The frugal gourmet

Ursy · 05-20-2010, 01:21 AM

I haven't yet figured out how to cut the fat from my recipes without sacrificing texture and taste either. Though I do use the extra light sour light cream, and that seems to work ok for the most part.

In fact, I use it in place of mayonnaise - because it's much lower fat than mayo - and I like the flavour better anyway!

So excited for you and your new pasta machine! Let us know how it goes, ok?
I haven't tried seasoned or flavoured noodles. I did try to make ravioli but that was pretty darn fiddly and I don't think I'm going to try that again.

I'm pretty intrigued by the thought of chocolate lasagne with butterscotch sauce (LOL at the horrified Gryph! *chortle*) I think fresh thick whipped cream and raspberries would be the way to go - you know, in the layers. (Well, if you're going to throw virtuosity to the wind, you might as well go the whole hog!)

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05-20-2010, 01:21 AM	#9
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	I haven't yet figured out how to cut the fat from my recipes without sacrificing texture and taste either. Though I do use the extra light sour light cream, and that seems to work ok for the most part. In fact, I use it in place of mayonnaise - because it's much lower fat than mayo - and I like the flavour better anyway! So excited for you and your new pasta machine! Let us know how it goes, ok? I haven't tried seasoned or flavoured noodles. I did try to make ravioli but that was pretty darn fiddly and I don't think I'm going to try that again. I'm pretty intrigued by the thought of chocolate lasagne with butterscotch sauce (LOL at the horrified Gryph! chortle) I think fresh thick whipped cream and raspberries would be the way to go - you know, in the layers. (Well, if you're going to throw virtuosity to the wind, you might as well go the whole hog!)