Basic Pasta Dough!

Hello folks, how are we today? Feeling all summery and pleasant since the fabulous Glasgow sunshine decided to show it’s face again today, although as of tomorrow we are sinking back into wet weather territory and worst of all, tomorrow evening I have a tennis lesson outdoors in the rain, perks of life in Scotland eh?

Today I visited the bandstand at Kelvingrove Park today with my friend to see a short 30 minute gig, which mainly consisted of us shouting over terrible voices to have a conversation, but it was pleasant walk there and the way back a Starbucks was in order, to cool down from the intense sunlight beaming off our skin. All in all a pleasant early evening jaunt about Byres Rd area. With the 2014 Commonwealth Games in full swing the city is packed full of many tourists and officials, and even trying to get on the Subway is causing issues, waiting times up to 20 mins in a queue, anyway I’m not here to moan and groan about the rather exciting events that are taking place.

Pasta, probably one of the most consumed food products worldwide. It has a reputation for being the base carbohydrate in which many popular Italian classics are based around. You can obviously now just hop in the car and drive to the local supermarket to find a whole variety of pasta shapes and sizes, and often delis will sell a fantastic range of fresh and dried more hard to find examples. Even many Italians I have spoken to say that even in Italy the dried varieties are often favoured over fresh varieties.

Personally, I find the process of making pasta by hand a rather evangelical process. The beautiful yellow dough stretched through the rollers of the pasta machine many times until it is so thin you can almost read a newspaper through it. Roughly shaken through semolina to prevent sticking and left to dry out slightly before cooking in freshly boiled water. The main plus side to fresh pasta is that it’s a godsend to cook, it literally takes around 2 minutes. You can have the food on the table within a matter of minutes.

A good note to make when it comes to making pasta is that 1 egg per 100g of 00 flour. 1 egg of pasta shall we say feeds two people generously.

INGREDIENTS:

400g OO flour (may be sold as pasta flour).

4 large eggs.

fat pinch of salt.

METHOD:

Mix together the flour and salt on the worktop, then form into a mound and make a deep well in the centre. Crack in the four eggs and bring together with your hands until you achieve a rough ball of dough.

Begin to knead the dough and don’t stop until the dough is smooth and elastic and silky in texture.

Leave the pasta formed into a ball in a bowl with clingfilm over the top for 30 minutes to 1 hr. This will give the gluten in the pasta a chance to relax and make rolling the pasta out later a breeze.

Set the rolling machine to it’s thickest setting and cut the pasta dough into two segments. take one and flatten then roll through the machine, each time you run it through, decrease the thickness by one setting until you reach the thinnest setting which then you should run the pasta through 2 times before place the cutter tool on of choice.

Repeat with the other segment and when the pasta has been cut either hang individual strips or strands on clothing racks to dry slightly or just toss through semolina to prevent sticking, I prefer the air drying technique.

Enjoy, thanks for reading,

Ryan!

 

 

Gooey Chocolate Puddings!

Hello there again everyone, I sit here typing this post at the window looking out into the rather grey, opaque sky sipping earl grey tea and reflecting on a rather chilling and intriguing documentary I just watched called ‘Dreams of a life’, made by a woman called Carol Morley. It depicts the life of a strange lady named Joyce Carol Vincent, who died of unknown causes in her tiny London bedsit in the approximate month of Dec. 2003 and was not found until Jan. 2006 by a group of debt collectors who barred down the door only to be greeted by the smell of decayed tissue and the skeletal remains laying on the sofa, with the TV and central heating still on (3 years later). It was truly one of the most chilling stories I have heard about, but I think the most irritating aspect of her life is that we will never know why she died, it will remain a mystery forever more. I do recommend it and its currently on Netflix.

Moving over to a more positive note, these chocolate puddings are sure to enlighten your mood, they are darkly intense and aromatic, even the smell of cocoa and I’m instantly transported to a imaginary land of glorious tastes and smells. The best thing of all about these puddings is that they are just barely on the verge of set so the centre is a molten pool of chocolate surrounded by the support of the almost squidgy chocolate cake. They are the perfect accompaniment when writing cookery ideas and watching TV as they get all the cognitive juices flowing in the brain!

To be very honest with you I don’t think I need to say anything more, the title does it perfect justice.

4x 250ml ramekins.

INGREDIENTS:

100g best dark chocolate you can find, broken into small shards.

100g soft unsalted butter.

3 large eggs.

125g caster sugar.

35g plain flour.

METHOD:

Place a baking tray in the oven and preheat to Gas 6 / 200C. Grease and flour the ramekins and set aside.

Place a heatproof bowl over a pan of gently simmering water and add the chopped chocolate and butter. Whisk every now and then to fully combine the two until they reach a pool of uniform chocolate.

Meanwhile, in another bowl whisk together the eggs, sugar and flour until combined. Now whisk in the cooled chocolate mixture. Spoon into the ramekins and bake in the preheated oven for 10-12 minutes or until they have puffed up and cracked a little on top and upon shaking they wobble. Do not panic they set more upon cooling so take them out, if you leave them to long they set and become heavy.

Variation:

Add a sprinkle of ground almonds for a nuttier texture and flavour.

Serve dusted with icing sugar,

Enjoy, thanks for reading,

Ryan!

Comfort Puddings: Rhubarb Crumble.

Hello again readers and fellow bloggers, I have now officially arrived back from my holiday to my caravan. Boy that break was necessary, breathing in the fresh purified sea air whilst taking a glimpse at the spectacular Gareloch hills in the distance, all while sipping a crisp Kopparberg and reading The Great Gatsby. It all felt so natural! Although one thing I did truly miss was the kitchen (and secretly my violin), I was so excited to arrive home and be greeted with my last three Nigella Lawson books to complete the collection, but to my misfortune Amazon failed to have them delivered today.

On the contrary, I was able to get into the kitchen once again this afternoon and soulfully prepare myself a large helping of cool summer pea soup, served with an iced coffee (which I am eternally grateful for, due to my grandads terrible taste for cheap instant coffee and that’s all that was on offer to me the entire week).

Last Friday, I found myself pondering around the cupboards and looking  rather drearily at the abundant pile of pale pink rhubarb staring me in the face. And that’s when it hit me. Crumble. The quintessential comfort pudding of all time, sloshed with cream and a big spoon in hand, it is just the right bowlful to restore back to harmony.

I love the sweet-acidic tang of rhubarb contrasting with the buttery rubble on top. I make my crumble the way that Simon Hopkinson has been perfecting for the past few years. Simon cooks his crumble all in the one dish with the rhubarb cooking from the raw state underneath the crumble topping.

Now before we endeavour any further, I would like to apologise for the lack of photography, unfortunately it left the oven and was eaten all within 15 minutes. It’s a winner!! I have though some natural photos from the break!!

INGREDIENTS:

For the Rhubarb:

700g chopped rhubarb into 1 inch pieces, stick to the pinkest parts if possible.

juice of half a lemon.

flakes of unsalted butter.

2 tbsp caster sugar.

For the Crumble:

400g plain flour.

200g caster sugar.

250g unsalted cold butter cut into cubes.

pinch of salt.

METHOD:

Preheat the oven to 180C/gas mark 4. Grease a rectangular deep dish.

Place the rhubarb into the dish and squeeze over the lemon juice. Sprinkle over the sugar and flake over pieces of unsalted butter.

To make the topping, place all of the crumble ingredients into a bowl and rub the butter into the dry ingredients until you achieve rough oatmeal with flakes of butter still visible. Fork through slightly before tumbling out on top of the rhubarb.

Pop in to the fridge for 5 mins and then bake for 30-40 minutes.

Enjoy, and thanks for reading.

Ryan!

On My Hols!

Hello everyone I’d just like to apologise For not posting in a while I’m currently Caravan’n in a Scotland I’m back on Friday! I will have a Rhubarb Crumble Recipe for you 🙂

Thanks
Ryan!

Mint Julep Peaches..

Bonsoir mes amis, how are we all? Cool, calm and collected on this rather not-so summery evening, well at least Scotland is like that currently. Tonight I am taking you all back in history to the pivotal era of the 1920’s, when on late midsummer evenings the avant-garde lifestyle was in full swing. We are talking about ‘The Great Gatsby’ times when suited and booted gentlemen and lavishly dressed upper-class ladies wore silk bearing gowns danced and drank mint juleps as the intense heat of the day bubbled down a satisfying glow of warmth.

This recipe is the edible (well in solid) form of the classic 1920’s cocktail the mint julep. I love the subtle tones of yellow and pink that the skins of the peaches provide when they are poaching in the beautifully spiced syrup. I then boil the syrup furiously afterwards to create a thick, florally scented pink blushed reduction to drizzle effortlessly over the skinless pale fleshed fruit upon serving.

I have adapted this recipe from Nigella Lawson’s book ‘Forever Summer’ it is filled with some of the most beautiful summertime recipes that cool the soul and warm up the emotions. Nigella uses bourbon to add a rounded spiciness to the syrup, but instead I use the non-alcoholic substitute of apple juice, infused delicately with some cinnamon. It is the perfect summer-time late-afternoon treat.

INGREDIENTS:

350ml water

350g caster sugar

125ml apple juice

small pinch of cinnamon

4 sunshine yellow peaches

small bunch freshly chopped mint

METHOD:

Place the apple juice into a smallish saucepan and add the cinnamon. Stir over a low heat for around 5 minutes, not allowing the juice to simmer before straining through a very fine sieve.

Now add the water, 75ml cinnamon infused apple juice and sugar to a saucepan. Swirl the pan around the encourage the sugar to dissolve. Pop the hob on to a medium heat and bring the syrup to a boil for a few minutes, then reduce the heat until you have tiny little bubbles popping up to the surface occasionally. Cut the peaches in half and leave the stones in. Place them into the syrup cut side down and poach for a few minutes. Then flip them over carefully and poach for another few minutes.

To test the readiness of the peaches, take a fork and pierce the cut side up flesh of the peaches and if it glides in freely, then they are ready. Do not boil the fruit to a mush.

Remove the peaches from the syrup to a plate. Measure out 200ml of the poaching syrup and add the other 50ml of apple juice to the liquid. boil the syrup down till it has reduced by half. Pour the syrup in a jug and leave to cool nearby.

The peach skins should now just peel off easily to reveal a beautifully stained inner flesh. Also remove the stones now. Now place the peaches cut side down onto a serving platter and gracefully pour over the pink syrup and lightly adorn with mint leaves.

Enjoy, al fresco style!

Ryan!

PS: I’ll make these on Wednesday to show you them!!

Lotus Caramelised Biscuit Squares

Hello again everyone! I hope we are all keeping well and if anyone is in the near vicinity of some fabulous sunshine that we are making the most of it ☀️ I have just downloaded an application onto my iPhone called “Yum”. It’s a collection of 3M+ recipes gathered from across the web and them selected to be put into this rather professionally styled app.

I have decided to share with you this recipe as it is one I have been meaning to unravel for many months now. The problem being that I couldn’t source the main ingredient anywhere apart from amazon and I’m not a particular fan of waiting copious amounts of time for parcels. Until I discovered last week that My local supermarket now stocks it and so I can now share the moment of sheer deliciousness with you!

The main ingredient I am droning on about is Lotus caramelised biscuit spread from France. Rather like smooth peanut butter in texture it’s thick, luscious and slightly spiced with cinnamon. Morning toast never tasted so god damn good!! But instead of just slicing up a granary loaf and spreading the paste thickly upon it, I have already indulgent approach to make this spread taste that extra bit special 🙂

If you have ever consumed a Reese’s peanut butter cup then that is exactly what I’m going to do here but with this newly found ingredient and instead of a cup shape it will in the shape of little petit four squares! Unfortunately, you may have to wait for a picture of these wonderful little creations as I may just be down to my last teaspoonful of the paste, sorry folks my bad!

Just before I let you into the recipe, I thought I might let you know that I am currently signing a lot of petitions against the animal testing movement! I believe that it is still happening day in day out that dogs, cats, rabbits and birds should be subjected to such horrific laboratory procedures.

For the past few months I have been buying only 90-100% natural skin care products from Lush and others (yes I know I just can’t get enough of that shop haha) and by joe can I feel the difference already, I encourage all of you to drop those bottles of chemically and cheaply produced moisturisers and facial washes to convert to the animal testing free products on offer! On the plus side they make your skin feel so much better too, what more could you ask for?

INGREDIENTS:

260g Smooth Lotus Biscuit Spread
60g unsalted butter
1/4tsp salt
160g icing sugar
60g soft dark brown sugar

Chocolate topping:

450g 70% dark chocolate

2 tbsp butter.

METHOD:

In a small saucepan, melt the peanut butter, butter, dark sugar and salt until completely melted and creamy.

Remove from the heat then add the icing sugar, spoonfuls at a time, stirring after each edition. The mixture should start to form a thick paste.

Rest until it’s slightly cooler, then press into a square cake pan lined with greaseproof paper. Then rapidly freeze them for 30 minutes to set them or overnight in the fridge.

To make the chocolate topping just set a bowl over a pan of simmering (gently) water. Add the chocolate and butter and leave to melt down. Stir near the end to incorporate all the chocolate with the butter. Leave to cool slightly before pouring on top of the bottom mixture in the tin. Pop in the fridge for about 15 mins and then remove and slice into small squares.

Enjoy!

Thanks for reading,

Ryan.

Perfectly Fluffy American Pancakes

Hello again everyone, how are we all. I do apologize for the neglect I have given this blog these past few days, I have been glued to Wimbledon, so I haven’t had the energy after 3hr matches to sit in front of another white screen and type (terrible I know), instead I just grab a mug of tea and read my latest read from a series of detective agency novels written by Alexander McCall Smith. They are just wonderful, they deal with life’s ups and downs and show you the true morals we should as society enforce. Smith sets these morals within very strange and almost puzzling cases that Mma Ramotswe and her persistent associate Mma Makutsi must solve. Written in a light hearted tone they are great for summer time reads. Also , they follow in order!

I and I would believe the whole of Great Britain are now feeling slightly disappointed that Andy Murray is now of the league for the Wimbledon trophy once again. We all had our hopes raised but sometimes it’s just life and it is the decider of whether you win or lose in this world. (oh goodness I sound like a priest), But you get where I am coming from, factors like the weather for example make the difference between good days and bad days, and I guess you can apply that to most things.

Last Saturday, I was experimenting with Pancake recipes and not just any pancakes but those wonderfully fluffy varieties you seem to come across in places such as Tribeca and New York Diners. I tried around 4 different recipes and after using up 16 eggs, 1.5kg flour and 1 litre of milk, I eventually settled on a recipe that is sure to delight those tastebuds.

I haven’t provided any specific toppings for these pancakes, but my absolute favourite is thick greek yogurt, chopped fruit, toasted flaked almonds and a light lemon syrup! Make the syrup by combining equal quantities of caster sugar and water together in a pan with the juice and zest of 1 lemon. Boil for 5 mins until slightly thickened, then pour into a serving jug and leave to sit for a few minutes to calm down.

INGREDIENTS:

250g self-rasing flour.

1 tsp bicarbonate of soda.

pinch of salt.

25g caster sugar.

50g butter melted.

275ml whole milk.

2 eggs.

METHOD:

Sift the sugar, salt, bicarb and flour into a bowl. Mix, then make a well in the centre and add the two eggs followed by half the milk and half the butter. Beat until you get a thick paste. Add more milk and butter until you get a batter that is slightly thicker than double cream.

Put a pancake pan or regular large frying pan onto the heat and lightly grease with oil. The pancakes have enough butter to keep them from sticking.

take tablespoons of the batter and spoon onto the hot pan. They will take literally 1 minute a side and the cooking time will reduce the more you cook the next few batches.

They will remain incredibly soft and fluffy kept on a warm plate until ready to serve.

Thanks,

Ryan!