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(Although, if I do say so myself, the pasta and the sauce were good too. I used a little cornmeal in the pasta to give it some bite despite being rolled thin, and it was soft ricotta 2 c fresh spinach, wilted, or 2 cubes of frozen spinach, defrosted 1/2 c whey Pepper For the pasta Work the dough until smooth, then pass it through the pasta maker on successively smaller settings. Be aware though that these cook much faster than dried pasta. Coat in the sauce and serve.

I love making pasta with beets! and have fresh pasta. 5) To cook the fresh pasta, bring a pot of salted water to the boil. Put pasta into the water a couple of portions at a time. Cook for a couple of minutes and drain the pasta. Be careful! In case you want to try making these but don't have a pasta machine or pasta tree click on the links

They are a cross between mini dumplings and a form of pasta.

It developed based on the ingredients on hand - homemade pasta, cauliflower, lemon and yoghurt. Ingredients: Pasta 1 - 1 1/2 c plain yoghurt Juice and zest of 1/2 lemon 1 tsp sumac 1/2 cauliflower garlic, crushed *5 rashers of bacon *Cured egg yolk to top salt and pepper to taste * Optional 1) Cook pasta until al dente, reserving a half cup of pasta water. If using, crispy fry the rashers of bacon. 3) Toss the sauce with the pasta, stirring in the pasta water

This has a different pasta to the others, but a simple filling and it sticks with the lemon sauce from The first batch of these had purple basilic from my balcony mixed din with the Fromage Blanc (homemade 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. In case you want to try making these but don't have a pasta machine , pasta tree or a ravioli cutter,

Ingredients: For the Pasta: 2 1/2 - 3 c flour 3 eggs 2 tbsp apple sauce 1 tsp thyme Pepper For the Filling 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. Fresh pasta doesn't take long! Drain and serve with some sauce. In case you want to try making these but don't have a pasta machine , pasta tree or a ravioli cutter,

Variations on a Theme collaboration with my sister and our friend Hibiscus Kook, the prompt was Tomato Pasta Konjac Cherry tomato Pasta by Hibiscus Kook This recipe is gluten-free and vegan friendly Creamy Cauliflower In case you want to try making these but don't have a pasta machine, pasta tree or ravioli cutter, click

After delving into making my own versions of mayo and ketchup, I figured it was time to start making my own mustard too. After reading a few different methods and about mustard making generally, I decided to give it a shot. At its root, making mustard requires mixing ground mustard seeds with water. The colder the water, the sharper the mustard will be. Allowing the mixture to chill in the fridge overnight is supposed to do away with the bitterness from the mustard seeds. That's it. Anything else is extra, and all down to personal choice and flavouring. Here's what I did. I opted for warmish water as Little Bit really likes mustard but not if it's too strong. I made two different flavours: mix spice and orange tarragon. Ingredients. 2 c yellow mustard seeds 3/4 c warmish water 1/2 c apple cider vinegar 2 tsp olive oil salt to taste For the mix spice variant: 1 tsp mix spice a pinch of brown or maple sugar For the orange tarragon variant: 1 tsp dried orange peel 1 1/2 tsp dried tarragon 1) Coaresly crack about 3/4 c mustard seeds. Set aside. More finely grind the remaining mustard seeds. How finely ground these are and how many are left coarser will affect the final texture of your mustard. Combine all the mustard in a bowl. Add salt and water. Stir. Add vinegar and olive oil, then refrigerate overnight. 2) Check the texture of the mustard and taste test. Add a little more water or vinegar as necessary. Then divide the mixture in half and add the remaining ingredients for each variant to one-half of the mustard. Allow to sit overnight again for flavours to develop. 3) Taste test and serve. To test these out, I made Clair Saffitz's brioche pigs in a blanket, along with a fresh batch of Beetroot Ketchup and some rosehip vinegar mayo. I was thoroughly pleased with these two mustards, and delighted to have finally gotten around to making my own. I can't believe how easy it was! I even got help grinding up my seeds in the mortar and pestle from Little Bit, who was very proud to have helped. The whole time I was making these, I was thinking of my grandmother who passed three years ago. Ahe loved mustard and took great delight in finding and trying new flavours and varieties. This is something we had talked about doing together but never got to. To try making your own, order mustard seeds for yourself here, and if you need a mortar and pestle for it, click here.

Back in the autumn, my dad shared a video with me by Pro Home Cooks on making your own vinegar at home. I was intrigued, and after checking out a few more websites and how-tos, I decided to try it out. I then checked out instructions from a couple of other places and launched into it. I used only dried fruits as these apparently have a lower incidence of white mould forming on top. I made six different kinds of vinegar, using cranberries, raisins, apples, lemon slices, rosehips and one combo vinegar of apple and rosehips. I filled the bottles about a third to half-full bottles with the fruit and then filling the rest with water. I covered them with cloth, so as to allow the bottles to breathe but keep debris out and stirred them (almost) every day. And that was it. At the 3 week mark I filtered out the fruit, and at the 60-day mark, I capped the bottles. Once or twice I had issues with a little mould on the top, which I skimmed off. Other times, it was hard to tell what was mould or what was the mother of vinegar forming. I only hope I didn't skim the mother at any point! Interestingly, it was the lemon vinegar with which I had the greatest mould challenge, even right up until the end. Each of my six vinegars now has a distinctive colour, smell and flavour. I am leaving them to mature a little before really launching into using them, but will do so soon! SO far they've been used a little on salad but not for much else yet. I want to try the same method with other things too. Supposedly vinegar can be made from carrot peels for example. We'll see how it goes!

I thought I might try out a homemade version of Rivella.