
Divide between bowls and top with Parmesan shavings and extra parsley to serve.

DONE! (:

Mac and Cheese

I saw this recipe on Not Quite Nigella
and it looks super good! haha
and I’ve been wanting to make mac and cheese from scratch for the longest time
so tonight was the night! hehe

and it turned out really well!
really yummy
and I’m glad the boys enjoyed it. hehe
it was creamy
and the bacon just really flavoured the dish
and i added chicken breast to increase the protein of the dish
of else baby won’t have enough hehe

absolutely love how it turned out.
and I really enjoyed cooking it.
it was easy and only needed 10 mins in the oven
after everything was prepared and done.

Recipe :

500g macaroni (use any kind u like)
3 rashers of bacon, cut into cubes
200g chicken breast, diced
2 small brown onions
1 1/2 cup of cream
1 1/4 cup of milk (i use light milk)
2 cups of cheddar (and extra to top it)
1/2 teaspoon nutmeg

Steps :

1. Preheat oven at 180 degrees celcius.
Cook the macaroni according to the instructions with plenty of salted-water
until al-dente. Careful not to cook till it gets too soft, or it will turn mushy after.
Place it into the baking dish

2. Fry the onion till it’s soft, not brown.
Add the bacon and cook for about 5 mins and add the chicken breast.

3. Add the cream, milk and nutmeg and wait till it comes to a boil.
Reduce the heat till it simmers, add the cheese.
Stir till all the cheese has melted.

4. Pour the cream mixture over the macaroni
and sprinkle it with extra cheese.

5. Put it into the oven and bake it for 10 mins.
Then turn it to the top grill
to brown the top of the dish.

6. Serve when it’s HOT! (:



i made not one but two haha.