My intentions have been so good all week. I was going to run more, and organise more 'things' that need organising, and be wonderful and productive. I have been pushing so hard lately to get everything done, and now the end is in sight I have fallen into a bit of a heap. At the start of the term I made a list of things I really wanted to achieve. I wanted to get ready for the wedding I am catering, I wanted to do more yoga, I wanted to fit into my tiny silk dress, and I wanted to meet a nice boy(lets just leave that last one alone, as I have decided that the boy on the tram who offered me a shot of tequila probably wasn't relationship maternal). I am happy to report that I am extremely prepared for the wedding. The good work stops there though. I have not attending one yoga class, and despite going for 30 minute runs 3 to 4 times a week it is starting to become glaringly obvious that that dress does not want to fit (goodness....who wants to be a size 8 anyway?) The longer I continue my profession as a pasty chef, a cake maker, and food blogger, the more I realise I may never be the size of all the wildly inappropriate girls my ex boyfriend back home dates.
The thing is though.......I love my life here in Melbourne selling cakes and practicing recipes, and I wouldn't give it up....even to be size 8. I have this beautiful tiny little apartment and some amazing friends.......and right now, thats kinda perfect.
Today one of my best friends and I went to a little community market and sold all our old clothes. We sat in the sunshine all day eating organic cakes and drinking lots of coffee. It was super lovely. To prepare for this though and discus our market plans we had a 'pre market stall dinner' the night before......followed by martini's at one of my favourite little spots in Melbourne.
Its about time I post up a savoury recipe after all the cakes I've been cooking lately. Here's the dinner I made.
Cheats Spinach and Ricotta gnocchi with chunky tomato and prosciutto sauce.
What you will need:
- 2 eggs
- 300g blanched silver beat
- One cup of ricotta
- 2/3 cup plane flour
- 2/3 cup of grated parmesan cheese
- salt and pepper to taste
What to do:
- Break up ricotta cheese
- Mix all ingredients together, until it forms a sticky dough.
- Roll teaspoon sized balls, using floured hands.
- Place balls on a floured tray and set aside.
- One onion
- Five clothes of garlic
- One tine of diced tomatoes
- 3 slices of prosciutto
- Half a cup of red wine
- One cup of stock (chicken or vegetable)
- Half a bunch of basil
- 1 tbs of tomato paste
What to do:
- Dice onion and garlic and saute in a fry pan on low heat until clear.
- Finely dice prosciutto and add to onion and garlic. Cook until slightly crispy.
- Add tomato paste and cook, stirring continually for one minute.
- Add wine and let cook down for 4 minutes (this gets out the bitter flavour, but leaves the yummy wine taste.)
- Add the tomatoes, stock and half the basil (with stalks and all.)
- Bring to the boil, turn down and simmer for half an hour.
- Add the gnocchi (oh oh but first remove the basil stems) place the lid on the sauce.....cook for five minutes, or until the gnocchi is firm. If it is not fully submerged in the sauce you may want to turn the gnocchi half way through the cooking.
- Shred the remaining basil and add to the sauce.