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!
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.
For a taster of what’s to come… I’ve been making lots of puddings lately…
Remember that I mentioned a couple of days ago that I had something exciting to tell you? Well it’s time to tell you! After years of pining for one, I have finally got a Kitchenaid mixer! I’ve wanted one for as long as I can remember and my friends and family all gave me money towards buying one for my birthday and Christmas so I’ve finally been able to get it. I ordered it for store collection but this was a rather stupid decision because I then proceeded to hug it all the way home…on foot…in the pouring rain. Yes, enjoy that image but it was not fun. It was all worth it though because it is now proudly being displayed in my kitchen. Of course, given my obsession with the colour, I chose an orange or ‘tangerine’ one I should say. I am so happy with it and it’s actually so easy to use. I got straight to work and made some meringues.
I’ve not made meringues before but have always been eager to try and having a Kitchenaid seemed the perfect opportunity to try. I used a simple recipe, whisking 3 egg whites and then mixing in 150g of golden caster sugar. I just spooned the mixture in balls onto a baking tray and baked them for an hour but I think next time, I may pipe the mixture onto the tray to make the mixture slightly closer together because there was a lot of room for air holes. It was amazing how well the Kitchenaid worked and how quickly it whisked the egg whites but then again, if you’re going to spend that much on a food mixer, I suppose it should be that good!
The Kitchenaid comes with three attachments; the whisk, the beater and the dough hook. It comes with ten speed settings but what I found was really useful was that it also has a slow start function so that it gradually builds up to the designated speed and therefore, avoids splashes and any flour showers. I’ll let you know more about the machine as I use it more but so far, I’m very happy with the purchase.
I made a simple chocolate ganache and sandwiched the meringues together. The meringues were a little large for this so next time, I think I’d pipe smaller versions. They were still delicious; crispy on the outside and chewy in the middle and the combination with the smooth ganache was a nice touch.
Not satisfied with just making meringues, I decided to make a pie for dinner, a steak and ale pie to be exact. I used this recipe to make the filling but halved all of the ingredients and omitted the chilli powder. I then made a shortcrust pastry (using the beater attachment on the Kitchenaid) using 125g butter, 225g plain flour and two and a half tablespoons of water. I prefer pies that have both a base and a top as opposed to bottomless pies to just a puff pastry top so that’s why I chose to use shortcrust. The steak and ale mixture stewed in the oven for an hour and a half, which made the beef very tender and the combination of the ale and oxo cubes made for a rich and luxurious gravy. I even topped the pie with some grated cheddar cheese in the last few minutes of its baking to add a further dimension of flavour. The end result was incredibly rich and neither of us could quite finish our share but it also took a lot of will power to put down our plates because of how delicious it was. It was so nice that I’ll be making this again next week! I think I’ll add some slices of cheese onto the filling next time though. You should definitely give this a go if you like pies but if you do, put some semolina on the base of the pie to stop the filling leaking through and getting a soggy bottom as Mary Berry would say. I very almost ran out of pastry for the lid as well so I’d make a little more pastry too. I used Hobgoblin beer by the Wychwood brewery, which was also a nice, rich addition the complimented the steak well.