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herb infused white wine vinegar (according to consistency and taste) Season-all salt mix (or a similar homemade

Or is it Lemony Cream Pasta? Working with what we had in the fridge, this is what came out. peel strips and juice 1 tsp sumac 6(ish) c spinach, or 6 large frozen cubes 1 tbsp vinegar - I used homemade Salt and pepper Optional: Cured egg yolk grated over the top 1) Boil the pasta until al dente, as per Drain setting aside 2c of pasta water. Stir in mascarpone, cream, vinegar and lemon juice. Add necessary pasta water to achieve enough sauce to coat the pasta but not have it swimming. 2) Meanwhile

I know Christmas is past, but we happened to have a turkey in the freezer, so we decided to roast it. Add the sumac. 3) When the pasta is almost cooked, transfer it to the pan with the sauce and mix well Allow the pasta to finish cooking in the sauce, adding 1c of the pasta water if necessary. If in doubt about the amount of sauce you have, add the pasta slowly, or add a little more cream.

A creamy pasta sauce, but replacing some of the cream or milk with pumpkin purée, and a dash of vinegar Ingredients: 250 g pasta 2 TBSP butter 2 TBSP flour 3/4 c milk, warm 1/2 c pumpkin purée 1 TBSP balsamic head of garlic, minced 2 peppers, 1 red 1 yellow, diced Black pepper to taste 1 TBSP olive oil 1) Cook pasta Sauté veg in the olive oil. 4) Toss pasta and veg together, pour sauce over it, and serve.

My pasta maker is one of my favourite kitchen toys. and have fresh pasta. 5) To cook the fresh pasta, bring a pot of water to the boil. Add the cooked pasta, and if it looks dry, a couple of spoons of the pasta cooking water. possibly some of the best pasta I've made. In case you want to try making these but don't have a pasta machine or pasta tree click on the links

I thoroughly enjoyed the challenge, and it was too long since I had gotten out the pasta machine, but Ingredients: For the Pasta: 2 c flour 3 eggs Pepper For the Filling: 2 chicken breasts, minced Juice Use a ravioli mould to make hollows in the sheet of pasta and place 1/2 tsp of filling in each. Place a second pasta sheet over the top, seal and cut ( alternatively use a ravioli cutter). 5) Heat In case you want to try making these but don't have a pasta machine , pasta tree or ravioli cutter, click

Day 13, to lighten things a bit, and to use the rest of the pumpkin from the souffle, was pasta with Here is the Pumpkin cream pasta recipe.

recipes, some quick easy meals, like the Vegetable Tagine, and some more involved ones like Pumpkin Pasta There was one nice Pork Shoulder Roast with cider and apples, and a Pasta al Olio al Aglio with fresh

Ingredients: 2 eggs 500 g of ziti, penne or other tubular pasta 1 head of garlic, crushed 2 tbsp olive sugar. 3) Beat eggs, and add cottage cheese and half the mozzarella to them, whisking again. 4) Cook pasta Add this resulting triple mix to the pasta and stir well to coat all of those little tubes in gooey goodness . 7) Mix remaining tomato sauce with the pasta gooey-ness, and stir in the mozzarella to melt through

This is my own (inadvertent) version of a dish of my mother-in-law's. I had never had vegetarian lasagne before meeting my then boyfriend (now husband). He made this for me back when we were still living in Edinburgh a long time ago. I really enjoyed it (even if he did freak out a little about the layering) and it is a dish that has stuck around ever since. I decided I wanted to make it last week but couldn't be bothered to pull up the recipe, so I set about making it from memory. I thought that my conception was pretty close to the original until Hubby called me out on it. I still haven't checked the original recipe but there are some bits that have ended up changing. Here it is! Ingredients: 1 tbsp olive oil 3 onions, chopped 1/2 head garlic, minced 2 tsp cumin 1 tsp oregano 1 tsp sumac 1 tsp tandoori powder 2 black beans, cooked, OR 3/4c dried + 1 tsp baking soda 3 c tinned tomatoes 1 1/2 c spinach 1 1/2 - 2 c ricotta 3/4 c coriander, chopped 3/4 c parmesan, grated 1/2 c mozzarella, grated Lasagne sheets 2-3 tbsp butter, melted Salt and pepper to taste 1) If using dried black beans, start by cooking them at a simmer with 1 tsp baking soda until tender. 2) Heat olive oil over medium heat in a frying pan and sauté onions and garlic. Add these, the spices and the tomatoes to the black beans and cook for around 15 minutes, allowing the flavours to meld and the sauce to start to thicken (add a little water to the beans if necessary). Using a fork, mash up the beans, or partially blitz the sauce. 3) Mix the spinach with the ricotta. Brush a lasagne pan with melted butter and begin layering: sauce, ricotta and spinach, a handful of coriander, lasagne sheets, brush with butter, some parmesan. Repeat until the layers near the top of the pan. For the final layer, ladle some sauce over the lasagne sheets and sprinkle mozzarella over the top. Pepper generously. 4) Bake at 200°C for about 40 minutes, until crispy on top and noodles are tender when stabbed. Serve warm. I was very happy with how this came out. It was moist and rich and very tasty, with a lovely deep flavour from the beans, and very cheesy. I made the ricotta for it fresh just before assembly too! Mixing the beans in with the sauce means that they stay nice and moist, and the whole dish was too, without being wet. I find this very satisfying, and as much as I like a good, traditional meat lasagne, I also like having different options and variations up my sleeve when the need or the fancy arises. I am indebted to my mother-in-law for the original, and am very pleased with this version.