I was looking for something nice to serve Jedrus and Aska, who came over this weekend and picked this recipe from GF magazine, unaware of the fact they both disliked goats cheese (!!).

When it comes to home made pasta, we’re a great team, Florek and I. Florek makes the pasta – and the mess -I make the filling and put them together. This time I sexed up the recipe a bit, apart from a cooked and mashed sweet potato and mashed French goats cheese, I added parmesan, half a chopped red chili, some toasted pine nuts, fresh basil and lots of seasoning. I served them with chili infused oil and more pine nuts.  Both Jedrek and Aska enjoyed it in spite of their previous reservations, therefore- a success.

For dessert I made pannacotta just like in the previous recipe, all the same, only I infused the milk/ creme combo with good 2 tsps of green tea powder. The result was lovely- a bit like those green Kit Kats we were treated to whenever any of the Chiefs in Dinings went to Japan. Will be done again this way.