Friday, March 27, 2009
Daring baker Challenged
As you can see from the photo above, I was challenged rather than being a challenger in the March Daring Bakers challenge. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
I have to be honest, I actually thought that this was more of a challenge for the new Daring Cooks monthly challenge as I think lasagne is more of a cook’s than a baker’s kind of thing. I really enjoy cooking as well as baking, but didn’t really feel like this challenge fitted within the parameters of the daring baker challenges. And that ‘s not just because my lasagne was a no show disaster!
I have never made fresh pasta before. Firstly, because I don’t have a pasta machine and secondly, we don’t eat pasta all that afternoon and I actually really love the dried Italian pastas that you can get without faffing around, making my own. I wondered how I would go making pasta from scratch and then rolling by hand. Not well! The pasta was meant to be spinach pasta. I had a really hard time getting my flour, eggs and spinach to turn into a nice smooth ball of pasta. I added another eggs and keep kneading, but to no avail. It had been a busy weekendand I had had enough, so I gave up in disgust and threw my ball of pasta dough in the bin. What a waste of 3 c flour, 3 eggs and spinach.
I still had beef mince out and had to make something for dinner from it. So, I made my old favourite, nana’s spaghetti and meatballs recipe. My husband and I both love this. It is very unconventional and has a realy sweet and sour type of flavour. Firstly you make your meatballs with your minced beef, abut 1 c rolled oats soaked in ¼ c milk, about ¼ c tomato sauce and salt and pepper. Nana would roll her meatballs in cornflour and then pan fry them. I tend to just put them on trays and fan bake or fan grill them for about 12 minutes.
I made the sauce separately – all you do is mix together a can of condensed tomato soup, a can full of water, 1 tbsp soy suace, ¼ sugar and 3 tbsp vinegar (I use white). Bring to the boil and then add a can of crushed pineapple. I don’t bother draining this. Keep simmering until thickened (you may need to add some corhflour to help the thickening process), serve over the meatballs and spaghetti.
I hope that the other daring bakers were better pasta makers than me. Check it out here.