Dinner tonight

[Pastis]

Should the top pasta circle be larger than the one underneath?   

[apc2010]

Should the top pasta circle be larger than the one underneath?   

 

[Snoopy]

Should the top pasta circle be larger than the one underneath?   

Now that is a two pipe problem.

[Steve]

what have I started. 

My fault.   

[Pastis]

So close, 2 pi as opposed to 2 pipe ...     In fact (2 pi r h) - (pi r squared) where h stands for the height of the haloumi   

[Snoopy]

TBH I always make the two pieces the same size as pasta stretches 

[apc2010]

Top recipe........

Gordon Talks Dirty

[Barman]

Tonight I'm gonna try making raviolis with an egg yolk filling so when you cut it open its all oozy like. Have made my pasta dough. Gonna have a glass of wiine before I try and get the egg yolks inside the raviolis. Will keep you updated.

Why...?

For me...........

They were yumster,,,,,,,,,filling halloumi,breadcrumb,mint n soft egg yolk in pasta..........

Rescipe please

Ok, wow, this make take a while.

Make your pasta (do you need a recipe?) and roll it in sheets as thin as the machine will go, then get the rolling pin to it. I found the thinnest setting on the pasta maker doesn't get the dough thin enough. The trick is to cook the pasta well enough but not over do the yolk.

For the filling, blend a big lump of halloumi with about 2 tblsp of breadcrumbs and 2tblsp of dried mint. If you can mould the mixture so it sticks together that's right.

Cut the reeeeeeallly thin pasta into circles and put a tsp of filling in the middle. make a well out of the filling big enough for a yolk to sit in.

Separate a yolk from the white and gently place it in the little halloumi nest.

Now, the hard and most vital bit. Egg wash around the egg nest. Take a second pasta circle and gently sit it on top of the yolk.DONT press on the yolk. You need to now press the top sheet securely around the halloumi nest making sure there is no air trapped inside. Any air pockets will cook the yolk too quickly.

Place the raviolis gently into a pan of boiling chicken stock for about 4 mins. They should float to the top. Have a quick feel of the edge to see if the pasta is done. Take out with a slotted spoon, put on the plate, grate a bit of parmesan and add some black pepper. . . . . done.

Be warned, apc has a massive appetite and could only eat 3.

If you have any halloumi fillinig left, just make some halloumi ravioli. This is my favourite and it freezes well. 

As an aside, if you want smaller raviolis, use quail's eggs, but, be extra careful with cooking times!

Or make 'normal' size ones while looking through a magnifying glass! 

HTF would that work? If you've got a big ravioli (using an hen's egg) and you then observe through a magnificating glass, surely it'll look even biggerer? Won't it?

I was all for making a smallittler ravioli not an ginorous one!

No...

While you are looking through the magnifying glass you'll think you are making a normal one...

...but when you put it down you will discover you have made a teeny-tiny one! 

Simples. 

. . . and how, pray, are you going to get an entire hen's egg yolk into a teeny-tiny raviolo?

Muppet!   

 

You could look at it through the wrong end of a telescope like! 

[Marley's Ghost (Imbiber of Spirits)]

Tonight I'm gonna try making raviolis with an egg yolk filling so when you cut it open its all oozy like. Have made my pasta dough. Gonna have a glass of wiine before I try and get the egg yolks inside the raviolis. Will keep you updated.

Why...?

For me...........

They were yumster,,,,,,,,,filling halloumi,breadcrumb,mint n soft egg yolk in pasta..........

Rescipe please

Ok, wow, this make take a while.

Make your pasta (do you need a recipe?) and roll it in sheets as thin as the machine will go, then get the rolling pin to it. I found the thinnest setting on the pasta maker doesn't get the dough thin enough. The trick is to cook the pasta well enough but not over do the yolk.

For the filling, blend a big lump of halloumi with about 2 tblsp of breadcrumbs and 2tblsp of dried mint. If you can mould the mixture so it sticks together that's right.

Cut the reeeeeeallly thin pasta into circles and put a tsp of filling in the middle. make a well out of the filling big enough for a yolk to sit in.

Separate a yolk from the white and gently place it in the little halloumi nest.

Now, the hard and most vital bit. Egg wash around the egg nest. Take a second pasta circle and gently sit it on top of the yolk.DONT press on the yolk. You need to now press the top sheet securely around the halloumi nest making sure there is no air trapped inside. Any air pockets will cook the yolk too quickly.

Place the raviolis gently into a pan of boiling chicken stock for about 4 mins. They should float to the top. Have a quick feel of the edge to see if the pasta is done. Take out with a slotted spoon, put on the plate, grate a bit of parmesan and add some black pepper. . . . . done.

Be warned, apc has a massive appetite and could only eat 3.

If you have any halloumi fillinig left, just make some halloumi ravioli. This is my favourite and it freezes well. 

As an aside, if you want smaller raviolis, use quail's eggs, but, be extra careful with cooking times!

Or make 'normal' size ones while looking through a magnifying glass! 

HTF would that work? If you've got a big ravioli (using an hen's egg) and you then observe through a magnificating glass, surely it'll look even biggerer? Won't it?

I was all for making a smallittler ravioli not an ginorous one!

No...

While you are looking through the magnifying glass you'll think you are making a normal one...

...but when you put it down you will discover you have made a teeny-tiny one! 

Simples. 

. . . and how, pray, are you going to get an entire hen's egg yolk into a teeny-tiny raviolo?

Muppet!   

 

You could look at it through the wrong end of a telescope like! 

That would work!

Mind you, you'd need to be careful not to poke the egg yolk with the 'scope!

SNOOPY! - as duck fruit are roughly the same size as hen fruit, then yes, they should work equally well and promise a tastier outcome.

For God's sake, no-one even contemplate using an goose fruit - especially YOU Nick!

[Darwins Selection]

Brainiac - Ostrich Egg in the microwave

[Barman]

Brainiac - Ostrich Egg in the microwave

Oh Nick! I'm sure that wouldn't really werk like.... 

[Marley's Ghost (Imbiber of Spirits)]

Tonight, in the Ghost household, we will be partaking of Kate, Sidney 'n 'Shroom pie (without the pie bit), accompanied by steamed veg (comprising: beans (runner), broccoli, TURNIP 'n sprouts!)

(DS will be pleased!)

[Steve]

Tonight, in the Ghost household, we will be partaking of Kate, . . . .

Poor girl.  Morning sickness, Oz DJ prank calls, paparazzi snaps of nips and now . . . .  . .

[Just One More]

Chicken, mushroom, assorted veg in oyster sauce, all done in me own wok like, with basmati rice 

[Steve]

Second half of Mrs K's experimental bake featuring way too many parsnips, at least on it's first outing it had that element of surprise

I will be scoffing nibbles all evening