Category: Bread, Pasta and Rice
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Sourdough Starter
Use this simple recipe to create your own sourdough starter. I use bread flour but you can use any type. Rye and spelt flour usually ferment quicker than white bread flour. Experiment to see what works best for you. The easiest way to get a sourdough starter is to ask a sourdough bread baker for…
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Pesto alla Genovese
Once you make basil pesto at home you will never buy it from the store again. The aroma of the basil, pine nuts, olive oil, garlic and parmesan is heavenly. Ingredients Directions Store in an airtight jar in the fridge for 2 weeks. Make sure there is a layer of olive oil on the surface…
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Fresh Pasta Dough
This recipe for homemade pasta dough makes enough for 4 people or about 250 grams. Ingredients Directions Cook the pasta the same day or dry it thoroughly and store in the refrigerator for 1-2 days.Fresh pasta will only take a few minutes to cook, depending on thickness.
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Sourdough Bread
Just the basics here. Every time I switch it up and try something new it works out just fine. Research and experiment with different methods. Ingredients Small Loaf Medium Loaf If you prefer a softer crust, fluffier crumb and milder flavour, substitute 50 ml of the water with milk. The addition of milk produces a…
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Max’s Lemon & Prawn Pasta
This dish is the yummiest! No quantities, just work it out. Ingredients Directions Bronze die cut dried pasta is best. This recipe doesn’t work with quick cooking pasta as you need the starchy water.
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Ragù alla Bolognese
A slow cooked meat and tomato sauce served with pasta. Best cooked using an earthenware or enamelled cast iron pot that retains heat. Ingredients Directions Serve with freshly made tagliatelle and top with grated Parmigiano-Reggiano cheese.
the expat traveller food 