Serves 4 – 6. 650 calories
- 400 grams flour (about 2 cups) (Classically, Italians use 00 semolina flour, but here in U.S. I use regular flour.)
- 1/2 tsp salt
- 4 eggs
- 1 tsp olive oil
- 1 tsp water
Place flour and salt in food processor and give it a whirl to blend.
Place eggs, oil, and water in a glass measuring cup and mix with fork or whisk to blend. With the food processor running, pour the egg mixture into the flour then pulse until it is all stuck in a ball. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and let it rest for at least half an hour. You can put this in the fridge for up to 24 hours. Let it come back to room temperature before continuing.
On a floured surface, roll the pasta to as thin as you would like it. You may want to divide the dough in half or even thirds to make this bit easier.
- If you are making tagliatelle or pappardelle noodles: roll out to your desired thickness, allow to dry about 20 minutes, roll making an “S” roll, then slice to your desired width. Open and spread out the tagliatelle on the board and make little nests for them to dry.
- If you are making lasagna noodles: Roll out to your desired thickness and slice into rectangles that fit your lasagna pan.
- If you are making raviolis: this will be a later post, linked to here.
- If you are making fettuccini, linguini, or angel-hair with a pasta-maker: roll into a rectangle that will feed into your machine, set your pasta machine to the thickest setting (usually marked “1”), and feed it through the pasta roller. You may want to repeat once or twice at the same setting, folding dough into thirds (this helps to strengthen the gluten in the flour, giving it a chewier texture when cooked). Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, because the pasta tends to pull and catch if you don’t. It might get too long to manage – just cut it in half and work with each half separately. Roll the pasta as thin as you like; I generally go to 6 or 7 on my machine, but you may have different settings.
To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles need an extra minute or two to cook.
- 1 stick of butter, melted
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup of sour cream*
- 3 very ripe bananas, mashed (I usually use medium-large sized ones)
Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside.
In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.
*You could substitute buttermilk or yogurt for the sour cream.
- 4 cups lettuce, Napa cabbage, or a mixture of both, chopped
- 1 cup red cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1/2 cup sliced almonds, toasted
- 3 scallions, sliced
- 1/2 lb. angel hair noodles or Asian egg noodles
- Crispy wonton noodles
- 2 skinless chicken breasts
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
Marinate the chicken breasts in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1/4 teaspoon pepper for 30 minutes. Grill or broil until juices run clear. Set aside.
Cook the noodles and sprinkle with a tablespoon of sesame oil to prevent sticking. Divide the cooked angel hair noodles among 4 plates.
Combine salad ingredients: lettuce, cabbage, scallion, red bell pepper, sliced almonds. Toss with a small amount of dressing and divide among the plates, on top of the noodles. Thinly slice the cooked chicken breasts and divide among the plates. Sprinkle with crispy wonton noodles. Serve with extra dressing on the side.
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon Asian sesame oil
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon granulated sugar
- Salt and freshly ground black pepper, optional
This recipe is from the Great British Baking Show; I have copied it here just so I can find the recipe for future use. It was super yummy!
For the cupcakes
- 180g/6oz butter, softened
- 180g/6oz caster sugar
- 180g/6oz plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk [I used 4]
- 2 free-range eggs
- 150g/5oz raspberries
For the icing
- 125g/4oz butter, softened
- 250g/8oz icing sugar
- 1 tbsp milk
- small drop red food colouring [I left out the food coloring and added 1 Tablespoon of smoked maple Raspberry jam]
- 12 raspberries
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. [Note: I did my usual mixing in stand mixer, creaming butter with sugar, adding eggs and mixing, then flour and baking powder and milk. The batter was not pourable.]
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
Decorate the cupcakes with the icing and top each cupcake with a raspberry.
Chop up some fresh herbs. I used equal amounts of tarragon, thyme, parsley, basil, and mint. Roll a log of goat cheese over the chopped herbs so they coat the outside. That’s it.
Now spread some on toasted baguette and sprinkle with chopped sun-dried tomato. Or put it on your hamburger. Or something else… tell me what you did with it.
The beauty of this is that it can be varied in so many ways, with different herbs such as rosemary or oregano or dill, and by adding ground pepper, finely diced shallots, roasted garlic.