I love this time of year; the colour of the leaves, the soft, golden sunshine and the crisp, blue skies. I’m not such a fan of the grey, rainy days. The autumn produce for me makes up for the sometimes gloomy days. The range of squash and pumpkin seems to be more diverse every year. Despite the stiff competition, I still feel that you can’t beat a butternut squash for its flavour and texture. The original recipe which I found on https://www.recipetineats.com/easy-pumpkin-gnocchi/ uses pumpkin, but the butternut squash works a treat. The ricotta in this recipe gives the gnocchi a lightness and together with the parmesan the gnocchi are tasty morsels of cheesiness. The classic combination of the sage and butter works beautifully; it’s a real ode to autumn.
300 g butternut squash, cubed, baked and then pureed
185g plain flour
30g parmesan, finely grated
1/4 tsp salt
1 tsp olive oil
50 g butter
20 fresh sage leaves
Cut the butternut squash into cubes, season with salt and pepper
and a little olive oil. Roastin the oven (180 fan /200/ gas 5). When
the squash is cooked, crush with the back of a fork into to puree.
Placethe squashand remaining gnocchiingredients
in a bowl. Use a wooden spoon to mix well – it should be a soft dough.
Dust a work surface with flour, tip dough out, sprinkle with
flour then pat into log shape.
Cut into 6 pieces. Roll into ropes, then cut into 2cm pieces.
Use a fork to press down lightly on the cut side of the gnocchi.
Bring a large pot of water to the boilandadd
Place the gnocchi into the water. Cook for 1 minute or until all
the gnocchi riseto the surface, then drain.
Meanwhile, melt about 1 teaspoon of the butter plus oil in a
large skillet over medium high heat. Add the gnocchi and cook, shaking the panuntil the gnocchiare starting to turn brown (about 1 1/2 minutes).
Add remaining butter then once it melts, add sage leaves. Stir
and cook for 2 1/2 minutes or until gnocchi are golden, sage is crisp and
butter is slightly browned. Add salt if you used unsalted butter.
Serve immediately, garnished with parmesan and pepper.
I remember making this and thinking how delicious it was. Looking back at the pictures, I can see the time it took to get the styling right. C was waiting for his lunch and got the soufflé that had deflated in the wait, but he still thought it was awesome.
I’ve never made a soufflé before as I’ve always associated them with dinner parties and stress and have seen many failed attempts on TV cookeryshows. When I saw this recipe in the Sainsbury’s magazine (Oct 2016), I thought of all that leftover pumpkin I still had to use up, and despite my fears, I decided I’d give it a go. I did change of few things in the recipe, mainly because I didn’t read it carefully enough the first time round! I also made my own cheese sauce; the recipe calls for shop bought. The recipe can be found here:
I am lucky enough to have a fig tree in my garden. It provides wonderful shade in the summer and this year there has been a particularly bountiful crop of sweet, juicy figs. There is nothing better in the morning to wake up and pick a fig or two off the tree for breakfast. In the recent hot weather, I was sitting under the tree and naturally thinking of ice cream and thought of how delicious a fig ice cream might be. I was lucky enough to find a David Lebovitz recipe and by the end of the day I was eating a deliciously creamy fig ice cream. Joyful!
1kg fresh figs (about 20)
125 ml water
1 lemon, preferably unsprayed
150 g sugar
250 ml double cream
1/2 teaspoon freshly squeezed lemon juice, or more to taste
Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally until the figs are tender, 8 to 10 minutes.
Remove the lid, add the sugar and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
When the mercury reaches the 30s the only thing I feel like eating is ice cream! So this bank holiday weekend, I made two types of ice cream; lavender and then fig. I’m a huge lover of lavender, I think it’s both distinctive and elegant. This ice cream in my opinion is sublime! The lavender flavour is just enough to be present but not overpowering so you feel like you are eating soap. We recently visited a lavender farm near Seven Oaks and Iwas really inspired by the beauty of the fragrant fields and of course the abundance of lavender edible goodies. I’m still very new to ice cream making, but David Lebovitz’s ice cream recipes have so far yielded great results. My pistachio gelato which I posted earlier is his recipe as is the fig ice cream recipe to come.
125ml good quality honey 8g dried or fresh lavender flowers 375ml whole milk 50g sugar Pinch of salt 375ml double cream 5 egg yolks
1. Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour. 2. Warm the milk, sugar and salt in a medium saucepan. 3. Pour the cream in a large bowl and set a mesh strainer on top. 4. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavour as possible, then discard the lavender and set the strainer back over the cream. 5. In a separate, medium bowl, whisk together the egg yolks. 6. Slowly pour the warm mixture into the egg yolks, whisking constantly to avoid scrambling, then scrape the warmed egg yolks mixture back into the saucepan. 7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. 8. Pour the mixture through the strainer and stir it into the double cream and whisk well. 9. Add the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath. Chill the mixture overnight in the refrigerator. 10. The next day, before churning, strain the mixture, again pressing on the lavender flower to extract their flavour. 11. Discard the flowers then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
I really loved the pistachio gelato I made a while back and was keen to make the most of my new ice cream maker. I can’t remember exactly how this recipe from https://www.snixykitchen.com/honeylemon-thyme-ricotta-ice-cream-with-vanilla-peaches/ came across my radar, but I do remember that it stuck in my mind as something I had to make. I’m a huge fan of using herbs in sweet food and I particularly like lemon thyme. When I was in Florence, as well as indulging in pistachio gelato, I had pear and ricotta gelato which was delicious.
This is a really special ice-cream, its not very sweet and has a savoury tang. When combined with the sweet juicy vanilla peaches, it is sensational.
130 ml whole milk
2 tablespoons corn flour
95ml whipping cream
4-6 sprigs fresh lemon thyme (or regular thyme works too!)
1 vanilla bean, scraped or 1 teaspoon of vanilla essence
2 tablespoons cane sugar
3 tablespoons cream cheese, room temperature
1/2 teaspoon flaky salt
3 medium peaches
1/2 tablespoon unsalted butter
1/2 tablespoon honey
1 vanilla bean, scraped, or 1 teaspoon vanilla essence
Whisk the corn starch in a
small bowl with about 3 tablespoons of the milk to make smooth slurry. Set
Bring remaining 95g + 1
tablespoon whole milk and whipping cream to boil in a small saucepan over
medium heat. Remove from heat add the fresh thyme and vanilla bean seeds and
pod (or essence), cover, and let steep for 20 minutes.
Strain the milk into a heat
proof bowl to remove the thyme and vanilla bean. Scrape the inside of the warm
vanilla bean into the milk and cream. Return the steeped milk and cream to the
Give the corn starch slurry one
last whisk to make sure it’s completely incorporated. Slowly whisk the corn
starch slurry into the milk and cream saucepan and bring it back to a boil over
Cook, stirring, until it
thickens about 1 minute.
Pour in the honey and sugar,
stirring just until it dissolves. Remove from heat.
Meanwhile, prepare an ice bath
by filling a large bowl with ice cubes and water.
Add the honeyed milk to a
blender or food processor with fresh ricotta, cream cheese, and salt. Blend
until completely smooth.
Pour the ice cream base into a
large Ziploc bag. Seal it and submerge the mixture in the ice bath until cold,
about 30 minutes.
Churn according to the
manufacturer’s instructions and freeze overnight.
Serve with warm vanilla
Peel the peaches. Either do
this with a vegetable peeler or blanch the peaches in boiling water for 20
seconds, dunk them in an ice bath, and slide the skin off. Slice into 8-12
Melt the butter in a medium
skillet over medium-low heat. Add the peaches, honey, and vanilla bean
scrapings. Cook just until the honey melts and the peaches begin to soften, 3-5
The idea of a savoury cake is somewhat peculiar to me, however, the ingredients in the title tempted me to give it a go. I’m really glad I did. It’s very tasty and not at all cake-like. It’s more of a cross between a quiche and a bread. I served it with a couple of salads for a main meal, but this would be perfect picnic food as it’s summery, easy and robust enough to be portable. I made this when my mum came to visit, and she loved it. This recipe comes from Anna Jones’s, The Modern Cook’s Year.
4 leeks (about 500g)
cut into 1cm slices
2 tablespoons butter,
plus extra for greasing
150g plain spelt
1 ½ teaspoon baking
½ teaspoon flaky sea
A good grinding of
2 tablespoons nigella
The zest and juice of
1 unwaxed lemon
1 red chilli, finely
1/2 bunch of thyme
150g feta, crumbled
4 organic eggs,
200g plain yoghurt
Preheat the oven to 220C/200C fan/gas 7. Butter
a loose bottom 24cm cake tin and line with baking paper.
First, sauté the leeks in a tablespoon of the
butter in a frying pan over a medium heat until soft. This should take about 10
Melt the remaining tablespoon of butter and
use it to brush the baking paper. Meanwhile, put the flour, polenta, baking
powder, salt, pepper and a tablespoon of the nigella seeds into a bowl and
whisk to get rid of any lumps. Add the lemon zest, red chilli, thyme and the crumbled
Put the juice of the lemon into a small bowl and
whisk together with the eggs, milk and yoghurt.
Mix the yoghurt mixture into the flour mixture
until just combined (being careful not to overmix). Once the leeks have cooled,stir half of them through the batter. Pour the batter into the lined cake
tin and scatter the rest of the leeks on top, then sprinkle the reserved
Bake for 35-45 minutes, until the top is golden
and a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes,
then cool on a wire rack to room temperature before slicing.
For my birthday, a good friend of mine gave me a book on Japanese patisserie by James Campbell. It’s a stunning book with beautiful photographs of high-end patisserie, a lot of which is way beyond my culinary ability. However, these madeleines caught my eye; very easy to make, exotic flavours and I already had matcha powder and pink peppercorns in the cupboard. All I had to do was to wait for an excuse to make them.
Two things happened in the same week. First, a colleague told me it was her birthday and then another colleague gave me a gift of an edible gold spray, goldas in real gold! So out came the madeleine recipe. It was really very straight forward. I used the spray to add a bit of birthday sparkle to the tops of the madeleines. Admittedly, madeleines are probably not the ideal vehicle for edible gold spray as the contrast of the colour was not strong enough. However, the birthday girl was delighted with her luxurious, exotic madeleines.
150g unsalted butter
50g ground almonds
¾ tablespoon matcha powder
50g plain flour
150g egg whites (about 4 large eggs)
½ teaspoon pink peppercorns, ground
12 cherries, halved with the stones removed
First make a buerre noisette (browned butter).
Put the diced butter in a saucepan and set over a medium-high heat for around
5-7 minutes until melted and boiling. The fat at the bottom of the pan should
go a nutty-brown colour, but be careful this does not darken too much and burn.
Transfer the browned butter immediately to a heatproof dish and set aside to
cool until just warm.
In a separate bowl, sift together the ground almonds,
matcha powder and flour.
In another bowl, whisk together the egg whites with
the sugar until frothy.
Carefully fold the dry ingredients, the buerre
noisette and ground pink peppercorns into the sugar and egg mixture until fully
incorporated and no lumps remain. Transfer the mixture to the fridge to chill
for at least an hour. You can also put the madeleine tins, greased with butter
and dusted with flour into the freezer.
Preheat the oven to 180C/ Gas 4.
Put the chilled madeleine mixture into a piping
bag and pipe in enough to almost fill the prepared tin. Alternatively, you can
spoon the mixture in.