I think if you rotate the photo by 90 degrees it looks a lot better. Anyway, it sounds yummy….i have lots of problems with onions and garlic. I find that caramelizing or sautéing onions and roasting garlic helps a lot.
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You can fill paccheri pasta with almost anything–chicken, leeks, mozzarella, mushrooms; using drained ricotta helps bind the tiny bits together in a slightly chunky but still pipe-able paste. This time I used porcini soaked in Sherry, sauteed salsiccia, ricotta, baerlauch (ramps) pesto, and Parmigiano. The little rascals are sat on a thin bed of bechamel lightly flavoured with the spicy red pepper coulis I made earlier this week. A layer of bechamel and cheese protects their tops while they bake. Sinful.
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No photo, but I made a butter and preserved lemon sauce and served it over steamed broccoli and spaghetti. It was quite yummy. I make my own preserved lemons and they are delicious. I used to do them with just salt, but now I use 3:1 salt to sugar (by volume), from a recipe I found somewhere (I forget where).
Looks good. Hörnli next time please.
Hörnli is too small to stuff…or it’s a mountain.
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Apologies. An attempt at humor. Won’t happen again.
Depending on the size of your stuffer.
A Foto for those who complain mine are too beige.
Wurst from the BBQ and asparagus from the steamer.
Around 400 calories…
Yeah, but the Hollandaise will add calories and beige 
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My chicken and mushroom pastetli. The pastetli was bought (betty bossi coop) but my brother in law makes lovely ones fm scratch. Need to ask him to teach me. @bossybaby i wanted to show you my new plates fm the Flohmarkt. 
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Eggxactly
Oh my, swissotter, I could have used those in our Florida beach house . How many did you snag? Well done! Vol-au-vents are lovely, aren’t they…shades of the 60s. That looks yummy.
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likewise
Show-off without showing off. But then again, it’s Florida so not sure if showing off or a cry for help?
Why do you think we fled? No brag–It is a Trumpy swamp where we had to be careful what to say to the neighbours. I was never comfortable there, except for a few months in the winter, when it was nice and I could ignore the stupids.
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6 pc - I wasn’t sure about using them with food but it worked for me. Normally white is the way to go but I’m trying to use more colour in everything.
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Well maybe they’ll cook some Mac and Cheese. Happy?
No mac and cheese here. My version of Brazilian moqueca de peixe. Coco milk, tomatoes, onion, red bell, fish fumet, cumin, pimenton, big chunks of salmon, and lots of cilantro. But the star is dende oil. Before anyone starts on the rain forests and dende, I bought a properly sourced oil several years ago. In the fridge, it lasts a long time. There is no substitute–the flavour is indescribable.
What Is Red Palm Oil?.
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Cod with a crispy crust of green onion, capers, and Parm, done under the grill, which is brilliant for such delicate foods. I pre-heat the grill and its crispy pan, then then gently slide the fish onto the sizzling pan. Served with lots of parsley and chives, rice, grilled cherry tomatoes, and spicy-firey roasted Tandoori cauliflower that has been marinating for a day in yoghurt-Tandoori sauce.
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