GNOCCHI WITH TOMATO SAUCE

A tasty Italian dish. A speciality that is a cross between dumplings and pasta. Good as a first course, main meal or family snack.

Gnocchi:

1½lb potatoes (unpeeled weight)

4½oz  flour, sieved

Pinch of salt and white pepper

Pinch of mace or nutmeg

1 tbs chopped parsley

1 tbs chopped basil

Sauce:

1 tbs olive oil

1 clove garlic, crushed

1 red pepper, deseeded and chopped

¼ small chilli, deseeded and chopped

14oz can chopped tomatoes

Pinch of sugar

Salt and pepper

Bay leaf

½pt single cream

Parmesan cheese

To make the gnocchi, boil potatoes in salted water until tender. Work in flour, seasonings and herbs.

To make the sauce, heat oil and cook garlic, pepper and chilli until soft. Add tomatoes, sugar, seasoning, bay leaf and simmer for 20 minutes.

Bring a large pan of water to the boil. Shape gnocchi mixture into sausages, about ¾” thick on a floured surface and cut into 1” pieces.

Rub a fork and hands with flour. Press one piece of mixture against the concave side of the fork with fingers.

Roll gnocchi down and let it drop onto plate.

Cook gnocchi in boiling salted water, removing them as soon as they rise to the surface. Keep warm.

Cover with tomato sauce and sprinkle with parmesan cheese

Gnocchi can be cooked from frozen but will take longer to float to the surface.

CHARLOTTE ARDUINI

QUICK SCONE-BASED PIZZA

Scone base:

8oz plain flour

2 tsp baking powder pinch of salt 2oz margarine or butter

¼pt milk

Rub fat into flour to resemble fine breadcrumbs. Pour in milk to make a dough. Knead slightly to make smooth. Roll out (not too thin) to make pizza bases to size required. Place on greased baking sheets.

Topping:

1 carton strained crushed tomatoes

Italian seasoning

Mature cheddar cheese (grated)

Extras e.g. ham, mushrooms, onions

Spread tomatoes on bases and cover with cheese. Sprinkle on seasoning and extras as required.
Cook at 200°C/400°F/Gas mk 6 until cheese has melted and is golden brown - approx 25 mins. Remove from trays with two slices so that they do not break

Serve hot with chips or salad or cold in slices as a snack for lunch boxes etc. Can be frozen and reheated under a medium grill or in the oven.

JULIE HAYWARD

GRATIE ‘TATIES

1lb potatoes

2lb flour

1 egg

¼pt milk

Salt and pepper

Cooking oil

Peel and grate potatoes on large grater. Rinse well. Add flour beat egg with milk, salt and pepper and add to potato mixture. The mixture should be soft enough to drop from a spoon - if not add more milk.

Heat oil in frying pan. When hot, drop in spoonfulls of mixture. After cooking for a few minutes turn on to other side. They should be brown and crispy. Drain on kitchen rod and serve at once.

These are well worth making in large quantities as they freeze very well and make a quick and easy accompaniment to a meal. Heat from frozen at 200°C/400°F/Gas mk 6.Grated onion can be added if liked.

HILARY TANNER

LEEK FLAN

Flan case:

4oz plain flour

4oz wholemeal flour

4oz butter or margarine

1 egg

1 tsp baking powder

Salt

Soften the butter and mix flours, salt and baking powder into it. Beat the egg and work into the mixture. Grease a flan dish and press the dough into the bottom and up the sides.

Filling:

l½lb leeks

1 small carton single cream

1 egg

Paprika pepper

Trim and cut the leeks lengthwise and wash well, chop fairly small. Steam or boil for 5 minutes and drain well.

Mix the cream and egg in a bowl, add the leeks, stir and season with salt and pepper. Place the leek mixture into the uncooked flan case and dredge with paprika.

Bake at 200°C/400°F/Gas mk 6 for 30-40 minutes until the case is slightly browned and comes away from the edges of the flan dish.

Serve hot with baked potatoes and tomato salad or cold for picnics.

PIRKKO HIGSON

CORN FRITTERS

2oz plain flour

Salt and pepper

1 egg

4 tbs milk

8oz can whole corn kernels

Fat for deep frying

Sift together the flour, salt and pepper into a basin. Make well in the centre, drop in the egg and gradually add the milk, drawing in the flour from the sides and mixing and beating until smooth.

Add just sufficient milk to bring to a coating consistency, and add drained corn to batter.

Heat fat to usual temperature, (185°C/365°F) and drop in spoonfuls of batter - it should make about 12. Cook until fritters are golden brown - about 10-15 minutes.

Drain well and serve fairly quickly.

MABEL HOUGHTON

CHEESE PUDDING

A savoury version of bread and butter pudding

4 large slices of buttered bread

4oz tasty cheddar cheese

1 egg

¾pt milk

1 tsp French mustard (optional)

Salt and pepper

Cut bread into small squares and line the bottom and sides of a souffle dish with them.

Grate cheese and put a layer over the bread at the bottom of the dish. Fill up the dish with alternate layers of bread and cheese.

Mix egg, milk, mustard and seasoning and pour over bread and cheese. Leave to soak for at least ½ hour.

Bake at 165°C/325°F/Gas mk 3 for approximately 1 hour until golden brown and risen.

Good with grilled tomatoes

LILIAN SHEEN

GOLDEN VEGETABLE LOAF

½oz butter or oil

12oz swede and/or carrot (grated)

6oz courgettes (grated)

8oz leeks (shredded)

4oz whoIemeal breadcrumbs

3 eggs (beaten)

4oz cheddar cheese (grated)

3 tbs natural yogurt

1 tbs chopped parsley

Salt and pepper

Preheat oven to 190°C/375°F/Gas mk 5.

Melt butter and lightly fry the vegetables. Cover and fry for 10 minutes. Remove from heat and stir in remaining ingredients. Mix well.

Place in an oiled 2lb loaf tin. Bake for 45 minutes and leave to stand for 10 minutes in the tin before turning out.

Serve hot with potatoes or cold with salad. Serves 4-6. 198 calories per portion.

MARY SADLER

COURGETTES AND TOMATOES AU GRATIN

4 medium courgettes (sliced but not peeled)

2 tbs olive oil

4 large tomatoes (skinned and sliced)

1 large clove garlic (crushed)

1 rounded tsp dried oregano

4 level tbs grated Parmesan cheese

4oz grated Cheddar cheese

Salt and black pepper

Preheat oven to 190°C/375°F/Gas mk 5.

Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches). Add the crushed garlic and saute the courgette slices to a nice golden colour on each side.

Arrange layers of courgettes and the skinned and sliced tomatoes in a heatproof gratin dish, sprinkling each layer with grated Parmesan, oregano and salt and pepper. Finish with a layer of tomatoes.

Sprinkle the Cheddar cheese all over and bake on a high shelf in the oven for 30 minutes. Serve with lots of crusty wholemeal bread and butter and a crisp lettuce salad.

Serves 4 as a starter or 2 as a supper dish.

JEAN WARNE