Archives for the month of: July, 2013

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Do you ever have those days (or weeks) when the most you can be bothered to cook is pasta?!  Maybe it’s just me but sometimes even chopping up a salad or making scrambled egg seems like a mission and when I want a quick meal that I know my 1 year old will eat too, pasta seems like an easy option. The problem is, pasta doesn’t really agree with me and the more I read about gluten – and wheat in particular – I don’t think it does anyone good to eat it on a regular basis. If you want to read up about gluten and wheat and the problems it can cause, this Changing Habits blog is a really good place to start.

So I decided to look around for a gluten-free gnocchi recipe and found this one. I tried it tonight and I’m so pleased with it, I just have to share it. If you’re looking for a quick, easy, gluten-free meal, this is brilliant. It took a bit of time to roll each individual gnocchi but once they’re done, you can bung them in the freezer and cook them from frozen in just 5 minutes.

As it says in the recipe, you can serve the gnocchi with your normal pasta sauce or do something a bit more adventurous if you want to.

Let me know how you get on and please share any good sauce recipes you have.

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A few days ago I was rustling around in the fridge looking for something quick, easy and healthy for lunch. I was feeling pretty lazy and uninspired and then I stumbled across a bag of watercress at the bag of the fridge. It was half forgotten and wilting a bit – no good for salad, but perfect for soup. I usually make watercress soup with potato but it was nearly the end of my lunch break and I didn’t have time for that, so I did a quick google search and found this recipe.

I didn’t have the time or the ingredients to follow the recipe exactly so I improvised a little bit.

Here’s my 5-minute watercress soup recipe:

Ingredients:

Knob of butter

1 clove of garlic

1/2 an onion

100-150g watercress

Salt

Pepper

Milk

1-2 medium to large tomatoes (optional)

How to make it:

Chop the onion, crush the garlic. Melt the butter in a pan and then add the onion and garlic. Sauté for 3 minutes. Add the watercress to the pan and add a pinch of pepper. Turn up the heat and cover the pan for 30 seconds to allow the watercress to wilt. Take off the lid, add 150ml boiling water, season and allow the soup to simmer for another couple of minutes. Whizz it up; I left mine a little bit lumpy because I like the texture of water cress. Stir in enough milk to make it the correct taste and consistency for you. Chop the tomatoes if you’re using them and mix them into the soup. Done.

Next time, I might try the actual recipe. I love the idea of combining spinach and watercress in a soup, but my version was absolutely delicious and it really didn’t take long.

In case you’re still not convinced, check out this article about the potential cancer fighting properties of watercress.

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