Wednesday, 22 January 2014
1 pack pre-made gnocchi
1 mozzarella ball
1 large tin chopped tomatoes
1 red pepper
1 red onion, chopped
salt and black pepper
1tbsp olive oil
Preheat oven to 200C/ Gas 6
Bring a pan of salted water to the boil. Add the gnocchi. It is cooked when it floats to the surface.
Meanwhile, heat the oil and fry the onion and red pepper.
Add the chopped tomatoes.
Blanch the spinach and drain off any excess water.
Mix all the above ingredients together and place in an oven-proof dish.
Tear pieces from the mozzarella ball and place on top of the dish.
Sprinkle with salt and pepper.
Cook in oven for about 20 minutes until mozzarella is melted
Wednesday, 15 January 2014
Baldrick is the servant and foil of Blackadder. His lack of intelligence is mocked throughout, and his 'cunning plans' are always ridiculed.
Although the fourth outing is probably the weakest series of Blackadder, it is also the most well-known. This could be because it was broadcast on the back of the reputation built up over the years by the Elizabethan and Georgian versions of the show and watched by millions on prime-time TV.
In this series, the characterisations were stretched to the extreme.
There are, however, some undeniably funny lines. In ‘Captain Cook’, Baldrick’s culinary inexpertise provides an opportunity to avoid ‘The Big Push’.
Baldrick: Well, we're going over aren't we sir?
Blackadder: Yes we are, unless I can think of some brilliant plan.
Baldrick: Would you like some Rat-au-van to help you think?
Baldrick: Yeah it's rat, that's been...
Blackadder and Baldrick: ...run over by a van.
Here is my version, a veggie one of course.
QUORN FILLETS WITH RED WINE AND MUSHROOMS
Serves 2 but can easily be multiplied
2 Quorn fillets, defrosted if frozen
1tbsp plain flour, seasoned
100ml vegetable stock
1tbsp olive oil
125g mushrooms, sliced
handful of fresh thyme
Coat the quorn fillets in the seasoned flour.
Add about half of the left-over flour to the stock and stir well.
Heat the oil in a pan and add the fillets and mushrooms Cook for about 5 minutes until the mushrooms have softened. Sprinkle in about three quarters of the thyme.(Keep the rest to go over the top when you serve.)
Add the wine and stock.
Bring to the boil and then simmer until reduced by about half.
Serve with potatoes and vegetables or - as here - on a bed of rice.