Author Archives: Juvie

Easy Homemade Potato Gnocchi

Ingredients

for 2 servings

  • 4 medium russet potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1 ½ cups (190 g) flour, extra to dust
  • 2 tablespoons butter, for pan frying
  • fresh sage, for pan frying

Preparation

  • Add potatoes to a large pot of cool water. Bring the pot of water to a boil and boil potatoes for 20-25 minutes, or until a fork can easily poke through it.
  • Drain potatoes and allow to cool.
  • Using a peeler or your fingers, remove the skin of potatoes.
  • In a medium bowl, mash the potatoes until all lumps are gone.
  • Add salt and pepper to mashed potatoes and mix well.
  • Make a ring of the potatoes and crack an egg in the center.
  • Whisk the egg and lightly mix into the potatoes until evenly distributed.
  • Knead the dough, adding flour along the way until the dough loses stickiness and becomes a more solid mound.
  • Slice dough into 4 parts, take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
  • Slice rope into ½-inch (1 cm) squares and set aside.
  • Using an overturned fork, you can slide each gnocchi square over the fork prongs so they become serrated in a corkscrew shape.next step

Fluffy Japanese Pancakes

Ingredients

for 4 servings

  • 2 egg yolks
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) milk
  • ¾ cup (95 g) pancake mix
  • 4 egg whites
  • butter, to serve
  • syrup, to serve
  • assorted berry, to serve

Preparation

  • Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  • In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  • Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  • Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
  • Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.next step

Giant Molten Chocolate Box Cake

Ingredients

for 8 servings

  • 1 box chocolate cake mix
  • 1 cup (235 mL) water
  • ⅓ cup (80 mL) oil
  • 3 eggs
  • 2 cups (470 mL) heavy cream
  • 16 oz (455 g) dark chocolate
  • cocoa powder, to serve

Preparation

  • Preheat the oven to 350˚F (180˚C).
  • In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
  • Transfer the mixture to a well-greased bundt pan.
  • Bake for 35-45 minutes, or until a toothpick comes out clean.
  • Heat the heavy cream in a small saucepan until just boiling.next step

Egg Breakfast Cups

Ingredients

for 6 servings

  • 5 eggs
  • salt, to taste
  • pepper, to taste

MIX AND MATCH FILLINGS

  • spinach, chopped
  • tomato, diced
  • onion, diced fine
  • bell pepper, diced fine
  • broccoli, cut into small florets
  • parmesan cheese
  • cheddar cheese

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a measuring cup, beat the eggs until smooth. Set aside.
  3. In a greased muffin tin, place your desired combination of fillings into each muffin cup.next step

Tornado Potato

Ingredients

for 2 servings

  • 2 medium white potatoes
  • ¼ cup (60 g) butter, melted
  • 1 cup (100 g) grated parmesan cheese
  • ½ teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • fresh parsley, chopped, for garnish

EQUIPMENT

  • 2 wooden skewers

Preparation

  • Preheat oven to 325ºF (160ºC).
  • Insert a skewer into the potato and gently push the skewer all the way through it.
  • Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato.
  • Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
  • Melt the butter and brush it all over the potato.
  • In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt.next step