Yoshi turned 30, so I made him essentially jazzed up spag-bol – one of his favourites.
Starters: Whole Wheat Foccacia with 2 Types of Olive
Tried out a new recipe from The Gourmet Toaster Oven.
Was ok but a little too dense. Maybe less whole wheat flour? More yeasty action?
Will need to experiment.
Can’t fail with olives in bread however.
Main: Fresh Egg Pasta, with Beef Ragu
Who knew pasta could be al dente and melt in your mouth at the same time?
Turned out awesome and smooth. I’d gotten super enriched yolk type of eggs (without intending to) and it gave the rich colour to the pasta.
Sauce was a typical kind of ragu – but boosted by using the leftover sauce from the paprika chicken the other night.
I should make fresh pasta all the time – I forget how disappointing dried pasta tastes until I make fresh stuff.
Dessert: Mini Chocolate Lava Cakes
Um… the ingredients are still in the fridge – we were too full! Hopefully tomorrow…..