My last night in Melbourne before London!

I leave for London tomorrow and it has been a week of frantically sorting a few things out and also catching up with as many people as possible. Hence, apologies for not posting as many recipes as I normally would. 

As you can see above, I am taking a few beloved kitchen items with me, mostly for sentimental reasons, but these are a few things I probably can't do without (which includes my Kitchenaid, but that would really stuff up my weight limit). Top left is a really handy (light and small) kictchen scale that I've had with me since I was a uni student. It has been through many different kitchens and cooking experiences, and it is definitely the best purchase I have ever made from a discount store. I am also bringing the recently bought piping bag with two nozzles for those cold nights where we would stay in and stuff our face with churros.

The silicon brush would come in handy, and my Made In Japan peeler is definitely coming along. There are four base-removable tart tins and four cute mini pastry tins that are also included. And lastly, a little box of cinnamon and star anise. I'm sure I'll find these items in London but it will make my luggage smell sensational. (Loopy, huh? :) Oh well....)

I hope you will continue to be onboard this journey with me as I truly appreciate all your feedback and comments. Adieu, and I'll hear from you all again in London!

Richmond Hill Cafe and Larder

My last brunch in Melbourne (for the year)! As you know, I love the brekkie scene. RHCL was packed when we arrived. I was wondering if it was like this most days or is it because of the long weekend? I'm betting it is business as usual for these guys.

Best pancakes ever! Two large pancakes which was topped with banana and mixed nuts served with maple syrup and creme fraiche. A very rustic dish that was superbly crunchy on the outside and soft and fluffy on the inside. MMmmm.....

The breakfast with the lot was a good fair, everything cooked really well. The bircher muesli came with a vanilla yoghurt and was topped with toasted almonds. Apparently does not beat the bircher muesli at Churchill Cafe and Larder...

I am really going to miss my lazy brunches! Arrrghhh....

Swiss Roll

I am going to miss my KitchenAid mixer when I leave. So I thought I better make good use of it! Swiss Rolls are very popular in Asia and interestingly enough, it doest not originate from Switzerland. I think it is of English origin. I do not have a Swiss pan so I just used a large roasting tray. The sponge is beautifully light and smooth, and also not extremely sweet. Feel free to use whatever spread you like. I made two rolls, one chocolate, and the other the original recipe.

Swiss Roll Recipe

Ingredient A:
4 egg white
80 g icing sugar

Ingredient B:
4 egg yolks
40ml milk
40 ml vegetable/canola oil
80g plain flour, sifted
40g icing sugar
1/2 tsp baking powder
a pinch of salt

Raspberry or blueberry jam
Whipped cream

Preheat oven to 175 degrees Celcius. Grease and line a swiss roll pan.
Mix all ingredient B in a large mixing bowl until smooth.
Whip egg whites and gradually add sugar until very stiff.
Fold 1/3 of the egg white mixture into B, thoroughly combine. Gently fold in the rest of the egg white mixture.
Pour into prepared pan and smooth it out evenly.
Bake in oven for 20 mins. Once out of the oven, remove from pan immediately.

To assemble, spread jam followed by cream. Roll from the short end. Trim off the edges and slice to serve.

Note: To make a chocolate Swiss Roll, substitute 40g of the plain flour with 40g of cocoa powder
Hint: Make sure you whip your egg white until VERY stiff.

For pandan flavoured Swiss Roll, add 1 tsp of pandan paste to Ingredient B. I used plain cream for the filling.

Svago

"Switch off, relax". That is suppose to be the meaning of Svago in Italian. Nothing more suited for a dinner with a friend on a Friday night after a long week at work. I picked this place as it was relatively close to home (Svago's is on High St, Kew) and it has been given quite a few good reviews, one in particular stating that it is an Italian version of the Spanish tapas place, Movida. Svago serves dishes to share, which is the type of dining I like, as you get to try out more dishes on the menu.

"Bueno serra" was the greeting used by all the wait staff as we entered the door and throughout the night we were both called "bella", which was nice :). We felt very welcomed immediately despite the place being quite busy. There was a warm and 'homey' feeling to the place. The menu was fairly extensive with about a dozen entrees and a dozen mains. We quickly ordered as we were both starving.

As I mentioned, all dishes were to share. We started with a grilled calamari with fregola (a type of pearl-like pasta) and a croquette of smoke cod and eel. Both really tasty.

For mains, we had  roast pork belly with fennel. I am really loving pork dishes at the moment. If cooked right, it is just the best thing in the world. If I dare say, better than chocolate! The Svago pork belly was better than good, but not the best I've had.

My favourite dish of the night was the eggplant parmagiana. It melts in your mouh and the sauce was made of fresh tomatoes and the eggplant layered with buffalo mozzarella. Just so beautifully sweet. The tiger prawns came grilled on a bed of fennel and orange salad, which was a so-so dish.

For dolci, or dessert, we ordered the trio to share. It had a cassata (Sicilian ice-cream cake with candied fruits), a carrot cake and amaretto semifreddo. Again, it was good but not great.

Overall, great experience. One of the best service I've ever had. I also just realised on their website that it has been awarded The Age One Hat, which is well deserved. Although, if I were to compare it with another Italian restaurant, Balzari (also One Hat), Balzari's food is better. The other downside was that the acoustic at Svago was pretty bad, to a point that you had to shout in order to have a conversation.

Vanilla Pannacotta with Warm Spiced Pears

I was not a fan of panna cotta but it has grown on me. I realise that it is suppose to be silky, subtle-tasting and tofu-like, so the things that accompany the panna cotta (ie spiced pears) would stand out. Again, loving Karen Martini's recipes at the moment. The spiced pear was really yummy. Well suited to the current autumn-y weather. Pears are in season too!

Vanilla Pannacotta with Warm Spiced Pears Recipe

375ml  cream (thick and full cream please! Don't bother if you are on a diet)
3/4 cup milk
1 tsp vanilla paste (I use McQueen's Brand)
1 cinnamon stick
2 1/2 tsp gelatine powder (or two 5g gelatine leaves- if you can find them at the stores)

Spiced Pears
1 1/2 cup red wine
1 cinnamon stick
2 cloves
1 tsp vanilla paste
3/4 cup castor sugar
rind of 1 orange
1/2 cup frozen berries
3 large beurre bosc pears, peeled, cored and cut into 6 segments for each pear

To make the pannacotta, combine cream, milk and sugar in a saucepan over low heat. Stir until sugar dissolves and the mixture is almost boiling. Remove from heat, stir in vanilla and cinnamon. Set aside for 15 mins. Remove cinnamon stick.
Place 3 tbsp boiling water in a bowl. Sprinkle the gelatine powder on top of the water. Stir to dissolve. If using leaves, soak the leaves in cold water until soft.
Add gelatine to the cream mixture and stir to combine. Pour the mixture into 4x 150ml moulds. Refrigerate for 6 hours or until set.

For the pears, place wine, spices, vanilla, sugar, orange rind and berries in large saucepan over medium heat. Bring to boil, simmer for 15 mins, then remove from heat. Place pears in the syrup, cover and simmer over low heat for 15 mins or until tender. Remove pears and strain syrup over pears.

When pannacotta is set, unmould onto plates by dipping the bottom of the mould in hot water for a few seconds. Shake gentlly and turn over. Served with warm spiced pears and syrup

Har Mee

I have not posted a blog for an entire week since my hubby left for London. Partly due to me missing him and not feeling like cooking, and partly because work has been pretty bad as well. But thanks to all my dear friends who are looking out for me during this time. I have been truly blessed by your company and well wishes.

I made Har Mee for dinner tonight because I wanted to use some of the frozen prawn shells sitting in my freezer before I leave for London. It would have been a shame to throw it out. Har mee is one of the better choices in terms of healthiness with Malaysian hawker style food. The stock is just from the prawn shells, a  clear and spicy broth with no coconut milk or oil.

I made churros (Yet again- I  have made it 4 times in the last month)  for dessert as a return of  favour to our mate Gerald who kindly wrote a character reference last minute in order for us to rent a place in London. But this has to stop, for I will not be blamed for his expanding girth! :)

Har Mee Recipe (serves 6)

3 tbsp oil
20 king prawns, shelled and deveined. Reserve shell for stock
300g extra prawn head and shells
3 clove garlic, sliced
2 tbsp sugar
2 tbsp XO sauce
salt to taste
500g chicken thigh /pork neck
2 litres water
3 handfuls beanshoots, blanched in hot water
1 bunch spinach, blanched in hot water
beehoon (thin rice vermicelli) cooked to packet instruction
Hokkien noodles, blanched in hot water
3 hard boiled eggs, halved
Crispy fried shallot, to serve
Chili paste, to serve

Heat oil in a large pot and add prawn heads and shells. Stir until shells are pink. Add sugar and garlic. Once fragrant, add the water and XO sauce, and bring to boil. Simmer for 60 mins. I would normally add the chicken/pork to the soup to cook as it adds flavour to the soup. Remove the meat once it is cook and thinly slice it. Season stock generously with salt. I also would add I tbsp of the chili paste to the stock (but optional as it is quite spicy). Once stock is ready, blanch the prawns in the stock until pink. Remove with slotted spoon. Strain the stock using a sieve.

Chili paste Recipe:

12-15 dried chilies, cut into lengths, soaked to soften, deseeded and drained
2 finger length chilies
1 tbsp belachan (Malaysian shrimp paste)
5 shallots, peeled
3-4 tbsp oil
1/4 tsp salt
1 tsp sugar

Grind the above ingredient (except the oil) in a food processor. Add water if necessary to keep the blades turning. Heat oil in a fry pan and stir fry the paste in low heat until oil seperates from the mixture.

To serve, place both types of noodles in bowls. Top with beanshoot, spinach, egg, meat and prawns. Laddle hot soup into the bowls. Serve with chili paste.

Maha

B, my hubby, left for London last night. It was quite sad seeing him go, but I was also feeling excited for us, knowing that I will be joining him soon.

I guess the real journey has begun, at least for him anyway. I will be in Melbourne for another two and a bit weeks as I wrap up my work and finalise some things on this end. I must admit the last couple of weeks have been pretty stressful, but hopefully things will soon settle down. I can't wait to join him....

Everyone we love (and hopefully the feeling is reciprocal) have been so kind in organising catch-ups and farewell dinners. We feel very spoiled by good family and friends. Last Saturday, my sister-in-law and her husband took us to Maha, a Middle Eastern Style restaurant, owned by Shane Delia, the previous head chef at Chateau Yering. It is a joint venture with George Columbaris (owner and chef of The Press Club, Hellenic Kitchen), a poster-boy for Greek cuisine and a judge on MasterChef Australia. I think Shane named the restaurant after his wife.

Maha was quick to be awarded 1 hat by The Age Good Food Guide not long after its opening. I recall not being able to book a reservation last year due to its long waiting list. So I was glad my sister-in-law managed to get a suitable booking.

Maha was packed when we arrived. It was decorated very simply, with dark wood furniture and wooden partition. I was surprised that it was not a very large restaurant. I was picturing a place where people would be smoking tobacco with a Shisha or Hookah (Turkish pipes). There was none of that....

We ordered the 5 course Souffra (tasting menu) and the boys decided to have matched wines with the meal. The dinner was an experience to remember, one that really challenged the tastebud, in a good way. Middle Eastern cuisine uses alot of herbs and spices, but nothing was really spicy or chili-hot. My favourite dish of the night was mint and yogurt soup with lamb kefta. The flavours in the soup just went so well together, with the yogurt subduing the spicy chili oil. I think I'm going to have to attempt this dish at home one day.... maybe in London, when the weather is getting to me.

A cold platter followed after the soup. There was baby octupus in a tomato relish with sultanas, stewed white beans, chickpea dupmlings, smoked trout tartare with basil creamed corn (this was really good too), a jar of green olives and a jar of feta, all served with Turkish bread.

The small plates consist of grilled sardines and poached eggs topped with dried beef shavings and a creamy sauce (which was really rich). By this stage I was actually very full. We still had mains and dessert to go....
Then main arrived, which was a beautifully cooked 12 hour roast lamb with green olive and pistacchio tabouleh. The other main was of roasted ocean trout with fennel and mussel doughnuts. I wasn't qiute sure about the mussel doughnut... very interresting. The side dishes were an orange blossom cousous and stewed chickpeas. We only managed to finish the mains, but not the side dishes. We were truly struggling and wondering how anyone would order the Sultan's feast and finish the meal.

Dessert was my favourite course. It consisted of wine soaked blood plums with chocolate mousse, honey pannacotta with baklava and turkish delight doughnuts. Always leave some space for dessert, I say. Not regretted at all! Silkiest pannacotta I've ever had! Dessert was so good, I forgot to take any photos. OopPS!  Sorry...

Overall, the meal was really good and interesting.However,  the boys found the matched wines really disappointing . I don't think the Middle East or Turkey is famous for its wines. No offence to anyone, but I wouldn't expect Asia (I'm of Malaysian origin) to produce a good red or white, they should just stick to rice wine, sake and plum wines. Showcase what you are good at.

Red Spice Road

Red Spice Road is a great casual but young and hip place to have after-work drinks or a sit down dinner. I even took my parents there when they came for a visit. There are two dishes here to die for.... The crispiest and most succulent pork belly with a chili caramel sauce and the lemongrass and cumin lamb ribs. Both of these dishes are on the current tasting menu (see below). To top it off, the prices are reasonable and the servings are generous. I recommend the tasting menu (see below)....

Tasting Menu

Betel Leaf with Salmon, Lemongrass, Chilli and Kaffir Lime

Oyster with Cucumber, Shallot and Green Chilli

Lamb Ribs with Cumin, Coriander and Chilli

Rockling, Watermelon, Coriander, Cucumber Salad with Tamarind

Pork Belly with Chilli Caramel, Black Vinegar, Cabbage, Mint

Beef Cheeks with Peanuts, Vietnamese Mint and Mushrooms

Wild Barramundi, Sugar Peas, Baby Corn, Spicy Coconut, Lemongrass







Steamed Jasmine Rice

Passionfruit Cream with Peanut Praline and Coconut Ice Cream  (Again, I forgot to take a photo of the dessert!)

Hmmm, I just realised that our dessert DID NOT come with a peanut praline. Did the chef forget???!!

Strawberry Cupcakes

I made cupcakes for afternoon tea. But this time strawberry flavoured. The important step is to whip the butter  and sugar until it is pale and fluffy (at least 8-10 mins). Also, when the eggs are added, incorporate it well. I hope this helps, Mrs Quan. Also see related Cupcake blog (under Cookies and Cakes heading) for vanilla and chocolate flavoured cupcakes.

Butter and sugar whipped until very light and pale

After eggs were incorporated into the above mixture.




Strawberry Cupcakes Recipe
(makes 12)

110g butter
1/2 cup milk
2 eggs
3/4 cup caster sugar
1 tsp vanilla essence
1 1/4 cup self raising flour, sifted
75 g pureed strawberries

Icing:
200g butter
1 1/2 cups icing sugar
2 tablespoon milk
1-2 drops pink food colouring
6 strawberries, cut into half (for decoration)

Preheat oven to 160 degrees. Line muffin tray with your choice of cupcake liners.
Beat butter, vanilla essence and sugar using a kitchen mixer until pale and fluffy (at least 8-10 mins). Then add eggs one at a time until incorporated. Add the flour, strawberry puree and milk, mix gently until combined.
Spoon batter into prepared tin. Bake for 25 mins. Check with a skewer, if it comes out clean, it is done.
For the icing, beat the butter until pale and fluffy (again 6 mins at least).
Then add icing sugar and milk to the mixture and whip until light and fluffy (another 4 mins at least). Add 1-2 drops of pink food colouring and mix well.
Pipe icing onto cupcakes and decorate with half strawberries. Make sure you taste test one :)

Teppanyaki at Ko Ko

I've been really lucky (and been a piggy!). Ko Ko twice in about a month, and this time for teppanyaki. What can I say, I'm still loving it. If you haven't been to Ko Ko, you just have to go. It was again packed for a Friday night, and to top it off, we sat next to Gary Ablett Jr (AFL Bronlow Medalist, plays for the Cats). I have to admit I did not know who he was, I just thought he had a familiar face. He is better looking in person, I have to say. Friendly too.

The Japanese Teppanyaki is basically a chef cooking fresh ingredients on a hot plate in front of the guests. It focuses partly on showmanship and part food. At Ko Ko, there are different set menus you can order from. The set we had consisted of a sashimi starter, followed by  a beautifully set chawan mushi (seafood egg custard).













The teppanyaki of tiger prawns, sea perch, calamari and mushrooms followed, served with 3 different dipping sauces. The main consist of beautifully cooked beef tenderloin served with fried rice and stir fried vegies. The dessert consist of a bowl of the best green tea ice-cream I have ever had.

What a dinner, thanks to Bels and Athony. We are going to miss you guys, make sure you come visit!

San Choi Bao

We had a pot luck dinner the other night at Gerald and Lyndia's house. I brought some Beef Rendang (see related blog- Beef Rendang) while B brought an empty tummy. Lyndia made San Choi Bao for starters which were really yummy! So here is her recipe, which  she kindly shared. I will definitely attempt this in the near future!

San Choi Bao Recipe
(serves 4)

250 mg mince chicken/pork
Small can of tinned bamboo shoots, roughly chopped
Small can of tinned water chestnuts, roughly chopped
1/2 carrot, shredded
1-2 cloves garlic, finely chopped
1Chilli - deseeded and chopped
small knob ginger, grated
Lettuce (big, fresh leaves!)

Marinade:
1 tsp fish sauce
1 tbsp oyster sauce
1 tbsp sweet soy sauce
1 tbsp Shao Xing  wine
pinch of sugar
Pepper to taste

Marinate the mince with the above marinade for 1/2 hr.
Remove lettuce leaves gently and wash thoroughly. Place lettuce cups on plates.
Fry ginger and garlic until fragrant. Add meat. Stir to make sure it does not clump together.
Add chilli babmboo shoots, water chestnut and carrot. Fry until meat and vegetables are cooked.
Then, serve in lettuce cups and top with fried shallots.
 
San Choi Bao is easier to eat with your fingers. Simply wrap the lettuce up and munch! :)

Linguini Carbonara

There was quite a bit of pasta left from the day that I attempted to make pasta from scratch (see related blog- Home Made Pasta). I froze the leftover and used it last night to make pasta carbonara. This is yet another easy midweek dinner recipe. True carbonara recipe does not use cream....

Linguini Carbonara Recipe (serves 2)

Pasta, for two
small knob butter
2 eggs, gently whisked
8 bacon pieces, cut into slices
1 cup frozen baby peas
1 cup button mushrooms, sliced
salt and lots of pepper!
 grated parmesan for topping

Cooked pasta in boiling water until al dente. In a separate frying pan, melt butter. Add bacon and mushroom and fry until bacon caramelises slightly. Add the peas to the pan. Remove pasta straight from the boiling water and add to pan with bacon mixture. Quickly mix in the eggs to the hot pan. Remove pan from heat. Mix well and season generously with salt and pepper. Divide pasta onto plates. Top with parmesan.

Beef Rendang

Can you believe that I made this with 6 ingredients? I am about to share with you one of my secrets, which is the A1 Brand instant curry paste (available at most Asian Grocers. Again, mine was from Box Hill). I am quite sure that even some reputable restaurants use this brand of curry paste. My mum introduced me to it and she uses it to make chicken curry (which is similar to this recipe, just substitute the beef for chicken pieces, add some water to dilute the sauce and cook for less time. Don't use chicken breast though).

I love using this paste for my beef rendang recipe. The kaffir lime is quite important, as it adds the extra dimension of flavour to the curry. The tomato paste also gives the curry that reddish tint, very nice especially when the coconut milk splits during the cooking process and the oil adopts the redness of the tomato paste.I assure you, you will not be disappointed when you make this at home. And it is so easy!!!

And what do you think of my ceramic ware (used in the pic)? I purchased 4 different bowls with lids, all with that similar hand-painted design and lugged it all the way home from Thailand..... I know, I'm quite mad. But, I still have no regrets. Love it! :)

Beef Rendang Recipe

1 kg beef chuck, cut into large cubes
400ml coconut milk
1/2 packet A1 brand Instant Curry Paste
2 tbsp tomato paste
1 tbsp sugar
3 large kaffir lime leaves, torn into large pieces (optional but recommended)

Heat 1 tbsp of oil in a caserrole dish. Brown the beef on all sides (Do it in seperate batches). Add the curry paste to the beef and stir until all the beef is coated. Fry for a few minutes until fragrant. Add coconut milk, kaffir lime, sugar and tomato paste. Stir and bring to boil, lower heat to simmer and cover. Cook for 2 hrs on low heat, stirring every 15 mins (Or until beef is very tender and almost falling into pieces)

I did not have to add any seasoning. The curry paste is salty enough. Serve with steam rice.

Hint: Curries normally taste better the next day, so make it the day before and reheat it when required. Also, if you don't eat beef, use lamb instead.

Giorgia and Tony's Easter Lunch

I think I've mentioned my Greek (ex)neighbours before. They really know how to throw a party. Starters of marinated octopus, prawns, cheese and smoke salmon platter, plus grilled lamb cutlets were served when people started arriving.

But the star of the meal was definitely the whole lamb on the spit. The lamb had been roasting for 4 hrs prior before the juicy and tender flesh was carved. Giorgia had about 12 different side dishes to accompany the meat. Okra stew (my favourite), grilled eggplants, roast potatoes, coleslaw and three cheese zucchini to name a few.

And how can I forget the spanakopita (spinach and feta with filo pastry). That was also served as a starter. One thing great about spanakopita is that it taste just as good cold if not better than fresh out of the oven. The amount of effort put into all that cooking must have been tremendous.

And to top it off, Giorgia made a huge tray of galaktoboureko (Greek semolina custard dessert) for dessert. I knew I shouldn't have worn jeans, a Moo Moo dress would have been better. By the time we left, I have eaten enough to last me till dinner the next day. Not to mention that I had Eggs Florentine at Rathdowne Food Store for breakfast as well. But I did have dinner, as I could not resist the BBQ salmon at a friend's housewarming, which was cooked to perfection. Nicely charred on the outside but pink in the middle. I refrained from having dessert though....

Windsor Hotel

I love weddings. I attended a wedding last night and it was held at the majestic Windsor Hotel which is on Spring St in Melbourne. It is one of Melbourne's oldest landmarks. I feel quite fortunate and priviledged to be invited by my colleague, and also have this opportunity to view this hotel prior to its upcoming refurbishment. I hope the old grandeur would be maintained.

The bride made the wedding cake, and it was in the form of a tower of cupcakes. This a great idea as your guest can bring it home in individual serves. The bonbonaires were also homemade, which were shortbread cookies.  Can't wait to have them with a cup of tea! But I should will not have them for breakfast!

Normally, I have no hesitations. But today (which is Easter Sunday), I need to make sure I will be able to consume much of the food that the day will bring. I'm meeting a friend for breakfast at 10am followed by lunch at 12 (Greek neighbour's spit roast lamb! Yummo..) and dinner/housewarming at 5pm. See what I mean...

I hope you all have a lovely day and have a Blessed Easter!

Sticky Date Puddings

I have yet digested how COLD it would be in London...

I'll probably end up eating heaps of comfort food, such as this sticky date pudding and put on heaps of weight! :(


Sticky date pudding Recipe
(makes 6-8)

175g dates, pitted and chopped
1 tsp bicarb of soda
75g unsalted butter
150g brown sugar
1 tsp vanilla paste
170g self rasing flour
2 eggs

Butterscotch sauce
200ml cream
1/2 cup brown sugar
60g unsalted butter

Preheat oven to 180 degrees. Place dates in a pan with 180ml water and bring to boil. Add bicarb of soda and set aside for 15 mins.
Cream butter and sugar until pale. Add vanilla and 1 tbsp flour. Stir to combine. Add eggs one at a time, beat until smooth. Use a metal spoon to fould in remaining flour. Then , stir in the date mixture.
Grease 6x 1 cup capacity Dariole moulds with butter and pour in the pudding mixture. bake for 25 mins or until cooked through.
To make sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings.
Serve warm with vanilla ice cream.

Linguini with Marinara Sauce

B (aka hubby) leaves in 9 days! That is really soon...

I checked London's weather this morning. Top of 6 degrees and minimum of zero degrees on Sunday. What the....???!!! I thought it was spring over there. Hmm... for those that know me, I can barely tolerate Melbourne's winter. If I stop blogging for awhile over there, it will be due to frostbites! Hopefully, the weather will change by the time I leave...

Fresh pasta is devine! This is fairly a quick and easy recipe (if you don't make your own pasta). Next time, I think I would add some chili flakes for more zing...

Linguini with Marinara Sauce Recipe (serves 2)

Home made pasta for 2 (see related recipe)
300g marinara mix
1 cup passata sauce
2 clove garlic finely chopped
small knob butter
olive oil
salt and pepper
chopped parsley
toasted breadcrumb seasoned with lemon rind, salt and pepper, to serve

Cook pasta in boiling water.
In a seperate pan, heat a little olive oil and butter. Add garlic and fry gently. Add marinara mix and stir. Add passata sauce and bring to simmer. Add pasta to the sauce, mix well. Season with salt and pepper.
Divide into two and place on plates. Serve with chopped parsley and toasted breadcrumbs.

Home Made Pasta

Thanks to Bels and Anthony, I have now experienced what it is like to make my own pasta. It was so much fun, and also not as easy as it looks. Thank goodness this machine was motorised so I could use both hands to guide the pasta through the machine. I would definitely invest in one when we come back from the UK.

Recipe
(serves 6)

400g plain flour
4 eggs
2-3 tbsp olive oil
pinch of salt

One red and sexy motorised pasta machine!

Place flour and salt in a large bowl and make a well. Add eggs and oil in the middle. Mix together to form a dough. Alternatively, place all ingredients into a mixer, mix using a dough hook until combined.

Divide into 4 pieces and roll into rectangular sheets. Pass sheets through the pasta machine at different set levels until the thickness required. Cut into strips using the machine. Make sure the sheets are dusted with plain flour every time it is passed through the machine.

Throw rounds of pasta into salted boiling water. Remove when pasta floats to the surface. mix pasta with any sauce of your choice.

Note: Fresh pasta only requires  a few minutes to cook.