Seeing as today is A Level results day, I thought I would do a throw back to my A Levels. I studied Food Tech, Business and Maths and I some how managed to put my dyslexia aside during all my course work and essays to get two A*s and an A last year.
In my A2 food tech coursework I designed a dish for a local restaurant and this recipe was one of my development dishes.
Side note: for everyone who thinks students are lazy, think again – this is how much effort goes into coursework…one page of it (A3). 
This dish was based on Jamie Oliver’s gluten free pasta recipe from:
I love this recipe, although the dough always needed extra water when I made it, this makes it a perfect recipe for gluten free spinach pasta. Just add 50g of cooked, squeezed and drained spinach.
Yesterday I made the dish again, serving it with fresh homemade focaccia. (Recipe coming soon). Although it does take a while to make, it is worth it for a special occasion or if you make extra to freeze for another day.
So, in true A Level style, here’s how to make it…
No comments:
Post a Comment