Italian
Tuesday, August 31, 2010
Noodles
Buckwheat Noodles
80 g buckwheat
20 g plain flour (or potato starch for gluten free)
2 T (40 mL) boiling water
Mix everything to form a dough. Roll and cut with pasta machine. Cook in boiling water for 3-5 minutes.
Two Minute Noodles
1/4 t bicarbonate soda
1/4 c boiling water
1/4 c water
250 g plain flour (2 c)
1.5 t salt
1/2 t oil
Dissolve bicarbonate soda in boiling water. Add remaining water. Put rest of ingredients in a food processor. Pour in the water. Process until the dough starts clumping. Pour onto the bench and press together to form a dough. Rest 10 minutes if time allow, otherwise, roll and cut with pasta machine. Cook in boiling water for 2 minutes.
Wonton Style Noodles
1/4 t bicarbonate soda
1/2 c boiling water
2 T plain flour for roux
250 g plain flour for dough (2 c)
1/4 t salt
1/2 t oil
Dissolve bicarbonate soda in boiling water. Immediately add 2 T of flour to partially cook to a roux. Cool slightly. Add 2 T more flour and beat until stringy. Add remaining ingredients to make a dough. Knead until smooth. Rest for 30 minutes. Roll in pasta machine until very smooth and stretchy. Air dry 10 minutes before cutting. Cook in boiling water for 3 minutes.
Wheat Noodles
1/2 t baking powder
250 g atta flour (or 50% wholemeal, 50% plain)
1.5 t salt
170 mL warm water
Mix dry ingredients. Put about half the dry ingredients in a food processor. Add the water. Blend until stringy, around 2 minutes. Add rest of flour. Blend to a soft dough. Rest 30 minutes. Dust liberally. Roll and cut with pasta machine.
Monday, August 30, 2010
Saturday, August 28, 2010
Friday, August 27, 2010
Thursday, August 26, 2010
Wednesday, August 25, 2010
Thursday, August 12, 2010
Wednesday, August 11, 2010
Sunday, August 08, 2010
Potato Tart
1 sheet shortcrust pastry
200 g potato (waxy)
2 t blue cheese, crumbled
1 shallot, finely chopped
1/2 garlic, finely chopped
2 eggs, beaten
60 mL milk
1 t cornstarch, optional
pinch of pepper, salt, thyme
2 t melted butter, olive oil or rendered duck fat
1. Line a greased 20 cm fluted pie dish with shortcrust pastry. Prick the base. Freeze. Blind bake using a saucer as weight for 15 minutes at 200 degrees Celsius. Remove the saucer halfway through. Brush with some beaten egg in the last 5 minutes of cooking.
2. Parboil potato in skin for 10 minutes. Chill. Slice thinly.
3. Sprinkle cheese, shallot, and herb into the tart shell. Season with salt & pepper.
4. Mix milk with eggs and pour into the tart shell.
5. Arrange potato slices over the egg mixture. Drizzle melted butter over the potato slices.
6. Bake at 160 degrees Celsius for 35 minutes until the top is golden and potato is crispy.
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