admin – Craig Cooks

Spinach and Ricotta Gnocchi

May 4, 2020 by admin Leave a Comment

Here’s a different way to make ricotta gnocchi from my previous Ricotta Gnocchi with Scampi Tails. This comes from the brilliant Zuni Cafe Cookbook by Judy Rodgers. The book is packed with great descriptions of method. Whereas the previous recipe mixed the ricotta with flour, this one simply rolls the cheese mixture in flour.

Ingredients
500g ricotta, well drained. I used local Blue Bay Cheese which was smooth and dry – perfect.
2-3 handfuls spinach leaves
2 large eggs, cold – gently beaten
1 tbsp unsalted butter, melted
1 tbsp chopped fresh chives (not in recipe)
1/4 tsp salt
1/4 cup grated parmesan or grana padano

00 flour

Sauce
Butter
Sage leaves
Option chopped bacon…

Mushroom & Cheese Pie

April 21, 2020 by admin Leave a Comment

Here’s my mushroom, cheese and leek pie. I’m extremely happy. It’s only the second or third time I’ve made pastry by hand. I usually use Maggie Beer’s sour cream pastry which you blitz in a blender. Also it’s the second time I’ve tried to make a lattice, and thanks to a Youtube lesson, it worked!

The recipe is based on a recipe by Samantha Coutts in Delicious magazine, May 2017.

Pastry
750g plain flour
1 tsp white pepper
2 tsp salt
200g salted butter, chopped
150g lard
4 tbsp sour cream
3 tbsp apple cider vinegar

Mix the flour, pepper and salt together. With your hands or in a food processor, mix in the butter and lard until you get uneven crumbs. Put in a bowl and make a well in the centre.

Mix sour cream and cider vinegar, then add 4 tbsp iced water. Pour into the well and use a knife to make slices in the flour to mix it all together. Move to a floured surface and knead it into a ball. Don’t overwork it. Wrap in cling wrap and put back into the fridge for at least an hour.

I need to say that I had heaps of dough left over….

Veg & Miso Pasties

April 11, 2020 by admin Leave a Comment

Last night we made these pasties from Helen Goh’s recipe in the Good Weekend magazine. I made the filling and my partner made the dough.

The dough unusual in that it is made with hot water.

150g plain flour
150g wholemeal flour
1/4 tsp salt
1/4 tsp black pepper
160g unsalted butter rubbed into the flour

Then 120ml hot water added to make the dough. Stir it it, knead it a little, let it cool.

I added extra veg to the broccoli and onion filling – leek, carrot, corn, beans.

The interesting flavour comes from the addition of miso paste. We’ll be making these again.

Anyway, go and check out the recipe.

Pickles and Chutney

April 5, 2020 by admin Leave a Comment

At the end of summer we’re pickling all kinds of things. Here are a few that we’ve bottled.

Stephanie’s Bread & Butter Zucchini Pickles from The Cook’s Companion

This of course is a cooking Bible and therefore essential in every kitchen. We had a surfeit of yellow squash and I was looking for a simple pickle that was not too tangy. This is perfect as it is just like a relish.

Toss together the following in a bowl and cover with water. Leave for an hour.

1 kg zucchini or squash, sliced
3 onions, finely sliced
1/2 cup salt

Drain the vegetables well and return to the bowl.

Meanwhile combine the following in a saucepan and bring to the boil.

3 cups white wine vinegar
1 1/2 cups sugar
1 tbsp yellow mustard seeds
1 tsp dry mustasrd
2 tsp ground turmeric

Pour over the vegetables and put in sterilised bottles and refrigerate.

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