[anc]

:lol: :lol: :lol:

[anc]

@angelbabe wrote:

with valentines day around the corner thought we could post some dinner sugestions

Mushroom ravioli with herbs

Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced

1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oil

Sift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.

2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.

3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.

4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.

5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.

6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.

Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.

2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.

3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.

4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).

5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.

6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.

7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.

8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.

9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.

10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.

Do ya drink the rest of the brandy?!! lol

[anc]

on second thoughts I could do a Julie Walters on you, and…….eat half of it, and loan you my hubby who could do the washing up, and eat the other half!! lol :lol: :lol:

[anc]

Fluff orf pmsl – will make my own lol :lol: :lol:

[anc]

@brigitte wrote:

@annette-curtain wrote:

@brigitte wrote:

@quiet_man wrote:

The improbable Quiet Man

Where have you vanished to?????????????

He still comes on the boards now and again Brigitte. I speak to him regularly, and i’m sure he won’t mind me telling you – he is fine and dandy. x x

Awwww thats nice Netty, he’s a nice guy not chatted for ages, hope you are well Netty x

Can ya give him a couple of mwa’s from plse? I haven’t seen him for yonks n yonks! xxx

[anc]

Can I come? :lol:

[anc]

@mrs_teapot wrote:

@anc wrote:

ok, here goes:

starter: Asparagus (3-4 per person) topped with a poached egg, some melted butter and parmesan and black pepper.

main course: Beef in beer – Deilia Smith (can make before, and always tastes better when re-heated), with mash or baked potatoes, red cabbage and green beans.

pudding: peeled and halved grapes w. fromage frais and whipped cream mixed altogether, topped with loads of demerara sugar, in a bowl and put in fridge about 3hrs beforehand – made before too. Looks really pretty.

This is a fail-safe menu I do a lot – this is because all of it, bar the starter can be cooked well in advance. Tis only the starter that needs to be cooked, whilst they having drinkie poos!

Over to you……………..I have copied the last menu tho, gonna give that a bash :lol:

Sounds lovely anc…. peeling grapes? is there a knack to that :lol: I like the idea that most of it can be done before… thank you

Teapot

Just nip a small tip at the top off with a sharp knife and the skin comes off really easily – do them at room temperature – obviously you mix it all up in a bowl and put the sugar on the top before putting in the fridge – it looks really fab when you bring it to the table. Because of the colour the sugar is, I use green seedless grapes. It seems looks a bit like a créme brolée – ummmmm yummy – bit jealous actually! lol

[anc]

ok, here goes:

starter: Asparagus (3-4 per person) topped with a poached egg, some melted butter and parmesan and black pepper.

main course: Beef in beer – Deilia Smith (can make before, and always tastes better when re-heated), with mash or baked potatoes, red cabbage and green beans.

pudding: peeled and halved grapes w. fromage frais and whipped cream mixed altogether, topped with loads of demerara sugar, in a bowl and put in fridge about 3hrs beforehand – made before too. Looks really pretty.

This is a fail-safe menu I do a lot – this is because all of it, bar the starter can be cooked well in advance. Tis only the starter that needs to be cooked, whilst they having drinkie poos!

Over to you……………..I have copied the last menu tho, gonna give that a bash :lol:

[anc]

omg, I think I have died and gone to heaven! Gonna try to do it myself! But, wondering how many packs of maltesers I should buy, cos not sure how many would actually make it into the cooking! :lol:

[anc]

Try Delia Smith’s Sausages in red wine – you can do the same with liver and bacon, which isn’t in her recipe book, I just tried it and it worked, and her beef in beer – always turns out brilliantly, and freezes well too! Also, if you make it the day before, it tastes better!

[Author]

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