September saw a return to normal service on the challenge front, as I successfully cooked two recipes out my book. I’ve actually been a lot better organised on the cooking front in general in the last month. We’re moving back into the season of soups and stodge, and frankly that’s the kind of cooking I’m best at. Big pots of soup, dals, curries and pasta bakes. Pies, both savoury and sweet. Mmmmm bliss.
First up – because I love the breakfast and brunch recipes in this book that aren’t muffins – I made red pepper egg cups. The recipe also involves those giant beefsteak tomatoes but as the only tomatoes I had in the fridge were the cherry variety and I was only feeding me, I stuck to the peppers. I’d forgotten how fun stuffed peppers are. I’ve not made them for years, not since long before I became a vegetarian and I’ve got a hankering to make them now – perhaps with harissa couscous stuffing? The only criticism I have of this recipe is that it ought to specify small eggs. The peppers I had in the fridge were fairly sizeable and I still ended up with egg overflow everywhere. However once I finally got them back in the oven they were great. I sprinkled a little Parmesan on them for the last couple of minutes in the oven and that worked a treat. Though next time I suspect I’ll either add substantially more paprika or a little chilli powder to give it a little kick and I’ll definitely take them out when the yolks are still a little soft. Regardless, definitely one to add to the regular Sunday brunch rotation.
Secondly I made sweet potato gnocchi. I feel the name of this recipe is misleading as while you do in fact use sweet potatoes rather than the more standard variety of potato, there is rather more pumpkin involved. Handily I love pumpkin. I also love recipes that acknowledge that for 11 months of the year, you can only get pumpkin in a can on this side of the Atlantic. (I love pumpkin in a can – its too expensive to eat regularly but worth every penny in time not spent wrestling with an oversized squash. I hate peeling squashes with a passion.) Squash gnocchi – as I’ve decided to re-name it – is actually pretty straightforward to make. The hardest bit, as far as I’m concerned, is rolling it out into sausages. The first one worked perfectly, the others stuck to everything so next time I think I’ll add quite a bit more flour. Related to this, you’re supposed to chop them into little lumps, chill them and then drop them into the boiling water. As mine resolutely stuck together (and to the grease-proof paper) I ended up flouring my hands and lightly rolling them between my palms – like truffles – to ensure they stayed together. Which had the delightful effect of making them much more aesthetically pleasing and, for me at least, gave them a more traditionally gnocchi texture. Definitely one to make again – though next time, I’ll not be as heavy-handed with the garlic in the tomato sauce!