I’ve been getting boxes of fresh fruit and veg delivered to the door in an effort to:
- Save petrol/carbon on all those trips to the shops
- Save time on the above
- Eat seasonally (one of the key principles of Ayurveda)
- Get out of the rut of buying the same things every week
It’s with great excitement that the children and I open up the fruit and veggie box and explore it’s contents. My 2 year old can identify an amazing number of lettuce varieties as a result of this Wednesday afternoon ritual! It being August, we’re seeing a lot of winter produce in our boxes. We’ve been experimenting with cabbage in asian dishes, finding new ways to curry cauliflower and baking root veggies with a variety of herbs and spices.
Then there’s the nashi pears. Having grown up in the UK in the 70’s & 80’s, I’m none too familiar with this fruit. And the kids don’t think much of it. I tried offering them raw slices, but they just pulled faces. Then I sandwiched pieces of cheese in between the slices, but no luck. After 3 weeks of this, I found I had 4 nashi pears sitting in the crisper with no prospect of getting eaten. So, I set out to find a recipe that would transform them into the delicacy I’m sure they are. This is what I found – it’s warm, tasty and ever so slightly naughty (cream AND gorgonzola….!) But it’s a big hit in our house, so dig out some nashi pears and give it a go.
Gnocchi with Nashi and Walnuts
Ingredients
40 gnocchi pieces, boiled and drained (I use frozen gnocchi from Harris Farm!)
2 tsp olive oil
2 Nashi, sliced
100g walnuts
250g Brie or Gorgonzola cheese, sliced into 2cm pieces
2 tbsp cream
Method
Heat the olive oil in a large pan and fry Nashi and walnuts until golden. Add gnocchi and gently fry until browned. Add in cheese and cream, allow to warm through, then serve immediately. Garnish with fresh parsley or thyme.
Serves 4
Prep time: 15 minutes
Cooking Time: 10 minutes
Comments
Post has no comments.