Wednesday 17 July 2019

Pappardelle with peas, broadbeans and parmesan and lovely waffles

May be not the cleverest thing to do, but we made pappardelle for 7 people today. The kitchen surfaces were covered in drying pasta. The first batch (left over dought from yesterday's meal) had been in the fridge over night and came out beautifully. Nice thin pasta that once cut, dried instantly (well, almost instantly) The newly made pasta dough (2 cups of flour, 2 eggs, a little salt, some oil and water, was a bit sticky and needed lots more flour to work with. Despite this, the food was delicious.
Melendra showing us how to make the pasta like a pro!
Whilst we were waiting for the pasta dough to rest, Mark revealed the first audio reading of his book College of Shadows for the critical listeners to give feedback. We all agreed on pace, type of voice etc so he can go and pass on this useful info to Howard directly.  Thanks ladies!

Peas, Broadbeans and lemon what a delightful combi.
We also made Belgium Waffles with this tasty lemon and raspberry sauce. We picked the raspberries from the back garden.
Ben and Tina picking the raspberries
Then we went to the allotment to pick the mint that went so well with the peas and beans in the pappardelle.
  When we arrived home, we put the whole lot together and within no time we were dining like a King and Queens. Must do this again, it was so tasty.

No comments:

Post a Comment