Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Apple and Cherry Pie

Who wants a bit of my pie? Fruity, sweet and delicious and the pie is good too. A lovely end to any meal. Serve with ice cream and/or cream.

Makes 1 pie (serves roughly 6-8 people)

500g Shortcrust Pastry
Flour for dusting
3 Braeburn Apples, peeled and cut into thin, medium wedges
200g Morello Cherries (I used frozen, so defrost before)
100g Caster Sugar, extra for sprinkling
3 tbsp Cornflour
Lemon Juice
1 tsp Cinnamon
½ tsp Nutmeg
2-3 tbsp Milk

1. Preheat oven to 180c/160c fan assisted oven.

2. Cut the pastry into two pieces. Roll one of the pieces so it covers a standard pyrex plate. Lay the rolled piece over the plate and cut the excess.

3. In a mixing bowl, mix the apples, cherries, caster sugar, lemon juice, cornflour and spices. Give it a good stir. Pour onto the pastry on the pyrex plate.

4.Roll out the other piece of pastry to cover the fruit. Trim the excess. Make a couple of slits in the top. Go around the edge with the a teaspoon to seal it.

5. Use a pastry brush and dip in the milk and brush the top on the top of the pie. Sprinkle with a bit of caster sugar.

6. Put the pie in the oven for 30 - 40 minutes. The crust should be a golden brown colour.

Rice Pudding (V)

A dessert from my childhood. Quick and simple to make. Just a small dollop of jam (preferably raspberry). Not everyone likes the skin on top of a baked rice pudding but I do.  Comfort food at its best

Serves 4

750ml Whole Milk
25g Butter
100g Pudding Rice
50g Golden Caster Sugar
1 tsp Nutmeg

1. Preheat the oven to 150c/130c Fan Assisted

2. Butter a roughly 22x14 cm deep ovenproof dish. Add the rice, milk and sugar and stir. Sprinkle the nutmeg over the top so its even covered.

3. Put in the oven for 2 hours. The top should be a light golden brown. Serve with jam

Yummy :D