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<blockquote data-quote="Marguerite" data-source="post: 238277" data-attributes="member: 1991"><p>Mince = minced steak aka ground beef. Sorry. Different terminology. If you've got some meat sauce for spaghetti bolognese pre-made, there are so many different difficult child-suitable meals you can do with it. We have our own version of nachos we do with it - put down some corn chips as a base, then pile on some bolognese sauce (cold from the fridge, you don't need to reheat it) then cover it with grated cheese. Put it under the grill until the cheese melts. If you want, you can dollop on some sour cream and/or guacamole, plus maybe some shredded lettuce and chopped fresh tomato - but difficult child 3 usually just eass the meat, cheese and corn chips.</p><p></p><p>The gnocchi - you need some cold (or at least room temperature) mashed potato. If you have it hot and then add the eggs, then the heat of the potato cooks the eggs and makes a mess. And if the mashed potato is too cold, then it will get wetter from condensation of the humidity in the air, and that also can mess up your quantities. At least, it does here in Sydney because some days (like today) our humidity is 100&#37;.</p><p></p><p>The secret in learning how to make gnocchi is to play with small quantities at a time - one small egg's worth, no more. Have spare mash on the bench at room temperature, but maybe it can help with difficult child for you both to be trying to get the knack of it at the same time. </p><p></p><p>The trick in getting the dumplings at their best is to flour the outside of the 'snake' once it's a stiff enough mix to hold its own shape. Keep adding flour to your hands, to your knife and to your fork, just to stop it all sticking. Have loose flour handy. But making gnocchi and eating it is a really enjoyable winter pastime.</p><p></p><p>Enjoy!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 238277, member: 1991"] Mince = minced steak aka ground beef. Sorry. Different terminology. If you've got some meat sauce for spaghetti bolognese pre-made, there are so many different difficult child-suitable meals you can do with it. We have our own version of nachos we do with it - put down some corn chips as a base, then pile on some bolognese sauce (cold from the fridge, you don't need to reheat it) then cover it with grated cheese. Put it under the grill until the cheese melts. If you want, you can dollop on some sour cream and/or guacamole, plus maybe some shredded lettuce and chopped fresh tomato - but difficult child 3 usually just eass the meat, cheese and corn chips. The gnocchi - you need some cold (or at least room temperature) mashed potato. If you have it hot and then add the eggs, then the heat of the potato cooks the eggs and makes a mess. And if the mashed potato is too cold, then it will get wetter from condensation of the humidity in the air, and that also can mess up your quantities. At least, it does here in Sydney because some days (like today) our humidity is 100%. The secret in learning how to make gnocchi is to play with small quantities at a time - one small egg's worth, no more. Have spare mash on the bench at room temperature, but maybe it can help with difficult child for you both to be trying to get the knack of it at the same time. The trick in getting the dumplings at their best is to flour the outside of the 'snake' once it's a stiff enough mix to hold its own shape. Keep adding flour to your hands, to your knife and to your fork, just to stop it all sticking. Have loose flour handy. But making gnocchi and eating it is a really enjoyable winter pastime. Enjoy! Marg [/QUOTE]
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