I love this little dress - it's designed by Patty Young and you can see it here It's a lovely crisp and clean little girls dress and best of all it's fairly easy to sew.
However my iron and I don't always see eye to eye and I have limited time to create things, given I sew for a living, so I'm always on the look out for quicker ways to do things.
So I've got a couple of tips for those that dislike the iron as much as I do. Please be aware this tute is fairly pic heavy and I did cull them lol!! And because my camera and I are having words at the moment, some of them are a touch blurry, but hopefully you get the idea.
Working from right to left.
1. The ties - I use a fasturn device . I made my ties 1 inch wide and 10 inches long and cut on the bias. Sewn from end to end, using a small 1/8 inch seam allowance. Insert the fasturn and pull through. Then press from the wrong side, with the seam in the middle of your piece.
2. The sleeves - I used 6mm elastic and trimmed back my seam allowance to a skant 3mm.
3. The bodice turned, pressed and topstitched.
4. Pin in the sleeves and the ties - making sure that the ties/sleeves are right sides together on the right side of your bodice. Matching centres on the sleeves/bodice. Make sure that you only pin through the top layer (the dotty one in my example)
5. Baste the ties and sleeves in using a slightly longer stitch than normal and basting it approximately 1cm in. Then lay your bodice as shown. The dotty side in my right side out.
6/7/8. Bring the right side of the lining (green), under from the right to the left. Squeezing the fabric down in the centre, making sure that all is flat and even. So you'll bring the right side of the lining fabric up and match it to the right side of the right fabric. Matching shoulder seams first and then pinning all the way along. So you have a sausage.
9. Sew the seam down with 1/2 inch seam as specified in the instructions.
10. Gently start to pull the bodice out through the opening.
11. Bodice pulled through. Press evenly and then repeat for the other side.
12. The completed bodice.
If you go to my flickr account, you can see larger photos of those above.
Sunday, May 31
Thursday, May 28
Fairies in my Garden
As promised a close up of the Fairy Garden.
And a custom slot that went yesterday - 4 Medium Quick Dry HoneyBoy! AIO's, all flying to a lovely lady, who has been so patient.
I'm slowly getting through the customs - working now on one for a little boy's first birthday that will be ready to post Monday - fingers crossed, though it's a fairly full on weekend at the Cherub's House.
And a custom slot that went yesterday - 4 Medium Quick Dry HoneyBoy! AIO's, all flying to a lovely lady, who has been so patient.
I'm slowly getting through the customs - working now on one for a little boy's first birthday that will be ready to post Monday - fingers crossed, though it's a fairly full on weekend at the Cherub's House.
May Daring Baker's Challenge is
Apple Strudel.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I love Apple Strudel and it's not the first time I've made it and I had forgotten how beautiful homemade strudel is, crisp and crunchy and just divine.
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I love Apple Strudel and it's not the first time I've made it and I had forgotten how beautiful homemade strudel is, crisp and crunchy and just divine.
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
I used pecans, apples and morello cherries in my filling. I also ditched the rum.
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better). I let my dough sit for a good portion of the day and whilst kneading mine, I just threw it down over 100 times to make the light and flaky dough.
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better). I let my dough sit for a good portion of the day and whilst kneading mine, I just threw it down over 100 times to make the light and flaky dough.
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Sunday, May 24
Bushfire Mystery Auction
finally finished and big thank you to the winner, for being so incredibly patient and I hope that she likes her goodies that are coming her way. It was a very generous bid that won this auction and I'm sure all the Bushfire Victims are very grateful for the generosity of all Australians helping them get back on their feet.
The brief was super girly and fairies and jeans, a-line dress and peasant top, and I think we fit the bill here. It took me awhile to get started with these, I looked through my stash, looked online and i just couldn't find the fabric that I wanted. And then a surprise turned up on my doorstep, something that I had forgotten I had ordered and it was perfect for what I wanted. Girly, but fresh and clean and crisp. It was the Woodland Bloom range by Lila Tueller for Moda Fabrics. I used 3 of the co-ordinating prints, along with some dark navy stretch denim and lush bamboo velour to create the set.
And here it is - it's all mix and match, so any part can be mixed with any other - they are short sleeves, but a little skivvy under the a-line dress and it's right for those cool winter days - add in the bamboo velour pants or a pair of baby legs or tights, or even some gorgeous woolies.
A-line dress - lined in a the fresh green spot, and trimmed with a dotty ruffle, hand embroidered with roses, hollyhocks, daisies and a little butterfly and a sparkly little fairy - all lazing about under a minky tree.
Jeans - appliqued and embellished with the fabrics that match the little peasant top, flat felled seams which have been hand stitched over the top of to give depth and detailing. And a cute pocket trimmed in dots, fully lined and with a smidge of rick rack. Peasant top from the Portabello Pixie line - with all 3 prints, soft and delicate and ever so comfortable to wear with the touch of shirring.
Hand dyed bamboo velour pants - in shades to match the apricot/pink in the prints.
There are a couple of little extras that I haven't shown here - got to have some surprises come in the mail, they are just little extras that a little girl needs. I'll add them in when the parcel arrives at it's new home.
I'll take a closeup of the embroidery in the morning, it's just too dark now to get decent piccies.
The brief was super girly and fairies and jeans, a-line dress and peasant top, and I think we fit the bill here. It took me awhile to get started with these, I looked through my stash, looked online and i just couldn't find the fabric that I wanted. And then a surprise turned up on my doorstep, something that I had forgotten I had ordered and it was perfect for what I wanted. Girly, but fresh and clean and crisp. It was the Woodland Bloom range by Lila Tueller for Moda Fabrics. I used 3 of the co-ordinating prints, along with some dark navy stretch denim and lush bamboo velour to create the set.
And here it is - it's all mix and match, so any part can be mixed with any other - they are short sleeves, but a little skivvy under the a-line dress and it's right for those cool winter days - add in the bamboo velour pants or a pair of baby legs or tights, or even some gorgeous woolies.
A-line dress - lined in a the fresh green spot, and trimmed with a dotty ruffle, hand embroidered with roses, hollyhocks, daisies and a little butterfly and a sparkly little fairy - all lazing about under a minky tree.
Jeans - appliqued and embellished with the fabrics that match the little peasant top, flat felled seams which have been hand stitched over the top of to give depth and detailing. And a cute pocket trimmed in dots, fully lined and with a smidge of rick rack. Peasant top from the Portabello Pixie line - with all 3 prints, soft and delicate and ever so comfortable to wear with the touch of shirring.
Hand dyed bamboo velour pants - in shades to match the apricot/pink in the prints.
There are a couple of little extras that I haven't shown here - got to have some surprises come in the mail, they are just little extras that a little girl needs. I'll add them in when the parcel arrives at it's new home.
I'll take a closeup of the embroidery in the morning, it's just too dark now to get decent piccies.
Saturday, May 23
Under the weather
Well it's raining again here. We've had enough you can stop now please. I think about 18 inches from the last lot. Fortunately we are snug and dry thanks to the work we did after the November storms.
But I'm a little under the weather, so my next stocking will be early June at OzeBaby. There will be a few girly things, but the stocking will be primarily for the boys.
Will preview what's coming here. The stocking will be throughout the day - but autostocked so you can see exactly what time the nappies will be stocked. Oh and some of the items stocked will be for New Customers Only - I've decided that it just takes too long to do a mass New Customer Stocking, so every stocking that I have will have something for the New Customers. They will mostly be done in sets of 2 nappies - either 2 Auriels, 1 HB/1 Auriel, or 2 HBs. In various sizes.
But I'm a little under the weather, so my next stocking will be early June at OzeBaby. There will be a few girly things, but the stocking will be primarily for the boys.
Will preview what's coming here. The stocking will be throughout the day - but autostocked so you can see exactly what time the nappies will be stocked. Oh and some of the items stocked will be for New Customers Only - I've decided that it just takes too long to do a mass New Customer Stocking, so every stocking that I have will have something for the New Customers. They will mostly be done in sets of 2 nappies - either 2 Auriels, 1 HB/1 Auriel, or 2 HBs. In various sizes.
Monday, May 18
Pop along for a Frida Giveaway
to the Fabric Shopper
She's given away the gorgeous Frida Pattern by Modkid along with some scrummy fabrics.
She's given away the gorgeous Frida Pattern by Modkid along with some scrummy fabrics.
Saturday, May 16
Warm Apple Pie and Birthday Parties
We went to a lovely birthday party for some little friends of William and Katherine, and since I try no longer to do toys for pressies - I was on the search - Little Toby was organised months ago - I saw something that I knew would be perfect and the gorgeous maker of Jetta's Nest goodies agreed to make Toby his gorgeous t-shirt.
The pirate is just the cutest thing
Mind you there is suppose to be a pair of pants to go with this, but with GD stocking this week, I just ran out of time, so much for being organised.
I fell in love with the pattern Frida from the minute I saw it and I knew that it would make the perfect dress for Miss Miya, found the most perfect funky and pink fabric from Patches and hey presto a pretty pink dress - which Shane says was perfectly Miya - thanks to another little friend who is much the same size we decided on the 6/7 - making the size 6 for length. I've also found a way to shorten a bit of the sewing time, and since my iron and I aren't always on speaking terms, means that I can avoid the ouchies from the steam. I promise I'll come back with a tute for the trickier way to sew the bodice.
Please forgive the indoor pictures, but it was chilly and damp this morning.
Close up of the pocket
Front bodice with the capped sleeve and little ties
The whole shebang.
And I did promise to put Wems out of her misery sometime this week and I got a new toy for Mother's Day - it was a Kenwood Multipro - our old food processors died about 2 mths ago and I thought I'll be right, we can cope without one. But nope, I would have used it all the time, the old one had given me 20 years of good service, but was always a little on the small side, so since I couldn't get a food processor with the knife blade to attach to the Kenwood Mixed, we went with this one. It was on special and had a cash back and credit card awards paid for some of it, got to love those awards. So I was very spoilt. Mind you I think Shane only bought it for me cause he knows I can cook more stuff with it lol!!
Anyways this is my first effort with it - I made the pastry for this freeform Apple/Raspberry Pie and it was delicious!!! Shane says the best one yet. But I'll let you be the judge of that. Best of all it cooks in about 30 minutes, is crisp and delicious and full of gorgeous fruit.
The pirate is just the cutest thing
Mind you there is suppose to be a pair of pants to go with this, but with GD stocking this week, I just ran out of time, so much for being organised.
I fell in love with the pattern Frida from the minute I saw it and I knew that it would make the perfect dress for Miss Miya, found the most perfect funky and pink fabric from Patches and hey presto a pretty pink dress - which Shane says was perfectly Miya - thanks to another little friend who is much the same size we decided on the 6/7 - making the size 6 for length. I've also found a way to shorten a bit of the sewing time, and since my iron and I aren't always on speaking terms, means that I can avoid the ouchies from the steam. I promise I'll come back with a tute for the trickier way to sew the bodice.
Please forgive the indoor pictures, but it was chilly and damp this morning.
Close up of the pocket
Front bodice with the capped sleeve and little ties
The whole shebang.
And I did promise to put Wems out of her misery sometime this week and I got a new toy for Mother's Day - it was a Kenwood Multipro - our old food processors died about 2 mths ago and I thought I'll be right, we can cope without one. But nope, I would have used it all the time, the old one had given me 20 years of good service, but was always a little on the small side, so since I couldn't get a food processor with the knife blade to attach to the Kenwood Mixed, we went with this one. It was on special and had a cash back and credit card awards paid for some of it, got to love those awards. So I was very spoilt. Mind you I think Shane only bought it for me cause he knows I can cook more stuff with it lol!!
Anyways this is my first effort with it - I made the pastry for this freeform Apple/Raspberry Pie and it was delicious!!! Shane says the best one yet. But I'll let you be the judge of that. Best of all it cooks in about 30 minutes, is crisp and delicious and full of gorgeous fruit.
Friday, May 15
Gossamer Dreams Stocking
Tonight at 8pm Qld time.
I'm still working on a couple of things as usual lol! But how gorgeous is this set. I very very nearly kept it for Katherine.
It's all bamboo fleece and velour and just the lushest most squishiest outfit ever.
I was hoping to have more boy items, but the fabrics that I had here dyed, didn't lend themselves to stuff for boys, but I promise the next stocking will be weighed towards the boyish items. Or I might even make my next stocking for the boys :D
I'm still working on a couple of things as usual lol! But how gorgeous is this set. I very very nearly kept it for Katherine.
It's all bamboo fleece and velour and just the lushest most squishiest outfit ever.
I was hoping to have more boy items, but the fabrics that I had here dyed, didn't lend themselves to stuff for boys, but I promise the next stocking will be weighed towards the boyish items. Or I might even make my next stocking for the boys :D
Thursday, May 14
Daring Cooks Challenge
Welcome to the first ever Daring Cooks Challenge - after 2 1/2 years of Daring Bakers Lis and Ivonne decided to make a Daring cooks Challenge as well.
This months Challenge is Ricotta Gnocchi
The recipe is from the stunning cookbook by Judy Rodgers, named after her restaurant, The Zuni Cafe Cookbook
I've made Gnocchi before, but only the potato variety, so I was interested to see how tricky it was and how they tasted. As it turns out I didn't have any trouble at all - my ricotta wasn't moist, so I didn't need to drain it for long - though I did just pop it in a strainer and leave it for the 8 hours in the fridge. It all came together very well, and did exactly as it was instructed to do. I used full on boiling water for cooking and didn't have anything break up.
Now to decide what toppings to use - I went with a very simple, bacon, mushroom, onion and tomato sauce, and then poured that over the Gnocchi, topped it with Mozzerella cheese and baked it.
Katherine thought it was great and polished her serve off. The other kids weren't so impressed - William ate the gnocchi and not the sauce, the big girls just whined. Shane however thought it was ace and ate two helpings. I'm not a huge fan of tomato sauces, but I still enjoyed it. I teamed it with an everyday Aussie salad, as that's what the children like to eat.
If you'd like to see some awesome variations pop along to Audax Artifex he has some beautifully amazing ones.
Well here's the recipe
Zuni Ricotta Gnocchi
Source: From The Zuni Café Cookbook
Yield: Makes 40 to 48 gnocchi (serves 4 to 6)
Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.
Tips:
1. If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it.
2. Do not skip the draining step. Even if the fresh ricotta doesn't look very wet,it is. Draining
the ricotta will help your gnocchi tremendously.
3. When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.
4. If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.
5. For the variations to the challenge recipe, please see the end of the recipe.
Equipment required:
• Sieve
• Cheesecloth or paper towels
• Large mixing bowl
• Rubber spatula
• Tablespoon
• Baking dish or baking sheet
• Wax or parchment paper
• Small pot
• Large skillet
• Large pan or pot (very wide in diameter and at least 2 inches deep)
For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (½ ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few
pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi
For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water
This months Challenge is Ricotta Gnocchi
The recipe is from the stunning cookbook by Judy Rodgers, named after her restaurant, The Zuni Cafe Cookbook
I've made Gnocchi before, but only the potato variety, so I was interested to see how tricky it was and how they tasted. As it turns out I didn't have any trouble at all - my ricotta wasn't moist, so I didn't need to drain it for long - though I did just pop it in a strainer and leave it for the 8 hours in the fridge. It all came together very well, and did exactly as it was instructed to do. I used full on boiling water for cooking and didn't have anything break up.
Now to decide what toppings to use - I went with a very simple, bacon, mushroom, onion and tomato sauce, and then poured that over the Gnocchi, topped it with Mozzerella cheese and baked it.
Katherine thought it was great and polished her serve off. The other kids weren't so impressed - William ate the gnocchi and not the sauce, the big girls just whined. Shane however thought it was ace and ate two helpings. I'm not a huge fan of tomato sauces, but I still enjoyed it. I teamed it with an everyday Aussie salad, as that's what the children like to eat.
If you'd like to see some awesome variations pop along to Audax Artifex he has some beautifully amazing ones.
Well here's the recipe
Zuni Ricotta Gnocchi
Source: From The Zuni Café Cookbook
Yield: Makes 40 to 48 gnocchi (serves 4 to 6)
Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.
Tips:
1. If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it.
2. Do not skip the draining step. Even if the fresh ricotta doesn't look very wet,it is. Draining
the ricotta will help your gnocchi tremendously.
3. When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.
4. If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.
5. For the variations to the challenge recipe, please see the end of the recipe.
Equipment required:
• Sieve
• Cheesecloth or paper towels
• Large mixing bowl
• Rubber spatula
• Tablespoon
• Baking dish or baking sheet
• Wax or parchment paper
• Small pot
• Large skillet
• Large pan or pot (very wide in diameter and at least 2 inches deep)
For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (½ ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few
pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi
For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water
Step 1 (the day before you make the gnocchi): Preparing the ricotta. If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.
Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Step 3: Forming the gnocchi.
Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.
Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour. At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably
still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour. You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.
Step 4: Cooking the gnocchi.
Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi). When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.
Variations: For the gnocchi, you can flavour them however you wish. If you want to experiment by adding something to your gnocchi (i.e., caramelized onion, sundried tomato), feel free to do so. However, be forewarned, ricotta gnocchi are delicate and may not take well to elaborate additions. For the sauce, this is your chance to go nuts. Enjoy yourselves. Surprise us!!!
Freezing the gnocchi: If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.
Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Step 3: Forming the gnocchi.
Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.
Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour. At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably
still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour. You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.
Step 4: Cooking the gnocchi.
Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi). When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.
Variations: For the gnocchi, you can flavour them however you wish. If you want to experiment by adding something to your gnocchi (i.e., caramelized onion, sundried tomato), feel free to do so. However, be forewarned, ricotta gnocchi are delicate and may not take well to elaborate additions. For the sauce, this is your chance to go nuts. Enjoy yourselves. Surprise us!!!
Freezing the gnocchi: If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.
Wednesday, May 13
Want to win a pattern
Jump on over to Make it Perfect - Toni has the most gorgeous patterns - can you tell I have quite a few lol! But this jacket is just gorgeous - perfect for the cold winter days that are upon us.
Tuesday, May 12
Divine flowers
still working away on a divine order - well I think it is - you saw a little peek the other day - here's another part of it.
The before short - appliqued flowers and bias vine.
Add some hand embroidery and sparkly beads. I'm quite chuffed with my flat felled seams, they have hand embroidery on them too, in a gorgeous pink thread.
Still more to come on this little outfit though - working on a wee fairy at the moment.
Ladybug, Ladybug is coming up for sale at Gossamer Dreams this week.
Working slowly through everything else but not getting very far unfortunately. I'm teaching today - so more the half the day is gone doing that. I'm thinking there might be some very early mornings/late nights this week.
The before short - appliqued flowers and bias vine.
Add some hand embroidery and sparkly beads. I'm quite chuffed with my flat felled seams, they have hand embroidery on them too, in a gorgeous pink thread.
Still more to come on this little outfit though - working on a wee fairy at the moment.
Ladybug, Ladybug is coming up for sale at Gossamer Dreams this week.
Working slowly through everything else but not getting very far unfortunately. I'm teaching today - so more the half the day is gone doing that. I'm thinking there might be some very early mornings/late nights this week.
Thursday, May 7
Some lush goodies
These are still being worked on - but they are too divine to not give some photos of to wet your appetite
6 small sized Raphaels - gorgeous bamboo velour and I'm loving the colours.
And a little peek of part of a set coming someone's way soon.
I love the colours in this design, so fresh and girly and it's all coming together so nicely.
6 small sized Raphaels - gorgeous bamboo velour and I'm loving the colours.
And a little peek of part of a set coming someone's way soon.
I love the colours in this design, so fresh and girly and it's all coming together so nicely.
Wednesday, May 6
Back into it
Whilst our break was lovely, it wasn't nearly long enough, and I had mountains of emails to answer on our return. I think I've answered all of them, but if you haven't heard from me feel free to remind me.
Nappy hunt prizes for the most part have been sent. Just the big prizes to be sent, so keep your eyes peeled. If you could let us know when your prize has been received, that would be super.
Here's the finished Cherub's Kiss nappy hunt prize - which went to the lovely lady that found all the icons first. It's a 300wt DWR pale pink Malden Mills Fleece outer, pale pink microfleece inner AI2. It features a cotton panel from the Tillbrook fairy line and it has bullion roses, and flowers embroidered on the back. It comes with 2 snap in boosters and an extra layer of windpro in the wetzone.
The other nappies pictures are winging their way to The Cloth Nappy Shop in the morning, to be added to those available for sale tomorrow.
Those available here are
Quick Dry HoneyBoy! Size medium. Size 1 Auriel Berry with rose print, Size 2 Choc HoneyComb Auriel, Size 2 Blue Lagoon Auriel and a Size 2 Teal Cowboy with velour inner.
Other than that I'm working my way through my custom/swap list as fast as I can, more photos tomorrow of work that I have finished.
My next stocking will be through Gossamer Dreams on the 15th May - our theme is Hand Dyed - pop along to the blog for sneak peeks, but I'm guessing I'll have some hand dyed raphs packs, HoneyBoy! Nights and a few other goodies.
I won't be opening the CK site for stockings, until I can work out the overselling issue, but will be stocking through OZeBaby until the new site is up and running.
I'm also looking for some brand new babies in about 6 weeks time, must have previously used cloth and in particular my nappies. Edited to add, this is for just born bubs, or for teeny bubs no older than 6 weeks. Must be reliable and discreet. If you are in South East Queensland and can visit me that would be great, but outside of Brissy is okay too. I'm looking for a variation in sizes/sexes as well. Please email me direct at lesleyfletcher at cherubskiss dot com with newborn in the subject line.
Nappy hunt prizes for the most part have been sent. Just the big prizes to be sent, so keep your eyes peeled. If you could let us know when your prize has been received, that would be super.
Here's the finished Cherub's Kiss nappy hunt prize - which went to the lovely lady that found all the icons first. It's a 300wt DWR pale pink Malden Mills Fleece outer, pale pink microfleece inner AI2. It features a cotton panel from the Tillbrook fairy line and it has bullion roses, and flowers embroidered on the back. It comes with 2 snap in boosters and an extra layer of windpro in the wetzone.
The other nappies pictures are winging their way to The Cloth Nappy Shop in the morning, to be added to those available for sale tomorrow.
Those available here are
Quick Dry HoneyBoy! Size medium. Size 1 Auriel Berry with rose print, Size 2 Choc HoneyComb Auriel, Size 2 Blue Lagoon Auriel and a Size 2 Teal Cowboy with velour inner.
Other than that I'm working my way through my custom/swap list as fast as I can, more photos tomorrow of work that I have finished.
My next stocking will be through Gossamer Dreams on the 15th May - our theme is Hand Dyed - pop along to the blog for sneak peeks, but I'm guessing I'll have some hand dyed raphs packs, HoneyBoy! Nights and a few other goodies.
I won't be opening the CK site for stockings, until I can work out the overselling issue, but will be stocking through OZeBaby until the new site is up and running.
I'm also looking for some brand new babies in about 6 weeks time, must have previously used cloth and in particular my nappies. Edited to add, this is for just born bubs, or for teeny bubs no older than 6 weeks. Must be reliable and discreet. If you are in South East Queensland and can visit me that would be great, but outside of Brissy is okay too. I'm looking for a variation in sizes/sexes as well. Please email me direct at lesleyfletcher at cherubskiss dot com with newborn in the subject line.
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