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!
I swoon over a nicely topped ciabatta, I often go for the typical bruschetta or mushroomy mix but this offered something different.
As you can imagine it was really very easy and quick to make and it was delicious. The sweet peppers twinned with the salty olives worked really well, as did the crunchy bread and creamy egg.
A great Friday night treat.
This is a great summer dish which offers a fantastic way to load up on your 5 a day.
Take an arm full of veg. On this occasion I used sugar snap peas, courgette and leaks
Chop your veg! I kept it chunky.
Start to cook your risotto in a stock and wine combo. Do it in the normal way, cook off the rice in butter first for 60 seconds then add a slash of the stock. Stir snd let it soak up, then add more.
When half of the stock mixture is used, chuck in the veg and continue to ladle the stock (season as you go).
Got to have those meat free nights, right?
Well this dish needs no meat, it’s hearty and packs enough flavour to make you kick meat to the curb.
It’s just a matter of banging a load of veg in a pan, add some lentils and a dollop of curry paste and simmer for as long as you can (30 mins will do but longer will boost its taste)
Summer nights call for light scrumptious dishes and this meets the brief. This tomato and rocket flan throws fresh, vibrant flavours at you and treats you to a naughty pastry punch.
You can of course make your own pastry but in this case I didn’t…..hands slapped!
So all you need to do is:
- Put your pastry in your dish and blind bake for 10 minutes with baking beads, then bake for a further 5 minutes without the beads
- Whilst baking whisk 4 eggs with 150g chedder cheese, 150ml double cream, salt and pepper
- Also roast 250g cherry tomatoes in olive oil
- When ready, fill your pastry case with as much rocket as you desire, plus the cooked tomatoes
- Then fill the case with the egg mix and bake for 25-30 minutes until golden
- Serve with a simple side salad!