I’ve recently become the owner of a pasta machine, and I wanted to dive in headfirst and make something really delicious. This was definitely easier than I thought, but just required a little patience!
You will need a pasta machine for this recipe, and a copy of my easy pasta dough recipe – you can find it here. https://greedygirlgrub.wordpress.com/2016/07/28/easy-pasta-dough-recipe/
This dish looks really impressive – I’ve included quantities for 2 x main meals, but I used this amount to create 4 x starter portions.
After I went to the butchers yesterday and bought a couple of lamb shanks, I spent some time trying to think of an interesting way to cook them. Some obvious cuisines came to mind, but one I cook rarely is Spanish. Not only that, but I can’t say I’ve ever had Spanish-style lamb!
This was really easy to make, you just have to account for the cooking time – the only way to cook lamb shanks is low and slow. It’s a low cost yet fresh dish, which is so hearty and filling.
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I’ve recently discovered a love of making my own pasta. As long as you have a pasta machine for rolling out, it is extremely easy – you just require a bit of prep time.
I’ve used this recipe for both tagliatelle and ravioli now and it’s worked brilliant both times. Minimal mess and minimal effort = an all round winner.
Weeknight dinners are often an excuse for something hearty yet quick. This week, we had a British classic – bangers and mash. Don’t worry, I’m not going to sit here and tell you how to fry sausages, make smooth mashed potatoes or boil some peas, but I will tell you how to make a great red onion gravy.
Risotto is a firm favourite in the greedy household. It’s the dish I won Mr Greedy over with, as it’s not something he’d eaten much of before but I’m something of an expert having made it regularly at university.
This is one of our favourite versions – packed with lots of tasty veg, cream cheese and spicy chorizo. It’s quick and easy to make, and makes a nice to change to pasta.
Ox cheeks are an ingredient I’ve seen in cook books and on cooking programmes, but they’re not something you see on sale at your local supermarket. I had mentally put this dish together and was desperate to get started, so I gave my local butchers a call (sorry to keep banging on about it, but I cannot stress enough how important it is to buy your meat from the butchers. Not only is it generally a better quality than supermarket meat, it’s very often cheaper or at least better value for money!). They keep some in their freezer as demand isn’t particularly high, despite ox cheeks becoming something of a trendy ingredient. They sell them in packs of 2, so I bought 2 x packs. 4 ox cheeks is a lot of meat, and let me tell you what I didn’t know at the time – 4 ox cheeks is not 4 servings. This amount of meat would easily stretch to 6-8 meals.