I love pasta. And I love making pasta. Unfortunately, glutenous pasta doesn't love me. So, I set out to make a gluten free pasta that I could stuff with ricotta (and subsequently stuff my face). Viola! This GF spinach ravioli stuffed with homemade goats ricotta (thanks Cypress and Myrtle) recipe was born. Pan fried in sage butter and seasoned with chilli, it's a bloody treat. You don't necessarily need a pasta maker to make pasta but it does help, otherwise a little bit of elbow grease will do just fine. I used freshly made goats ricotta because, well I have two dairy goats but shop bought ricotta or homemade from cows milk will also do the trick. If you can stomach semolina or normal flour, replace all three GF flours, omit the guar gum and you're good to go. These quantities make enough for one meal, or two starters but can be easily multiplied to make more.
0 Comments
I don't usually use a lot of jarred curry mixes and pastes as I like to make things from scratch but we've had a jar of Panaeng curry paste sitting in the fridge for a good while now, it's definitely past its best before date so I thought it was about time to use it up. This Panaeng Braised Zucchini is full of flavour, simple to make and a delicious way to get rid of a zucchini glut come summer time. I used one large marrow from the farm for this, but two-three large zucchinis will do the trick. Salting and drying the zucchini is the key to this dish as it removes a lot of moisture and gets that nice golden colour to the zucchini when cooking. Serve with rice and fresh herbs for a tasty meal or snack.
|
Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
November 2019
Categories
All
|