Wednesday, 22 June 2016

polenta gnocchi with a super green watercress, spinach and rocket Florentine sauce

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polenta gnocchi with a watercress, spinach and rocket Florentine sauce


Polenta (cornmeal) gnocchi topped with a super green watercress, spinach and rocket Florentine sauce.  A tasty vegetarian main dish recipe, that's gluten free too. 


Inspired by the Italian oven baked dish; gnocchi alla Romana which is traditionally made with semolina and simply flavoured with butter and parmesan.

The super-green Florentine sauce add lots of vitamins and antioxidants as well as a lovely peppery taste which works well with the crème fraiche. The hardest bit of this recipe is stirring the polenta while it cooks and thickens up - which does give your arms a bit of a work out but listen to some music and it'll be over in no time - no pain no gain as they say! 

I like to serve this with a tomato or beetroot salad. 

polenta gnocchi with a super green watercress, spinach and rocket Florentine sauce


serves 6
preparation time: 30-45 minutes (plus about 1 hour cooling time)
cooking time: 20-25 minutes
recipe by Ema at De Tout Coeur Limousin 

ingredients:

polenta gnocchi

3 cups fine cornmeal/polenta
6 cups water
50g grated parmesan/pecorino
2 tbsp butter
1 tsp salt (or to taste)
black pepper to taste
2 tbsp chopped fresh sage leaves

watercress, spinach and rocket Florentine sauce
400ml creme fraiche (or ricotta would also work well)
200g mixed spinach, watercress, rocket leaves
30-50g parmesan or pecorino cheese to grate on top before baking
1/2 - 1 tsp grated nutmeg
black pepper to taste

method: 
preheat the oven to 200C/gas 6 and grease a shallow baking dish with 1 tbsp butter

add salt and chopped sage to the water and bring to the boil in a large saucepan

when boiling add the polenta in a steady stream to prevent lumps, stir constantly for about 30-45 minutes with a wooden spoon until the polenta starts to leave the sides of the pan and has thickened up and there are no lumps

take off the heat and add the grated cheese and remaining butter - stir until combined then tip onto a greased surface or tray

spread out with a knife to about 1.5cm thick (dipping the knife in boiled water helps prevent the polenta sticking to it) then leave until completely cool

to make the gnocchi, cut the cooled polenta into small circles (I used a 5cm cutter) and then place in a baking dish in a single layer, slightly overlapping

to make the Florentine sauce roughly chop the watercress, spinach and rocket  then mix with the creme fraiche, grated nutmeg and black pepper to taste

top the gnocchi with the sauce then sprinkle more grated cheese on top before baking

bake for about 20-25 minutes, or until the gnocchi are heated through and the top is golden and bubbling


delicious served with a simple tomato or beetroot salad 

bon appetit! 


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Thursday, 16 June 2016

Tuna & olive tart with creme fraiche, fresh tomato & wild marjoram

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Tuna and olive tart with creme fraiche, fresh tomato and wild marjoram

A light and summery recipe for lunch or a picnic. My tuna and olive tart with a creme fraiche base is topped with fresh chopped tomato, grated cheese and wild marjoram. Quick and easy to make and on the table in less than 30 minutes. These puff pastry tarts are a real favourite when we have guests to lunch here at De Tout Coeur Limousin - you can mix and match with whatever ingredients you have to hand or that are in season. I like to serve this with a crisp green salad. Something we have been having a lot of at the moment as we work our way through the lettuce patch. 

recipe by Ema at De Tout Coeur Limousin
preparation and cooking time: 30 minutes


Tuna and olive tart with creme fraiche, fresh tomato and wild marjoram


ingredients:

1 sheet pre-rolled puff pastry 

1 tin tuna drained 
50g grated mature hard cheese (e.g. cheddar, gruyere) 
handful of stoned olives
1 tomato finely chopped
1 small bunch fresh marjoram/oregano chopped
3-4 tbsp creme fraiche
freshly ground black pepper
1 beaten egg for glazing 

method:


preheat the oven to 210C/gas 7 and line a baking sheet with greaseproof/baking paper 


lay the pastry on the baking sheet and spread over the creme fraiche - leaving a few centimetres as a border around the edges


top evenly with the tuna, olives, tomato, black pepper and grated cheese


brush the edges of the pastry with beaten egg


bake for 20-25 minutes or until the pastry is cooked through and golden on the edges


sprinkle with chopped fresh marjoram/oregano and serve hot or cold 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France


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Wednesday, 8 June 2016

Lemon semolina puddings

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Lemon semolina puddings
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Lemon semolina puddings

If you are not a fan of semolina, and your memories are of lumpy, lukewarm school dinners, then this recipe will make you think again. These lemon semolina puddings are a light, fluffy and creamy lemony dessert. There is a fair amount of whisking involved in this recipe, but don't let that put you off. It is this process that adds the air that creates the lovely mousse like texture. Inspired by the Scandinavian whisked semolina and berry pudding vispipuuro


Serve cold with a spoonful of creme fraiche and topped with extra lemon zest. 



Lemon semolina puddings 


recipe by Ema at De Tout Coeur Limousin
serves 4-6 
preparation/cooking time: 30 minutes
cooling time: 4-5 hours/overnight

ingredients 

500ml milk
250ml water 
50g fine semolina 
50g sugar 
zest & juice of 1 lemon 

to serve:

zest of 1 lemon
2 tbsp creme fraiche 

optional flavourings:
1 vanilla pod split in half lengthwise 
1 tbsp cardamon pods lightly crushed 
1 cinnamon stick 

method: 


heat the water, milk and sugar until boiling with any optional flavourings to infuse the milk. Remove/sieve out the flavourings then put the milk and water back to the boil. 


pour in the semolina in a steady stream whisking all the time to avoid lumps. Continue whisking for 5-7 minutes or until the semolina is softened and cooked. 


remove from the heat and add the grated lemon zest and juice. Beat with an electric whisk for 10-12 minutes until light and airy. 


spoon into serving dishes and cool completely for 4-5 hours or overnight.

serve with a spoonful of thick creme fraiche on the top and some extra lemon zest. 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France


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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


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Tuesday, 7 June 2016

Potato crust quiche with lardons, creme fraiche & marjoram

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Potato crust quiche with lardons, creme fraiche & marjoram

A homage to the classic French recipe -  quiche Lorraine - a delicious combination of bacon lardons, creme fraiche and eggs in a crisp pastry case. Popular in boulangeries as a quick snack and lunch dish both across France and The Channel too. A simple combination of ingredients that creates a dish much greater than the sum of its parts. 

In my version of the recipe I swap the pastry case for a crunchy grated potato crust. A tasty, lower fat, gluten and wheat free alternative to the usual recipe. 

Serve with a crisp green salad. 


Potato crust quiche with lardons, creme fraiche & marjoram

recipe author: Ema at De Tout Coeur Limousin 
serves 4-6
preparation time: less than 30 minutes 
cooking time: 45-50 minutes

ingredients 
for the potato quiche crust/base: 
600g grated floury potatoes 
1 egg 
1 tbsp butter/oil 
salt & pepper 

for the quiche filling
250g bacon lardons/chopped bacon
3 eggs
150g creme fraiche
50g grated mature hard cheese (e.g. Cheddar, gruyere, Comté) 
1 handful chopped fresh marjoram 
1/2 tsp grated nutmeg 
black pepper 

method 
preheat the oven to 200C/gas 6 

squeeze out the excess liquid from the grated potatoes then mix with 1 beaten egg, salt and pepper

grease an 8 inch/20cm quiche dish or deep baking pan with butter/oil then spread out the grated potato on the base, pressing up the sides of the dish

bake the potato base for 25 minutes until the potatoes are softened and starting to go golden

prepare the quiche filling by frying the bacon lardons until starting to go crispy. Beat the remaining eggs with the creme fraiche, marjoram, grated cheese, grated nutmeg and black pepper. Pour into the part cooked potato base and bake for a further 20 minutes or until the filling is just set

remove from the oven and serve hot or cold. 


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potato crust quiche with bacon lardons, creme fraiche & marjoram
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Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France


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Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  



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