QBOTMC News - Wild Goose Chase (and) Block and Spinach Ricotta Pasta Bake
Published: Tue, 09/12/17
We hope you've had a great week this week. This week we had some fun (NOT!). It is not
quilting-related, but as a direct consequence I've been busy running around, and not had a
lot of time to sit and sew.
We recently got a new (old) SUV for my DH to cart all his stuff around in. It started making
a funny ticking noise as we drove it - sounded like something knocking on a back wheel, so
we got out and checked, but couldn't find anything. It stopped making those noises, and last
week my DH called me to say "Guess what happened to me?"
He was driving, felt a lurch, then watched his own back wheel keep rolling forward down the
road at 80kph! Whoops indeed!!! Fortunately he was able to pull over, and the car, and wheel
neither caused nor suffered any great mishap. A fact we are VERY grateful for! To cut a long
saga short, it's back and fixed now with not much damage, but lots of double driving and
running around for both of us.
We can laugh about it now - just wish he had a dash cam - we'd be right for Funniest Home
Videos!!!
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This week's block is a bit like my week - a Wild Goose Chase.
Please click the link below to download this classic block.
http://www.quiltblockofthemonthclub.com/download.php?file=wild-goose-chase-block-2.pdf
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Since we're a bit off the quilty track today, I've strayed to the dark side, and discovered crocheting
over the past year. For those of you who like to mix things up a bit, if you haven't already found
her, do check out Lucy's Attic 24 blog. She is wonderfully generous with her free patterns and
tutorials (and they're great for beginners too!), and I'm in love with her Moorland blanket that
I'm currently hooking my way through.
You'll find her at: http://attic24.typepad.com/
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This recipe sounded worth a try too...
Spinach, Ricotta and Broccoli Pasta Bake
Ingredients
50g / 1.3/4oz butter, chopped
1/4 cup plain flour
2 cups milk
250g / 1/2lb smooth ricotta
1/2 cup grated mozzarella
1/2 cup grated parmesan
500g /1lb packet dried rigatoni pasta
1 tablespoon extra virgin olive oil
1 small head broccoli, trimmed, cut into small florets
120g /1/4lb baby spinach
2 green onions, chopped
2 garlic cloves, crushed
3 teaspoons finely grated lemon rind
2 tablespoons chopped fresh dill leaves, plus extra to serve
2 tablespoons chopped fresh mint leaves, plus extra to serve
1 egg
1 teaspoon sea salt
2 tablespoons panko breadcrumbs
Method
Step 1
Place butter, flour and milk in a saucepan over medium-high heat. Whisk constantly for 8 to 10
minutes or until mixture simmers and thickens. Remove from heat. Stir in ricotta, mozzarella and
1/3 cup parmesan. Set aside to cool for 15 minutes.
Step 2
Meanwhile, cook pasta following packet directions until just tender. Drain well.
Step 3
Preheat oven to 180C(356F)/160C fan-forced. Grease a 6cm/2.1/2in-deep, 22cm/9in round (base)
springform pan.
Step 4
Heat oil in large saucepan over medium-high heat. Add broccoli. Cook, stirring occasionally, for
2 minutes. Add spinach, onion and garlic. Cook, stirring, for 1 minute or until fragrant and spinach
just wilts. Remove from heat. Add pasta, lemon rind, dill and mint.
Step 5
Whisk egg into milk mixture. Stir in salt. Season with pepper. Add ½ the milk mixture to pasta
mixture. Mix well to coat. Spoon ½ the pasta into prepared pan, pressing firmly to compact. Dollop
with ½ the remaining milk mixture. Top with remaining pasta, pressing to compact. Dollop top with
remaining milk mixture and sprinkle with breadcrumbs. Sprinkle top with remaining parmesan.
Step 6
Bake for 40 minutes or until pasta is golden and set. Stand for 10 minutes. Remove from pan and
transfer to a serving plate. Serve sprinkled with extra dill and mint.
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Keep an eye out for this week's new bag pattern arriving shortly.
Until Next Week - Happy Quilting!
Regards,
Jody & Annette