Today was pasta day. I was given (by my adoring dh 6 years ago) this pasta maker. It wasnt like I didnt want one, I KEPT saying I wanted one and then got it and never used it. For 6 years!

so damnit, here we go.

6 eggs

600g spelt flour (can use any other plain flour)

pinch salt

tablespoon olive oil.

mix all together to form a dough, place into a clean bowl and cover with cling wrap for 30 mins.

come back and lets make pasta!!

you wind the pasta through a few times to make sure its all stuck together nicely, once is no way near enough.

mind you this is the side of a cot Ive wiped down :)

I dried my pasta for about 3 hours for the fettuccine and about 5 hours for the lasagne sheets.

WOOHOOOO!!!

all done ready for cooking, but I want to serve this with my own pasta sauce which is why I dried it, pasta sauce another day lol.

ok, while Im choggin through preserving (its a tough haul) I might try other things too.

My Lemon Butter

6 eggs
1.5 cups raw sugar
1 cup lemon juice
120g butter

place the lot into a metal bowl over a saucepan full of water boiling on the stove. Whisk until the consistency is thicker, covering the back of a spoon. place into jars and ENJOY!

My apple crumbles

Apple Filling:
4 large apples
1 teaspoon cinnamon
1 cup raw sugar
water to cover
add all ingredients to a saucepan and bring to the boil
lower heat to simmering until apples have softened
take off heat and let cool.

Crumble:
1 cup rolled oats
1 cup dessicated coconut
1 cup flour (I used spelt flour)
1 teaspoon stevia (or your choice of sweetener)
60g butter melted
place all into a bowl and mix until like chunky breadcrumbs, if a little dry, add more melted butter.

place apples into oven proof dish, cover with crumble, bake for 25mins on 200oC

apple pie bun

same filling as above

Pastry:

2 teaspoons Stevia

1 cup rolled oats

1 cup s.r flour

.5 cup dessicated coconut

1 egg

1 cup water

mix all that into a dough

divide into 6 balls

flatten each one till its about 15cms in diameter.

place apple pie filling into centre and bring the dough around to cover meeting it in the center to form a ball.

Bake for 20 mins on 200oC or until browned a little.

ok so to the preserving

I made Strawberry Jam
Strawberry, vanilla and Rhubarb jam
and Apple pie fruit.

Jam all cooking, mmm nom!

all in the preserving unit all ready to go!

and here we are all done and cooling off

 (which takes a massive 12 hours as they need to cool and suck themselves in creating the vacuum)

Sunday 21st

first off the rank was getting something to preserve!
I popped down to Carribean Gardens market just before closing, best time to nab boxes of apples and cheapie fruits and veg, right on, scored well!

$10 for 10kgs apples
$7 for 2kg tomatoes
$10 for 3kg strawberries
$2 for a bag of garlic
$6 for 1kg of mushrooms

so now off to peel and chop apples!!
(chookies getting the cores and peel)

ok, so Ive got interested in cooking again, finally.

the last week has been interesting to say the LEAST! I scored this massive loot of Fowlers Vacola preserving stuff off a friend and Ive been on the go EVERY day, my feet hurt lol

the Loot:

ok I've a new collection in the works (so excited about this one) and I've finished 2 prototypes of the pattern 1 (one has hood, one without)

here tis'
Penny in size 2 (hooded) and T in sz9-10 (cardi version)
(photos arent the best, but I'm getting a new camera asap.)

ugh, Im so unreliable...

ok again an attempt at blogging...

biab