Wicklewood Wenchs Pregnant Pasta Recipes

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

Steps:

• Preheat oven to 180c.
• Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
• In another bowl, mix the swede and potatoes together, (but do not mash).
• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in 8 oz. of the cheddar until melted, Season to taste.
• Pour half of the sauce over the prepared vegetables in the casserole.
• Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
• Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
• Serve hot. On its own as a main dish or as a side dish with cold meats.

Steps:

• Preheat the oven to 200c 400f.
• I a bowl rub together the flour and butter until it resembles breadcrumbs.
• Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
• Shape the dough into a log and wrap in cling film and chill for 15 minutes.
• Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
• Bake for 10 mins or until they are crisp and light golden.
• Allow to cool slightly before transferring to a cooling rack.