Tag Archives: Eating in

To the Batcakes!

21 Jun

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If I had Charm City Cakes levels of icing wizardry at my disposal, I’m sure I’d have produced a scale replica of the Batcave – or the very least a uniformly precise Bat-symbol – but alas, I’m just one girl. And a clumsy one who’s a disaster waiting to happen when she’s got a piping bag in hand, at that.

Still, my friend Louise is quite the Bat-fan, and it’s our last day in the office together tomorrow before she scarpers off back home to Scotland, so I thought I’d at least give these a go as a little treat for her – even if Alfred would probably turn his nose up at the idea of serving them to Master Wayne.

They’re nothing fancy, just made up using the basic cupcake recipe from the Sainsbury’s Baking Recipe Collection (a surprisingly useful little tome to have on standby, actually – this recipe in particular is my ever-reliable fallback), but I’m pretty pleased with how they turned out.

The little paper bats were absolute sods to cut out, mind. Could’ve been worse, though – at least she’s not a Spider-man fan…

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Anchovy and courgette ravioli

10 Jun

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Experimenting in the kitchen is one of my favourite things to do when I’ve got time to myself on a weekend. I can think of few better Sunday afternoons than those sent pottering about, putting in a bit more effort than I would during the week just to see how something turns out.

Today I decided to attempt ravioli. I’ve had a couple of goes at making my own pasta since I went to a workshop at Jamie Oliver’s wonderful Fifteen Cornwall and realised that all you really need to do so is a bit of patience and the ability to laugh rather than panic when it all seems to be going tits-up like this:

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I love the intense saltiness of anchovies, and I think courgettes are a great way of bulking a dish up, as they tend to take up the flavours of surrounding ingredients instead of overpowering everything else. I also blitzed in a green chilli to perk things up, having read in my trusty friend The Flavour Thesaurus that chilli and anchovy make a good combo. Once I’d sautéed the filling mixture, I stirred in some parmesan and left it to cool while I made the pasta dough.

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After rolling out the pasta dough and cutting it into circles, it was just a case of spooning filling on to them and popping a second circle on top, being extra careful to seal all the way around the edges. A few minutes’ boiling time and they were ready to serve with – which I did with a lemon and garlic butter sauce.

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Happy Sunday to me!