Do you like chocolate chip cookies? Do Greeks eat gnocchi?
Yes and yes.
I am skiing in New Zealand this winter, so I'll come over and make you some. Actually, on second thought, may be I'd better not. Given your heart condition, I'm sure people will think I'm trying to bump you off with the fat content!
Here's the recipes:
Totally Chocolate Chocolate Chip Cookies
125gm dark chocolate (melted)
75gm brown sugar
160 gm flour (increased from her original 150gm)
30 gm cocoa
1 teaspoon baking soda
1 teaspoon vanilla essence/extract
200 gm chocolate chip
handful of crushed walnuts
1. Cream the butter and sugar. ( I used the Magimix for this, take note, GFAB)
2. Pour in the melted chocolate, (cooled), and pulse until mixed
3. Add the egg and essence. Pulse again
4. Pulse in the sifted dry ingredients. At this point you should get a cohesive cookie dough that looks like very hard frozen dark chocolate ice cream.
5. Pulse in the nuts and choc chips.
6. Scoop out (using an ice cream scoop) levelled spoons of dough, onto a baking tray.
7. Bake at 180C for 18-20 minutes.Mustard pork chops
I love the old French favorites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big-name restaurants, but rather the small-town bistro, all warm wood and rough red wine.
This is possibly the easiest route to a proper, filling, and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider, and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quick potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel sliced thinly, or a green salad if you’re in the mood.
• 2 pork chops, about 1 lb. total weight
• 2 teaspoons garlic oil
• 1/2 cup hard cider
• 1 tablespoon whole-grain mustard
• ⅓ cup heavy cream
Cut the fat off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately high heat for about 5 minutes per side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard and stir the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you’re having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.