Betty Makes Fresh Pasta

Pasta

7 oz. flour


2 eggs
1 tablespoon olive oil
1/2 teaspoon salt

Combine flour and salt in food processor and whiz to combine.
Lightly beat eggs with olive oil to combine.

With processor running, slowly pour egg mixture through feed tube and process for a minute or two.  Test mixture between your fingers and, if too dry, add a teaspoon or two of water.

Turn mixture out and knead by hand until smooth.

Wrap dough in plastic wrap and leave to rest at room temperature for at least 30 minutes or up to 2 hours.
Divide and roll as desired.

Remember - fresh pasta cooks much faster than dried.



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Egg Yolk Ravioli

Filling for Egg Yolk Ravioli








1 cup ricotta
Scant 1/2 cup spinach, cooked and finely chopped
1/4 cup freshly grated Parmesan cheese
4 egg yolks


This was a dish I first tasted many years ago at the famous San Domenico restaurant in New York City.  I like it so much that I offered to trade my ticket for the American Ballet performance that day if they would teach me how to make it! They declined my offer, but through diligent research - this was before the Internet! - I eventually figured it out.
I hope you will enjoy it as much as I do.

Note:  Be sure to roll your pasta very thin for these ravioli.

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Betty Celebrates 60th Wedding Anniversary in England


As part of our 60th wedding anniversary, we traveled to England via the Queen Mary 2 to visit Betty's English and Scottish family members.
One Sunday, Betty made a Chicken breast and pasta lunch with superb assistance. Little Molly said it was the best food she ever had!!!
Listen to Molly sing at end of video.
See "Betty Meets the Queen" video from 2016 to see the glory of a transatlantic crossing on the Queen.



view the video to see a fabulous kitchen:



Lemon Crunch Curd (Quick & Easy)

Betty's special version of this quick and easy dessert. No cooking, frying or baking!

1 cup heavy cream
1 cup lemon curd
3/4 cup crushed puff pastry cookies

1.  Whip cream until stiff
2.  Stir lemon curd to loosen and stir in about a half cup of the whipped cream.
3.  Mix the cream and lemon curd mixture.

Place some of the crushed cookies in a serving dish, top with some of the lemon mixture, layer with more cookies and cream.
Garnish the top with a sprinkle of the cookies.


Betty's special guest assistants: Lucy (L) & Maya (R)



WATCH THE SHORT VIDEO:


Salmon and Pasta (Quick & Easy Dish)

Here's a dish that is perfect for those nights when you have no time to cook or when you just want a delicious dinner.

Because salmon is an oily fish, it freezes well so if you keep it on hand along with some marinara sauce and cream, dinner can be ready in the time it takes to boil water and cook the pasta!


P.S. It is a perfect company dish!

The ingredients:

5 oz. penne pasta
8 oz. fresh salmon
1/2 cup marinara sauce, preferably homemade
1/2 cup heavy cream
Basil leaves

Salt


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Stuffed French Toast (Betty's Variation)

Here is my recipe for Stuffed French Toast.


For the French toast:


8 small slices brioche, or other egg bread
1/4 cup Nutella
1 egg beaten with a little milk
2 tablespoons butter
Raspberry sauce and fresh raspberries to serve.


Spread half of bread slices with Nutella, top with remaining bread.
Dip in egg mixture, heat butter in skillet and fry sandwiches until lightly browned, turn and cook on other side.


Raspberry sauce:

Whiz a cup of raspberries in a processor with a generous squeeze of lemon juice and confectioner's sugar to taste.  Strain to remove seeds.

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Skibo Castle Ginger Crunch (Scottish cookie)


This recipe is said to have come from an Irish cook who worked at Skibo Castle.  I have adapted the recipe from the original, changing the size of the pan and adding some finely chopped crystallized ginger to bump up the finer flavor.

Preheat oven to 350 degrees.
Line an 8" square pan with foil and lightly butter the foil.

For the shortbread base:
1 1/4 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 tablespoon very finely chopped crystallized ginger
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into cubes


For the topping:

3 ounces unsalted butter
1 tablespoon Lyle's
Golden Syrup (substitute light corn syrup)
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
SKIBO CASTLE


Make the base:
Sift together dry ingredients and blend in butter with your fingertips until the mixture just comes together.  Press evenly on bottom of pan and bake for 15 to 20 minutes until lightly browned.

As soon as you take the shortbread out of the oven, make the topping.

Melt the butter in a small saucepan and whisk in remaining ingredients until smooth.  Bring to a boil and simmer for 30 seconds.
Pour over base, tilting pan to cover evenly.  Cool and cut into small squares.

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