Day 7

Fresh Pasta & Bolognese Sauce (Page 31)

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day5_1 Pasta flour mixed with a little semolina works well in the mix. (150g)
Add 1-2 eggs, pinch of salt, tbsp oil, mix until sticky on the table and then knead until stretchy. Wrap in cling film and refrigerate for ½ hour.
Be sure to coat the pasta in Bolognese sauce before serving. YUM!

Impossible Pudding (Page 183)

The bottom layer is like a pastry because the butter and flour have sunk, the centre should have a custard consistency and the top a slightly browned crust due to the coconut which has floated to the top. Also works well with orange or lime with the rind added in. day5_1

Ravioli Cappellacci with Tomato & Onion Sauce (Page 293, 360)

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Smoked Haddock & Asparagus Open Ravioli    (Page 324)

day5_1 Try to cook the fish evenly by trimming the thinner bits off the side and add them to the pan a little later than the fatter bits.
Plunging the asparagus in cold water after blanching in boiling will help keep them bright green.

Panacotta with Summer Fruits & Raspberry Coulis (Page 246)

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