Myriam's Sebadas

I love this recipe so I've lifted it off Myriam's blog Once Upon a Tart. I hope I don't get into trouble.

She says "These sweet ravioli are called sebadas and are a traditional sweets from sardinia. they are filled with pecorino cheese and drizzled with orange blossom honey.
i once saw an italian nonna make these on TV - i must have been 4 or 5 years ago. but she did such a good job that i was almost licking the TV-screen and i have never forgotten about it to this very day. i thought it was about time i tried to make my own sebadas. i added some cinnamon - it tastes just so wonderful with the cheese and honey."

Recipe
makes 4 large raviolis
4 slices of young pecorino, about 5mm thick and cut in circles of about 10cm (about 150g)
ground cinnamon
sunflower oil to fry
120g orange blossom or lavender-honey, slightly warmed in a pan
about 125g fresh pasta dough *

Place your fresh pasta sheets on a clean surface (or roll it out, if you are working with homemade dough). then cut 8 circles of about 15cm diameter. place one slice of cheese on 4 of the circles, brush the edges with water and top with remaining pasta circles. seal the edges tightly. or: cut cheese in 4 squares and place onto the rolled out pasta dough, cover & cut ravioli by using a ravioli cuter or sharp knive (thats how i did it - it's easy!) . make sure you seal the ravioli tightly since you dont want the cheese to run out while frying.

Heat the sunflower oli in a pot that's suitable for frying, making sure it's not getting too hot and smoky or the ravioli will burn. fry the ravioli for about 7-8 minutes until golden brown on every side. place them on kitchen paper and let drip off, then drizzle generously with the warm honey and dust with cinnamon. serve hot!

*If you cant get hold of fresh pasta dough at your deli, try this recipe

Brindisa

Myriam's visiting from Switzerland (for a Dolly Parton concert at the weekend) so we met up at Borough Market last night. I was early but at just 6 o'clock Brindisa was already completely packed. I put my name down for the next table of four (an hour and a half!) and went off to The George with my newspaper to wait for the others. I really like having a drink on my own while waiting, just one – that half hour of absolute peace.
Anyway, Brindisa was very nice but I don’t think worth the eventual two hours we waited or the £110 bill. Very nice but not spectacular, the £9 ham plate was miniscule and the spinach tortilla was straight from the fridge. But we had a lovely night and the Padron peppers, cava and sherry and the waiters were all great. Definitely want to go to Spain for our holiday soon and in the meantime need more trips to South Lambeth Road for Estrella and Rebato's

Myriam's bread

My friend Myriam is the cookery expert and presenter for Swiss National Radio. She's recently started a blog and I have nicked this lovely recipe and even her picure from it to show you.

Pain de Mie
Makes 2 loaves
10g butter
20g fresh yeast
500g strong white flour
50g (or 50ml) milk
300g (or 300ml) lukewarm water
a little butter for greasing

grease 25cm loaf tins with a little butter.

put flour in a big bowl and rub fresh yeast and butter into flour. use your fingertips to do so until it disappears (or looks like very fine breadcrumbs). add the water & milk and mix until the dough starts to form. the dough will feel quite moist and probably stick to your fingers (or the hook of the kitchen aid machine) - but keep on kneading until you have a smooth, elastic but slightly sticky ball of dough. grease the mixing-bowl with some butter, put dough in and cover with clingfilm. let rest in a draught free place until it has doubled in size (about 1 hour).

turn the dough onto a floured surface and divide into two equal pieces. mould each piece tightly into a loaf shape. once in their tins, leave to prove in a warm place for another hour. cover the tins with a clean baking sheet (and put something heavy on top), so they wont rise too much.

preheat the oven to 250 C°, reduce to 220 C°, put tins (covered with baking sheet and something heavy like a le creuset pot on top) into the oven and bake for about 20 minutes. remove baking sheet and bake for another 5 minutes until loaves are golden brown. remove from tins and let cool on a cooling rack.

this bread tastes wonderful with some fresh butter. a drop of honey or - i know i am terrible - a guacamole with loads of lime juice and some finely chopped red onion.