Valentine’s day was finally here for Moi and my boyfriend Gabriel, we decided to postpone Valentine’s day as he was still at school last week. I prepared my meal in my head again and again and hoped everything would go well… and it did! We had a lovely evening! The first course was roasted gnocci, the second course was a fabulous cornish pasty pie and the dessert was chocolate fondu (not really a proper dessert, I agree, but I don’t think we’d have been able to fit anything else in. Then we watched When Harry met Sally, which Gabriel was quite skeptical about at first because it’s a “girly film” but then he was laughing more than me when we watched it. The recipes that I used are a mix of Nigella Lawson, Delia Smith and me !
Rapid Roastini (or roasted gnocci), by Nigella Lawson
2 x 15 ml of regular olive oil
250 g of gnocci
There are two ways to do this: you can either heat the oil in a large frying pan, put the gnocci in and fry for 4 minutes, turn them around and fry for another four minutes, OR you can bake them by preheating the oven to 200 C/gas mark 6, putting the gnocci in a roasting pan, add the oil and then bake for 20 minutes, stirring them after 10 minutes.
Voila, that’s it, simple!
Cornish pasty pie, by Delia Smith
Serves 6 people
I changed the ingredients a bit to make my pie as I didn’t have everything, I replaced the potato and turnip with 3 carrots.
For the pastry
350 g plain flour
175 g lard
salt and pepper
cold water, to mix
For the filling
575 g chuck steak
1 large onion
1 medium to large potato
1 medium to large turnip
1 level tsp mixed herbs
1 beaten egg
1. Preheat the oven to 200 C/ gas mark 6 and grease a 10 inch (25.5) metal quiche tin.
2. Make the pastry first by cutting the lard up into small chunks and rubbing it into the flour, when the fat has been distributed evenly add the salt and pepper and some water to make it all stick together and make a ball. Stick it in the fridge while you prepare the filling.
3. Slice the steak into very thin strips, about 5cm long. Place the meat in a mixing bowl with the chopped vegetables, if you have used any thick vegetables, like potatoes or turnips, slice these as thinly as possible.
4. Roll out half the pastry, large enough to line the tin with 1/2 inch overlapping. Then layer the filling ingredients in it (or just pour it in like me). Season with salt and pepper and a sprinkling of herbs and finally sprinkle in a tablespoon of water.
5. Roll out the other half of the pastry and fit it on top of the pie. Seal the edges and make a steam-hole in the centre. Go round the edge with a knife which will give you lots of excess pastry to decorate the pie with. When your done, brush the surface with the beaten egg and then bake it in the oven on a high shelf for 15 minutes. Then, turn the heat down to 180 C/gas mark 4 and continue to cook on the centre shelf for 1 1/2 hours.
This is still good cold so don’t throw it away!
Chocolate, melt, marshmallow, yummy!