Jess's Messes

For a First Class Flavour Experience


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A Tart With a Tart

A tart with a tart!

Hello food…..

Nicola has been creating the Detest yet Respect Mushroom Tart Recipe and it looks pretty successful to me!

Make sure all you freaks (otherwise known as mushroom lovers) out there give this a go, as it seems to be going down pretty well! 😀

WELL DONE NICOLA!

Enjoy!!!

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Gorgeous Gnocchi Bakey Bake

Hello food…..

Gnocchi Making

I have to include this recipe on here, as there have now been 2 posts – DriveWorks Masterchef and Dave’s Gnocchi Good Times – about it on the blog and now actual guide as how to make it. So here we go:

Ingredients

Gnocchi

  • 4 Large Waxy Potatoes
  • 175g Plain Flour
  • 75g Semolina
  • 10g Fresh Basil
  • Salt and Pepper

Sauce

  • 10ml Vegetable Oil
  • 1 White Onion
  • 2 Cloves Garlic
  • 400g Tomatoes
  • 100g Spinach
  • 10g Basil
  • 100g Grated Cheddar Cheese
  • 1 big ball Mozzerella
  • Salt and Pepper
  • (200g Sliced Mushrooms / 2 Diced Chicken Breasts optional)
    Making Sauce

Method
 

1.      Make your gnocchi – boil the potatoes and mash until as few lumps as humnaly possible
2.   Add potato to semolina and flour and tear basil into mix, combine together into a smooth dough and shape into little 2cm big spheres.
3.   Bring water to the boil and place gnocchi in the pan, when it rises to the top, strain and place in the baking dish.
4.   Make the sauce – Finely chop Onion, crush garlic and fry in oil and salt slowly, until softened. Add chicken or mushrooms if using.
5.      Chop tomatoes into large chunks and add to onions. Cook until tomatoes have released juices.
6.      Add basil, spinach and seasoning until  slightly wilted and then add to baking dish.
7.      Make sure gnocchi and sauce all mixed together well.
8.      Cover with grated cheese, tear mozzerella and place over mixture and ground black pepper and bake in oven at 180˚c/ Gas Mark 5 for 20 minutes.
9.      Serve!
Yumety yum yum!



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DriveWorks Masterchef

Hello food…..

Teaching

Bossing about
Concentration
The team!

  Last night was the first Jess’s Messes cooking lesson, with the girls from work! I took in a copy of Jess’s Messes – The Cookbook, the ‘students’ chose the food they would like to eat and then it began.

So the food choices:

1. Pleasy, Cheesy Souffle
2. Gorgeous Gnocchi Bakey Bake
3. Le Fondant du Chocolat
4. Unctuous, Creamy Custard

Everyone got here after work and the madness began. My flat at the moment is lovely, yet the kitchen is a little bit teeny weeny for 5 people. However, I set the 4 of them off with their different tasks, and felt very odd bossing people around, “You do this, you do that” it was strange but meant in the end we all had a lovely meal that everyone had worked hard to create!

Gnocchi making

The favourite dish by far was the Pleasy, Cheesy Souffle and luckily it didn’t sink – as shown in the picture!

The after effects though, well first there was the reason it is called Jess’s Messes, the amount of time it takes to clean up after, even with 4 helpers I manage to get everything utterly everywhere and then the clean up mission is ridiculous. But also, everyone was soooo full, Jane and Sarah collapsed on the sofa before dessert was even served, but it was good pain. Enjoyable pain!

It was such good fun and I can’t wait to do the next one. I’ve taught 4 people now, how unbelievably easy it is to make a 3 course meal completely from scratch and now the mission is to tell more, spread the word and get more people cooking from scratch.

They rose!

To see more pictures of this event and others to come just ‘like’ the Jess’s Messes Facebook Page and I will keep you updated on other such events!!

Happy times!!!!!

Enjoying the food
The after effects
And people ask ‘Why Jess’s Messes’


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Cooking Lessons

Jess the Chef (imaginary food – was this posed at all?)

Hello food…..

The first Jess’s Messes cooking lesson takes place tomorrow. We will be cooking:

  • Pleasy Cheesey Souffle
  • Gorgeous Gnocchi Bakey Bake (vegetarian and chicken version)
  • Le Fondant du Chocolate (avec Unctuous Creamy Custard)

Keep a look out for the photos and reviews and ‘like’ the new Facebook Page!


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What I Couldn’t Cook Without!

The Flavour Thesaurus – Jess’s Messes Bible

Hello food…..

This is the beat creation in the world, actually the best book ever invented! Whenever I have an idea, I can consult this to see if the flavours make sense. If I want to create and only have one ingredient I can go to it for inspiration.

Watercress and Goats cheese?

Sometimes I decide to create things even if the Flavour Thesaurus does not necessarily suggest, but in general, this is my bible!

I recommend to all!


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Recipe of the week: Spinach, Watercress and Wensleydale Soup

Green is good!

Hello food…..

Green, very green!

I was driving back from Mum and Dad’s on Sunday night trying to think what on earth I would have for lunch at work this week. I had some spinach, oooo a salad – bit boring, some Leek and Pottato soup that had ended up just tasting of celery, yuk, some wensleydale, yes excellent, but what with? Then it struck me. Just add to the soup I already had. So this recipe was born.

It’s an interesting colour, but I believe it actually works quite well. See what you think:

  Ingredients

  • 1 Carrot
  • 1 Leek
  • 2 Sticks Celery
  • 1 White Onion
  • 2 Cloves garlic
  • 10ml Vegetable Oil
  • 5g Thyme
  • 1 Bay Leaf
  • 500ml Chicken/Veg Stock
  • 200g Spinach
  • 75g Watercress
  • 100g Wensleydale Cheese
  • The fear after the first explosion
  • Salt and Pepper

Method

  1. Roughly chop carrot, leek, celery, onion, garlic and cook on a medium heat in the oil for about 5-7 minutes, until everything softens. Add salt, pepper, thyme and bay leaf.
  2. Cover in the chicken/veg stock and leave to simmer for about 10 minutes, so all flavours are released.
  3. Add Spinach and watercress and remove from heat, stirring until both are wilted.
  4. Zjuszh up in blender until nice and smooth (make sure the lid is on so you do not get a green kitchen as I did!)
  5. When the soup is still warm, but not boiling hot, crumble chuncks on Wensleydale in and stir so it melts slightly.
  6. Check for seasoning to your taste.
  7. Serve.

I’m not going to pretend that with the cheese it is the healthiest soup ever. But there’s plenty of veg and Spinach is always good for you. Popeye agrees!

Enjoy! Please let me know if you try it. www.facebook.com/jessmessesfood or jessesmesses@hotmail.co.uk


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Dave’s Gnocchi Good Times!

Hello food…..

Gary

For Christmas the wonderful Wheatcrofts got a copy of the Jess’s Messes cookbook, as their prvious copy was eaten by the most fantastic dog in the world Gary. That clearly shows how tasty the recipes are, the book itself is eaten trying to get at them.

Today, Dave created the ‘Gorgeous Gnocchi Bakey Bake‘ that looks absolutely fantastic, to be honest, I’m a bit jealous as it looks better than when I made it!

Dave with the Bakey Bake

This recipe is a great quick and easy option, so you can have speedy, yet tasty tea (or dinner, whatever you call your evening meal)! Also, you can make this vegetarian, as it is in the book, or non-veg by adding meat or fish of your choice! 😀

If you would like a copy of this recipe, just give me an email: jessesmesses@hotmail.co.uk and ask for that. Or, more excitingly ask me for a copy of the book and I can sort one out for you!

Thanks for reading and keep your eyes peeled for the next recipe of the week: Spinach, Watercress and Wensleydale soup!

Also I have a NEW Facebook Page. Make sure you ‘Like’ it to keep up to date with everything that’s going on!!