Recipe of the week!

Potatoes Dauphinois
Spruce up the dinner plate with this classic French potato recipe. Ideal served with meats, fish or alongside other green vegetables.

Serves 4 Ingredients
200ml single cream
1 tsp coarse black pepper
500g Amandine potatoes, thinly sliced
1 tsp salt
½ tsp dried thyme
2 cloves garlic, coarsely crushed   

Method
1. Heat the cream in a pan until simmering.
2. Add the salt, pepper, garlic and thyme.
3. Add the potatoes and stir well to coat. Simmer for 2 minutes.
4. Transfer the potatoes into a baking dish and bake for 20 minutes 220°C/425°F/gas mark 7.

Recipe of the week!

Butternut Squash Muffins
An inspirational version of the classic muffin, lighter in texture and a healthier option; ideal served with afternoon tea.

Serves 4
Ingredients
200g butternut squash
½ tsp grated nutmeg
2 eggs
1tsp baking powder
75ml virgin olive oil 
2 tsp poppy seeds
180g soft brown sugar
160g plain flour
100ml milk

Method
1. Cut the squash into 2cm cubes, cut away the skin and wash.
2. Boil the squash for 20 minutes, drain well and allow to cool.
3. Blitz the squash until fine, add the poppy seeds, nutmeg, sugar, and eggs and beat well until light and creamy.
4. Add the flour, baking powder, milk and olive oil and continue to beat until a creamy batter is formed.
5. Fill a muffin tin with paper cases and pour the batter into each case 80% to the brim.
6. Bake in a preheated oven 180°C/350°F/gas 4 for 20 minutes.


For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html

Recipe of the week!

Sweet Potato Gnocchi
Sweet potato undertones combined with Parmesan creates a different take on this variation of the classic Italian dish.

Serves 4
Ingredients
500g sweet potato
100g fine polenta
1tsp salt
50g Parmesan cheese, grated       
100ml 00 or strong flour
1 egg
1tsp coarse black pepper
  
Method
1. Wrap the sweet potato in foil and bake in a pre-heated oven 200°C/400°F/gas mark 6 for 30 minutes. Set aside to cool.
2. Peel the skin off the sweet potato and mash it to a fine purée.
3. Add the flour, polenta, egg, salt, pepper and Parmesan cheese and knead to form a firm dough.
4. Roll the mixture onto a floured surface 2cm thick.
5. Cut into 1½cm strips and roll each strip into an cylindrical shape.
6. Cut into 1½ cm cubes and press down with the back of a fork to form a compact gnocchi.
7. Allow to rest for 1 hour.
8. Heat a large pot with water and bring to the boil.
9. Drop the gnocchi in and as soon as they rise to the surface, remove them with a slotted spoon.
10. Drain and serve hot.

 For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html