I believe my calling is gnocchi, ( and drinking lot’s of prosecco) I make
potato gnocchi, spinach gnocchi, pumpkin gnocchi and beetroot gnocchi. I use
the traditional methods my Nonna taught me and use 21st century
flavour combinations to give the dishes the WOW factor that they deserve.
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| Beetroot Gnocchi |
I love red sauces and I love white sauces
I love to roll them, chop them and boil
them until they float
I love to pour the sauce on them and gobble
them up before they go cold
The thing I love more than anything else is watching others smile while they enjoy them.
Now that I have your attention and you know how much I love Gnocchi. I will
let you know that I won't be putting my
recipes up here as this is my "thing" and I want to make a business out of it! So if you have some hints and tips or would like to help me on this adventure get in touch! I'll even cook for you if you do!
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| Artichoke & Pumpkin Gnocchi |
However what I can tell you, is that I recently made
Banana and Avocado muffins, and what I learnt was no matter how many recipes
are listed on google – this is a terrible idea.
The intrigue was enough for me, but use
this as a warning – it’s kinda gross.
So moving onto something more on trend,
Kale is the super food of the hour. Recently I bought a packet of the new craze
Kale chips/crisps (depending on where you live) at a well-known sandwich shop chain in London. They are delicious and are super easy and
quick to make at home, so here is a DIY recipe so you can do it yourself.
1 bag of curly Kale
¼ cup of olive oil
Sea salt
Pre Heat oven to 150 degrees C
Chop up Kale and remove spine from leaves, chopping
the Kale into large pieces. *Remember the size will decrease by 60-70% once the
leaf becomes dehydrated so don’t make this too small otherwise it will be hard
to pick up when it comes time to eat them!
Place evenly on a flat baking tray and
drizzle olive oil all over
Sprinkle sea salt across all of the Kale
evenly
Place in the oven on the top shelf for 15
minutes
At 5 minutes remove the tray from the oven.
You will see that the Kale has started to dry out and has shrunk in size. Lightly
drizzle more olive oil and a sprinkle more salt then use a spoon to mix through.
Place back in the oven on the middle shelf
for a further 10 minutes.
Remove before the leaves turn brown and set aside to cool, and add more salt because you can.
Also some fun news is that I am part of the Lidl UK campaign that is running in stores nationwide, so if you see a picture of me and my tweet - get in touch.
Much Love
Cassie's Kitchen xx
Click here for my Facebook page to find out what else I've been up to.
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| Out Comes the Crisps |
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| In goes the Kale |
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