If you have some spare eggs use them to make pasta and then freeze it. You can make pasta by adding 1 egg to 100g of Italian '00' flour and a small pinch of salt. You need to have 66ml of liquid for each 100g of flour so if your egg is small add a little water. To make your pasta particularly rich and lucious use two egg yolks instead of one egg. Save the egg whites and freeze them separately. Double the quantity of ingredients for two people and so on.
Mix the ingredients together to form a dough, knead for around 6 minutes until the dough is elastic and smooth and springs back when you touch it Wrap in cling wrap and rest in the fridge for 30 minutes. Take out and put the dough through a pasta machine until it reaches the desired thickness.
Cut it up into lasagne sized sheets. Place in a container with pieces of freezer wrap separating the sheets and freeze. That way you can take what you need without having to defrost the lot. When you defrost the sheets you can use them as fresh lasagne, or you can use them to make ravioli, or cut into strips or cut into squares and squeeze into bow shapes.
Ethical Eating Tip
Laucke flour gets the tick from the Ethical Consumer Guide. It is a 100% Australian owned company that the Laucke family started in the Barossa Valley in 1899. See laucke.com.au
Weight Loss
84.8kg - a gain of 400g rather than a loss this week. No doubt aided by eating out five times in a row. See diary of a food addict.
Growing Tomatoes
Plant a few pots of tomatoes in a glasshouse or warm spot to ripen before Christmas – the tiny salad varieties will ripen first. See the growing tab for how to have tomatoes for food all year round.
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