As promised, little over a week ago, here is my post for homemade ravioli and what good ravioli it was too! As expected, it turned out to be a little trickier than my previous attempt at tagliatelle, but as you can see, the end result wasn’t entirely offensive. The only reason ravioli is made more difficult than average pasta is that one must roll one’s dough out to the pasta machine’s thinnest setting, which only serves to pique one’s chances of manhandling it. Still, after a couple of tribulations, we were each faced with a scrumptious plate of rather interesting pasta.

Continue reading

If executed with a reasonable amount of precision and expertise, attributes which often elude me, cheesecake is, perhaps, the best type of dessert. In all honesty, can anyone think of an attribute sought after in a dessert that goes wanting in a cheesecake? In general, they are smooth, simple, tasty, decadent, and as Greg Wallace, best known for his Master Chef induced dessert fetish, will tell you; they do have the highly sought after ‘buttery biscuit base’. As you may have noticed I appear to have developed something of a cheesecake fetish myself and ought really to stop prefixing every cheesecake recipe with fragranced drivel regarding their excellence. Please, I invite you all to violently rebuke me if this trend continues.

Continue reading

Beef MeatballsI had previously posted a recipe for meatballs, but after tasting these I had to replace the original recipe as this dish was incredible. These meatballs were astoundingly succulent, light and delicious – the perfect accompaniment to the tomato sauce I posted yesterday. Alas, they are not entirely my own invention as the recipe is an adaptation of a Jamie Oliver recipe, taken from his first book The Naked Chef. Jamie’s method of cooking his meatballs appealed to me, by doing them in the oven surrounded by sauce there is absolutely no way they are going to dry out.

Continue reading