After reading Adam Roberts go on and on about pasta, how delicious it is, how easy it is, I decided to make my own. After reading about his spring vegetables pasta, I ventured out to make a carnivorous and less cheesy (in the literal sense) pasta. So I decided to start off with the base of many great things, an onion.
Since our move to the US, one of the things that we really missed was going out to Café Saúl for a crepe so when I heard that there was a good place for crepes in Lancaster, we just had to check out Rachel’s Creperie. We made this a family outing and went with my parents. My wife decided to go for the banana nut crepe which, while simple, packed a vivacious combination of banana, Nutella and peanut butter.
The other day I was in the mood for Pasta Amatriciana. Since I’d never made it before, I decided to go ahead and try. It turned up to be real simple! I read several recipes and decided to adapt to my taste.
It’s a great to be back in the groove of cooking again! For supper, and possibly straining the bounds of our diet, I decided to make a Spanish tortilla (a Spanish style omelette). We really like it because it’s tasty, satisfying, quick and easy to make and it just tastes so good. Don’t sweat, don’t fret, I’m here to guide you step by step. First peel a russet potato (that’s the baking kind) and cut it into cubes. Pour about 2 cm of olive oil and fry the potatoes. You’ll know they’re ready when the turn a delicious golden brown.
So today I learned a few things about making pasta. First of all, it’s not all that complicated. second it will come out much better if you have a rolling pin or pasta machine. But we’ll get into that later.First let’s take a step by step view of how this goes.