NEW YEAR. NEW ………

To me the new year does not mean a new me or a new diet or even a new life path.  To me the new year is all about how I can make this year 2017, even better than the last.

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I love to eat but I also love to cook. Food for our family brings us together. Be it a family dinner or watching an episode of Australian Masterchef. I am not quite sure where my love of food came from. Mum is a baker but not a cook. At family dinners I make the dinner, she makes the pud.  I remember recording (on VHS I may add – showing me age!) the very 1st cooking show Jamie Oliver ever did “The Naked Chef”. I would watch it over and over again. Maybe it all started there? Who knows. Still love Jamie though!

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2017 is about trying new things, cuisines and techniques.

Each week I will be trying a new recipe from my ever growing cookbook collection. Because lets face it. We all have those cookbooks we brought but have never actually used.

WEEK ONE:

I embarked on week one with my new friend Donna. Donna Hay that is.  Her latest cookbook “Basic to Brilliance” is probably the best cookbook I have read in a VERY long time. Core recipes like roast chicken, pork belly or beef shoulder are then transformed into 2 or 3  additional recipes.

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We started with her basic recipe for Ricotta Gnocchi then I pimped it up with my chorizo and cherry tomato sauce.

Chorizo and Cherry Tomato Sauce

4 small chorizo

1 punnet cherry tomatoes

spinach (as much as you like)

Splosh of red wine vinegar

Salt & Pepper

Chop your chorizo and place in a pan with a dash of oil. Fry until the oil has a beautiful orange/golden hue. Add your tomatoes, spinach, salt and pepper. Add a splosh of the red wine vinegar to taste. Season with extra salt and pepper if needed.  Toss your gnocchi when the spinach has wilted. You can either crisp up the gnocchi or keep them soft and pillowy. Top with extra parmesan.

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My tip for ricotta gnocchi – FLOUR, FLOUR and FLOUR some more. This gnocchi is sticky and sticks to everything. Dust your board, plate, knife and anything that it will touch otherwise it will be a sticky disaster!

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Thanks IG husband for this shot!!

So keep following our food adventures on Instagram and Facebook and enjoy our food journey for 2017.

 

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