Hi Everyone!

So this week I’m back onto how to look good with not a lot of effort and Valli Little has a few answers there.  This Gnocchi-topped Cottage Pie is made with lamb mince but, of course, beef works just as well.  The recipe adds carrots in the base of the sauce however, next time, I will be adding a lot more of my favourite veg.

Even though this one has to be done last minute, I will most certainly be cooking it over and over for the special people at my table.  9/10

Until next time,

From my table to yours with love x

Gnocchi-topped Cottage Pies

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 2 tbs olive oil plus extra to toss
• 100 g sliced pancetta or bacon chopped
• 1 large onion chopped
• 1 small carrots chopped
• 1 tbs plain flour
• 4 garlic cloves chopped
• 1 tbsp tomato paste
• 1 kg lamb mince 300
• 300 ml dry red wine
• 2 c beef stock
• 2 bay leaves
• 2 tsp chopped thyme
• 2 500 g packets potato gnocchi
• 40 g unsalted butter melted
• 2 tbsp grated parmesan

Method

 

1. Heat the oil in a large frypan over medium heat. Add the pancetta, onion and carrot and cook, stirring, for 5 minutes or until the onion has softened. Add the flour, garlic and paste and cook, stirring, for a further minute. Add the mince and cook for 5-6 minutes until well browned.
2. Add the wine, stock, bay leaves and thyme, season, then bring to the boil. Reduce the heat to low and simmer for 1 hour or until sauce has thickened. Cool.
3. Preheat the oven to 190°c.
4. Cook the gnocchi according to packet instructions. Drain, then toss in a little olive oil.
5. Divide the lamb mixture among six 400ml ovenproof dishes and cover the top of each with gnocchi. Brush the tops with the melted butter, then sprinkle with parmesan. Bake the pies for 20 minutes or until golden.

Notes

Source: Faking It by Valli Little

Limoncello Soufflé

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Course: Dessert

Cuisine: French

Ingredients Method Notes

Ingredients

  

• melted butter to brush
• 1/4 c caster sugar plus extra to dust
• 6 egg whites
• pinch of cream or tartar
• 325 g jar of good quality lemon curd
• 1 lemon - zest only
• 2 tbsp limoncello
• icing sugar to dust

Method

 

1. Preheat oven to 200°c.
2. Brush eight 150ml soufflé dishes or ramekins with melted butter. Dust with a little extra caster sugar, tapping to remove excess.
3. Use electric beaters to whisk the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating constantly, until the mixture is stiff and glossy.
4. Meanwhile, gently warm the curd and zest in a saucepan over low heat. Stir in the limoncello, then transfer to a large bowl. Use a large metal spoon to gently fold one-third of the egg whites into the lemon mixture. Continue to fold in the remaining egg white until just combined, taking care not to lose too much volume.
5. Divide among ramekins and run your finger around the inside edge of each ramekin. Bake for 12 minutes or until golden and risen. Dust with icing sugar, then serve immediately with extra chilled limoncello

Notes

Source: Faking It by Valli Little