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Eggs

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Original Italian homemade egg pasta dough
Devilled eggs
Scrambled Eggs

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Original Italian homemade egg pasta dough

Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 275g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt. With a fork, gently beat the eggs and incorporate the surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed. When the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre; turn 45 degrees and...

Homemade red pasta dough

Just a bit of tomato puree is all it takes to give your homemade pasta a nice reddish hue and delicious taste. Use to make tagliatelle, lasagne or ravioli. Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 300g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt 1 1/2 tablespoons tomato puree Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt and the tomato puree. With a fork, gently beat the eggs and incorporate the tomato puree and surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. ...

Chinese chicken balls

Ingredients Serves: 4 For the batter 1 dessertspoon baking powder 1 pinch salt 1 teaspoon sesame oil 125ml water, more if needed oil, for frying For the chicken 5 tablespoons cornflour 1 large pinch white pepper 4 chicken breasts, cut into 2cm cubes CLICK ME Method Prep: 15 min › Cook: 5 min › Extra time: 10 min resting › Ready in: 30 min For the batter: Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes. Fill a deep pan or wok with oil and slowly heat to 190 C. For the chicken: In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chic...