Greek Gnocchi

Greek Gnocchi

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INGREDIENTS

• 1 lb. whole wheat gnocchi (DeLallo brand)
• 1 can quartered artichoke hearts in brine, drained
• 6 large black olives, pitted and quartered
• 3 roma tomatoes, pulp removed and chopped
• 2 shallots, chopped
• 4 cloves garlic, minced
• olive oil spray
• 1 tsp white vinegar
• chives

DIRECTIONS

1. Boil gnocchi according to box instructions.
2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
4. Serve warm or cold.

Mocha Meringues

Mocha Meringues

Recipe courtesy of butter sugar flour

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INGREDIENTS

• 3 large egg whites
• 180g caster sugar
• 1 teaspoon cornflour (I used potato starch.)
• ½ teaspoon white vinegar
• ½ teaspoon vanilla extract
• 2 tablespoons cocoa powder (I used unsweetened.)
• 3 teaspoons ground coffee (I used instant coffee granules.)

DIRECTIONS

1. Preheat the oven to 300°F. Line two baking trays with non-stick baking paper.
2. In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, cornflour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
3. Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart. (I used a ziploc bag.)
4. Bake for 20 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.

Cranberry Apple Sauce

Cranberry Apple Sauce

Recipe from Cuisine At Home, Dec. 2008

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INGREDIENTS

• 1 cup apple cider
• 1/2 cup sugar
• 1 Gala apple, peeled and grated
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 bag fresh cranberries (12 oz.)
• 1 tsp apple cider vinegar
• salt to taste

DIRECTIONS

1. Boil cider, sugar, apple, cinnamon, and cloves in a saucepan over medium heat, stirring until sugar dissolves.
2. Add cranberries and simmer 10-12 minutes, or until berries burst and sauce thickens.
3. Stir in vinegar, season with salt, and chill at least 2 hours before serving. (Can be made up to 2 days ahead.)