I love making pasta, it’s easy and fun with great results.
This Saturday I spent hours rolling and cutting and ended up with a delicate spicy sausage pasta.
The dough (serves 4): 250g pasta flour, 250g semolina,3 eggs, 8 egg yolks. Simply mix the flour, pour it on to a clean surface, make a well, add the eggs, gently incorporate it all together until it’s a dough you can handle. Then knead until it’s smooth and elastic (about 5 minutes) wrap in cling film and chill until ready to shape.
To shape, split the dough in half for ease and then roll one half until it’s thin enough to put through a pasta machine, it wants to be rectangle shape. Roll it through the machine gradually dropping through the levels for an ultra thin shape. Then cut, I did tagliatelle, and dry. Boil now for 3 minutes if your ready but if you have leftovers, pop them in the freezer!
For the sauce: 250g spicy sausage meat, 1 onion, 1 garlic clove, a knob of butter, thyme.
Chop then fry, the onion, garlic and sausage meat. When browned add the thyme and butter. When cooked, add to the cooked pasta and serve!
Beautiful fresh pasta!
So this weekend I had an amazing opportunity to chef with a great team under Jimmy Garcia!
It was my first time in a professional kitchen but the guys made me really welcome and put me to work!
It was an utterly fantastic experience, I hope there’s more to come!
So This happened.
Brioche! Nutella! Mango! Chocolate Ice Cream!
Literally toasted Brioche, slathered in Nutella and then loaded with sliced Mango and Chocolate Ice Cream!
I love a good chilli and it can’t be beaten when you have some lovely big nachos to scoop with!
I’ve recently started making a cheats version of home made nachos, simply cut up some tortilla wraps, drizzle in oil (I use chilli oil) and bake for 5minutes on 180 fan. (Be careful as they can quickly burn)
They are totally tasty with a great crunchy texture.
If you want an easy peasy little sweet to make, this is the one for you!
Simply do the following:
- Mix 250g cream cheese with 50g of peanut butter (or more if you fancy a stronger peanut taste) 2 tbsp powdered sugar and 50g chocolate chips.
- Spoon out the mixture and roll into bite size balls. Place these in the fridge to chill
- Melt 300g dark chocolate. When melted, cover the balls in chocolate. That’s it! But you can decorate them if you so desire…..I did.
They are quite decedent, very creamy and sweet. My top to you would be to make them slightly smaller tun your tempted to do.
And supreme indeed it is
What a delightful dish, a total all rounder! It’s filling, nutritious, creamy, fresh, tasty and even a little cheesy.
What is it? Well it’s pretty much just salmon fillets cooked with leeks, courgettes and asparagus in a creamy, but low fat, bachamel sauce. I could of easily eaten this on its own but I did add some couscous. It really was beautiful in taste, the soft salmon against the slightly sweet sauce was a heavenly melt in the mouth affair.
It’s also a very easy dish to make, pretty much a one pot deal, in the oven, 25 minutes, bish, bosh, done!
*Recipe courtesy of the Weight Watchers Seasonal cook book (I don’t follow weight watchers, it’s an old book but contains some good, low fat material)
I love weekends which give you the time to experiment in the kitchen and that’s exactly how I used my time this weekend.
Yesterday I decided to try making Gyoza for the first time. I wasn’t alone, alas Mr Oliver helped me through the media of his comfort foods book.
I found it a really straight forward recipe to follow but you defiantly need a good hour or two for the prep.
I enjoyed making the Gyoza dough but found it a real workout session trying to get it nice and thin.
But it was all totally worth it!
The Gyoza were perfectly formed and perfect in taste. They were nice and light (which meant I ate about 15!) and they were fantastic in the dipping sauces (although they were equally tasty without!). The ginger and spice really fired through, a taste sensation!
It’s Monday and so I will forgive those who just want an easy night after their return back to work after the weekend.
I however, pulled out the stops and made fresh pasta (plus the sauce) from scratch!
Actually, if you haven’t made pasta before, it’s really easy and not that time consuming. It’s simply 1 egg for every 100g of “00 flour” used (you can split the flour to combine semolina if you want to rack it up a level), you mix it, knead it until smooth and chill for 30 minutes. Then, roll, shake and cook in boiling water for about 3 minutes.
Tonight I made a creamy tomato pasta sauce to go with it. Really tasty and completely worth the effort.
As an additional bonus, work sucks a little right now and so this offered some great therapy to relax me after a bit of a pants day.
A perfect Sunday afternoon dinner.
Picture this. It’s brisk and bright outside and after sprightly, nippy dog walk, we come home to a toasty house. We crack open a bottle of Chardonnay (of course) and I whip up this scrumptious dish.
This is a great recipe for s number of reasons, it’s pretty fast for a risotto, it’s creamy and it has huge depths of flavor from the fish and ham. I highly recommend this dish, it’s wonderfully satisfying and rather filling.
I have often bypassed this recipe for no other reason that lamb seems weird with pasta….right?
I know it shouldn’t. We have meat with pasta in many dishes but I’ve just never had a lamb pasta dish and I couldn’t quite get my imagined taste buds around it!
However, I took the plunge and I finally cooked this dish and much to my delight and surprise, it was spectacular!
The sauce was savory and rich, oozing a meaty depth after simmering with the lamb for 45 minutes. The lamb was tender and buttery and this combination paired with a fresh pasta base was throughly enjoyable.
The added bonus was that the recipe calls for wine which meant we had an open bottle that needed drinking!
Worried about eating lamb and pasta? Worry no more.