So we brought out the pasta making machine today, after a long break, and within 30 minutes we had sheets and sheets of fettuccine drying on the kitchen bench. Again, I cannot stress enough that fresh pasta is significantly better tasting than dried pasta, and it is *very* straight forward to make, particularly if you have a pasta machine! (To be fair, I wouldn’t bother without one!). It also stores well – either dried in the pantry or frozen in the freezer (funny that). In both cases, you just pop it in boiling water when you want to eat it. It only takes a few minutes to cook through.
I’ve blogged the main recipe I use for pasta before. Today we swapped out the optional oil with about 2 tbsp of finely chopped basil. (We had also to add a tbsp or two of water to get the dough to come together).
With some nice eggplant and zucchini in my last vege box, I was looking for a non-meat dinner option to make one night. This Layered Eggplant, Zucchini, and Tomato Casserole looked interesting and also would enable me to use panko breadcrumbs from the pantry. I made some changes, mostly based on what I had to hand, and used two medium normal eggplants and two medium sized zucchinis. I swapped two tins of tomatoes for the fresh ones, includes some garlic in when I fried the onion, and used more basil than recommended (probably a good cup worth).
The end result wasn’t too bad but could do with some modification – firstly I found the long slices of veges unwieldy when it came ti eating it. I’d probably cut the veges horizontally rather than length wise ( if that makes sense!). I think the tomato sauce could have done with more flavoring – perhaps adding a jar of pasta sauce in stead of one of the tins of tomatoes would help here.
Finally pre-roasting the veges took a loooooong time (particularly if you are trying to save dishes by only using one tray!) I’m not sure the roasting added *that* much flavour to the dish, so I’d also be tempted to just put it together with raw veges, possibly up the tomato content (2 tins of tomatoes and 1 jar of pasta sauce perhaps?), and just cook the whole thing in one go.
I just thought of that 🙂
I came home tonight tired but energised, and so I decided to make pesto from the large (relatively speaking!) amount of basil in the garden. It’d been on my mind of a couple of days so I’d made sure to get some parmesan on the weekend and I was set for all the other ingredients.
While I didn’t actually measure anything, the recipe I followed was essentially this one from Simply Recipes: http://simplyrecipes.com/recipes/fresh_basil_pesto/
The lemon basil gave the pesto a real pepper-y flavour and it was really good over (store bought) ravioli with some steamed veges mixed in. Best of all, there’s still more left!