She had a ball and got thoroughly spoilt by her loving Mama. I really need to find her a new collar and lead though, but there wasn't anything really gorgeous in the pet shops here. I am tempted to make something myself but am not sure if it would be tough enough to last very long.
To use up my leftover pasta cutoffs after making the Mushroom Ravioli, I decided to make some Broccolini Pappardelle, which is delicious and so simple to do! So here is the recipe for that; I have been so lazy this week with my cooking, but I did finish sewing a pair of work pants. Tomorrow I am going to do some more cooking, and on Sunday we are having a birthday party for Zollie so I am sure that there will be much more cooking in the next few days.
Broccolini Pappardelle (serves 4 hungry hippos)
pasta
*see ravioli post below for pasta recipe*
sauce
2 bay leaves
1 onion, finely diced
2 garlic cloves, finely diced
2 birds eye chili's (or to taste), finely diced
1 bunch of broccolini
200mL cream
100g goats cheese
75mL mushroom gravy *see ravioli post, but this can be substituted for 150g of sliced mushrooms*
olive oil
salt and pepper
100g baby spinach
blanch broccolini in large pot of salted boiling water
heat some olive oil in a pan and fry off bay leaves, onion, and garlic until translucent
chop broccolini into 2cm lengths and add to frying pan with chili and spinach (and mushrooms if not using mushroom gravy)
cook for 10 minutes over low-medium heat until broccoli is still firm in the middle but soft on the outside
stir through mushroom gravy, goats cheese and cream and heat until cheese is melted and sauce is thickened slightly
season with salt and pepper
cook pasta in boiling water until it floats to the surface 1-3 minutes, depending on the thickness of your pasta
serve with grated romano cheese and a flourish of olive oil
yumm!!
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