Fettuccine Alfredo

Our first dish using the fresh pasta recipe is Fettuccine Alfredo.

This is one of the simplest and oldest forms of pasta, dating back to the 15th century. It was written in a book called Libro de arte coquinaria by Martino da Como and it was called 'Maccheroni romaneschi' or Maccheroni the Roman way. The name today comes from Italian Restauranteur, Alfredo Di Leilo I, who opened many restaurants in the Rome throughout the early 20th century.

It is only Fettuccine tossed with butter and Parmesan cheese, which, as the cheese melts, forms a smooth rich coating on the pasta. It is really that simple, just three ingredients. It has become very popular in America where it has evolved to use eggs as a thickener (like Carbonara), broccoli, seafood, chicken and garlic as additions.

So to make this, you will need per person:-

1  serving of Fresh Pasta cut into Fettuccine ribbons
50g Parmesan Cheese
50g  Salted Butter, diced

Start by boiling your pasta.While it is cooking, place the butter into the bottom of a bowl and once the pasta is done drain and add to it. Now sprinkle the Parmesan on top and toss it all together. Once it has all formed together just serve.

You can add some salt and pepper if you feel like it.

This is a great lunch/snack dish that takes so little time to do.

Mint chocolate cheesecake

Cheesecake was one of the first desserts I learnt within the trade. Cheesecakes come in all shapes and sizes, flavours and styles, it is one very versatile dessert.

Cheesecakes have origins going as far back as ancient Greece, it was a popular Roman dessert as well and both cultures adapted it for religious use. Today, Cheesecakes can be find in many different cultures throughout the world, each using unique cheeses and techniques to produce different textures and flavours.

This one is just a standard no bake cheesecake but it is so simple and easy that it can be knocked up and ready to eat within two hours.

So for a standard 16cm*7cm (6"*3") tin:-

150g digestive biscuits
2tbsp honey
500ml double cream
200g plain cream cheese
200g mint chocolate
1 gelatin leaf
100g grated white chocolate for decoration

Start of by melting you chocolate in a bowl over boiling water, also soak your gelatin in some water. While this is going on put your biscuits into a food processor, turn it on and break them down into crumbs, then add the honey and combined. Lay the biscuits into the bottom of a lightly greased cake tin.

Your chocolate should be melted now, so take it off the heat and put to one side. Whip your cream to medium peak (This is where you lift the whisk out and the 'peak' it leaves is slightly droopy, curling). Fold the cream cheese into the cream, don't be violent, just gentle, patience is the name of the game. Proceed to fold in the cooled chocolate. Finally melt your gelatin in a pan on low heat, pour through a sieve into the mixture and fold a little more. Once all completely folded, pour into the tin on top of the biscuit base and put into the fridge for a minimum of two hours.

Sprinkle some grated white chocolate on top and serve up to the admiration of your friends.

Bacon wrapped herby goat's cheese and Devil's Jam

I love goat's cheese, I love it on potatoes, chicken, in stews, on top of my pizza, just on or in anything really. So in one of my nightly driftings I came up with an idea to combined Bacon (one of my favourite things in the world) with Goat's Cheese (another favourite). I also decided to make some Devil's jam to use up some basil I had growing and the two worked together brilliantly. So brilliantly in fact that I am sharing it with you all. It is quick, easy and tasty. The sweet and spicy of the devil's jam really compliments the saltly, strong flavour of your goat's cheese wraps.

To make a romantic portion (2 people), you will need:-

200g log of goat's cheese, the small, thin ones, cut into 50g 'blocks'
4 rashers of streaky bacon
pinch of salt and pepper
pinch of dried dill and oregano

For the Devil's jam:-

1 tin of peeled tomatoes (450g)
3 red chillies, rough cut
1 small onion, finely diced
2 cloves of garlic, finely diced
about 2 tablespoons of fresh basil
100ml red wine vinegar
250g jam sugar
salt and pepper

You want to make your jam a day or so before. First sweat off the chilli, onion and garlic until soft, then add the red wine vinegar and reduce by half. Add the tomatoes and jam sugar and cook out for 20-30 minutes. Add the basil, salt and pepper and leave to cool and thicken.

Now to start on the goat's cheese. Preheat your oven to 225oC. Then mix your salt, pepper, dill and oregano together and then coat the outside of the goat's cheese. Then wrap in the bacon and place into a pyrex dish. Put in the oven for about 10 minutes. Take out and put onto a plate with some devil's jam.

Goes well with some toast or just a snack to tie you over.