Breadmaking

I love my bread books (Dough and Crust) and Andrew's favourite carb is bread, so they come in handy.

I made some Fougasse. These are pretty looking breads and dead easy to make. All you have to do is make a batch of white dough and divide into four pieces. You then flatten a piece of dough and make some slits opening them to form holes. These are baked @ 230 degree C for 10-12 min until golden brown.

Andrew thinks my Fougasse look like the Scream mask, which I suppose they do.


I am not sure they are supposed too but at least they taste good.

I have also made some rye flour breads. I made some olive breads to go with some pasta. They were dead simple to make, all you do is flatten the dough and spread some olive paste and fold the dough.

The last different bread I made was a cider bread. I made this to have with cheese and pickles. Again these breads were easy to make. Though quite involved (4-6hrs for the ferment, 1 and half hrs for resting, proving of 1 and half hrs and 45 minutes baking).

This was another rye bread and went very nice with the selection of cheese from the deli and homemade chutneys (rhubarb and raisin chutney and green tomato chutney).

Pumpkin Ravioli

I think I have mastered making pasta dough. We use 100 g of pasta flour and 1 egg for one person. So I thought I would have a go at making my own ravioli.

The filling was pumpkin (450g) which I roasted for about 25-30 mins at 200 degree C. I then mashed this and added two crushed amaretti biscuits, grated parmesan and some breadcrumbs.


I rolled the pasta out to the thinnest setting. Andrew's mum had given a me a ravioli maker which I used. I don't think that I floured the tray enough as the first batch stuck a bit.

The pasta was cooked for four minutes and served with a sage butter. Butter was melted in frying pan until foaming, sage leaves were added and cooked for a few seconds. This was finished with a squeeze of lemon juice and this was poured over the pasta. We had some steamed chard with the pasta.

All in all I think that my first ravioli making experience went well and I am sure like making the dough, I will get better at it with practice. I am entering this recipe into this weeks Presto Pasta Nights which is being hosted by Nilmandra of Soy and Pepper. Make sure you check out the round up.