Friends are precious commodities that cannot be priced nor taken for granted. They are there for us when we need them and although we lose some along this life journey, there are some that are made to stay. The most confronting part of friends is their ability to tell the truth about ourselves with the best intentions.
Whilst food blog surfing, I landed at Sasasunakku’s blog post called My Superpower and Raspberry Loaf. She eloquently writes about a book “All my friends have superpowers.” Reading this post revealed two truths about me.
[1] I am a jack of all trades and master of none. I completed my diploma in photography over 10 years ago, but never made anything out of it. I excel at my boring administrative job, but have not progressed past this position in over 5 years. I am aimless in my intentions to blog. I am not a great cook, writer or photographer. I blog… just to blog.
[2] I am The Chip. I have a chip on my shoulder that weighs me down. It holds me back from the things that I could be and causes me to regret the things that I have done. The only person that I have to blame is me. Wholely and solely. I can shake it somedays but on other days it is heavier than a boulder. One day, maybe one day, I’ll have enough heart, soul and might to make it vanish into thin air… one day.
Thank you for taking the time to visit my little blog.
Although not authentically italian. I really enjoyed this dish. It made a wonderfully fresh and light vegetarian lunch. I also made Pete’s Rocket, Pear and Walnut Salad with Blue Cheese dressing. I couldn’t stop munching on this!
Recipe taken from My Table by Pete Evans
Ingredients for Tomato and Ricotta Filling
250g ricotta cheese
40g semi-dried tomatoes, finely chopped
1 free-range egg yolk
6 large basil leaves, finely sliced
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
30 gow gee wrappers
1 free-range egg white, lightly beaten
125g butter
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
basil leaves
200g cherry tomatoes, halved and dried in a very low oven
1 garlic clove, crushed
1 tablespoon grated parmesan cheese, plus more to serve
[1] Mix together all the ingredients for the filling.
[2] Place 1 tablespoon of filling in the centre of each wrapper
[3] Moisten the edges with egg white
[4] Fold over and squeeze together the edges
[5] Grab the outside edges and gently pull them towards each other
[6] Press together to seal
[7] Cook the tortellini in boiling salted water for about 2 minutes or until cooked through, then lift it out with a slotted spoon
[8] Heat the butter in a frying pan for 2-3 minutes until it turns nut brown. Remove from the heat and add the lemon juice and olive oil.
[9] Add the basil and cherry tomatoes, garlic, tortellini and parmesan
Tips from the cookbookmaniac
* The recipe gave the option to use fresh pasta sheets or gow gee wrappers. I was too lazy to make my own pasta so I used the gow gee wrappers. Although not overly authentic they did not taste bad and I really enjoyed these italian-inspired dumplings.
* The recipe states that the tortellini is cooked when it rises to the top of the boiling water. I preferred to leave it cooking a couple of minutes more.
Comments
chocolatesuze
June 30, 2010 at 10:15 pmsquee i really love that pic of all the uncooked tortellini all sitting together! so cute i just want to pinch them and go nawwww
OohLookBel
June 30, 2010 at 10:33 pmYes, the tortellini look so uniform and perfect. Love the idea of gow gee wrappers; I might steal that idea…
mademoiselle délicieuse
July 1, 2010 at 2:11 amWe are often greater than what we give ourselves credit for. You don’t have to be a great cook – that can be learned – but it’s something to at least have passion, and for that passion to be appreciated by those around you.
Maria
July 1, 2010 at 4:47 amThe tortellini looks absolutely magnificent Amy! Beautiful work and beautiful photos! And I definitely agree with mademoiselle délicieuse 😀 Keep up the good work Amy! We love you!
Richard Elliot
July 1, 2010 at 8:34 amGreat looking tortellini. I would never have guessed from the photo that they weren’t made using fresh pasta.
Where did you get those eggs with the smiley faces?
john@heneedsfood
July 1, 2010 at 9:03 amBeautiful tortellini, and such a simple yet delicious butter sauce.
Richard, those eggs are Sunny Queen Eggs, from Queensland. Is that right Amy?
angie
July 1, 2010 at 9:12 amAwww hehe I thought they were real pasta but gow gee wrappers did the job perfectly! Knowling how to cook is something that can only be learned over time and something you keep learning to do as time goes on 🙂
I think sometimes we are our toughest critics too, I struggle in life because I have such high expectations of myself that I feel let down whenever I don’t do things perfectly. I have top learn to lower my standards ever so slightly so that I’m not always disappointed with myself.
Conor @ HoldtheBeef
July 1, 2010 at 6:53 pmBeautiful tortellini.
The fact that you acknowledge the chip means that you have much more chance of tackling it/dealing with it (or eating it 😉 ). I know too well about the damn chip.
Also, it’s my pleasure to read your little blog 🙂
tigerfish
July 1, 2010 at 10:21 pmThey look so beautiful! And five per serving definitely not enough for me :O
cityhippyfarmgirl
July 2, 2010 at 8:36 amAmy, I love reading your blog. Your photos always look beautiful, your food looks tantilizing and your words make me come back to read more. You must be doing something right!
Being a jack of all trades is a good thing…fingers in many pies, may lead to who knows what… Possiblities are always just around the corner.
…and your tortellini looks lovely.
Lisa @ bakebikeblog
July 2, 2010 at 2:08 pmI LOVE that you used gow gee wrappers! What a brilliant idea 🙂
And your photos are simply STUNNING 🙂
Adrian @ Food Rehab
July 2, 2010 at 11:30 pmThis looks amazing! I could taste the buttery lemon flavours ending with the ricotta and tomato…why do you make me hungry when I’ve just had a late dessert?! LOL
grace
July 5, 2010 at 6:26 amall i see is perfection. what impressive work you’ve done–of course every bite was delicious!
Leona @ pigged-out.com
July 5, 2010 at 11:39 amI love the photo you took of the uncooked gow gee wrappers it looks so cute like they’re tucked into bed sleeping hehe..
betty
July 5, 2010 at 2:05 pmoh wow they look like perfection..!
Angie’s Recipes
July 6, 2010 at 4:44 amYour tortellini look so pretty! Love the wonderful ricotta filling.
Lorraine @ Not Quite Nigella
July 6, 2010 at 12:11 pmGreat job folding your tortellini! They look just about damn perfect Amy! 😀 And jack of all trades isn’t bad at all-it’s called multitalented 😉
Von
July 7, 2010 at 1:33 pmNgaww……I think I’m sorta like you =]
I’ve never had tortellini before, but making it looks so fun! And it looks delicious too!
MaryMoh
July 7, 2010 at 5:10 pmWow…your tortellini all look so pretty and perfect. I make dumplings but have never tried that shape. Would love to try one day. Thanks for sharing how to make them step by step. Love all the pictures. A Jack of all trade is better than a Jack of no trade. I’m in the same boat as you …. hehe…maybe worse
Anh
July 7, 2010 at 11:43 pmSo neat! I like this dish a lot. Tomato, ricotta, basil = super yum!
tasteofbeirut
July 8, 2010 at 1:40 amReading your musings it made me realize that we are all at times a bit hard on ourselves! Hey, you are talented, otherwise how could you make these and take these beautiful shots! Come on! I give you high marks for this and all the other posts.
Sook
July 8, 2010 at 11:57 amOh my goodness! Your tortellinis are so beautiful! I am drooling all over the place… 🙂 Yum!
Iron Chef Shellie
July 11, 2010 at 11:58 pmyour tortellinis look SOOO perfect! I’d love to give this recipe a go!
Kitchen Butterfly
July 12, 2010 at 7:14 amThis is an amazing looking dish but you really got me with your words! I too am a jack of all trades – sometimes I know so much about a lot, but NOT in any great depth. I ask myself, is that the path to excellence? But I love this me, this you, who likes a variety! And the chip, weighs me down too….. Take it easy. It is well, and I think with the photos of the tortellinis you’ll have to review your words about not excelling at photography. Not true!
Gustoso
July 13, 2010 at 6:46 pmI crown you jill of all food blogs. Nice post! Great photos. What more could a girl want?