An Edible Voyage

June 2020 I'm often wary of miso.  I think it's the thought of it that I don't like.  And it's very easy to go overboard, adding too much and eclipsing all other flavours in a dish.  But, most of the time, I do actually enjoy the strong umami taste.  I was a little skeptical of how it would work as the main ingredient of this pasta 'sauce', and although I feel it would be too much as a main dish, it makes an elegant starter, taking minutes to prepare.  Asparagus is lightly pan fried with miso, mixed in to cooked fettuccine with a little of the cooking water, and topped with dill, fresh from the herb garden. 

April 2020 Homemade gnocchi is great, and a far cry from the stodgy shop bought stuff.  I'm always slightly put off from making it because I don't seem to be able to stop my whole kitchen being stuck together but gnocchi dough...  I recently came across a recipe where it is all contained within a food processor  - this sounded right up my street!  It also used 60% swede, 30% potato which sounded like an intriguing twist.   Served with punchy, zingy wild garlic pesto, asparagus fresh from the farm, sweet and nutty parmesan, and juicy pops of charred cherry tomatoes, this is a dinner I'm looking forward to recreating!