Mendip Living Aug - Sep 2020

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FEELGOOD cooking There have been two cooking outlooks over lockdown - those enjoying the extra time to perfect new recipes, and those plum out of inspiration. Whichever camp you find yourself in, we have some joyful recipes, courtesy of Clarence Court Eggs, which are guaranteed to make you smile 10 | www.mendipliving.co.uk
PAPPARDELLE FLORAL PASTA by Alpha Foodie Add a touch of something special to your mid-week menu with Alpha Foodie's homemade Pappardelle floral pasta and basil pesto. The special floral, herby twist not only looks gorgeous but tastes it too! This pasta dough recipe is 100g '00' grade pasta flour and 1 egg per person, so is easy to adjust for more servings. Serves: 3 INGREDIENTS For the pasta: 300g (2.5 cups) ’00’ grade pasta flour 3 Leghorn White eggs A selection of your favourite fresh herbs (we use thyme and sage) A selection of edible flowers For the basil pesto: 1-2 garlic cloves 2 tbsp pine nuts 2 tbsp olive oil A bunch of Greek basil Pinch of salt and black pepper METHOD To begin making the homemade pappardelle, start by placing the flour on a board or in a bowl. Make a well in the middle and add the eggs. Beat the eggs with a fork and then start incorporating the flour until you obtain a thoroughly combined mixture. Knead the dough with your hands, shaping, pulling, stretching (alternatively you can use a mixer with a dough hook). Knead it until the dough is smooth and elastic. If it sticks to your hand when touched then add a little more flour and knead till smooth. You can also help yourself with a rolling pin, rolling and folding and rolling again. The process takes a while so be patient! It’s a necessary step so that the pasta becomes smooth and silky, not lumpy and dry. Using a rolling pin, roll out the dough till it is flat enough to feed into a pasta machine on level ‘0’. Continue feeding it through ‘0’, folding it in half then feeding it through repeatedly until a regular shape. Make sure to sprinkle lightly with flour to stop it from sticking. Then you can make it thinner with the machine. When you have a thin long sheet of pasta dough, stretch it on your work plane and arrange your fresh herbs and flowers on it. Then carefully lay another sheet on top. With the help of a rolling pin, carefully roll over so that the two sheets of dough get stuck together. OR If you use a rolling pin for the whole process, make sure to roll it out and stretch it into thin sheets. Make sure to have 2 (or an even number of) sheets with a relatively similar size. Or you can cut a long one into 2, as you will need to layer one on top of the other. Cut the pasta. I chose to cut it into long strips, like Tagliatelle or Pappardelle, but you can cut it in different shapes/sizes. To cut it into long strips, you just need to fold the pasta a couple of times and then just cut with a knife. To prepare the basil pesto, just mix/ blend together all the pesto ingredients. It’s as simple as that! To cook the pasta, put it in boiling water and cook for 3 minutes, combine with the basil pesto and serve immediately. RICOTTA, SPINACH AND PECORINO GNOCCHI by Nicola Millbank Gnocchi is surprisingly easy to make and comes together quickly, especially with this super easy sauce. Serves: 2 INGREDIENTS For the gnocchi: 300g baby spinach, wilted in a pan and finely chopped 350g good quality fresh ricotta 150g plain flour 3 Clarence Court Old Cotswold Legbar eggs 80g grated pecorino For the sauce: 50g salted butter 50g frozen peas, thawed A handful of fresh pea shoots Freshly cracked pepper METHOD Place the spinach, ricotta, flour, eggs and pecorino in a large bowl. Mix until combined and a sticky dough forms. On a well-floured surface, roll the gnocchi into a long sausage and using a knife cut into 2cm pieces. Press your knuckle into the centre of each piece to create a dimple. Drop the gnocchi into a pan of salted boiling water and cook for 2-3 minutes or until they’ve risen to the surface. Meanwhile, in a frying pan, melt the butter until it starts to foam and add the peas. When the gnocchi is cooked, using a slotted spoon, drain them from the water and into the frying pan, swirling the pan as you do. The small amount of residual starchy water will emulsify with the butter to create a silky sauce. Spoon on the plate, top with fresh pea shoots and a sprinkle of black pepper. www.mendipliving.co.uk | 11
Page 3: Contents A Note from the editor Wha
Page 6 and 7: ADVERTISING FEATURE Meet the FROMIE
Page 8 and 9: ADVERTISING FEATURE Wells Festival
Page 12 and 13: CHOUXNUTS A little bit choux pastry
Page 14: ALL GO AT KIMBERS FARM SHOP Mendip
Page 17 and 18: LOVING home With holiday plans scup
Page 19 and 20: Image from Herringbone Kitchens EXT
Page 22 and 23: Collection from bridgman.co.uk Larg
Page 24 and 25: ADVERTISING FEATURE Moving house du
Page 26 and 27: UP TO UP TO # # THE MITSUBISHI OUTL
Page 28 and 29: Later life... Let the fun begin !.?
Page 30 and 31: THAT FEELING YOU GET WHEN A DIGITAL
Page 32: Book your test in advance and beat

Mendip Living Aug - Sep 2020

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