Two Large plates of beetroot ravioli. (Had some left over that I'd frozen from the previous week)
Finally found the '00' Strong Pasta Flour. Risked it and made the trip to the large Sainsburys (hate supermarkets) but luckily they had it :-) Have been making pasta with regular plane flour, it works but this works better, the pastas much more spingy and smooth.
Ted involved in the pasta making/helping with the clearing up...he totally got the farts in a bad way from eating the dried pasta that had fallen off the string :-(
MAKE THESE THEY'RE AMAZING & EASY!!
500 g all purpose flour
7 g instant (dry) yeast
1 tbsp sugar
2 tsp salt
2 tbsp olive oil
60 ml warm milk
250 ml warm water
For the Garlic Butter:
40 g butter
1/2 tsp parsley
2 cloves garlic
1. Combine dry ingredients, add wet ingredients and knead until it forms into soft, elastic dough. Dough should be softer, but not too sticky.
2. Transfer dough to a ligthly oiled bowl, turn once to coat and cover with plastic wrap. Let rise for 1 hour.
3. Divide the dough into 15 equal balls. Shape each ball on floured surface into 10 inch long rope and tie into a knot.
I cheated & bought the pastry cases then filled with the following-
400g of dark chocolate/hazelnut chocolate mix
Melt these together either in microwave or over barely simmering water in a bowl
Let the chocolate butter mixture cool
Mix together 180g of Sugar (caster sugar)
Then mix it all together and bake in the oven for 10/12 mins on 160
Krispy doing his pasta making jobs...
I doubled the quantities & made 5 batches
HALF...JUST HALF OF THE PASTA
6 Eggs(2 whole, 4 yolks only)
180g caster sugar
200ml double cream
2 Lemons, juiced (1/2 Lemon zest)
icing sugar to make it look fancy
Whisk the eggs, yolks and sugar together in a bowl and stir in the cream. Then add the lemon juice (save the zest).
Strain the filling through a fine sieve into a jug. Pour half of the filling into the pastry case and put the pastry case onto the bottom oven shelf, pull the shelf half out and, keeping the tin level, pour in the remaining filling right to the top of the pastry case.
Add the lemon Zest.
Bake for 55/60mins on 110/120
Cover with icing sugar and get the chef torch on it to make it all crispy.
Mikey with my Buns...
Garlic, Chilli, Olive Oil, White Wine & Mussels
Beetroot Pasta with Cheese,Cumin & Spinach in Cream & Sage Sauce (Same one I did & bogged last week)
Bolognese - TIP- Cook it up 1 or 2 days before and leave to marinate and just get better and better.
1 White Onion
2 Celery Sticks diced
1 or 2 Grated Carrots
2 x Tinned Tomatoes
A load of Tomato puree
Big splodge of ketchup or tbsp of sugar
Loads of Salt & Pepper to taste
Glug of red wine
2 Bay Leaves
Cook/Simmer for at least 1 1/2hrs
Then leave over night at least...
Dad enjoying his Dinner :-)
With the Girls...;-)
The 'COOL LUNCH' ...the stylish way to keep your lunch cool!!! Thank You Krispy!! That and the embroidered apron!! TOO GOOD.