Handmade pasta in a creamy crayfish bisque and dill sauce

Handmade pasta in a creamy crayfish bisque and dill sauce

2 crayfish
1 onion
1 stick celery
1 Carrot
1 tablespoon butter
2 tablespoons dill
2 tablespoon tomato paste
3 tablespoons flour
700 ml stock

100 ml cream
1 cup peas
2 tablespoons dill
1 tablespoon parsley

Pasta (or buy a packet)

2 cups plain flour
3 eggs
1 tablespoon oil

To make pasta: put the flour, eggs and oil in the Thermomix(or food processor) and blend to form firm dough. or mix them together in a bowl.  If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the sauce when serving the dish).

Or cook the packet pasta following the directions on the packet

To cook the crayfish: Bring a large pot of salted water to the boil add fish when the water comes back to the boil cook for 8 minutes. Take out and plunge into ice water, leave to cool and drain. Take all the meat from the shells.

To make the bisque in a thermomix, crush the cray shells and put in the mixing bowl with the carrot, celery, onion, garlic and butter and cook on reverse stir for 3 minutes 100C add tomato paste and flour and cook for a further 3 minutes on reverse stir 100C. Add the stock and cook for 25 minutes 100C on reverse stir. Season with salt and pepper and strain into a pan.

To make the bisque in a pot: crush on of the cray shells up roughly and put in a heavy based pot with the chopped carrot, onion, garlic, 2 tablespoons of dill and the butter cook for 3 minutes add the tomato paste and flour and cook for a further 3 minutes, then add the stock and cook for 25 minutes stirring regularly. Season with salt and pepper and strain into a pan.

To finish the sauce heat the bisque with the cream, add the chopped craymeat and dill, peas, parsley and hot pasta, season and serve with the parmesan.


Parsley dip


Parsley Dip
3 crusts bread
1 cup parsley
1 tablespoon white vinegar
2 cloves garlic
½ small onion
salt and pepper
olive oil


In a food processor blend the bread into crumbs and remove from the blender
add the parsley, vinegar, garlic, onion and salt and pepper and blend until smooth add the bread and then the oil in a slow drizzle.

Thermomix directions

put the bread, parsley,  peeled garlic, onion, vinegar and a pinch of salt and pepper in the thermomix and blend on high for 15 seconds, then while blending on speed 2 pour oil in a slow drizzle.

parsley dip


Pumpkin, mushroom and chicken risotto.

1 tablespoon olive oil
1 medium brown onion
3 cloves garlic
150 grams mushrooms
150 grams chicken
150 grams pumpkin
400 grams aborio rice
100 ml white wine
1 litre chicken stock
2 cups spinach leaves
50 grams parmesan
50 ml cream
Salt and pepper

Stove top directions
Crush garlic and dice onion and sauté in the oil in a large heavy based pot
slice mushrooms and rice and sauté for a further minute,
add wine and stock and simmer,
add diced pumpkin and chicken and simmer gently continuously stirring for about 15-20 minutes until rice and pumpkin is cooked.
Add cream, cheese spinach and season with salt and pepper


Thermomix directions
Put the peeled onion and garlic and the mushrooms in and chop for 2-3 seconds on speed 6
add oil and sauté for 2 minutes on 100 C, reverse low
add rice and sauté for 2 minutes on 100C reverse low
add stock and wine, diced pumpkin and chicken and cook for 16 minutes 100 C reverse low
add spinach cream and cheese, salt and pepper cook for 2 minutes 100 C reverse low
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.