500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.
Place pasta in boiling water and simmer for 4-5 minutes until aldente.
Basil, rocket and sunflower seed pesto
1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
½ cup rocket leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½-3/4 cup olive oil
Pick off leaves of basil and parsley and place in food processor. Add rocket. Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden. Place all ingredients into the food processor and process until finely chopped – like a rough paste. Add oil gradually through the chute, while the motor is running until desired consistency.
Garden green salad with borlotti beans and pita croutons
1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon honey
Salt and pepper to taste
2 pita breads, split into halves
Wash and spin salad greens. Wash and prepare herbs. Mix dressing ingredients together and marinate beans in it. Top greens with beans and croutons.
Brush pita on one side with oil. Sprinkle with sumac and salt. Bake until crispy. Cool and break into medium sized pieces. Sprinkle over salad.
Yummy chocolate macaroons
3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder
Preheat oven to 150˚. Beat egg whites until stiff. Add cocoa and half the cater sugar and beat until stiff. Stir in coconut and remaining sugar with a spoon. Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.