News Archive - April 2005
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May 2005 Newsletter Preview

by ClaireMay 12, 2005

Dan sent us a sneak peek at a newsletter he will be sending out to fans in the coming weeks as they write to him. He also sent us one of his favorite recipes for BAKED GNOCCHI BOLOGNESE to go along with it. Yum!

Please click on the read more link to see the transcript of the newsletter and the recipe!


This is the first preview of Dan’s next newsletter that will be sent out to fans soon. In it he answers a few questions that were sent in by readers of DanRadcliffe.com – and he even gives fans one of his favorite recipes! (see below). Thanks very much to Dan for taking the time to send these to us!

Newsletter Preview ::

For this newsletter, I have decided to answer several questions which have been posted on Danradcliffe.com. Just for the record, the questions were chosen at random by a friend and not by me because as everyone knows I never visit websites.

1. HOW MANY TIMES A WEEK DO YOU HAVE GUITAR LESSONS AND DO YOU ENJOY THEM?

Unfortunately, because I have been so busy on Goblet of Fire and revising for my exams I have stopped having lessons as there weren’t enough hours in the day!!!!!!! However I hope to get back to them when things ease up a little.

2. CURRENTLY WHAT ARE YOUR FAVOURITE SONGS?

Retreat by The Rakes, Not Everyone by Nine Black Alps and Tuned To A Different Station by Dogs

3. HOW TALL ARE YOU?

5’5 and a half inches – the half inch is very important!

4. WHAT MOVIE HAVE YOU SEEN RECENTLY?

The German film The Edukators directed by Hans Weingartner – loved it!

5. WHAT IS THE MOST PLAYED SONG ON YOUR IPOD?

No Surprises by Radiohead

6. WHAT IS THE MOST BEWILDERING THING ABOUT GIRLS?

I never know whether they are laughing with me or at me.

7. WHAT IS YOUR FAVOURITE BOOK AT THE MOMENT?

I have just finished 1984 by George Orwell and loved it.

8. IS THERE SOMETHING YOU HAVE LEARNED TO COOK YET?

Yes, I love cooking Baked Gnocchi Bolognese (it’s very easy and a bit of a cheat). It’s a recipe by Delia Smith and you can find it at Danradcliffe.com and Danradcliffe.co.uk. If I can make it – anyone can!!!!!!

9. IS THERE ANYTHING ABOUT GIRLS THAT ANNOY YOU?

Yes, girls who are totally obsessed with being cool.

10. WHAT IS YOUR FAVOURITE SIMPSON EPISODE

Currently Homer Loves Flanders (Series 5)

*** Please be patient in receiving replies from Dan via post as he is in the midst of exams and will reply to you as soon as he can. And again, let’s all thank Dan for sending us this preview!

DAN’S FAVORITE RECIPE – BAKED GNOCCHI BOLOGNESE

INGREDIENTS:

1x20g pack of fresh basil
1x500g packet fresh gnocchi
1x300g tub bolognese sauce
1x300g tub four cheese sauce
3oz (75g) grated mozzarella
2 tablespoons fresh, grated Parmigiano Reggiano
Whole nutmeg
Salt and freshly milled black pepper

*** You will also need an oblong (8in x 6in x 1.5 in/ 20cm x 15cm x 4cm)or square medium sized baking dish.

Preheat the oven to gas mark 4, 350F (180C). The only preparation work you’re going to do is start by chopping the basil leaves – leaving aside 4 nice small sprigs for a garnish – and boil the gnocchi. To do this bring a large pan of water up to boiling point, add some salt and tip in the gnocchi. Cook them for about 3 minutes: as they’re cooking they rise to the surface, and at that point you hike them out into a bowl, using a draining spoon.

After that spread half the Bolognese sauce over the base of the baking dish and follow that with half the cheese sauce. Next add all the cooked gnocchi in a layer and season with salt and pepper. Now sprinkle in the chopped basil, plus half the mozzarella, followed by the rest of the Bolognese sauce and then the remainder of the cheese sauce.

Top with the remaining grated mozzarella, a few gratings of nutmeg, and finally the grated Parmigiano Reggiano. Bake in the oven on a high shelf for 30-35 minutes, or until the top is brown and bubbling. Leave it to settle out of the oven for 10 minutes before serving, and garnish each portion with a small basil sprig. A green salad is a good accompaniment.

The original recipe can be found here. For more recipes by Delia Smith, please visit Delia Online.

 

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