Making the Most of Your Ingredients in Lockdown
For many, the modern world has worked well enough that you can shop for food as you need it. A 21-day lockdown poses some challenges in preserving food for that duration, as does the risk of infection if you do go shopping. Unexpectedly (yes, its true!) I ended up with 36 eggs, which I am not going to eat fresh and survive!
One food I love making is any form of pasta. There are so many variations and they almost all allow you to prepare fresh ingredients, freeze them and put them together in a lasagne, tagliatelle or other family favourite when desired. Check out this video on making your own pasta and freezing it. Now you know what to do with extra eggs!
Here is my own pasta recipe, you can substitute a combination or rye and rice flour if desired.
200g white flour
Pinch of salt
2 large eggs, lightly beaten
1tbsp olive oil
Mix it all together with your hands until you have a stiff dough. Add a little water or flour if necessary. Its right when it does not stick in the machine and rolls easily. Play with the ingredients and have fun! Its a great family activity!
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