Why the Italians invented pasta machines...

They only cost around 30 dollars. So why didn't I get one?

Oh no, I really want to make pasta from scratch. What was I thinking?

After having a lovely pea and parmasen ravioli at Ladro a few months back, I couldnt get it out of my mind. I had to make it for myself! And luckily, the recipe was online at the Gourmet Traveller website!

Apparently there are ravioli cutters too. All this would have made my life much easier. It was actually a rather easy recipe, apart from the actual rolling of the dough and filling the ravioli. My problem lies in the fact that i dont have a very good rolling pin, and i couldnt roll it thin enough. Also, I ate too much of the filling while I was making it and so made myself sick of it before dinner even arrived. Sigh

Having said all that, after serving it with a butter and sage sauce, my husband had nothing but praise for it. I couldnt enjoy it. I think there is still a bag of it in the freezer.

You win some, you lose some.

Asparagus anonymous

I should change the name of my blog to "I love Asparagus". It seems that ever since spring started, i have had asapargus in the fridge, and have been thinking about what to do next with it. I have even been putting it into curries and stirfries, and made the most beautiful omlette on the weekend which I stupidly didnt take a photo of. I will put a brief description in here anyway as it was just so so so good and will definetly be making more appearances on my brakfast repetoire.

This soup is probably the easiest soup I have ever made. i made it slightly more difficult by shelling my own peas, as they are in season and so so beautiful straight from the pod...

Ok this photo does NOT do this soup justice. We had guests over for dinner and i didnt feel comfortable taking photos of my own soup (it somehow seems a bit insane really). It is actaully really green in colour.

Asparagues and Pea Soup

300g Asparagus sliced finely, tips reserved

300g peas

bunch of parsley

1.2L stock or water

Bring stock to the boil. Add asparagus and peas and simmer for 15 minutes. Blend the soup until creamy. At this point, add the parsley and reblend. Season, add a dollop of cream if you want (it doesnt need it) and add the reserved tips and gently reheat for 5 minutes. Serve with olive baguettes (see previous posts)

Asparagus and Gruyere Omelette

serves 2

5 free range eggs

milk or cream

bunch of asparagus, blanched and sliced into 4 cm lengths

grated gruyere

50g Smoked salmon

Beat eggs and milk/ cream until light. Melt butter in a pan on medium heat. Add a pinch of nutmeg to the eggs and some pepper (no salt until cooked as this shrinks the eggs). Carefully pour egg mixture into hot pan and cook on low heat until the top is still wet but the bottom is beginning to turn golden. On one half of the omelette, add the asparagus and gruyere, fold the omelette over and heat very very gently until the cheese melts. Open the omelette carefully, insert the smoked salmon inside the fold, and plate. Serve with toasted sourdough.

Spring time is here...

There are several things that signify the beginning of spring and the end of a bitter and cold winter. Firstly the flowers and birds that have been hiding somewhere for months all come out and give our sense of sight and smell a little nudge. More importantly, the appearance of broadbeans and asparagus at the green grocer, is THE definitive sign that spring is finally with us. And when asaparagus hits a dollar a bunch, I know it is time to cook some sweet, in-season asparagus.

During the week it is just too hard to try anything too complicated and sometimes, the only thing I can make myself whip up is a simple pasta. Luckily asparagus doesnt need a long time to cook and really shines in pasta dishes. Coupled with in-season peas, preferably from the pod if you can find it, this pasta is quick and satisfying...

Pasta with Asparagus, pancetta and peas

1 pack of fettucini (next time i think i would use a smaller pasta like orriechette or spirals)

300g mushrooms, sliced

2 bunches asaparagus, washed, woody end snapped off, and cut into 2 cm pieces

250g peas

8 rashers of pancetta, sliced finiely

white wine

thin cream (I used low fat but I dont like overly creamy pastas)

1 red onion, sliced

garlic

pouring cream

Cook the pasta in lots of boiling water until cooked. Drain.

Meanwhile, fry garlic, red onion, and chopped pancetta in olive oil for a few minutes until fragrant. Add mushrooms and cook for a few minutes. Add white wine, turn up heat and let sizzle for a minute. Add asparagus, peas and cream, bring to a simmer, and cook until asparagus is cooked, only a few minutes. Season, add to drained pasta, mix well and serve with parmasen cheese.

Easy!