My favourite autumnal dishes include bowl's of freshly cooked pasta or a deliciously rich ragout, so tender and delicate that the meat drips lovingly from the fork and into your mouth.
Spaghetti Carbonara and Ricotta Gnocchi are two meals I eagerly look forward to in Autumn. With the nights slowly becoming crisper and cooler we say goodbye to the long summery nights. New nights are spent in-doors lovingly experimenting with new flavours in the kitchen.
Spaghetti Carbonara and Ricotta Gnocchi are two meals I eagerly look forward to in Autumn. With the nights slowly becoming crisper and cooler we say goodbye to the long summery nights. New nights are spent in-doors lovingly experimenting with new flavours in the kitchen.
Ricotta Gnocchi has become a staple dish at home, it has a much lighter and fluffier texture than the traditional gnocchi, which is made from cooked potato.
Alla Carbonara is another favourite; its simplicity and ease of making with a few 'key' ingredients make this a restaurant quality dish even when on a budget. Even more so now as its one meal my partner has mastered to perfection and one that would give Gordan Ramsey a run for his money! Simply Bellisimo!
Pasta is a highly favoured choice in my repertoire as its a dish you can adapt to suit your own personal food loves.
Here are two autumnal dishes, which are quick and flashy for a mid-week meal and super cosy shared with a bottle of vino and a loved one for a special night in!
Here are two autumnal dishes, which are quick and flashy for a mid-week meal and super cosy shared with a bottle of vino and a loved one for a special night in!
Enjoy with love x
Phil's Phab Carbonara
the ingredients
500g fettuccine, fresh or dried
4 rashers rind less bacon, diced
200g mushrooms, sliced
4 rashers rind less bacon, diced
200g mushrooms, sliced
4 eggs, lightly beaten
2 Tablespoons low -fat cream
2 Tablespoons milk
1/4 cup Parmesan, extra to serve
Fresh or dried herbs, to serve
lets have some fun
Over a medium heat bring a large pot of salted water to the boil . Add a drop of olive oil if you desire (some 'chefs' believe this stops the pasta from sticking!). Add pasta to boiling water, stir regularly and cook until al denta (get your partner to take a bite, for al dente the pasta should have a slight resistance in the bite test).
Heat a non-stick pan over medium heat, add bacon and cook for 3-5 minutes or until browned. Remove from pan, set aside. Add mushrooms and cook for 3-5 minutes until golden brown. Remove from pan and set aside.
In a medium bowl add eggs, cream and milk.
Strain pasta and return to the pot, add the egg mixture, bacon and mushrooms, mix thoroughly until all the ingredients are incorporated. Add Parmesan and fresh herbs, season to taste.
Heat a non-stick pan over medium heat, add bacon and cook for 3-5 minutes or until browned. Remove from pan, set aside. Add mushrooms and cook for 3-5 minutes until golden brown. Remove from pan and set aside.
In a medium bowl add eggs, cream and milk.
Strain pasta and return to the pot, add the egg mixture, bacon and mushrooms, mix thoroughly until all the ingredients are incorporated. Add Parmesan and fresh herbs, season to taste.
Serve with a simple green salad and garlic bread.
Amie's Ricotta Gnocchi with Veal Ragout
the ingredients
Veal ragout
1 teaspoon oil
1 onion, finely diced
2 garlic cloves, crushed
500g veal, diced thickly
2 garlic cloves, crushed
500g veal, diced thickly
1/2 cup (125ml) white wine
2 x 400g cans tomatoes
2 x 400g cans tomatoes
1 cup (250ml) Hot stock or water
1/4 cup parsley
2 fresh bay leaves
Salt & pepper
2 fresh bay leaves
Salt & pepper
Ricotta Gnocchi
100g baby spinach, washed, stems removed
juice and zest of 1 lemon
500g fresh ricotta
1 egg
1/4 cup (65g) plain flour, plus extra for rolling gnocchi
1/4 cup (65g) plain flour, plus extra for rolling gnocchi
1/2 cup Parmesan, plus extra to serve
Salt and pepper
lets have some fun
Heat a large non-stick pan over medium heat. Add oil, onion and garlic, cook until fragrant. Add veal and cook for 5 minutes or until meat is browned. Add white wine and cook for a further 1-2 minutes. Add tomatoes, stock, bay leaves, parsley and seasoning, cover with lid (vents open) and simmer for 30 minutes, stirring regularly. Remove lid and cook for a further 15-20 minutes or until the meat is tender and sauce has thickened.
Heat a non-stick pan over medium heat. Add spinach and cook until wilted, add lemon juice, stir and season to taste. Remove from heat, drain off excess liquid and set aside.
Add remaining ingredients to a large bowl, mix until combined. Add cooked spinach, lemon zest and season to taste.
Sprinkle a large plate with flour, roll gnocchi mixture into teaspoon size dumplings and place on plate. Repeat with remaining mixture and set aside.
Over a medium heat bring a large pot of salted water to the boil, gently add gnocchi to the pot and cook until gnocchi floats to the surface. Remove from water with a slotted spoon. Place into warmed serving bowls and cover with veal ragout for the ultimate autumn indulgence. Sprinkle with extra Parmesan, if desired.
Delicious also served with a burnt butter sauce and sprinkled with Parmesan or a rich tomato sauce is simple and easy.
Tip
Ricotta, freshly cut from the wheel can be found in the deli section of most supermarkets or specialty stores.
love amie x
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