It can be very rewarding to make your own pasta. It can be a little fiddly, but overall, the recipe isn’t difficult and you will get the hang of making it very quickly. Ingredients 1 large egg 100g pasta flour 1/2 teaspoon salt Method Combine the flour and salt. Beat the egg, then mix it into the flour. Once well combined, knead the mixture for around 5-10 minutes to form a stiff dough. Cover the dough in clingfilm and leave to rest for about half an hour. Unwrap the dough and divide it into two. These will be your pasta portions. Roll it out, making it as thin as possible. You will want to flour the work surface and rolling pin before you begin. Keep adding more flour as required. Alternatively, you can use a pasta machine to make sure the sheets are uniformly thin. Cut the pasta into whatever shape you want, e.g. sheets for lasagne, or strips for tagliatelle. Cook the pasta for 4-5 minutes in boiling water.
If you are entertaining a vegetarian this Christmas, or if you just fancy a change, it’s good to be able to cook something fresh rather than relying on shop-bought dishes. Here is an idea for a vegetarian wellington which contains plenty of Christmas flavours: Cook 3 onions and 2 cloves of garlic until they are lightly golden. Once they’re almost ready, add in a handful of freshly chopped herbs – sage will provide a very festive flavour. Chop a tin of cooked chestnuts and mix with 50g dried cranberries and any other nuts and seeds which you want to include. Add in a sprinkling of breadcrumbs before combining the mixture with the onions, garlic and herbs. Mix in one egg to bind. On a baking sheet covered with grease-proof paper, lay out one sheet of ready-rolled puff pastry. Spread out the nut mixture down the middle. Top it with cheese of your choice. Goats’ cheese is particularly delicious – you’ll need about 150g in total. Wrap the pastry around the filling, or try plaiting it for form a Keep reading
Sometimes the simplest of dishes can be the hardest to get just right. People are familiar with them and know how they should taste, so if they’re anything but perfect, it shows. Make sure your scrambled eggs never go wrong by following these simple steps: Heat a generous amount of butter and a splash of oil over a gentle heat in a non-stick saucepan. Be careful not to heat too high or for too long, or it will burn. Oil is important for heat, butter is important for flavour. Whisk the eggs together with a small splash of milk. It won’t matter what kind of milk you use – this is more for texture. The majority of flavour comes from the butter. Pour the eggs into the pan and season with salt and pepper to taste. Stir continuously over a low heat. This part it important – the eggs need to be stirred in order to cook evenly. This process will take about five minutes. For deliciously creamy scrambled eggs, add in a touch of cream or crème Keep reading
We’ve previously looked at how to make the perfect pizza, but if you want a lower fat, gluten-free alternative, a cauliflower crust makes a brilliant alternative. Follow this easy recipe: Cut off the cauliflower florets and put them into a blender. Once they’re ready, they’ll resemble breadcrumbs. Put the cauliflower into a bowl, cover with cling film and microwave for five minutes to soften. Tip onto a clean tea towel and allow the mixture to cool. Once it’s cool enough to touch, squeeze as much of the water out as you can. There will be a lot! Mix the cauliflower with an egg, and anything else you might want to add to the crust. You can use herbs, spring onions, parmesan cheese or anything else you fancy. Line a baking tray with baking parchment, and grease it. Spread the mixture out into a thin circle on the tray. Make it as thin as you dare – this will help to crisp it up. Bake at 200°C/ gas mark 6 for about 20 minutes, until golden. Remove from the Keep reading
Before you can say you’ve made the perfect beef burger, you should understand that there are really two different types of burgers; those which are thick and those which are thin. Each of them can be perfect within their own right, but depending upon the type of burger you’re making there are a number of differences that you’ll have to take into account. When cooking the burger, which ever type you’re making, you should try to avoid flipping the burger too often. Ideally, you would limit yourself to one turn on each side. The temperature for a thick burger should be slightly lower than for a thin one, because you’ll want to leave enough time for the insides to be cooked, although this can change depending upon what level of rareness you want for your burger. If you want to turn it into a cheese burger, then after the first flip you should place your cheese on top of the burger and, unless you’re grilling it, cover the lid of your griddle/frying pan and allow the cheese to Keep reading