Gnocchi with bacon and broccoli

My little sister made this for me, and now I have to stop myself making it more than once a week.

A quick and easy starter or midweek dinner. This recipe makes enough for four people as a starter or two hungry people for dinner.

Serves 2

500 gram Pack of gnocchi

4 Slices of bacon

1 Small head of broccoli

2 Tbsp Olive oil

150 grams Crème fraiche

2 Cloves of garlic

Method

  1. Chop the broccoli into bite sized pieces, blanch in boiling for two minutes, and then drain
  2. Chop the the bacon into pieces (about 2cm, but bigger if you prefer)
  3. Cook the bacon in large frying pan (without oil) until crispy, and set to on side
  4. In the same pan and the olive oil and heat before adding the gnocchi, and allow the to cook until they start go golden brown
  5. Add minced garlic to the gnocchi and cook for a further minute
  6. Add the bacon and broccoli and stir in the crème fraiche. Stir until all the all the ingredients are coated and then serve

Mostar – A medieval gem

When visting Dubrovnik, we decided to take an excursion to see Mostar in Bosnia, which is a couple of hours away. The countryside along the way was rugged and beautiful, with lush orange groves, pencil cypresses and wild pomegranates everywhere.

View of the old town

Like Dubrovnic, Mostar dates back many centuries, and had been owned or occupied by various rulers during it’s history. It also suffered badly in the war that followed the break up of the former Yugoslavia in the 1990s, and large parts including the medieval old bridge had to be rebuilt.

Koski Mehmed pasa Mosque.

Mostar has some amazing Ottoman architecture, and while it’s maybe a little more rough around the edges it does seem a bit less sterile than Dubrovnik, and is a lot more affordable. There are plenty of local artisans ready to sell you leather and brass tourist tat. Eating and drinking is cheap and hearty, our waiter suggested a local dish (we never got the name), made up of bread, spicy sausages, vegetables and a sweet spicy red pepper relish which was delicious. This along with a couple of beers was half the price we had paid for an overpriced pizza in Dubrovnik. This is a really interesting and historic part of the world, and well worth a visit, but a day is probably enough to see the old town.

The countryside is rugged and beautiful, with lush orange groves, pencil cypresses and wild pomegranates everywhere.

Sonoma Chicken Wraps

I have an amazing sister in law from New York.  Before she married my brother she let me stay in her apartment across the street from a brilliant Whole Foods supermarket (I honestly could have lived there).

New York has fabulous food, but my favourite thing to do when I arrived back after a tiring day of sightseeing was go to Whole Foods for a Sonoma chicken wrap.  These also make a great lunchbox staple.  The filling can be made in advance and kept in the fridge for a couple of days.   Serve the wrap along with some soup for a quick and tasty supper.

This is my version, and combines soft and crunchy, sweet and savoury.  You can change the proportions of the ingredients based on your own preferences.

Serves 4

Ingredients

4 Flour tortillas

250 grams Cooked chicken

2 Stalks of celery

50 grams Pecan nuts

100 grams Black grapes

2 Tbsps. Crème Fraiche

2 Tbsps. Mayonnaise

Crispy lettuce

Serves 4

Method

  1. Toast pecans in a dry pan, until they smell nutty.  The nuts can burn really quickly so keep an eye on them.  This may seem like a faff, but it’s worth doing as it really improves the flavour
  2. Dice or shred the chicken
  3. Chop the celery into small dice and halve the grapes
  4. Combine all the ingredients, and season with salt and pepper to taste
  5. Lay out the tortillas and fill the centre with lettuce and the chicken filling, roll up and devour

Join the Sunnyside

Thanks for joining me!

Do you love amazing food and getting some travel inspiration (or just living vicariously through others.  If so, then welcome to Sunnyside Kitchen.

Life is too short to live on lettuce, but it’s still important to strike a balance. I try to keep to 80/20.  Healthy food for 80% of the time and food that’s maybe not so healthy for 20% of the time ( what I like to call Pure Filth).  If I’m honest sometimes it’s the other way round, but I try.

Recipes for this blog are a mix of old favourites and food inspired by travel.