Today was a day of firsts. My first time using spelt, my first trip out to the Molong Gelato Factory and my first attempt at making gnocchi! And somehow even with all the harvest craziness in the air at the moment, the day (in terms of food) was a great success!
I usually use Manildra flour in all of our cooking! After a visit to our local health food store and juice bar (Canobolas Pure Health) and a chat to one of its owners Lucas, we left with a bag of local (from Parkes) finely milled spelt and a more coarse (3rd dot) spelt. They mill all the grain themselves on site, as you wait!
For the pancakes today I used the fine spelt. They were the best tasting pancakes I think I have ever made!
I was a bit nervous about the gnocchi. I was however pleasantly surprised at the outcome. It was delicious. The sauce however was not quite as runny as I would have liked but this was because of the lack of cream, which I substituted with brie to cut the sharp blue. The sauce also missed the punch of parmesan, which I substituted with cheddar. The dish was still extremely tasty but I did miss the usual extra creamy sauce!
All recipes will be appearing in the coming days and stand by for our gelato dessert tomorrow!
Day 2
(ingredients used: fine milled spelt, figs, strawberries, black muscatel grapes, Malfroy honey, Trunky Creek double smoked ham, Racine bread, our tomato and apple chutney, charlotte potatoes, Manildra flour, happy chook co eggs, High Valley Cheese Co stefan blue/brie/cheddar, apples, Fourjay hazelnuts, our clear apple juice, Bills plunger coffee/english breakfast tea, pepper, salt.
Breakfast – Spelt pancakes with Fig, Strawberry and Black Muscatel Grapes drizzled with Honey.
Lunch – Double Smoked Ham sandwich with Tomato and Apple Chutney
Dinner – Homemade Gnocchi with Blue Cheese sauce
Snacks – Strawberries, Apples, Hazelnuts and Clear Apple Juice.
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