GetInMyGob

Friday, 10 June 2011

Home Made Ravioli with Crispy Sage, Asparagus and Rocket- FITTTTTT RECIPES TO COME

Beetroot Pasta-

80g cooked Beetroot (BULLSHIT!! It doesn't make the pasta dark enough If there's a secret to this let me know??? I added triple the amount but then had to counteract this with flour so the pasta was dry enough)

300g of '00' flour or pasta flour

2 Eggs

1 Egg Yolk

In a bowl add the flour then make a well in the centre, add eggs and beetroot thats been blended together- then stir in with a knife until it all comes together.

Once in a rough ball, kneed together with your hands until smooth

-This should take between 5/10mins

-There shouldn't be any cracks or crumbling

-Let it rest for 20mins then kneed again.

When rolling it should be almost transparent - add salt to the water when cooking.

Use a mug or glass cut into circles

Make sure your mixture is well seasoned.

I used a Danish cows cheese with cumin seeds (it was a gift) and added spinach with salt, pepper and nutmeg- YUM

Garlic, Sage, Cream & Asparagus Sauce

Crush then finely slice the garlic- 3 cloves

Tear up the sage leaves, bash them with your fist or end of knife so they're more flavoursome

Add asparagus and cook on a low heat for a couple of minutes

Then add cream, black pepper and half a vegetable stock cube, add a dash of water too.

Simmer for 10/15mins- Mix in rocket leaves or serve over them.

YUM

REALLY YUM

SO YUM

Oh and add grated parmesan

OBSESSED with the colours in this dish...and I added broad beans too, forgot that!! Just frozen ones I found in the freezer.

MY DREAM MEAL

Oh and don't forget- fry a couple of sage leave in a tiny bit of oil to garnish

AND THIS WAS A USED BOWL!! THAT GOOD :-)

Thursday, 9 June 2011

Beetroot Ravioli hell coming...it eventually turned out amazing 3hrs in!!!

Tuesday, 7 June 2011

Picnic At London Zoo...

Hummingbird bakery treats...

Rocky road :-)

My niece Lily Skipp with Her Dad...cake sharing

Middle Class food face!!!!

My Sister in Laws perfect scotch eggs...easily transform any food face!!

Apparently slightly undercook/don't fully boil the egg and run under cold water as soon as you take them out of the pan.

She put mine to shame, I always get too carried away with parsley and onion & don't chop it up fine enough so they have a tendency to fall apart a bit!!

Oh and she also used an old rosemary crusty loaf for the breadcrumbs.

I got through 2 not a problem!!

Parma Ham, humous, sun dried tomato & loads of butter...as good as Skippy with butter in a bap!!

Lils concentrating...

Getting stuck into the picnic before everyone else.

PERFECT Scotch eggs AGAIN!!!

A close up of the picnic...I got up too late to make the sarnies at home, massive M&S cheat

And just coz I love this picture as much as I love icecream..

Monday, 6 June 2011

Home Made Squid Ink Pasta With Favourite Home Made Tomato & Bacon Lardon Sauce

My ex boyfriend would say sorry with this pasta dish...it's that good!!

1 Pack of Bacon Lardons, smoked are more tasty but unsmoked would do too.

1 Red Onion- Diced

1 Lrg Red Pepper- Diced(The deeper the redy colour the sweeter the taste)

1 Big handful of Sundried Tomatoes (he didn't use to add these, with or without os good)

2 large cloves of garlic- smashed then finely sliced

(Your could Black Olives or Anchovies if you want to mix it up)

I try and slice everything up so its the same size and cooks at the same speed.

Add a load of Olive oil so that everything is nearly covered

Add Salt & Pepper, quite a bit of Black Pepper

1 tbsp of White Sugar

Let this all caramelise for at least 30 mins on a low heat- The longer you leave it the sweeter the sauce will be.

Add 1 tin of Plum Tomatoes, 1 big squeeze of Tomato puree, 1 big glug of red wine & simmer for 45mins, add some extra water if it's looking to thick and not liquidy enough.

MAKING THE PASTA

Squid Ink Tagliatelle made with the pasta maker, once I could be bothered to climb up and get it off the top shelf/ after being dissatisfied with my lazy 'rustic' home rolled pasta that came out a bit too thick!! Apparently always roll out pasta so it's semi transparent....NOTE TO SELF!!!

(It still came out yum and defos worth making yourself)

Squid ink Pasta for 4 people

300g '00' plain flour/ or string white flour or you can get away with just plain flour

3 mediums eggs

2 x sachets of squid ink or cuttlefish Ink (Only £1.25 from fishman Adam at the fish mongers & makes it look more interesting)

Dash of salt

Kneed for 5/10 mins, leave to rest for 20

It should have air bubbles in it when you slice into the ball of pasta- That's how you know when it's ready, plus should be springy.