Well so long since I blogged not sure if I know how any more. Well it is difficult to get everything done when you work for yourself.
We are busy cooking and testing ideas etc. with 04;30 starts there just does not seem to be enough time.
Today we have been making Potato scones and gnocchi with mash potato from the fridge.
Potato scones are a traditional addition to any good Scottish breakfast and are great with bacon eggs etc.
The gnocchi we made we served simply with a little smoked pancetta, grated cheese and fresh basil. Would also be great with a tomato sauce or pesto. What was different with these though were that I didn't dry and then boil. I simply pan fried them in a little olive oil, so crispy on outside and soft pillows inside. Both are simple to make and require a few ingredients that you probably have in the fridge. I like to make extra mash when I making so that I can have in the fridge as treats.
THE RECIPE IS REALLY SIMPLE AND THE SAME FOR BOTH .
First you need mash potato. If making your own then steam the potatoes as they do not come out so wet. I have a little secret though and when really pushed for time I go to the freezer and get out Woolworth's ready frozen mash and make according to packet instructions. They are delicious and are a great easy way to save time or at least you don't have to peel them.
When you have your mash (if fresh potatoes then I use a potato ricer to get good smooth mash) , season and add butter and milk to get smooth and soft mash. I allow to cool but you can do whilst warm, just harder on the fingers.
Take your mash and weigh it. You need 75% mash and 25% flour or potato flour. So 1kilo of mash 250gms of flour. I like potato flour as it adds to the flavour. check seasoning etc.
Now for the potato scones take a ball and roll out to about the size of a tea plate; not to thin as it will fall apart. Now cut that round into four quarters. Have a hot fry pan which you have either sprayed and cooked or added a little oil to. Put the quarters into the pan and cook on each side until golden. Remove and allow to cool. Store in fridge. When ready to use simply reheat in the bacon fat or a little butter and have with the Sunday Breakfast as a real special treat
For the gnocchi it is the same mixture but rolled out into a sausage shape, about the thickness of a finger. You then cut the sausage into pieces about an inch long. Take the tines of a fork and mark ridges on one side with it. Heat oil or olive oil in a pan and drop the gnocchi in. Cook until golden on one side then turn and do the other side. Serve with sauce of your choice, but I just added a little pancetta to the pan then tor in some fresh basil and a grating of cheese - cheddar or Parmesan will do well. Look at what's in the fridge and improvise. Getting Cooking
We are busy cooking and testing ideas etc. with 04;30 starts there just does not seem to be enough time.
 |
| Home Made Potato Scones just the thing for a Sunday Breakfast |
Potato scones are a traditional addition to any good Scottish breakfast and are great with bacon eggs etc.
The gnocchi we made we served simply with a little smoked pancetta, grated cheese and fresh basil. Would also be great with a tomato sauce or pesto. What was different with these though were that I didn't dry and then boil. I simply pan fried them in a little olive oil, so crispy on outside and soft pillows inside. Both are simple to make and require a few ingredients that you probably have in the fridge. I like to make extra mash when I making so that I can have in the fridge as treats.
THE RECIPE IS REALLY SIMPLE AND THE SAME FOR BOTH .
 |
| Pan Fried Gnocchi a delicious and simple treat |
First you need mash potato. If making your own then steam the potatoes as they do not come out so wet. I have a little secret though and when really pushed for time I go to the freezer and get out Woolworth's ready frozen mash and make according to packet instructions. They are delicious and are a great easy way to save time or at least you don't have to peel them.
When you have your mash (if fresh potatoes then I use a potato ricer to get good smooth mash) , season and add butter and milk to get smooth and soft mash. I allow to cool but you can do whilst warm, just harder on the fingers.
Take your mash and weigh it. You need 75% mash and 25% flour or potato flour. So 1kilo of mash 250gms of flour. I like potato flour as it adds to the flavour. check seasoning etc.
Now for the potato scones take a ball and roll out to about the size of a tea plate; not to thin as it will fall apart. Now cut that round into four quarters. Have a hot fry pan which you have either sprayed and cooked or added a little oil to. Put the quarters into the pan and cook on each side until golden. Remove and allow to cool. Store in fridge. When ready to use simply reheat in the bacon fat or a little butter and have with the Sunday Breakfast as a real special treat
For the gnocchi it is the same mixture but rolled out into a sausage shape, about the thickness of a finger. You then cut the sausage into pieces about an inch long. Take the tines of a fork and mark ridges on one side with it. Heat oil or olive oil in a pan and drop the gnocchi in. Cook until golden on one side then turn and do the other side. Serve with sauce of your choice, but I just added a little pancetta to the pan then tor in some fresh basil and a grating of cheese - cheddar or Parmesan will do well. Look at what's in the fridge and improvise. Getting Cooking
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