The best thing about having people over for Sunday lunch is having left overs and not having to cook for a couple of nights. Katie brought some delicious moroccan meatballs, Cat made a fantastic slow cooked Italian chicken and tomato soup, Nath and I made a pasta dish (see recipe below) and focaccia and Rach made a lovely upside down pineapple cake for dessert (Gaz assures me he helped with this). Feel free to share your recipes guys. So now we have pasta and soup coming out our ears which is fantastic. Dinner for tonight and tomorrow night covered! The pasta dish we made was actually Nathan's invention and here is the recipe:
Pasta ~
- 4 eggs
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our awesome handmade fettuccine
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- 3 1/4 cups plain flour (use the '00' it works so much better)
- heaped 1/3 cup semolina
- pinch sea salt
- Mix the flour and eggs together in a bowl and form a rough dough.
- Turn out onto a floured bench and sprinkle the semolina over the top.
- Knead until smooth and elastic. Note this is time consuming, but very relaxing - just give yourself plenty of time. Around 20mins gives a really good result.
- Divide into 4 and wrap in cling wrap. Refrigerate for 30mins.
- Take out of fridge and put through pasta machine until desired thickness and then cut into fettuccine.
- Or just buy some from the shop and cook it :)
Salad ~
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| Yummy pasta salad |
- Enough fettuccine (or any pasta that takes your fancy) for 4 people
- 4 field mushrooms
- small jar of semi dried tomatoes, halved
- 2 handfuls of rocket
- parmesan cheese
- olive oil
- balsamic vinegar
To Make ~
- Drizzle mushrooms with oil and bake in a 200 degree oven for about 20mins.
- Slice up mushrooms.
- Put pasta down on a large platter. Layer with mushrooms, then semi dried tomatoes, then rocket and top with parmesan.
- Drizzle with oil from the semi dried tomatoes jar and then some balsamic vinegar.
- Serve - this will feed a small army :)
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Katie's Moroccan meatballs
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| Rach's upside down pineapple cake |
our awesome handmade fettuccine
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