- 1 packet gnocchi
- 3 cloves Garlic, chopped
- 2 tablespoons Olive Oil
- ½ cup finely grated Parmesan Cheese
- ¼ teaspoon Chilli
- Heat olive oil over a low heat, and add the garlic and chilli. Take off the heat and leave to infuse.
- Cook the gnocchi is a pot of salted boiling water until they start to float. Drain cooked gnocchi.
- Strain infused oil (step 1 above) and heat.
- Add drained gnocchi to hot oil and pan fry until golden brown, flipping once.
- Add strained garlic and chilli to gnocchi.
- remove from heat and stir through the cheese until cheese is melted.
This recipe is based on an old recipe of my mother's. You may know this as Lemon Squash (UK), Lemonade (US), or Lemon Cordial (NZ).
- 1 kg Sugar
- 2 cups Water
- 15g Citric Acid
- 15g Tartaric Acid
- Zest of 3 lemons - this can be finely chopped, long strands, of even just thinly peeled avoiding the white pith.
- ½ cup Lemon Juice (about 4-6 lemons)
Tip: do not use an aluminium pot for this.
- Soak the zest in the lemon juice. This will help to soften it.
- Dissolve the sugar, citric acid, and tartaric acid in the water over heat; making a syrup. Allow to cool.
- Add juice and zest to syrup.
- store in clean bottles, diving the zest evenly.
This makes about a litre of concentrate.
Dilute with chilled still or carbonated water to taste.
This also can be served with hot water; useful if you have a cold.
How do you like your lemon drink?
These are rich so I used a mini-muffin pan, making them a mouthful of goodness.
- Short-crust Pastry (I used ready rolled)
- 70g Butter
- 215g brown sugar
- 2 eggs, large
- 1 teaspoon vanilla
- ¼ light cream (about 10% butterfat)
- ½ raisins, optional (can use pecans or walnuts, toasted and chopped)
- Line mini-muffin pan with pastry.
- Cream butter and sugar
- Beat in eggs, one at a time.
- Add vanilla.
- Stir in the cream.
- Place 1-2 raisins in the base of each tart. Fill the tarts with the filling.
- Bake 175°C for about 15-20 minutes or until the pastry is nicely browned.
Serve at room temperature or chilled.