Edible flowers could help prevent cancer and heart disease: studyUsing edible flowers in food is usually the domain of gourmet Asian foodies, but now research suggests that the pretty garnishes might have health benefits too.
Warm eggplant saladUsing the same principles as tofu, I have decided to douse it in flavour-rich ingredients that soak into its creamy sponginess and make it excellent.
Sugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers.
Creamy mushroom and spinach gnocchi (10 mins)
- 625g (1/4 pounds) fresh potato gnocchi
- 375g (12 ounces) assorted mushrooms,
- sliced thinly
- 2 cloves garlic, crushed
- 1 1/4 cups (310ml) pouring cream
- 90g (3 ounces) baby spinach leaves
- 1/3cup (25g) finely grated parmesan cheese
1 Cook gnocchi in large saucepan of boiling water until tender; drain.
2 Meanwhile, cook mushrooms and garlic in heated oiled large frying pan, stirring, until softened. Add cream and spinach; bring to the boil. Reduce heat, simmer, uncovered, until spinach wilts and sauce thickens. Stir in half the cheese. Season to taste.
3 Add gnocchi to pan, stir gently. Serve gnocchi topped with remaining cheese.
nutritional count per serving
36.2g total fat (23.4g saturated fat); 2458kJ (588 cal); 48.2g carbohydrate; 14.4g protein;
Tip It is fine to use just one 300ml carton of cream for this recipe.