Our mothers group (Astrid and Lana, Stomper declined) made ravioli from scratch yesterday! Impressive eh?
George's parents have gone away prospecting in WA. Sooo selfish, we usually have dinner at their place on Monday nights and the Mooch stays for a sleepover AND is delivered back the next afternoon. And they have gone away! For weeks!
Back to the ravioli. Nonna cooks ravioli and she does it so well my children refuse to eat bought ravioli, "it doesn't taste like Nonna's". Well boo hoo.
When I heard there would be no ravioli for a few weeks I was worried, if they didn't get ravioli once a week it halves their meat intake. I wouldn't worry about it if they would only try other foods ....don't get me started. So I asked Nonna to leave me with her ravioli making equpment and recipe. She was only too happy, I think she worries about my "gotta look after the family" abilities.
In the past we've have ravioli making days at Nonna's and my job is shaping the filling into little balls and placing them on the ravioli sheets. Now suddenly I am promoted to Nonna and my mothers' group mates are the lowly daughters-in-law. It was a heavy responsibility.
We spent all morning making the dough, rolling the dough and transforming it into little perfect raviolis. We are very pleased with ourselves and are planning lots more communal cooking sessions..
The kids ate them without a word. Phew. I was too scared to ask if they liked them. Too scared to hear a no, my freezer is full of the little suckers.
Anyway, Squeaky said tonight as I was putting it all in ziplock bags " your raviolis were good Mum".
Made my day.
Now for more cooking stuff, a recipe for Lemon Tea Cake or LTC as it is known round here.
Lemon Tea Cake
1 ½ cups plain flour
1 cup sugar
1 tsp baking powder
¼ tsp salt
125g butter or margarine
2 beaten eggs
½ cup milk or buttermilk
Grated rind of 1 lemon
Juice of one lemon
¼ cup of sugar
Grease and line cake tin
Sift flour, sugar, baking powder and salt into bowl. Rub in butter until mix resembles coarse breadcrumbs. This can be done in the food processor.
Combine beaten eggs and milk and stir in, then fold in the lemon rind.
Spoon mixture into tin and bake at 180C until firm to the touch and a skewer comes out clean, about 50 minutes.
Mix lemon juice and sugar in a cup and immediately you remove the cake from the oven, stand it on a rack and spoon the sugar mixture over the top. Allow to cool in the tin.
The recipe has ½ cup chopped walnuts added with the lemon rind, I’ve never done this but it could be good.