Gnocchi with Stilton sauce and spinach

IMG_1571.JPG

Homemade gnocchi is easy to make and unlike when you make pasta you don’t need any machines or tools. Just a bowl, your hands and a fork. I also prefer home made gnocchi to the store bought ones as I find they go soggy faster (and in a different way).

For me, the best ways to serve gnocchi is either boiled with a simple sauce or for a bit more texture, fried with some pancetta and vegetables. During the winter months the sauce option is to prefer and this creamy Stilton sauce with spinach is just wonderful. Pure comfort.

IMG_1574.JPG

Gnocchi with Stilton sauce and spinach, serves 2

Inspired by a dish at Carluccio’s in London.

1 batch gnocchi

200 ml cream 

100 g Stilton

grated nutmeg

salt and white pepper

150-200 g fresh spinach

Make the gnocchi ready for the pan. Heat up the cream in a non-stick saucepan and add the cheese. Stir until the cheese has melted. Season to taste with nutmeg, salt and pepper. Set aside. In a large sacuepan, add 1 cm water and bring to the boil. Add the spinach and put the lid on. Remove the lid after a minute and stir until the spinach have wilted. Drain from water in a sieve. 

Add the gnocchi to boiling water in a large saucepan. When they float up to the surface remove with a slotted spoon. Heat up the sauce. Divide the gnocchi and spinach between two plates. Spoon over the sauce and serve. 

This year’s Christmas drinks party

IMG_7440

I had some of the girls over for Christmas drinks the first Saturday in December and it was so much fun! Last year I had a larger gathering with both girls and boys, but this year I just didn’t have enough time or energy to prepare something big, but rather than not organising anything at all I preferred to scale it down. I do hope I have more time and energy last year for a proper Christmas party with lots of canapés, but I’m not making any promises.

To start with we had prosecco (and quite a lot of it!) and savoury canapés, starting with warm crisps with browned butter, grated comté, lemon juice and cress. I love these so so much! I know it’s making crisps even unhealthier, but it is so worth it. I mentioned the browned butter right?!

IMG_7448

Thereafter I put out a little DIY project with crostinis. I had a large bag filled with crostinis and three jars on a silver tray with different spreads to put on top; bean spread with sage, hot smoked salmon spread (the girls favourite!) and a new version of chicken liver parfait (recipe to follow soon) and cornichons.

IMG_7455

After that I passed around a board of prosciutto parcels filled with cream cheese mixed with chopped sunblush tomatoes. It’s the easiest recipe ever (three ingredients!) but always goes down well.

IMG_7461

We then moved on to the hot food. First up were these puff pastry squares with mushrooms, grated cheese, creme fraiche and parsley. IMG_7468

Then the mini Janssons frestelse that all my London friends adore! Janssons frestelse is like a creamy potato bake (with grated potato) with anchovies. It sounds rather odd I know, but everyone who’s ever tried it loves it, I promise!

IMG_7480

Having finished the savoury canapés it was time for the sweets and glögg! I put it all out on the table at once to people cook pick and choose. The rocky road I made this year is probably the best one yet (recipe to follow), mainly because it has honeycomb in it and it really works!! I also tried to pretty them pieces up with snowflakes (which I tend to use on everything this time of year!) and edible glitter.

IMG_7484

I also served gingerbread with blue cheese, but this time I substituted Stilton for St Agur, which works even better.

IMG_7489

I also made these mini saffron pannacottas that I like to make every year – I’m so lucky my friends are happy to eat! 

 

 

Broccoli and Stilton soup

This soup is not Scandinavian at all, but something I have embraced in my new country. The combination of sweet broccoli and tangy stilton is lovely and makes this soup both filling and comforting (no wonder considering the amout of cheese…)

Although containing a lot of cheese, there is just a hint of Stilton in the flavour, and that is exactly how I like it, and this way you can serve it to non-Stilton lovers too.

 

Broccoli and Stilton soup, serves 4

750 g broccoli, including the stem, cut in small pieces

water

600-700 ml homemade chicken stock, hot

50 ml water

150 ml single cream

75 g Stilton

salt, white pepper

Cook the broccoli until very soft in salted water. Drain. Add the stock and blend until smooth. Add water and cream and bring to the boil. Add the cheese (crumbled) and let it melt while stirring. Season with salt and pepper.