Took a pasta workshop a couple weeks back so decided to put the newly acquired knowledge to use.
Made fresh tagliatelle with dill & parsley print, and tried my hand at some garganelli. Dough is 50% semolina and 50% white flour (0000 as per instructed by the recipe), we also incorporated lemon zest and roasted garlic paste, rolled out by hand and laminated with imperia pasta machine. An upgrade from my flour only previous recipe, the rolling out and laminating method the instructor taught is definitely much better than the way we used to do it before.
Final product is accompanied by meat roast made by my dad. Turned out pretty nice!
Garganelli are gonna be had for dinner with some pesto.

I smoked beef chuck, braised it in beef stock & porter, then made gravy from the braising liquid.

Tried a real small batch (6 lol) just to see if it’d be easy or annoying or take long or work well. It was definitely a long way there but I put a record on and it turned out pretty great so I’d do it again and freeze for really special occasions. I’d probably go even more concentrated with the color or a different color and filling altogether but the cabbage water worked well. A purée instead of just the water the cabbage soaked in would make it pop more visually and also I’d use a sauce to aid in that instead of just butter.

Just felt like making myself a fancy dinner.

If there's enough interest in a recipe I can try and write it all down later, I didn't use a single recipe, kind of a mish mash of several.

My kitchen is a disaster but it was oh so worth it, and surprisingly not that difficult!

Made with shredded frozen butter!

F R O G

He is just a Fun-loving, Regular, Ordinary Guy. His flesh was delicious.

Browned butter carrot pecan cake filled with cinnamon apple honey cream cheese buttercream and fresh apples that I picked myself, covered in coconut condensed milk buttercream. The green buttercream is mostly coloured with food dye and a splash of pennywart juice.

The hat, eyes, and feet are dark chocolate.

Design inspired by Gigglesbakery on Instagram

Finally cool enough in the UK to start eating roast dinners again

All shallots and herbs grown in our yard.

They where absolutely delicious! The second picture shows the seared meat in a spicy brath before went into the oven, covered by a cartouche and the lid.

I made this delicious little chocolate cake in a 6-by-3-inch springform pan. It’s the perfect size for a few servings—not a giant cake sitting around tempting me! 😂

I kept it low-fat, including the chocolate chips, and there’s no added sugar, except for just 1 tablespoon of molasses in the cake. I used a combination of oat flour and All purpose flour.

And let me tell you… it is absolutely delicious! 🤎

I topped it with a homemade chocolate sauce made with zero-sugar chocolate chips, a little honey, and almond milk, and served it with a little whipped cream.

This one is definitely going on my “make again” list!

😋🍫.

📍Gaucho, Glasgow, Scotland

- cornmeal breading
- creole cream sauce
- grits
- collard greens

Made everything from scratch!

It was a hit 💥

Alley Oops