Archive for Seasonal

Pea Gnocchi

Summertime! Summer, summer, summertime! 

Truly one of my favourite things is creating dishes from fresh summer produce. It’s even better if I grew it myself! 

I had a very small crop of peas this year, probably not enough to make this dish. But that’s okay. If it’s the offseason, just buy frozen peas. If you have them fresh, though… ohhhh man. Pea Gnocchi

I think people are afraid of making gnocchi, because it seems like a lot of work. And it kind of is. I mean, it takes a bit of time. But you know what? It’s summer. What else are you going to do with your time? 

Hang out! Chill out! Make a bit platter of green gnocchi. Tis the season.

Pea Gnocchi 

Ingredients 

  • 2 large russet baking potatoes or 4 smaller
  • 1 1/2 cups peas, fresh or frozen, divided 
  • 2 large eggs
  • 1 tsp salt plus pepper to taste
  • 2 cups flour
  • 1/4 cup pesto (divided)
  • olive oil
  • pea shoots to garnish (optional)

Method

  1. Cook the potatoes. If you have the time, bake them in the oven, naked, then allow to cool overnight. If you have less time, peel them, slice into chunks and boil them in salted water till tender. 
  2. Cook 1 cup of peas for a few minutes in some boiling, salted water, separately, and then drain and allow to cool. 
  3. After the potatoes have cooled a little, mash them or, ideally, put them through a ricer. 
  4. Add the potatoes, peas, eggs, 2 tbsp pesto, salt and pepper to the bowl of your food processor, and process until smooth. 
  5. Add 1 cup of flour, and continue to process, until the gnocchi forms a ball. 
  6. Turn the gnocchi dough out onto a floured surface and begin to add more flour, a little at a time, kneading as you go. 
  7. You may not need all the flour–continue to add until the dough is relatively smooth, and not too sticky. 
  8. Divide the dough into 4, and roll each circle out into a log, about 1 1/2″ in diameter. 
  9. Cut 2″ sections of the dough, using a butter knife or a bench scraper. Toss the gnocchi on a flour-dusted pan. 
  10. Boil a large pot of salted water, and drop the gnocchi one by one into the boiling water. When they float to the top, fish them out with a spider or a slotted spoon, and place to the side. 
  11. Once all the gnocchi are cooked, heat a large shallow pan over medium heat. Add some olive oil, and then toss in the gnocchi. Shallow-fry for 5 minutes or so, or until the gnocchi are starting to pick up some colour on the edges. 
  12. Toss in the remaining pesto and the remaining peas, and allow to heat through. 
  13. Serve on a large platter, garnished with pea shoots. 

 

 

 

Coconut Ginger Matcha Iced Tea

Friends! 

It’s early morning as I type this, and I’m in bed with my laptop and the cat on one side and cup of coffee on the other. 

No stories today. No origins or inspirations. 

You see, I’m tired. 

For me, January to July is a marathon. In that space of time, I teach 6 classes, and at the same time, I write and schedule hundreds of blog posts, tweets, Instagrams, Facebook posts, and then there’s the YouTube videos to film and publish. 

Coconut Ginger Matcha Iced Tea

It’s time for a rest. 

I had this one last YouTube video that I published last week, so I’m sharing it with you today, and then I’m off to have some adventures (which, if I’m being honest, I will probably record and document and publish, because adventures = inspiration). 

So, today’s recipe is a simple but super refreshing summer drink. It’s an iced tea inspired by the flavour of coconut. 

If you love coconut water, you’ll love this recipe. It dances with flavours of coconut and ginger, perfect for a mid-afternoon pick-me-up. 

Catch you on the flip-side! 

Coconut Ginger Matcha Iced Tea

Ingredients

  • 1 Coconut Ginger Matcha tea bag (from Four o’clock Tea)
  • simple syrup to sweeten to taste
  • coconut water
  • ice

Method

 

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