My brother has an Italian restaurant, he makes all his own gnocchi. He showed me years ago how he makes it with potatoes. His dough is very soft and wet and hot. He says making them as soon as the potatoes are cooked is best.
That garlic sounds soooo good. 💜❤ I find the same sort of thing when I make my gluten free pumpkin scones , every recipe I tried was tough little rocks. Now I leave it almost too wet to handle and barely roll it then cut and cook quickly. So soft and taste great.
When I make pumpkin muffins and stuff I always leave it with minimal mixing too, I wonder if there is something in pumpkin, because when I see videos of potato gnocchi it definitely looks like a dough, not what I end up with!
We have eaten nearly all of it already! it will definitely be something I do again next garlic season, I wasn't sure, it was a lot of work, but it was wonderful!
@@kerry1963qld I haven’t managed a decent crop yet, enough that I keep growing it but nothing significant! But I’ll keep buying it locally when it’s cheap and canning it and keep ‘trying’ to grow it heh. The big problem we have is -3 overnights but still 20degree days..
@@OurSmallFootprint we have had so much bad luck with our veggie gardens , if its not pest , too hot too much rain , we hope this time we will get something , the italian garlic is too small to want to both bottling but we have Elephant and Eungella which is huge , things look good at the moment but time will tell , i really love it chopped up and fermented in pure honey , we have a local honey guy here so not short on the honey , we have native bees which is all i want for pollinating .
@@kerry1963qld I did so much in local honey this year! So good! Pest pressure has been hard and the rain is not great for our garlic beds! Gardening is a practice in patience I tell you! No matter how hard I try, something gets left behind!
Great video! Love seeing all your recipes and how you use up everything. Peeling garlic is the worst job in my kitchen! Looking forward to your next shop and how you make it last until your next shop.
When you were talking about the wood stove for the pizza, did you look away from the mic to look over at it? Lol I do that when talking to the mic lol 😆
Lol, quite possibly! Lol. I’m going to use funds from the buy me a coffee fund to get myself a lavalier mic, a wireless one, I think that will be a good upgrade lol!
Thank you for another wonderful video! The garlic looked delicious, as did the pumpkin gnocchi! You are so resourceful in making do with what you've got, until the end of the month, and you go shopping. Am a new subscriber, and really enjoy watching your videos, as you share your lifestyle. 🤗
Welcome, and Thankyou! :). it's taken some practice, there were times when we were really struggling by the end of the month to make well rounded meals, but its become a lot of habit now! :D
Great video. I was wondering where you buy the big jars of ghee. The pumpkin gnocchi is something I will try at some stage, you do make it look so easy and so yummy.
Costco! They’re 29.99 for the 2 x 1L jars. I considered making my own but it would end up very similarly priced with a lot more hands on time with the cost of butter!
Hi I’m fairly new to all this I’m awaiting my pressure canner new ☺️ You said you don’t use lug lids in the pressure canner just the two piece lids (ball mason) Could you explain why please? :) Do you replace the flat lid each time? Where do you get new ones from? They are hard to get and then super expensive. Can you put lug lids on ball masons? Thank you J
I personally don't use lug lids only because they aren't sold as pressure canning jars, and I have plenty of jars (at the moment) that are rated for it, I know a lot of people do though! I just haven't had the need to, so I use them for water bath canning only for the moment! The flat lids on a mason jar should theoretically be new each time, however, I assess each of my used lids as to whether they look ok for another use, no dents, good rubbers etc etc. That is entirely personal preference, by reusing lids you do run the risk of failed seals in your goods, but of course that is always still edible, just pop it in the fridge and eat it quickly! I am going to try the forjars mason jar lids, they aren't much cheaper, but a lot easier to get at the moment and a lot of American canners have been using them with great success! Lug lids do not work on mason jars, it is a different thread, if you have a look at the thread on a mason jar verses a jar from something you bought at the shops, you will notice that the ridging on a mason jar is much wider than on a lug lid jar :)
What would you use the garlic conserva for? I have a 4lb bag of peeled garlic that I got from our food bank (food hamper) and I just threw it in the freezer and worked through our other garlic. So I am wondering if this could possibly work. hmmmm
Its soft and like a paste like a roasted garlic, super mellow and sweet like if it was roasted, we spread some on flatbreads for breakfast!I reckon we'll use it on sourdough open grills, but Darryl will prob eat it straight out of the jar too lol
@@SodbusterLiving Not that I have steak very often lol, but on steak would be nice, or on warm red meat, it really reminds me of roasted garlic, but shelf stable instead of in the freezer, so anything you use roasted garlic for, it would work in, even in pasta sauce, carbonara type dishes things like that! (if you eat gluten free pastas, even in rice, ooooh, it would be good in risotto!)
The honey garlic is literally raw honey over the garlic and let it bubble! :D. The Conserva is out of a book, amzn.to/3vNBCaS I'm not sure if it is available online as well! :D
I love garlic.. Great video
So good! :)
Ok im drooling over this garlic. My favorite food is bagel buttered with garlic baked till lightly crispy. Yummy ive got to try this. Thank you Nyssa.
This was so very good, totally wanted to make more, but just didn't get my hands on enough garlic this year!
Wow how good is that garlic. looking forward to giving it a go in a few weeks.
Its really good, creamy, like roasted garlic but shelf stable!
Love the garlic idea! Thank you for sharing
It’s really good!
My brother has an Italian restaurant, he makes all his own gnocchi. He showed me years ago how he makes it with potatoes. His dough is very soft and wet and hot. He says making them as soon as the potatoes are cooked is best.
Yes, the best batches have been warm pumpkin and the dough almost too wet to handle!
Tank you for a great video. I am loving your channel!
I'm glad you're enjoying it! thankyou :D
Great vlog
Thankyou :D
I Love how you make it all work.
I definitely Try! :D
@@OurSmallFootprint You do it well🌞❣❣
Thank you for another awesome video. And a happy birthday to your mum hope you have a lovely dinner with her
Thank you so much!
That garlic sounds soooo good. 💜❤ I find the same sort of thing when I make my gluten free pumpkin scones , every recipe I tried was tough little rocks. Now I leave it almost too wet to handle and barely roll it then cut and cook quickly. So soft and taste great.
When I make pumpkin muffins and stuff I always leave it with minimal mixing too, I wonder if there is something in pumpkin, because when I see videos of potato gnocchi it definitely looks like a dough, not what I end up with!
Thanks for sharing i think id like to try the garlic recipe
We have eaten nearly all of it already! it will definitely be something I do again next garlic season, I wasn't sure, it was a lot of work, but it was wonderful!
@@OurSmallFootprint Nice ! we have 4 different varieties of garlic growing so fingers crossed we get a good crop so i can try this one :)
@@kerry1963qld I haven’t managed a decent crop yet, enough that I keep growing it but nothing significant! But I’ll keep buying it locally when it’s cheap and canning it and keep ‘trying’ to grow it heh. The big problem we have is -3 overnights but still 20degree days..
@@OurSmallFootprint we have had so much bad luck with our veggie gardens , if its not pest , too hot too much rain , we hope this time we will get something , the italian garlic is too small to want to both bottling but we have Elephant and Eungella which is huge , things look good at the moment but time will tell , i really love it chopped up and fermented in pure honey , we have a local honey guy here so not short on the honey , we have native bees which is all i want for pollinating .
@@kerry1963qld I did so much in local honey this year! So good! Pest pressure has been hard and the rain is not great for our garlic beds! Gardening is a practice in patience I tell you! No matter how hard I try, something gets left behind!
That pot of garlic would smell so good 😊
It makes the kitchen smell wonderful! and we have been eating the canned garlic a lot, I will have to make plenty more of that, it was so so good!
@@OurSmallFootprint garlic is a must around here 😂
Great video :)
Great video! Love seeing all your recipes and how you use up everything. Peeling garlic is the worst job in my kitchen! Looking forward to your next shop and how you make it last until your next shop.
It's not so bad in small doses, but in large swathes, my hands are sore today! lol
Hello Nyssa! I hope you are all doing well! I always look forward to watching your videos! Take care!
Thankyou! You too! :D
@@OurSmallFootprint ❤
Happy birthday to your mom. Safe travels. Looking forward to see ing your grocery haul.
Thankyou! :D
When you were talking about the wood stove for the pizza, did you look away from the mic to look over at it? Lol I do that when talking to the mic lol 😆
Lol, quite possibly! Lol. I’m going to use funds from the buy me a coffee fund to get myself a lavalier mic, a wireless one, I think that will be a good upgrade lol!
Thank you for another wonderful video! The garlic looked delicious, as did the pumpkin gnocchi! You are so resourceful in making do with what you've got, until the end of the month, and you go shopping. Am a new subscriber, and really enjoy watching your videos, as you share your lifestyle. 🤗
Welcome, and Thankyou! :). it's taken some practice, there were times when we were really struggling by the end of the month to make well rounded meals, but its become a lot of habit now! :D
Hi! Hope you have a wonderful day with your mother. I wish her the best birthday ever.
Is nice that my grocery trip happened to fall on her birthday! :D
@@OurSmallFootprint yes, it certainly is nice. I hope you find everything you need and that you have a nice trip. 😘
Great video. I was wondering where you buy the big jars of ghee. The pumpkin gnocchi is something I will try at some stage, you do make it look so easy and so yummy.
Costco! They’re 29.99 for the 2 x 1L jars. I considered making my own but it would end up very similarly priced with a lot more hands on time with the cost of butter!
Just use egg yolks, no whites. This means less moisture and less fliyr needed. Makes for lighter fluffy gnocchi
I’ll give that a go next time, thank you! :)
Hi I’m fairly new to all this
I’m awaiting my pressure canner new ☺️
You said you don’t use lug lids in the pressure canner just the two piece lids (ball mason)
Could you explain why please? :)
Do you replace the flat lid each time? Where do you get new ones from? They are hard to get and then super expensive.
Can you put lug lids on ball masons?
Thank you
J
I personally don't use lug lids only because they aren't sold as pressure canning jars, and I have plenty of jars (at the moment) that are rated for it, I know a lot of people do though! I just haven't had the need to, so I use them for water bath canning only for the moment!
The flat lids on a mason jar should theoretically be new each time, however, I assess each of my used lids as to whether they look ok for another use, no dents, good rubbers etc etc. That is entirely personal preference, by reusing lids you do run the risk of failed seals in your goods, but of course that is always still edible, just pop it in the fridge and eat it quickly!
I am going to try the forjars mason jar lids, they aren't much cheaper, but a lot easier to get at the moment and a lot of American canners have been using them with great success!
Lug lids do not work on mason jars, it is a different thread, if you have a look at the thread on a mason jar verses a jar from something you bought at the shops, you will notice that the ridging on a mason jar is much wider than on a lug lid jar :)
What would you use the garlic conserva for? I have a 4lb bag of peeled garlic that I got from our food bank (food hamper) and I just threw it in the freezer and worked through our other garlic. So I am wondering if this could possibly work. hmmmm
Its soft and like a paste like a roasted garlic, super mellow and sweet like if it was roasted, we spread some on flatbreads for breakfast!I reckon we'll use it on sourdough open grills, but Darryl will prob eat it straight out of the jar too lol
@@OurSmallFootprint hmmmmm I wonder.... I don't do a whole lot of bread things (darn gluten free living!) But maybe as a base for pesto even 🤔
@@SodbusterLiving Not that I have steak very often lol, but on steak would be nice, or on warm red meat, it really reminds me of roasted garlic, but shelf stable instead of in the freezer, so anything you use roasted garlic for, it would work in, even in pasta sauce, carbonara type dishes things like that! (if you eat gluten free pastas, even in rice, ooooh, it would be good in risotto!)
@@OurSmallFootprint ok. You convinced me. I wanna try it now! 😁🤣
You're both making me hungry!!! lol
Your bread looked like premium quality to me, even though you said something happened to it.
Hehe, was still great, just couldn't shape it into rolls or anything, it was just too lose, but that makes for good Foccacia! :D
I’ve started a new game - guess which child is talking to you - when little hands appear. 😁
Hehe, did you guess who belonged to these ones ?
I reckon Apollo was first, the later ones... maybe Kavik.
Could I get the recipe for the garlic and your hunny garlic
The honey garlic is literally raw honey over the garlic and let it bubble! :D. The Conserva is out of a book, amzn.to/3vNBCaS I'm not sure if it is available online as well! :D