A delicious and moreish cauliflower cheese soup from Jamie Olivers ” Ministry of Food”. He recommends using a good quality cheddar like Keens, but i think any strong mature cheddar will do.
This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.
Over the past few weeks my local greengrocer Pawsons in Bishopston has on several occasions offered wild and/ or exotic mushrooms at a very reasonable price, leading me to purchase them at least once a week while in season. These have included Blewits, Ceps, Chanterelles, Pieds de Moutons and Trompettes de Mort . This is a recipe I keep returning to, from Jamie Olivers first book ” The Naked Chef” published in 1999. I have adapted it here for two people. Simple but delicious.
A Jamie Oliver recipe for Gnocchi. Naughty but delicious! In ” Cook with Jamie” Jamie Oliver gives instructions to make your own potato gnocchi but i use ready made versions, which in the UK are readily available from Italian grocers or supermarkets like Sainsbury’s and Waitrose. I have had delicious versions made with spinach or pumpkin, as well as the plain ones.
|2 tbsps gorgonzola cheese
||A small bunch marjoram, leaves picked
|3 tbsps butter
||Parmesan cheese for grating
|6 tbsps double cream
||Freshly ground black pepper
- Heat a sauté pan on a low heat and add the butter, cream and cheese.
- Mix together using the back of a wooden spoon until you have a smooth sauce.
- Season with black pepper.
- Cook the gnocchi according to packet instructions, then drain and toss in the sauce
- Serve with plenty of fresh grated parmesan and the picked marjoram leaves