Christmas cranberry cookies

Can you believe it's the day after next? I had great intentions of doing a lot of baking this year, but instead I only got around to making these cookies from the Jamie Oliver Christmas magazine. They're pretty unique, in that they use fresh cranberries, instead of dried. I'm not entirely sure they were a total success, but they're something different at least.

The dough doesn't come together all that well, so you have to try your best to get it into log form. Luckily, after some time in the fridge, it hardens up nicely and manages to hold together.

Then you slice them up and pop them in the oven. They're quite pretty, aren't they?

And here's how they look after 12 minutes in a 350 oven. They spread out a bit, and the cranberries burst, causing some burning on the bottom. But overall they have a pretty delicate texture, and a nice flavour, if a little sweet.

Merry Christmas! And a special mention to the holiday elf who dropped off a much better selection of cookies to my house this week. Thanks, Ann!

Cranberry and White Chocolate Cookies

From Jamie Magazine, Christmas 2010 edition

100g butter
85g icing sugar
1 vanilla pod, split and seeds scraped
100g self-raising flour
30g cornflour
4 tablespoons rolled oats
50g white chocolate, roughly chopped
50 g cranberries, fresh or rehydrated*

Beat the butter and icing until pale. Add the vanilla.

Combine the flour, cornflour and oats. Add to the butter.

Mix in the chocolate and berries.

The mixture will appear quite dry but all you need to do is mold it together into a large ball. Cover it in clingfilm. Shape the dough into a roll about an inch and a half wide. Keep in the fridge for at least one hour.

Preheat the oven to 180c/gas mark 4.

Take the dough out of the fridge and remove the clingfilm. Using a sharp knife, slice the dough into 1cm rounds. Place them on a baking tray lined with greaseproof paper and bake for 12-15 mins. They should be golden brown but soft to touch.

Transfer to a cooling rack and allow to cool and crisp a little before devouring!

*To rehydrate dried cranberries, soak them in a little hot water until they are soft.

Gnocched out!

Gnocchi is something I've never made before. To be honest, I've really only ever eaten gnocchi a handful of times, but have always enjoyed it. And I've seen enough folks on the Food Network make it to convince myself I could pull it off.

Let's just say I need some more practice.

Gnocchi dough was much more fragile than I ever imagined, and it's fiddly too. I think you need a very delicate hand to work the dough, and then the cooking takes some work too. Too long in the boiling water and the little parcels fall apart, destroying all your hard work.

Well, hard work is maybe a bit much. There's really not much effort involved -- just time.

Start by ricing your baked potatoes. I don't have a ricer, so I pushed them through an ordinary sieve with the back of a spoon. Worked okay.

You're left with really light, fluffy potatoes.

See why it's called riced? Looks similar, huh?

Then you add in the egg and flour, which is basically all gnocchi is. The recipe stresses as little flour as possible to keep the dough light, and I think I heeded this advice too closely. I'm sure a bit more flour would have resulted in a more stable gnocchi at the end.

I cut up the log and tried my best to roll them into classic gnocchi shapes, complete with fork tine marks. But the dough was really, really delicate, so they didn't roll very well.

Into the boiling water they go. They gnocchi are done when they float to the top, usually in just a minute or so.

I ruined my first batch because I left them too long after they rose. They completely fell apart in the water (note the cloudy appearence in the pot). You have to watch gnocchi like a hawk!

I served them with some browned butter and sage sauce. A pretty hearty meal, if a little disappointing. (One thing I didn't particularly like about this recipe is that it called for the gnocchi to be refrigerated before boiling, which I did. Problem was, because the gnocchi actually cook so fast, they rose to the top but weren't hot all the way through. Next time I will probably take them out of fridge a bit early to warm up first.)

Jamie Oliver's Potato Gnocchi
Makes a whole batch for 2-3 people (but adapted for just me)

6 medium potatoes
Olive oil
Nutmeg, grated
1/2 - 1 teaspoon salt
Good grind of pepper
1 egg yolk
1-2 handfuls of plain flour
Cornmeal or semolina flour

1. Pre-heat the oven to 220 deg C.

2. Rub the cleaned potatoes with olive oil, prick them all over with a fork and lay them on a roasting tray. Place in the oven for 1 hour until they are crispy on the outside and cooked (fluffy, soft) on the inside.

3. Allow to cool for a few minutes, then cut them in half, scoop out the fluffy inside and place it in a sieve (or a mouli or ricer if you have one of those - I don't!).

4. Press the potato through the sieve into a large bowl so that it looks like 'grated' potato. Don't be fooled -this is the start of wonderful dry mash

5. Add the nutmeg, salt, pepper and egg yolk to the sieved potato. Add enough flour to bind the mixture. Mix together and knead with your hands until you have a dry, doughy consistency. Add more flour if too wet, and water if too dry.

6. Divide the dough into three pieces and roll each piece out on a floured surface into long tubes the thickness of a sausage.

7. Cut each of the tubes into 2.5 cm pieces, then press the tines of a fork into both sides of the gnocchi to give the characteristic ribbed marking.

8. Place them on a a plate or tray sprinkled liberally with semolina or cornmeal, and allow to sit in the fridge for about 20 minutes to set.

9. Bring a large pan of salted water to the boil. Drop the gnocchi into the water - how many you can fit in the pan depends on the size of the pan, because you don't want them sticking together. I used 10 in my pan.

10. The gnocchi are done when they rise to the surface of the boiling water.

11. Drain gently and carefully....otherwise they will end up as mashed potato! You can either use a slotted spoon, or gently drain in a colander.

12. Serve with whichever sauce you fancy - a tomato sauce, or grated cheese, or just tossed in butter and sage.

Red cabbage, blue cheese and walnut slaw

I know all this cold weather would usually mean a slate of hot recipes, but I've been wanting to post this recipe for a winter salad for some time now. It's what I've been regularly eating for lunch for, oh, several weeks if I'm honest. It's truly one of the best salads I've ever eaten, or made for that matter. I won't lie that the blue cheese and walnuts are probably what really makes it special, but it's so good that you shouldn't let those toppings blind you to what lies beneath.

Start by slicing up about a quarter of a red cabbage. Or half a small one. Cabbages are so cheap and they keep well in your fridge for a very long time.

Next, slice up about half a fennel. Cut off the green tops first and get rid of the core.

The original recipe calls for a Russet apple, which is what's here. But I've made successful substitutions with Empires and Suncrisp too. I'm sure any variety would work.

Here it is all mixed up and dressed. It does require a bit of chopping time, but once you've got that out of the way, I find the salad keeps really well for a few days. The dressing doesn't make anything soggy, and the colour of the cabbage somehow never bleeds into the other veggies.

Top it off with some crumbled blue cheese and some walnuts and you've got a really great side or starter. Add some leftover chicken or steak and you've got a truly yummy lunch or dinner.

Red cabbage, blue cheese and walnut slaw
From Nigel Slater's Tender Vol. 1

A salad for a light lunch or maybe a first course.

Per person

red cabbage - ¼

fennel - ½ medium-sized bulb

russet apple - 1

lemon juice - a little

medium carrot - 1

blue cheese such as harborne, cashel or beenleigh - 150g

walnuts - a handful

celery - a rib

for the dressing:

mild red wine vinegar - 2 tbs

smooth Dijon mustard - 2 tsp

groundnut oil - 3 tbs *I use a combination of olive and walnut oils
walnut oil - 2 tbs

caster sugar - a pinch

Shred the cabbage and fennel. Core the apple, slice finely and toss in a little lemon juice. Shred the carrot into matchsticks (or grate it very coarsely). Slice the cheese thinly. Toast the walnuts in a non-stick pan till they smell warm and nutty. Thinly slice the celery.

Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the groundnut and walnut oils, then taste, and add a little sugar if necessary. Toss the salad ingredients together, gently, so you don't break up the cheese too much. Divide between plates and drizzle over the dressing.

Paperwhites and procrastination

See these? I grew them. Yep, I forced them in their little pots of coco husks, covered them with some moss dug up from my backyard, and up they sprung. Notice that they're in flower? That would be a full two weeks before Christmas, right? And they've already been in bloom for about two weeks already. So that would be a full month before the holidays. In other words, an entire month earlier than what was promised on the box. I planted them so they would bloom for Christmas, but instead of eight weeks, these guys needed only four.

Paperwhite FAIL!

Oh, and these will probably be the last paperwhites I ever plant. Why? Because they STINK. I'm serious. Think about a wet diaper, about four hours past changing. Then imagine that scent filling your whole house, and greeting when you come home from work. Festive, huh?

I would include a photo of the amaryllis I also planted, but nothing has happened with it, so I think it's a bit of a dud too. I must have bad bulb luck.

In other news, I haven't really been procrastinating with this blog per se, but I've been busy wrapping up my class, and my camera was MIA in Lakefield for two weeks. So there's that.

But I have been somewhat productive. I wrote this, and this. It's sciencey news about cell phones and water you can use!

Too bad science didn't have a solution for my bulb breakdown.

Back to cooking next time. I promise!