The Heart, Hands and Hair of an Italian Kitchen: Gnocchi di Patate, Pomodoro, Salvia e Sophia Loren

Your hand opens and closes and opens and closes.

If it were always a fist or always stretched open, you’d be paralyzed.

Your deepest presence is in every small contracting and expanding,

the two as beautifully balanced and coordinated as bird wings.

Rumi

One of my most beautiful memories when I was getting married was when I was preparing for it. (You don't think the same way about cooking... but it is extremely important!).. and especially so when making gnocchi... these delicate little dumplings need the gentlest of preparation to make sure they stay light and fluffy... a little bit like being really delicate with the bride so she stays light and fluffy rather than bride-zilla-esk! If you're too heavy handed, these little dumplings will sink... to the bottom of the pan and your stomach! 

If you kneed too much, the dough will become sticky and needy (for more flour!) and you'll end up in a vicious cycle of a relationship with a dough ball that reminds you more of Oliver Twist scene played over and over again (needy, desperate, complicated, time consuming, sticky, heavy.... I realise I am being slightly unfair to the character... but you know the scene I mean) rather than Sophia Loren's hair (light fluffy, beautifully formed, independent and tantalising!). We are definitely going for the Sophia Loren's hair- looking- gnocchi dough. Desperation is not a good look!

Please see the demonstrative Delicate Parmesan Gnocchi's and their extreme resemblence to Sophia Loren's hair:

vs

They are one and the same, I know! ;)

Delicate Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

First comes first: Here is a master class in gently bringing the Gnocchi dough together. Concentrate on how he rolls the eggs and flour (just imagine there's parmesan and nutmeg in there too) together. Soft. Delicate.

- In my recipe, I have put parmesan and nutmeg.. it gives the gnocchi a delicious taste and texture.. 

- this recipe also works perfectly without these two ingredients... I will probably try and experiment and add another cheese when the parmesan finishes... but if it's not in the gnocchi, cheese can always go on top of the gnocchi!

- I have no access to a potato ricer, so I just use a fork... although it is very important to rice or fluff the potatoes when HOT... if you wait for them to cool down... its more difficult to get them fluffy.

- If you happen to make too much (I invariably, always do...) you can freeze what you haven't cooked.. first put them on a well floured plate or tray, and then put them in the freezer.. after 24 hours, you can remove them from the tray and store them in a plastic or paper bag in the freezer. 

- If you live somewhere like I do, and the electricity keeps on going off for long periods of time, gnocchi in a bag are going to stick together to make an interesting invention recipe for big dumplings (also delicious.. but different!) so... if your electricity cuts out regularly, either keep the gnocchi on a very well floured tray and flat in the freezer - or alternatively... eat them really quickly!!

- You can make two very simple traditional sauces with gnocchi.. Tomato and Garlic and Sage and Parmesan.. These are the heart of the Italian Kitchen. Must Haves. The recipes are listed below.


- With the tomato sauce the gnocchi will absorb the delicious flavours directly from the sauce instead of boiling first somewhere else. This also saves time... no need to boil water separately. Sometimes, I prepare the uncooked gnocchi on a floured plate, and the sauce is ready, covered in a pan. Then when it's 5 minutes before dinner time, I reheat the sauce, (making sure its still juicy otherwise just add a dash of water) and then throw in the gnocchi.. they cook in about  2 minutes... then serve! Easy Peasy and So Delicious!

- However, do not be afraid to experiment! I have seen gnocchi recipes with pumpkin, and all sorts.. and on a day when I feel like that extra bit of protein I have gnocchi with Tuna pasta sauce... (most italian's jaws drop at this point.... shock horror!) but I don't care.. gnocchi are delicious in so many ways... the important thing is that you enjoy them!

Gnocchi  di Patate <3

Feeds 4  (or two people twice ;))

500g potato peeled and cubed

50g Flour (plus extra for dusting)

50g Parmesan (Plus extra for serving and being delicious)

1 egg

Pinch of Nutmeg

Pinch of Salt

Directions:

1. Peel the potato, cut into 2cm cubes and boil for 10 minutes
2. When cooked through, strain the potatoes and use a fork (or ricer) to fluff and mash the potatoes (see Genaro's video) then leave the potatoes to cool by steaming (about 5-10 minutes)
3. Add the flour, salt, parmesan, nutmeg and finally the egg to the potato, gently with your hands, roll this into a dough and transfer from the plate onto a floured board 
4. Divide the dough ball into two, then four, and then finally eight balls using lots of flour to keep the dough balls from sticking to the board, and placing each ball aside
5. Take one of the eight balls and very gently roll it on the flour until it is a wide as your finger, then take your finger tip and make small impressions on the dough sausage - marking out each gnocchi piece. 
6. Then slice the gnocchi between the finger imprints and gently knock each piece away. When one ball is completely, place all the gnocchi pieces on a floured plate and complete this with the rest of the dough balls. 
7. Prepare the sauce. 
8. If you are making this with Tomato and Garlic sauce, cook the gnocchi directly in the sauce (once it is fully cooked) for two minutes. 
9. If you are making this with the sage sauce, prepare a pan of salted water and drop the gnocchi in the water for approximately 2 minutes (until they rise to the top of the pan), strain them, and then mix in with the sage sauce until browned (see full instructions in Sage Sauce recipe).
10. Serve! With Love! And Amazing Hair!

 Simple and Delicious Tomato Sauce - Pomodoro

Follow the gnocchi recipe, then when the gnocchi are ready to be cooked let them rest while you prepare this sauce (or the next one!)

Ingredients:

6-8 fresh tomatoes  
Olive Oil
2-3 Cloves Garlic, Crushed
Salt and Pepper
Bunch of fresh Basil
1 tsp Oregano and Mint (optional but delicious)
Dash Balsamic Vinegar (also optional giving the sauce an extra punch)
100ml water


- Cut the tomatoes into chunks and thrown into the frying pan with a large dash of delicious olive oil and garlic with a large pinch of salt, pepper, and a bunch of fresh basil (ideally fresh from the garden, but dry is also fine).. 

- Add a dash of Balsamic Vinegar

- When you see the tomato's producing water add half a cup or 100ml of water to the sauce, let it simmer for 2 minutes 
- Throw in the gnocchi with the tomato sauce... cook for 2 minutes and serve!

Simple and Delicious Sage and Butter Sauce - Salvia

- The other way to serve gnocchi is in a butter, sage and parmesan galore showdown. 

I haven't found fresh sage here yet (Although I am told that it does exist) I would say this way isn't worth it unless you have fresh sage. so.. 

Ingredients

6 tbsp Butter
10 fresh large sage leaves
Dash of Lemon Juice
Salt and Pepper
Parmesan

- Boil the gnocchi for 2-3 minutes in salted water and remove when they float

- Heat 6 tbsp butter in a sauté pan over medium-high heat.
- Once the butter is melted and beginning to bubble, add 10 leaves of sage (sliced or whole) 

- Continue to cook until the solid particles in the butter have browned lightly and the sage is crisp. 
- Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce. 
- Allow the gnocchi to brown lightly in some spots, 
- Remove from heat, add a dash of lemon juice (if you have it), salt and black pepper to taste. 
- Sprinkle with parmesan (as much as your heart desires) and serve immediately!

http://www.seriouseats.com/recipes/2011/03/potato-gnocchi-with-sage-brown-butter-sauce-recipe.html
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
https://www.youtube.com/watch?v=LRmPcaGAG0s
https://www.youtube.com/watch?v=GqxE5hBe7LA&src_vid=LRmPcaGAG0s&feature=iv&annotation_id=annotation_333954
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
http://www.jamieoliver.com/recipes/member-recipes/GNOCCHI%20DI%20PATATE/6981

Jafaican Celebration Curry Goat!

'it looks like the end

it seems like a sunset
but in reality it is a dawn
when the grave locks you up
that is when your soul is freed'
Rumi

I know it has been a while! And I guess I should be saying Happy New Islamic Year! or Happy Diwali! Rather than Eid Mubarak! But.. I guess the general theme is celebration! And in my language that means meat! (I have just landed in London... and yes. everyone is now getting ready for Christmas!)... It makes me all warm inside!

In Islam, the eating of meat became customary on Eid following the selfless sacrifice that the Prophet Ibrahim and his son made to God. (He was going sacrifice his son.) In modern day language. It does sound a little bit like child abuse (being a social worker I cant ignore that point), however, on a spiritual level, devotion to the Universe and having a greater understanding that Life does not stop here, and as beautifully as Rumi puts it 'whoever brought me here will have to take me home' - Death is a returning to God, returning to the Universe, and to your true self. So it is kind of beautiful. So much so, that Rumi referred to his death as his Wedding Night, when he would finally be reunited with his Love. I have made my peace with my my own death, and I guess it makes it easier to make peace with the death of others including animals. 

I have to say though, that it is very important to me that animals are treated well, and

have a good life, and are not killed in a way that is cruel or frightening to them. In Islam, the animals should have eaten and drank before dieing and they should not see their fellows dieing, or the knife, and they should have a good life. In London, I always bought Organic meat as I felt this was the best way to make sure that the animals were best cared for.. perhaps not in the ritualisting last 10 minutes of their life way, but throughout their life.  For those that are interested, Sheikh Nazim said that it is better to eat organic meat and pray Fatiha on it 7 times than eat Halal meat. Obviously Organic Meat standards are much higher, and being careful about what hormones, chemicals and anti-biotics you are pumping into your body is very important! Where I live, a good life for Goats (not cows or sheep, but Goats) is very easy to assure. 

So. On Eid, our choice was a Goat. I have been on the mountain where it roams, and it is lovely :) a healthy beautiful Goat. Half I shared with our neighbours and friends (I have to say I felt like Father Christmas! ... my dervish husband was disappointed with my love of celebrating Christmas so much, but I believe that anything to bring everyone together and eating is a good thing!).. Also, my childhood is full of fond memories of my dad (who wears green ALL the time).. dressed up as green father Christmas when we were children.. and we loved it! So why not! This amazing 19th Century drawing of father Christmas.. looks more akin to a dervish with a turban travelling in the cold rather than Coco-Cola front man! 

Last serious point about eating meat, is that Islamically, it was the Prophet Mohammed's way (sunnah) to eat meat once every 40 days... A world full of massive blown up overgrown and abused animals that are then grounded into McDonalds burgers (I think there may be some meat in them, though I may be wrong), gelatine, and a craze culture of burgers, chicken wings, chips - is a world away from the respectful way Muslims were taught to eat meat. 

Every 40 days means the rich should share with the poor if they cannot afford it. Every 40 days is sustainable. Every 40 days does not completely block up your digestive system. Every 40 days makes it special. So next time you have meat. Why not make it a conscious decision to have something celebratory, delicious, healthy and good for you. Something like Curry Goat :)

I know that my Jamaican friends have something to do with my Love for Curry Goat, though it must have been completely subconscious. Where I live, you wont find anything that comes close to this recipe, but I have found (and now trying to grow all of the herbs and spices bar curry.... though I might try that too!) My memories of my city (London) has what I remember delicious Jamaican shops selling (what I thought at the time, was rather expensive) but rather delicious food. Patties, Curry Goat Aki and Salt Fish and Dumplings! (If I find Aki and Salt Fish randomly at the same time then I will clearly be forced to try it out...) For Now Curry Goat is the way forward!

Jafaican Tips!

It is to note that.... I realised why Jamaican food costs so much. It is not a fast food. There is always a Jamaican Mama or Papa working behind the till that has been cooking all day long to make these delicious dishes... so they are worth every penny. Curry Goat takes 6-8 hours marinating, 3 hours cooking, and in my version, in 3 different ways... so it is worth it.. completely worth it! 

I have cooked mine partially in a pressure cooker fried and then cooking and then partially in the oven. However, you can choose to cook this not in the pressure cooker or oven, just in a stew pot. I would advise you increase the actual cooking time if you do so.

I read that having a pressure cooker reduces how much it needs to cook from 3 hours to 25 minutes. However, with the time it took to lightly fry the marinade, lightly sear the meat, get the water, meat and vegetables to the boil in the pot, getting it into full steam, and then cooling it down, it took almost 2 hours anyway. And I cooked it for a bit longer (45mins to an hour) just to make sure that this goat would be tender (goat is notoriously tough if undercooked).

I have searched LOADS of recipes, BBCGoodFood had not one but two, there was the CookLikeaJamaican classic and CarribeanPot. I have brought them all together and tried to make what I believe is the most authentic version of a non-Jamaican mama can make (hence the homer picture!)... I have to say, I was not disappointed. For old times sakes I will call this the Jafaican (Pronounced Ja-Fake-An) Curry Goat! (Much more comical if you try and put on the Jafaican Accent)

As I pointed out in the  Jerk Chicken recipe, I am not a fan of rice and peas or kidney beans, it does nothing for me... so instead I made Basmati Rice, nice and simple with bay leave, a couple of cloves and one cardamom. Delicious :)

If you don't have all of the marinade ingredients... in perfect  quantities its fine! I think Curry is the main spice, then all the others can appear and disappear in different quantities... I have actively chosen not to put in scotch bonnet in as I highlighted in my Jerk Chicken I am scared of it. My Curry Goat turned out spicy enough for my taste without chilli - but feel free to add chilli to your taste. I will add no directions for adding chilli as I am an amateur at this and do not want to burn your tongues!

Jafaican Curry Goat

Recipe

Ingredients

For the Marinade:

1 kg of goat or 3 lbs or just over with or without bones

4 tbsp mild curry powder

1 tbsp ground all spice

1 tsp ginger

2 large onions

1 tbsp Thyme

2 tsp Corriander dry

2 tbsp fresh Corriander

7-10 cloves of minced garlic

black pepper

salt

For the cooking:

1 tin of tomatoes

1500ml stock

2 large potatoes

2 Onions

1 heaped tbsp all purpose flour

For Serving:

Your choice of rice

Roti/Naan

Direction:

1. Chop onion into cubes and crush the garlic. Add all other Marinade ingredients to taste. 
2. Marinade the chunks of meat, covering the meat well, then cover and place in fridge overnight.
3. The next day, peel and chop the potatoes. 
4. Take the marinated meat out of the fridge and take off the extra marinade from the meat. 
5. Fry the marinade in a little olive oil in the pressure cooker
6. Add the meat and sear it
7. Add the stock, tin of tomatoes and potatoes
8. Bring the whole pot to very hot bubbling, and taste, add a little more salt and pepper if you think it needs it make sure the meat and potatoes are covered in water
9. Close the pressure cooker, bringing it to full steam for 45 mins
10. Take the pressure off on slow release.
11. Preheat the oven to gas mark 5 or 6
12. Move the potatoes and meat into a deep oven tray, ensuring they are bathed in enough juices to keep the meat juicy (at least 2cm in the tray) leaving  the rest in the pressure cooker pot (you can taste the meat now, it will be cooked but not tender - add some salt and pepper if needed) 
13. Cover the potatoes and meat well with silver foil and place in the oven for 1 hour then switch off the oven.
14. In the meantime, take the sauce left in the pressure cooker and put it in a saucepan on a medium heat 
15. Slice 2 onions into rounds and place in the saucepan and cook until soft 
16. Take a little sauce and mix with 1 heaped tbsp of all purpose flour and then reintroduce it slowly into the saucepan.
17. If this creates clumps (as it did with mine!) then wizz them away with a hand blender. This creates a lovely thick curry sauce. Take the sauce off the heat until 10 minutes before serving, and reheat it.
18. Make your rice (I made basmati)
19. 1/2 hour before serving, take the meat out of the oven, and uncover it checking there is enough sauce still in there, if not, add a little water and sauce, 
20. Cook the meat for a further 25 minutes on Gas Mark 6, reheat the rice (i put it in a terracotta pot and put it in the oven) and Sauce
21. Serve with Love!

My Divinely Crisp Jerk Chicken

'This being human is a guest house.

Every morning a new arrival.

A joy, a depression, a meanness,

some momentary awareness comes

as an unexpected visitor

Welcome and entertain them all!'

Rumi

'Were you cooking curry the other day?'

'No.. no.. curry..'

'Its just that there was this smell coming from your house..'

'Oh... you mean the jerk chicken!'

'Must Be! It Smelled So Good!'

'I'll send you round some of the extra marinade! It was Divine!' 

(It really was!)

Turns out my wonderful neighbour (yes, the same one that drops countless amounts of food at my door) may have been slightly disappointed the morning after I had guests when I sent round some baked hummus that I had extra of rather than whatever the amazing curry smell was. Truth is, all the delicious flavours were completely devoured and there was none left for sharing. So. I have decided to share this wonderful recipe. (And also given her the extra marinade)! 

Nigella was very forgiving in her write up, highlighting that hers could never come anywhere near close to meeting the requirements for real Jamaican Jerk Chicken... Which is fair to say, and more than ever my changes to this recipe (or thousands of recipe's that I found) have perhaps rendered it slightly unrecognisable to any Jamaican (you will see what I mean in a bit...) 

Its true, my garden is far too small to have this epic corregated metal barbecue, green woods that protect and add flavour to the chicken. I know what street Jerk Chicken Tastes like... and it is amazing. A feast for your tongue full of amazing sizzling flavours. I had to start finding recipes.... that eventually I had to adapt.

To my own surprise instead of regular English Roast Chicken (which is equally as delicious, but with honourable guests visiting, just wasn't exciting enough... in my head)... I found myself on the WikiHow page to Jerk?!?! Shock horror! How did that happen?

Anyway... turns out it had the simplest most straight forward recipe that I could use and also adapt as I found other recipes such as Nigella's version, or advice from Serious Eats, understanding that I could never get this perfect, and Jerk Chicken is probably akin to Tai Chi for the Chinese.. every family has their own recipe that comes down from a long line of secret ancestors that sacrificed their Warrior blood to keep the Truth hidden. 

I was lucky enough to have a housemate that regularly made Jerk Chicken (As well as many other friends), ... we can pretend these are my ancestors... though I never stuck around long enough to learn the recipe.. 

As an amateur this is the first time I am EVER using Allspice. I never knew it came from a berry! Kind of Epic for a novice ;)

So I thought, time to make my own :)

Are you ready?

Spicy Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

All of the recipe's indicated that this should be eaten with Rice and Peas.. and yet (shock horror again...) I am really not a fan of Rice and Peas.. or Kidney beans at the moment so... This wonderful dish was served with the Amazing Focaccia Bread, Freshly baked Hummus, Lebne, Yogurt, Beetroot Salad and a whole lotta love! (I had made some basmati rice just in case there wasn't enough food... but it was just right!) I have to say there was a bit of Italy, Turkey Jamaica, France, Germany either on the table or sat round the table... delicious! and what wonderful company! 

My Confession, that goes against all Jerk Chicken recipes has to do with this wonderful yellow (green or red) baby. Scotch Bonnet. 

I have a fear of it. And for my wonderful benefit, it doesn't grow anywhere near me, or is sold anywhere near here.. so I had to go to the next best thing - Cayenne Pepper.. that I recognise and know how to distribute in food. One day, I will be able to use the Scotch Bonnet, just not right now!

- If you can Barbeque this recipe, the added smoky flavour will further bring this to life, but as I haven't done it myself on the BBQ, this recipe uses the traditional cooking instructions for a perfect Roast Chicken.. the meat turns out tender and crispy.. YUM!

- The Longer you Marinate this baby for, the better! I did mine for 5 hours, some say overnight. 

- This Marinade can be kept in your fridge for a Long time, so if you don't use it all (I didn't use all of mine), you can put it in a container and keep it there until the next time (or give it to your neighbour!)

- I had to warn my guests that the chicken does in fact look burnt! But isnt... (The Dervish has now finally gotten used to my experiments such as the Burning Sweet Heart Apple Cake) so he chuckled nervously infront of our guests... only to end up with a stomach later for having devoured too much!

- I also added Worcester Sauce to this recipe - remembering how, when in Mexico, they would add this t

o the meat to give it a delicious sweet tang YUM. However, I would say that it is optional.

- I would recommend letting yourself be flexible with this recipe... if you like more ginger... go for it! If you cant stand chilli, or want more, then go ahead! Why not! It will turn out delicious anyhow... believe me!

- Some recipe's called for ground cloves (which I completely agree will add delicious flavour to this) so I have added it on the ingredients list.. but again is optional.. and I cant vouch for how it tastes!

- Some recommend using chicken breast for this recipe... I perhaps would vouch more for wings, thighs legs etc... however, I am sure than any, or a mix of these would also be fine.

- Used an invented combination of Jamie's Method amongst others for roasting the Perfect Chicken to get the meat just right... other ways are BBQ, grilling (if you dont have an oven or a grill, my neighbour is trying out in a frying pan....) but I have to say, Jamie's temperature and timing was almost spot on even though I was making wings and thighs instead of a full chicken. I combined this with an idea to lock up all the juices in tin Foil and then open it up to crisp on the outer shell for the second bit... This worked a treat and I will be using it over and over again...

- Serve with lemons or lime to add some tang!

Divinely Crisp Jerk Chicken

Ingredients:

1/2 Cup Ground Allspice (Pimento berry)

1/2 Cup+ Brown Sugar

6-8 Crushed Garlic Cloves

2-3 Scotch Bonnet Peppers (I replaced this with a comfortable amount of Cayenne Pepper - 1/2 tsp)

2 Onions (or 2 bunches of green onions)
2 tbsp Thyme Leaves

2 tsp Cinammon

1 tsp Nutmeg

2 tsp Ginger

Salt and Pepper to taste

2 tbsp Soy Sauce to Moisten

2 tbsp Worcester Sauce

2-4 Cloves (optional)
4 tbsp Olive oil or Butter
2 cups of chicken stock
Lemons to garnish and serve

1 kg of Chicken Wigs, thighs and legs

Method:

1. Place the allspice, brown sugar, garlic, pepper, thyme, onion, cinnamon, nutmeg, ginger, cloves, salt and pepper, soy sauce and Worcester Sauce, Olive Oil or butter in a food processor and pulse until smooth. 
2. Rub the chicken (this can also be used with beef, tuna or Salmon) with the marinade. Make sure you rub under the skin and in the cavities. 
3.  Marinate between 2 hours and overnight.. the more the better
4. Preheat the oven to Gas Mark 8, while preparing your other bits (I was busy with the focaccia, hummus, etc) .. I would say roughly for around 15 minutes
5. Put tin foil on the underside of a deep baking tray making sure that there is at least 1 inch of foil covering each edge.
6. Place the chicken on the foil, and pour the steaming stock around it.
7. Cover the chicken with more foil, this time folding the foil together, creating an air tight vacuum for the chicken to cook in
8. Place the chicken in the oven and reduce to Gas Mark 7 for 1 hour, 
9. After an hour, take foil off the chicken, and baste it
10. Put the chicken back in the oven uncovered and bake for a further 35 minutes until crispy
11. Transfer the chicken onto a serving plate and devour!

Yum!

Remember to serve it with Love!

The Zucchini and the Great Unknown Marrow Soup

'Not Christian or Jew or Muslim, 

Not Hindu,Buddhist, Sufi or Zen, 

Not Any religion.

Or cultural System. I am not

From the East or the West, 

Not out of the Ocean or up from the Ground...

I belong to the Beloved'

Rumi

You see, most people can just walk into Tesco, or shop online (mine used to be Abel and Cole) at the large variety of different vegetables available, choose carefully which ones they want or like, remember those recommendations from friends. Even Tesco express would do. It doesn't have to be large. A corner shop even? They would almost always have some form of fresh ginger or seasonal vegetable that you can choose. 

I guess the interesting thing about living in a village, rather than London. And in the middle of the Mediterranean instead of the British Isles, (where I live is considered occupied territory, only recognised officially by two countries (one is Pakistan, and the other holds an almost identical flag) thus resulting in branded products not being sold here... or anything of any real quality) is that somehow I manage to get a large proportion (considering) of my fruit and veg from the street. I don't mean a bustling market with delicious smells and you get the picture.... I mean, lying on the road, fallen off a truck. 

I have to say I find this delightful - some of my most delicious recipes (See Plum Compote) have resulted from this. Others a stroke of luck (yesterday I got 10 apples this way, oh, and a lemon also...)...I will be baking more Apple Cake (or crumble) very soon! 

Obviously, there are other ways that vegetables make their way into my fridge.. This is mainly through some form of donation from the wonderful neighbours I have. And yes, I do talk to them! and know their names... well the English Speaking ones anyway :/ Huge bags of vegetables waiting for me. Some might be a little squashed. Some perfect. Some needed some immediate de-insecting, and some I find a little hard to cook. Namely what the British neighbours I have been spending time with, have referred to as 'the non- specific marrow' and what is known to me as the great unknown.... (Its accompanied with a form of screwed up face indicating that they also have come to the same dilemma as me and have no clue how to make this vegetable tasty or delicious, therefore just resulting in a waste of time)... however, we cant waste!

Unfortunately, Non-specific Marrow does not sound exciting at all! (now rebranded the Great Unknown for my own sake) I was much more pleased when another neighbour called it a squash, only to open it up and find the seeds were part of the vegetable (Like zucchini). Anyway... My most major disappointment was the fact that neither Jamie Oliver (at some point I will just call him Jamie, this second name thing is a little ridiculous ;p) neither BBC Good Food (who apparently as of yesterday consider this side of occupied territory 'the Middle East' and wont let me into the UK site thus barring from all of those recipes!), nor Sheikh Google could provide me with a recipe that had 5 stars and the work 'MARROW' next to it. Just doesn't work. 

Anyway, my search continued and I found this recipe (yes, I know the photos on the website are really bad!). I decided to completely ignore the use of Squash, and replace it with the Great Unknown Marrow... and here's the wonderful thing. It tasted so good, I had to call my dervish of a husband and let him know how delicious it was... (it doesn't happen often!). I have decided it is much like the story of the milk and the yogurt... all they have to do is sit in a pot together and somehow magic happens!

 To be honest I was a little bowled over by how easy, quick and delicious this soup is. A Definite Five Stars. No doubt. You have to try it! 

Yum All the way!

Housewife Tips!

- I thought 3 cups of cream was RIDICULOUS... the aim of eating vegetables is not to gain weight.. its to have something delicious. So I have reduced this to 1 1/2 cups of milk fresh from the cows (that's where I get my other stuff from ;)

- Of course, I am sure that squash would be completely delicious in this recipe (so go ahead), and I can only say how jealous I am (anyone that has access to online shopping, corner shops and squash). However, Non-Specific Marrow now has a purpose, and a delicious soup to go with it! 

- I dont know the difference between shallots and onions, so I combined them..

- I decided to cut the zucchini and non-specific marrow into 1-2cm squares rather than rounds.. rounds just looked a bit tacky for me. This also increases the cup sizes (how do you fit a cube in a cup?) So... instead of 1 1/2 cups, I used 2.

- Roasting these vegetables first is an amazing way of increasing the flavour (I roasted them for 30 minutes, already cubed with whole garlic)

- Serve with homemade yogurt, lebne, or parmesan cheese and some delicious warm bread <3

The Zucchini and the Great Unknown Marrow Soup

Ingredients 

1/4 cup olive oil
1 large onion, thinly sliced
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
2 medium zucchini, cubed about 2 cups
1 non-specific marrow about 2 cups (or squash)
3 cups rich chicken broth (preferably homemade)
1 1/2 cups full fat fresh milk
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano (I used dry)
salt & freshly ground black pepper

If roasting: Extra Olive oil

Directions:

If roasting start here:

1. Preheat the Oven to gas mark 7
2. Cut Onion, Marrow and Zucchini into 2cm cubed pieces, place in a baking tray with whole pieces of garlic (still with the skin on) and drizzle 3-4 tbsp olive oil, and season with salt and pepper.
3.  Cover with tin foil.  
4. Place vegetables in preheated oven and roast for 30 minutes
5. When finished put the baking tray to one side and use the roast vegetables as they appear in the following directions.

From oven roasted (or raw) to soup-tastic:

1. Heat oil in heavy large saucepan over medium-low heat.
2. Add onion and sliced garlic and cook until onion is translucent,stirring occasionally, about 10 minutes if not roasted.
3. Add flour and stir 3 minutes
4. Add zucchini and non-specific Marrow and cook until softened, stirring frequently, about 5 minutes.
5. Stir in stock, milk, basil and oregano.
6. Reduce heat and simmer 20 minutes (this will only need 5 or 10 minutes if the vegetables were already roasted).
7. Season with salt and pepper to taste and serve immediately.
8. Devour!

Serve it with 

Love!