About

About

Welcome to my blog! I am a writer, photographer, food/ prop stylist and film maker. You can find recipes, photos, blog posts, films and videos here.

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Food Styling & Photograhy

My Photography Work

Supper Club

Supper Club

The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

Classes

Classes

Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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The Best Treat To Yourself: Homemade Fresh Pasta

Food Styling & Photography By Uyen Luu www.uyenluu.com

Food Styling & Photography By Uyen Luu
www.uyenluu.com

There is nothing like making your own fresh pasta and until I had the Kitchen Aid Pasta Maker I thought it was quite fine to eat my favourite brand of dried commercial pasta. But this has revolutionalised my love of pasta (and I already really love it). Honestly, there is nothing simplier and more delightful than eating fresh pasta. With the kitchen aid kneading the dough and the pasta maker spinning all by itself without you having to use any elbow grease, the only thing you have to do is pull together the dough ingredients and feed it though the pasta maker.
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I use the basic Italian ingredients and portions for pasta which is a lovely free range egg to every 100g of “00” flour and a seasoning of salt into the Kitchen Aid bowl.
Using the dough hook, spin this on the lowest setting for about 10 minutes or until the mix is combined.  Then rest it for about 30 minutes in the bowl and knead again for a further 20 minutes.
Meanwhile, clear a clean work surface to place your pasta on, you will need lots of space.
After this time, divide the dough into one inch pieces and feed each one several times (about 6 – 8) into the pasta maker at setting number 1, folding in half each time. Set aside on a floured surface, sprinkling every piece with flour so that it doesn’t stick.
When each piece has been through setting 1, feed it through setting 2, 3, 4 and if required 5 once and set aside again making sure it is all evenly floured. Repeat with the others.
Then change to the required pasta cutter, spaghetti or fettucine and feed through and hang on clothes hangers or roll loosely onto a chopping board or surface.
The pasta will dry out and I can save it for the entire weeks meals. I cook the pasta for about 5 mins from boiling salted water.
You can make a variety of pastas using spinach or herbs like basil and experiment to your hearts content. Here is my version of wild garlic pasta – it is so delicious with butter and some more wild garlic pesto.
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 Wild Garlic Pasta
serves 4
400g Tipo ’00’ Flour
4 large eggs
a generous pinch of salt
60g wild garlic, washed and very finely chopped
In a small bowl beat the eggs and chopped wild garlic together.
Sift the flour into the bowl of your stand mixer, then add the eggs and salt. Attach the dough hook and knead the dough for about 10 minutes on a low speed until the mix is combined and smooth.
Cover the bowl with clingfilm and leave to rest for 20-30 minutes.
Return the dough to the mixer and knead for a further 20 minutes.
Split the dough into four pieces and using the KitchenAid pasta attachment set at the widest setting and run the pasta through. Repeat as above.
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You can find my recipe for Spaghetti Bolognese/ Ragu in my book My Vietnamese Kitchen which is a favourite amongst the Vietnamese in Saigon today.