Why is it perfect? Because I used “perfect” ingredients:
- Leftovers of Heston Blumenthal’s perfect risotto
- Leftovers of Heston Blumenthal’s perfect spaghetti Bolognese
Why is it perfect? Because I used “perfect” ingredients:
After a bit of a breather, I’m back onto creating another of Heston Blumenthal’s recipes from his In Search of Perfection series.
For more of my Heston Blumenthal recipe attempts/restaurant experience, click here.
Today (well over several days, really), it’s Heston’s perfect spag bol.
I recently visited Maggie Beer’s farm in Adelaide, SA and remembered that she was on a show called The Cook and the Chef on ABC.
One of the recipes I’d wanted to try for a while was an egg yolk ravioli and whaddaya noe? There’s a recipe for that on The Cook and the Chef website.
Uova Di Raviolo – Egg yolk ravioli
A beautiful little entre. Lovely homemade pasta with and liquid egg yolk centre – delicious!
When I first started cooking (oh so many years ago), it was jar of pasta sauce & packet of pasta, this was the first recipe that I had tried to properly make and it was divine. Cannelloni is a large, cylindrical pasta where you can stuff filling inside.
It’s a bit time-consuming but well worth the effort.
Chicken Cannelloni on bed of spinach & mushrooms (okay, I could have browned the top a bit more, but I was hungry)
Oh wow! This pizza was absolutely fantastic – I can’t wait to go back again. I wasn’t sure I was at the right place, there was a courtyard with several restaurants connected together, but a glance to the open glass door read Lucio Pizzeria backwards, so we had finally found it.
This place normally gets pretty packed, especially Fri & weekends but it’s also busy Thursday nights as well.
This is a combo of 2 times that I’ve been to Lucio’s. One time was a Thursday around 9pm after I had just been doing some sports so my dining companion and I were in our *cough* trakkie daks *cough*. The second time was first thing as it opened at 6pm on a Fri night – it filled up pretty quickly but not to the point of people hovering around uncomfortably waiting. Great pizza – well worth a trip.
My “healthy” carbonara – it has veggies dun it?
I don’t know why, but I don’t like to add cream to my pasta sauce – probably because I can get the same creamy sauce without it.
You can really add whatever veggies you want to give this the appearance of healthy food. The only ingredients I wouldn’t want to go without are onions, mushrooms & bacon. 🙂 (and pasta, obviously)
Oh, and the sauce is a combo of egg yolk, parmesan & pepper – weirded out my housemate a little when I first cooked it – but don’t knock it til you try it.
“pick me up”, I sure will Tiramisu
Italian food is my passion, one of my first forays into cooking when younger was the making of tiramisu. When I first attempted it, I made it more mocha than coffee because I wasn’t at an age where I liked coffee. It’s very easy to make.
Now is a different story. 😀