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Grow It, Catch It, Cook It by Philip Kindleysides - 12h ago

Orecchiette (pronounced [orekˈkjette]; singular orecchietta; from Italianorecchia, meaning ‘ear’, and -etta, meaning ‘small’) are a pasta that is popular in Southern Italy. They are typically served with a meat such as pork, capers and a crisp white wine.

ragout

Orecchiette with Broccoli, Anchovies and Cherry Tomatoes

Italian for ‘little ears’, the pasta shape called Orecchiette does indeed look like little ears. They are a heartier pasta shape being smaller and thicker than some others.

Their shape and rough inner side make them perfect for grabbing sauce and small bits of meat and vegetable. Capers for example fit perfectly.

I like to make my own by kneading my egg pasta dough into long thick noodle shapes.

I then use this technique:

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit - YouTube

TIme consuming to make but fittingly rewarding 

You can serve Orecchiette so many ways. From bacon, cheese and onion to carbonara to white wine and mushrooms and back. 

Enjoy,

PK

Here are a few more pasta shape and recipe posts. 

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Grow It, Catch It, Cook It by Philip Kindleysides - 3d ago

Pappardelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its narrower cousin Tagliatelle is similar in length and use.

I like to make my own, about 55cm long and 1.8cm wide, using my Philips Pasta And Noodle Maker. 

The machine imparts a roughness perfect for holding thicker sauces and meat. Tagliatelle is also perfect for lighter sauces showcasing eggs, cheese, nuts and vegetables. 

My favourite way to prepare it however is by drowning it in a brown butter and sage sauce. 

Enjoy,

PK

Here are a couple more pasta shape and pasta recipe posts. 

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Grow It, Catch It, Cook It by Philip Kindleysides - 3d ago

I had a hankering for garlic bread the other day. When I went to the freezer to see if we had some in I came up empty handed however.

I did a quick google and there were a lot of posts using bread, ground garlic and butter. So easy and the result was perfect. I will never buy frozen garlic bread again.

For the perfect garlic bread simply butter slices of bread and sprikle them with garlic powder. Then pop them on an oven tray and into an oven on 210 C for about 10 minutes or until golden brown.

You can even add cheese!

Perfect with some spaghetti carbonara.

Enjoy,

PK

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This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example.

There are three stages in making this stock. 

Firstly throw ginger, garlic and sliced onion into a large pot of water. Add a chicken frame and bring the whole lot to a rolling boil.

You could also add a few abalone feet for extra flavour. It all depends on what you intend to use the stock for.

Then turn down the heat and simmer the stock. There will be a layer of fat scum that you can scoop of with a slotted spoon or sieve.

Simmer for at least 2 hours and then strain the liquid. 

Enjoy,

PK

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Grow It, Catch It, Cook It by Philip Kindleysides - 2w ago

I think Farfalle is a really neat pasta shape. It is perfect for cream and lighter tomato sauces. That said it goes well in any sauce, dressing and soup.

I like to make my own by rolling out freshly made pasta sheets and cutting them into small rectangles. Then I roughen the sides with a knife and pinch them in the middle to get that classic butterfly/bowtie shape.

Here I have sauted shallots, garlic and mushrooms in some white wine. I then added the pasta to the pan with some Crème Fraîche and a large handful of Parmigiano-Reggiano and baby spinach. 

Enjoy,

PK

Here are a couple more pasta shape and pasta recipe posts. 

 

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Welchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make.

She writes:

Roast a good amount of tomatoes for about an hour, set aside.

Saute some diced garlic and onion, then add them and the tomatoes to a stock pot. Add enough vegetable stock to cover everything and simmer for 20 minutes.

Add some paprika, all spice, salt and pepper. Then blitz to the consistency you like.

Serve with what you love. In this case some cream topped with pork rind for a low carb option.

Love Whelchy

Here are some more soup and Welchy posts.

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Grow It, Catch It, Cook It by Philip Kindleysides - 1M ago

Fusilli is an excellent pasta shape for light sauces. It’s helix shape sucks in and holds the sauce. 

I like to make my own using my Philips Pasta And Noodle Maker.

Here is a 15 minute ready meal if you make a simple tomato sauce using passata,  before hand and freeze it. Boil the pasta as you heat the sauce and bring the two together with some Parmigiano-Reggiano and basil. 

Enjoy,

PK

Here are a couple more pasta shape and pasta recipe posts. 

 

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