Wednesday, 1 October 2014

Fresh Pasta


You may remember my post on making homemade gnocchi? Well this weekend Livvy and I tried our hand at making fresh spaghetti.



I had actually bought the pasta machine from Aldi three years ago for only $10.00 but its remained in its box, until now, mostly because I did not have the bench space in my old kitchen to tackle such a messy task.




It was a fun way to spend a Saturday night with the family and we all pitched in!




There's always a taste tester in the family!

and someone who likes to stir.


You can find my recipe for an authentic tomato sauce here.


  

Of course washing down an Italian feast with a good red is always imperative!

   
And if I do say so myself, we did a damn good job!


We simply followed a recipe from Taste.com and it was delicious and not too difficult! Below is the one we followed.


       Ingredients
  • 2 2/3 cups (400g) Italian '00' flour or high-grade flour, plus extra, for dusting4 (59g each) eggs, at room temperature.
    Method.

    Place flour in a mound on a work surface. Make a large well in the centre, then break eggs into it. Using a fork, gently beat eggs, while, with your other hand, secure the walls of the well. Continue stirring with the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour.
    Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes.
    Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. For machine-rolled pasta, set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a flour dusted work surface. Repeat with remaining dough. 
    For machine-cut pasta, drape pasta lengths for 10 minutes or until slightly dry. Feed dough lengths, 1 at a time, through cutting attachment on your pasta machine, then scatter lightly with flour and place on a tray.
    Bring a large (5-6 litres) saucepan of salted water to the boil. Add pasta, stir once and cook until al dente*, then drain. Serve immediately with favourite sauce.

    Cheers!G.x

Sunday, 24 August 2014

Slow Roast Tomatoes

Yesterday I went to Newcastle's Farmers Markets and bought these beautiful tomatoes.
I also bought some sour dough bread and plenty of pumpkin to make soup.


I decided to Slow Roast the Tomatoes for dinner.
Firstly I halved the tomatoes horizontally and placed them skin down on a baking tray. I added a few slices of garlic to each tomato and sprinkled with brown sugar. Next I drizzled the tomatoes with balsamic vinegar and olive oil, seasoned with salt and pepper and put into a slow oven.

After about an hour in the oven the tomatoes are soft and lightly charred. Set aside to cool.

The next thing to do would be to sprinkle with basil, but I didn't have any, so I grated Parmesan cheese over the top.

Toast some sour dough and place tomato on top.

 Smash the tomato onto the toast.

It is a perfect accompaniment for the soup. I promise there won't be any leftovers!

Enjoy,

xToni

Tuesday, 12 August 2014

Homemade Gnocchi

I love teaching my daughter how to cook. Especially the recipes I was brought up on as a child growing up in an Italian family. Homemade Gnocchi was one of my favourites. Last weekend,  Livvy had one of her friends stay over and with the cold weather upon us, the scene was set for a cook off!

Ingredients
3/4 cup of good quality plain flour.
1 kg of Desiree potatoes
I teaspoon salt
2 egg yokes

Method
Boil potatoes with their skin on until soft. Use a skewer to pierce the potatoes to check if they are ready.
Allow them to cool. Peel the skins off and then press the potatoes through a sieve.

In a bowl add the flour, salt and yokes and turn the potatoes through the mixture.
Onto a floured bench fold and gently knead the mixture. If the mixture feels sticky add sprinkles of flour while kneading until it feels smooth.

Cut the dough into quarters and roll the dough into long sausages about 2 cm in diameter. Cut the sausage into approximately 1-2 cm in length and place onto a floured tray. Use a fork to press lightly onto each gnocchi leaving shallow lines or alternatively lightly press small indents into each one with your finger. This allows the sauce to stick to the gnocchi. 


Bring a large pot of salted water to the boil and in about 3 batches gently place the gnocchi into the water to cook. As soon as the gnocchi floats to the surface it is ready. Remove the gnocchi and spoon on your favourite Italian sauce and sprinkle generous amounts of Parmesan cheese on the top.
                                        
This recipe feeds about 6.

Giulia x

Monday, 28 July 2014

Baked Rice Pudding

Last weekend I made this delicious Baked Rice Pudding, based on Donna Hay's Recipe.


I'll share her recipe with you, then give you the changes I made.

Ingredients:
1/2 cup arborio rice
1 Litre milk
1 vanilla bean, spilt and seeds scraped
2 tablespoons caster sugar
4 pieces lemon peel
20g butter, chopped
1 tablespoon caster sugar (extra)
double thick cream, to serve

Method:
1. Preheat the oven to 160 degrees
2. Place the rice in the base of a 7 cup- capacity shallow overproof dish.
3. Combine the milk, vanilla bean and seeds, sugar and lemon peel, pour over rice and stir to combine.
4. Cover with Aluminium foil and place on a baking try.
5. Bake for 1 hour, remove the foil and stir.
6. Bake, uncovered, for a further 30 minutes.
7. Top with the butter, sprinkle with extra sugar and bake for 10-15 minutes or until the top is golden.
8. Serve with cream


I do a couple of things differently.
Firstly, I don't include the lemon peel, just a personal thing because we like ours sweet. At the end of the cooking process, I stir in cream through the pudding and then serve with  extra cream. 
I think that stirring the cream through the pudding before serving makes the recipe even more decadent. 
Finally, I always double the recipe because I have some big eaters in my family!

xToni

*Recipe from Here

Link within

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