Oops we did it again! (Tortellini with a leek and bacon broth)

First of all I am going to have to say lots of “sorries” to people. Sorry for not having posted for a while, sorry for not visiting you all so often, and a very, very big sorry to all the lovely folk who have nominated me for awards over the last few months and who I have not thanked properly. My excuses are many – the house renovations, a dreadful cold and my old laptop almost dying and having bought a new one which I’m trying to get to grips with (but not always successfully). The technical problems mean that the e-mails with the lovely award nominations are no more…along with some photos and documents. My fault entirely. So sorry. Again.

We’ve had some snow here, which was actually quite fun as there wasn’t enough to turn our little world upside down.

Snow 15 Enero 2013 (1)21 Jan 2013 (6)

We bought another place to do up – but this time it’s for us to use as our UK holiday place. Er yes, you did hear that right. Last one, I promise. But it was so sad and sorry looking and is part of an Edwardian House that needs to be loved again, we couldn’t just leave it there to get sadder could we? And when it’s done we may even let loved ones come and stay…so if you’re ever in the area…

Eek - that's all got to go!
Eek – that’s all got to go!

Walled garden - lots of potential once the rubbish has gone

But we’ve eaten too. Hearty dishes to keep out the cold, and glamorous dishes to celebrate the sea. I did cook an amazing monkfish tail with prawns and a champagne sauce. But guess what? The photos seem to have been lost in transit from one laptop to another.  Too much renovating and not enough backing up I hear you say.

Not a recipe as such for you today, but a bowl of hearty pasta and broth to chase away the snow, winter colds and house renovation madness.

Tortelloni with Leek & Bacon Broth (2)

For the two of us, I took one leek and finely sliced it, stir fried it with some finely chopped bacon (but you could use mushrooms if you wanted a veggie version), added in a packet of ricotta and spinach tortellini (or you could be fabulous like my pal ChgoJohn and make some ravioli) and covered with broth (stock). I used the broth from boiling a gammon but chicken or vegetable stock would also be good. Then I just simmered for a few minutes until the tortellini were cooked, and voila, a speedy supper. Be healthy and eat it as it is, or do like me and smother it in grated parmesan. Buon appetito!

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