I love chestnuts. I love the weirdly creamy but crumbly texture that makes you want to keep eating and eating. I love when it starts getting cold here in Germany and you can find the little food carts selling freshly roasted chestnuts. I love sitting by the fire at Christmas peeling open freshly roasted chestnuts. I also love roasted brussels with roasted chestnuts. I supposed the only way that I’ve ever had chestnuts is roasted. So, in the spirit of change, I decided to find another way to enjoy these little black treasures.
When you have a great gnocchi dish it’s just about the best thing ever. It’s amazingly light and airy and just melts in your mouth. Paired with a brown butter sage sauce. It’s a texture taste combo that I often crave. However, more often than not, I find when I order gnocchi, it comes back heavy and dense and absolutely smothered in cream. Not a very good combination to say the least. So you can understand when I say I’ve always been a bit nervous to try making these doughy pillows myself.
So in hopes of avoiding failure, I decided to go with these ricotta gnocchi. They’re slightly easier and more often lighter than their potato based counterparts.
I’m so done with winter. After about 10cm of snow yesterday, I’ve just about reached my limit. Unfortunately, I can’t just escape to a sunny island and whether I like it or not, I’m going to have to ride out winter with the rest of this side of the world. I suppose if I have to look at the bright side of things, brussel sprouts can still be found at the supermarket. One of the best things about this season for me is the abundance of these little parcels of goodness. Not only are they very good for you, they’re supremely tasty (as I’ve discovered in recent years).
This dish is very fresh and bright making it perfect to eat in anticipation of Spring. The slow pan roasting of the brussel sprouts bring out their delicate sweetness. The pesto lightens things up. The peas add a little pop while the wilted rocket adds just a touch of pepperyness to round out the flavour. Topped with a poached egg, this dish is the perfect mixture of comforting and fresh.
When I’m feeling just a tad bit homesick, the indian store usually does wonders for me. I know it sounds crazy, but just slowly browsing around the store at all the sections of ingredients somehow brings back memories of home. I guess seeing all the individual ingredients conjures up images of the many different possibilities of comforting home cooked indian food. With all the millions of lentils there are so many different dishes and curries that I forgot about. Seeing all the flours and spices, it reminds me of the flavours and obscure food that I didn’t know I was missing!
So now when I’m feeling a bit homesick, I always stop into the Indian shop. Its nice to speak your own language every once in awhile and get some inspiration! I always leave feeling hungry but with the feeling that I am going to conquer another childhood dish, no matter how difficult it seems.
Shiitake mushrooms and lentils. Such a great combination. This recipe is from the lovely Sara from the sprouted kitchen. This meatless but filling taco is amazing and also was a winner for the picky eater husband of mine! What really makes this come together is the gorgeous miso herb sauce which is fresh and light which pairs nicely with the earthy mushrooms. Definitely try this recipe!