Ravioles and ratatouille and Paul Hollywood’s Bread!

Quite a lot of baking and cooking has been occurring in my household lately but I haven’t had time to post about it so you shall get an influx of baking goodness now! Ever since going to Paris in November, I have been obsessed with the notion of ravioles…not ravioli but ravioles. If you’ve read my previous posts, you’ll know what they are, but for the benefit of those who haven’t, I shall briefly explain. Ravioles and much like Italian ravioli but are much smaller and are French. I had the simple cheese and herb versions in a pumpkin cream soup and they were heaven. Thin, buttery pasta encasing melted cheese in a soup so silky that it would be perfection by itself. Sufficed to say, I needed to have them again. Unfortunately, I can’t seem to find ready made ravioles anywhere other than ordering them online from ocado, which unfortunately I cannot do. My only option it seemed was to try making them myself…without a pasta maker or a ravioles mould – that was interesting. The recipe and some interesting information about ravioles can be found here. I managed to get the pasta fairly thin with a rolling pin but due to the lack of a proper mould, my ravioles turned out fairly large. I paired them with a nice ratatouille stew (another obsession of mine since the Pixar film and again, Paris) and they were such a good combination! Although large, the recipe was good so I will be trying these again but hopefully, I’ll be able to find a ravioles mould and make them the proper size! I think I would also add more gruyere to the filling as I love the taste of cheese and don’t think you can have enough of it!

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Paul Hollywood has recently started a new series on the BBC called ‘Bread’ and I found this week’s episode really interesting! He made a classic bloomer, which he then layered Mediterranean vegetables and mozzarella in, which sounded delicious! He also made malt loaf and an ale bread. The program didn’t just include recipes either; Paul looked into the history  of breads and the manufacture of flours as well but in a really interesting way. The recipe that caught my eye the most was the rye and ale bread so I attempted it. The recipe can be found here. It was really simple to make and was the perfect accompaniment to a chicken casserole on a cold night as the blizzard continued outside my window. I couldn’t taste the ale as much as I wanted to so the predominant flavour was rye but having not had a rye bread before, it was a new flavour and I really enjoyed it. To me, it was like a more dense and richer version of brown bread. Just as Paul suggests, I think it would be perfect with cheese in a ploughman’s lunch with an accompanying ale. The whole program was incredibly enticing and I’d quite like to make all of the recipes included.

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For a taster of what’s to come… I’ve been making lots of puddings lately…

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