African Fusion General

POTATO GNOCCHI

Tuesday, August 20th, 2013

Homemade gnocchi

Homemade gnocchi

Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.

Ingredient

4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!

Salute!

 

 

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POTATO GNOCCHI

Tuesday, August 20th, 2013

 
 
Potato gnocchi

Potato gnocchi

 

 

Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.

Ingredient

4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!

Salute!

 

 

 

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THE ABSENT COOK!!!

Saturday, June 29th, 2013

It’s been a long time! I have forgotten you- honest!.

It was my 70th birthday recently, and I took the opportunity of travelling and at the same time, exploring the possibility of gathering new recipes. My travels took my husband and I to Paris, then Milan and finally to Roma. Though we saw all the tourist sites, but I was on a mission for new recipes at the same time. Believe it or not, I found one by way of a chef who is in the business of teaching tourists cooking traditional Italian food, courtesy of the hotel we stayed.

The Italian chef goes by the name of Fabio Bongianni. He encourages creativity and wants you to draw inspiration from the fresh ingredients of the season. He teaches the basics of preparing Italian pastas, etc.

He says Italian never uses mincemeat with their pastas, only in England!!. He showed me how to use fresh tomatoes for pastas, which I shall feature in the next couple of days.

The day  ended with us stuffing our faces with our efforts and washing it down with nice local Italian red wine.

See you in a couple of days my friends.

Ciao!

Nina

 

 

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Dragon fruit!

Tuesday, April 23rd, 2013

Dragon fruit

Dragon fruit

 

Dragon fruit

Dragon fruit

This is my own take on the dragon fruit salad. As to how to make it, turn to my recipe page and follow the instructions.

Goodbye!

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Me as a Nun!!

Monday, April 22nd, 2013

Me as a Nun

Me as a Nun aka Whoopi Goldberg

The Scene was at Abney Park, off  Stoke Newington High Street. For further details, see my Media page!!

 

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STUFFED BUTTERNUT SQUASH

Friday, February 8th, 2013

Stuffed butternut squash

Stuffed butternut squash

When cooked butternut squash has the texture of Galia melon.  It originated from Mexico and it is now widely grown  in England, weather permitting it is harvested in the winter months and then used in a variety of ways, e.g. risotto, baked, stuffed, soups etc. etc. In this picture I have stuffed it by adding parma ham and bearnaise sauce finished off with chilli flakes or chilli oil.

For the full recipe, turn to my recipe page.

Good luck and enjoy!

 

 

 

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Welsh rarebit with a difference

Sunday, February 3rd, 2013

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AVOCADO WITH CRISPY BACON

Saturday, January 26th, 2013

Avocado with crispy bacon

Avocado with crispy bacon

 

 

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AVOCADO WITH CRISPY BACON!!

Friday, January 25th, 2013

Avocado with crispy bacon

Avocado with crispy bacon

 

This a recipe, which is very simple, mixed with some leftover bacon. Not only bacon is included, I decided to use sage and onion dry stuffing, mix it with the flesh of the avocado to firm it up. Bake in the oven for 10 minutes and the end result is what you see in the picture.

Ingredients:

1 avocado, cut in half and remove stone

1tbsp dry sage and onion stuffing

4 bacon  rashers, fry until they become crispy, then break into little pieces

½ red pepper, remove seeds and chop

75gr goats cheese

50gr basil chopped

½ lemon juice

50gr watercress

Scoop the flesh out of the avocado retaining the skin. Mix all the ingredients, except the cheese. Fill the avocado skin (still in shape) with the mixture, spread the goats cheese and bake in the oven for 10 minutes until the cheese has melted. Remove, cool and serve garnished with watercress.

Happy eating!!

If you like my recipe, why not subscribe to my website.

 

 

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COOKING WITH IDA IN GAMBIA!!

Friday, December 14th, 2012

Benachin - Gambian Jollof rice

Benachin - Gambian Jollof rice

 

Benachin - Jollof rice

Benachin - Jollof rice

Preparations and ingredients:

 

Benachin – Fish Jollof Rice
Cooking Ingredients:
300g  fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared.
100ml vegetable oil
800ml of water
4 medium fresh tomatoes
4 tbsp tomato paste
2 large onions, peeled and chopped
1 small cabbage, chopped
. 2 medium carrots, peeled and cut in two halves
. 2 bay leaves
4 cups of rice

1 large aubergine, cut into 4 pieces

1 Lemon cut in to four pieces

2 Maggie stock cubes

Salt and pepper to taste

1 Large bonny pepper

250gr pumpkin, peeled and cut in to 4 halves

 

Cooking Method:
Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in  a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye

PS: Happy Christmas to all my friends and for their support throughout the Year!

 

 

 

 

 

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