Alchemical pasta
One of my favourite things about cooking is that with practice, it gets easier and easier to smoosh multiple recipes together, substitute ingredients at will and still end up with something super tasty.
We picked up some frozen handmade wagyu beef ravioli from a local farmer's market on Saturday so I made a sauce based on this recipe. I had to substitute based on what was in the fridge - vine ripened tomatoes took the place of the roma tomatoes in the sauce, and baby roma tomatoes were used as garnish instead of cherry tomatoes - but the results were fantastic.
In kind of unrelated news...
I appear to be allergic to crustaceans. I am not very happy about this and have requested a challenge test to find out just how allergic I am. This means no prawns, crab or lobster until the test though, which could be anything up to three months away (sob).
And for Easter, I ended up making Gourmet Traveller's tiny chocolate fudge cakes. I have no photos because they ended up disappearing in all of five minutes!
