Isolation making & baking
Home-made egg pasta
3/4 of a cup of flour per person. The best flour to use is durum wheat flour, but all-purpose flour works fine too.
1 egg per 1/2 cup of flour. i.e. for 4 people, use 3 cups of flour and 4 eggs.
- 1. Make a mound with the flour and make a large well in it (big enough for the eggs). Break the eggs into this well. Add a pinch of salt if you wish.
- 2. Work the eggs and the flour together with a fork, adding the flour from just around the eggs little by little, until you have a smooth dough, adding just a drop of water if necessary, and no more. You can add a small amount of flour if the mixture is too sticky.
- 3. As soon as you can (when the mixture is no longer sticky), use your hands.
- 4. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don’t skimp on the kneading or the dough will tear while you’re rolling it out. Leave to rest for 15-30 minutes.
- 5. Divide the dough into two balls. With a rolling pin, roll the ball of dough out into a strip.
- 6. Pass this dough through a manual pasta machine if you have it or roll by hand until paper thin. then cut into your desired pasta shape.
- 7. Cook for 3-5 minutes in plenty of boiling water with salt.
- 8. Drain, keeping some of the cooking water aside. Dress the pasta with your sauce, mixing well and adding some cooking water little by little to help amalgamate it with the sauce. Serve immediately.
1 and 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup Greek yogurt
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter, melted
- 1. Preheat oven to 350 F. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
- 2. In a large mixing bowl, add flour, baking powder, baking soda and sugar. Add chopped apple and stir briefly to combine.
- 3. In a separate bowl, add eggs, vanilla, oil and yogurt. Whisk briefly just to break up the egg yolks.
- 4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
- 5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
- 6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
- 7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.
3 cups old fashioned oats
3/4 cups pecans roughly chopped
3/4 cups almonds roughly chopped
1/2 cup flaked coconut
1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 300 degrees.
2. Mix oats, pecans, almonds, flaked coconut, flour, salt, and cinnamon together. Set aside.
3. Whisk together the coconut oil, maple syrup, and vanilla until smooth.
4. Pour the coconut oil mixture over the oat mixture and stir fully combined.
5. Spread the mixture evenly on to an unlined, rimmed baking sheet. It should be a thin, single layer.
6. Bake for 40 minutes, stirring halfway through at 20 minutes.
7. After 40 minutes, remove from oven ( do not stir), and let cool completely before storing in an airtight container.