A Weeks Work

Last week was pretty hectic,  I taught a Mexican Class on Tuesday night. It was a small class just 4 people, they didn’t know each other but all got along really well.  They made, an Authentic Mexican Chilli, they had never seen the dried Mexican Chillis before and they were really surprised that they all had very different flavours and colours. I love the Mulatto Chilli, it has an almost blackcurrant aroma. I put one of those in just because I love the smokiness of the flavour. They also made various Salsa’s, using different methods, grating chopping and Charring the fresh veg.

We all agreed that charring the fresh veg was the most delicious, whizzed up in a food processor with some chopped coriander. So simple but wow its addictive.

 

Lisa and I shot the Gluten Free Canapés on Friday and Saturday they look amazing, I will post a few pictures when Lisa has finished Post Production.

 


signature

Madi’s Party

Lisa then came with me on Sunday to Stirring Stuff to shoot me in action for Madi’s Birthday Party. She had 11 of her friends come and we made Pasta and Sticky Gooey Puddings. They were a great bunch of kids, really quick learners and they made really really good pasta. I was totally impressed. Her lovely mum Jeni sent me this. Makes me happy.

Rachelle

Can I just take this opportunity to thank you and your team for giving Madi a great party on Sunday. Everyone had a wonderful time, and you were a perfect host. I loved Lisa’s sparkle too. You make a great team and I really wish you every success for the future.

 

 

Half Hour Pasta

  • 300g strong ‘00’ flour
  • A pinch of salt
  • 3 large eggs

Put the flour and salt into a large bowl.

Break the eggs into a jug and whisk together.

Make a well in the flour and pour in all of the egg. Mix well with a wooden spoon to form a dough.

Tip the dough onto a clean work surface and knead until a bit softer and smoother. Cover in cling film and place in the fridge to rest for half an hour.

With a rolling pin roll the pasta into an oblong and pass through the pasta machine at the widest level.

Fold the pasta in three and with the folded edges outwards roll and pass through the machine at the widest setting again but this time leave a 3 cm overhang in the machine.  Press the ends well together to form a band and pass through the machine at the widest wetting once more. When the join is reached reduce the width by one and continue in this vane until the pasta is as thin as you wish. Cut and cook or store.

To cook bring a large pan of salted water to the boil add the pasta and a tablespoon olive oil and bring rapidly back to the boil with the pan lid on. Boil for 3-4 minutes until al dente. Drain and serve.

Flavoured pasta

For the above amount:

1 teaspoon tomato paste

½ small beetroot pureed

A pinch of saffron strands

 

 


signature