Celebrating Europe!

Today European member states elect their representatives for the Euroepean Parliament, so why not celebrate our unity and prepare some European food? I decided to make scones because of the fine British tea traditions and Italian gnocchi because I simply love pasta in all variations.

 

Here are the two recipes:

Home-made gnocchi:
250 g potatoes
125 g flour
2 eggs
some salt and pepper

Boil the potatoes until they can be mashed easily with a fork. Mix the mashed potatoes with the flour, the eggs and season with some salt and pepper. Let the dough rest for a quarter of an hour in the fridge. Then form small round gnocchi before you drop them into salted boiling water. When they rise to the top of the bowl they’re ready. Serve them with pesto or just some butter and fresh basil or sage.

Buon appetito!

Scones:
250 g flour
30 g butter
1 egg
150 ml milk
two teaspoons baking powder
50 g sugar
one teaspoon of salt
raisins

Mix all the dry ingredients in a bowl. Then add flakes of butter, milk and the egg, putting a bit of the yolk aside for later.
Let the dough rest in the fridge for a quarter of an hour before you fill it into muffin forms. Spread some of the yolk on top of the scones. Bake in the oven at 250 degree for a quarter of an hour until they are golden brown.

Enjoy with clotted cream and strawberry jam!

Pumpkin Time Again!

I just love pumpkins in all variations: pumpkin soup, pumpkin cake, roasted pumpkin pieces on a salad or pumpkin jam.
It’s the first time I tried this delicious recipe:

half of a hokkaido pumpkin (butternut would also be delicious)
one apple
jam sugar (1:3)
some cinnamon
1 vanilla pod
apple juice

Chop the pumpkin and the apple into small pieces and put them into a big pot. Let them boil together with some apple juice, some cinnamon and the vanilla pod (split it open and scrape the seeds). Mash everything with a mixer. Then add the jam sugar while stirring the jam all the time. Let it boil for three more minutes, then pour the jam into prepared jam jars and put them upside down for a few minutes.

Things I Like Today…

…are mangoes and apricots because you can make delicious jam out of them and they fit together perfectly because of their colour. Marmelade6 Marmelade1 Marmelade2 Marmelade7 Marmelade4 Marmelade5

What you need for three jars are:
1/2 kg of apricots
1 mango (very ripe)
350 g sugar
1 sachet gelling aid

Cut the apricots and the mango into very tiny pieces and heat them gently in a big pot. Add the gelling aid, two tablespoons of sugar and let the mixture simmer while stirring it all the time. Then add the rest of the sugar and let it cook for no more than three minutes. Quickly fill the jam into prepared jelly jars and turn them upside down for five minutes. Wait until the jars are cold before you store them.