Baked Gnocchi Four Cheeses

Ingredients:
* 200 ml fresh milk
* 60g parmesan cheese, grated
* 25g gorgonzola cheese, cut into bits
* 50g mozzarella cheese, grated
* 1 tsp Dijon mustard
* 1/4 tsp grated nutmeg
* 500g potato gnocchi
* 1 egg, beaten
* 50g toasted walnuts
* 1 tbs finely chopped parsley
* 2 tbs toasted breadcrumbs

Cooking Directions:
1.) Place milk and cheeses in a saucepan and stir over low heat for 1-2 minutes until melted
2.) Whisk in flour, mustard & nutmeg. Season with salt and pepper, then turn off heat
3.) Meanwhile, cook gnocchi according to instructions
4.) Add the egg to the cheese sauce with the walnuts and parsley, stirring to combine
5.) Place cooked gnocchi in an oven-proof dish, pour the sauce over top and sprinkle with the breadcrumbs. Place in the oven for 8-10 minutes until golden.

(*Source from Taste.com.au)

Stuffed Christophene

Only today I have a different opinion about this particular vegetable known as chayote or carribean squash or referred simply as labu siam by the Indonesians, I always think it as a common vegetable. You know - the kind of veggies that tend to be oversupplied in the market, always served as home cooking meals or warteg, never made it to elegant fine dining resto served as sexy cuisine.

The fact that it actually has a more exotic name in English - and is believed to be the staple food of the Aztecs & Mayans, and there’s more interesting ways turning them into a delicacy rather than a homely stir-fried, gave me more than enough reasons to bring this baby into my kitchen. If you’d like to know more about chayote,

please click here

Ingredients:
* 3 pcs of christophene - or labu siam, cut & wash in water + salt
* 1 pc of large onion, finely chopped
* 300 gram of lean minced beef
* 5 pcs of garlic, minced or grated
* 3 red chilis (can be subs by red bell pepper) finely chopped
* a handful of red cherry tomatoes
* 1/2 tsp dried oregano
* 1/2 tsp cumin powder
* half cup of raisins - I use red cranberries that gives a hint of beautiful soury flavour
* half cup grated cheese - I use vintage cheese and cream cheese
* 2 tbs of bread crumbs to add consistency

Cooking Directions:
1.) Half cook the christophene for 15-20 mnts, until tender
2.) Remove the seed, scoop out the flesh using spoon, set the shell aside ready for filling.
2.) Stir in chopped onions + garlic until fragrant. Add minced beef, cook till lightly brown
4.) Add chopped tomatoes, oregano, cumin powder, chilis/bell pepper
5.) Lastly add grated cheese, bread crumbs, raisins. Mix well
6.) Scoop fillings into christophene shells. Sprinkle with grated cheese.
7.) Oven bake for 10 mnts or less. Ready to serve

**Recipes from KitchenLink