Homemade Gluten Free Gnocchi / Two Loves Studio / Wholesome Foodie
Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.
Bubble and Squeak - Traditional British Fried Leftovers
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way…
Passatelli, a recipe from the heart of Romagna, a kind of thick vermicelli. The dough gets split in little ‘thick strands’ by using the dies of “il ferro”, a special kitchen tool which much resembles a potato ricer.