Well not really, its London in May and we have seen a tiny splash of sunshine for about 10 minutes. I keep telling my friends who are visiting from the West Coast of America, tomorrow, mañana as they say in Spanish, the sun will appear, I am the eternal optimist.
My Gluten Free repertoire is growing daily. I am arming my friend Annie with a ton of recipes to take home. Today I made a ton of GF pasta and I also tweaked a Nigella recipe for Almond Cake for her and it was delicious. My friend is now slightly concerned she is going to leave 10lbs heavier then when she arrived!
The Almond Cake is so ridiculously easy to make and it is light and the crumb is perfect.
I took a photo of the cake close up so you can see the texture.
I haven’t written the recipe up yet, I will post it as soon as I can
So this week it has been all about Italy, lots of GF Pasta and Chianti, we brought some sunshine to us. Maybe next week it will be all about Tapas and Rioja!!
Here is my recipe for Gluten Free Ravioli filled with Goats Cheese and Rocket Pesto. don’t even know how the pesto recipe came to me, but thank goodness it did.
For the Pasta
- 1half cups of gluten free bread flour
- 1half cups of rice flour
- 1half tsp xanthum gum
- Big pinch of Maldon sea salt
- 5 large eggs
For the Ravioli Filling
- 100g soft goat cheese
- 100g wild rocket
- 50g sunflower Seeds (dry toasted)
- 75mil extra virgin olive oil
For the dressing
- Juice and zest of 1 lemon
- Couple of big glugs of extra virgin olive oil
- 25g soft goat cheese (if you have it left over)
Makes about 20 Ravioli
Measure out the dry ingredients directly onto a clean surface, give them a mix to make sure all the ingredients are evenly distributed. Then make a little well in the middle and break your eggs into the flour. Mix together with your hands and gently knead into a firm dough. Wrap the dough in some cling film and place in the fridge for 15mins or so.
Now you can make the filling. I used a Kenwood Mini Chopper but you can totally do this in a Mortar and Pestle. If you are using the food processor, then put the seeds in first and give them a good whizz. Then add the rocket in stages as there is too much to go in all at once. Then add the Olive Oil, not all at once judge it, you need a paste that is the consistency of pesto. Not too runny as you want it to sit nicely on the sheets of rolled out pasta.
If you are doing it in a Mortar and Pestle then put the sunflower seeds in first with small pinch of sea salt and grind them down, then add the rocket in stages with the Olive Oil.
Tip out the Pesto into a small bowl then crumble the goat cheese into the pesto and stir through. When you have filled your pasta, do not wash this bowl up as you are going to use it to make your dressing in.
Take your pasta out of the fridge and cut the dough in half. On a lightly floured surface, roll out the pasta into a rectangle approx 20cms x 30cms as thin as you can (2mm). You want the cut the pasta into 4 strips approx 2half inches wide. Then put a teaspoon of the pesto approx 1cms apart in the centre of the strip. Then using a pasty brush (or your fingers) brush a little water onto the pasta and place the other strip on top. Gently press down around the pesto bump making sure that the pasta is truly glued down. Repeat with the other 2 strips then cut between the bumps. You can use your fingers to scallop the edges of the pasta or leave it plain. Repeat the process with other half of the pasta dough.
Put a large saucepan of water on to boil, add a good big pinch of salt. When the water comes to the boil gently place your ravioli into the water. They take a bit longer then fresh wheat pasta to cook approx 6mins.
While they are cooking, taking the bowl you made the pesto in add a big glug of Extra Virgin Olive Oil, the juice and zest of the lemon, then if you have any left over goats cheese crumble that in too. You want this mixture to have a drizzle consistency.
When your pasta is ready. Drain plate and drizzle the dressing over. Serve with a green salad and fresh grated parmesan. Heaven!