Emma Katherine Smith

Where Have I Been?

14:48

I've contemplated for a while now about how I was going to introduce myself back into blogging, sharing all that I've experienced and learnt over the past few years. Its been nearly two years since I've written a blog post, so as you can imagine the blogging world and myself have altered drastically. There are thousands more people producing content, the standards are higher and the material people want to read has evolved. And as for myself a whole lot has changed and it isn't until now, whilst I'm sat here, in a hostel, in AUSTRALIA, that I've got my mind, creativity and drive in one place to continue doing something I used to dearly love.

So, what have I been up to?

Well firstly, a few months after I stopped posting, I was very fortunate to find myself in a job that I grew to love immensely. In September 2016 my mum became a landlady of the local village pub and I became one of the staff. The pub became a lifestyle and I soon went from being a waitress and bartender to learning how to run and own a bar inside out. To say I'm grateful for the confidence, experience and fortune that lifestyle has brought me is an understatement.

For 9 months I was in a relationship. Despite the abrupt ending, I couldn’t have wished for a better first ‘serious’ relationship. Looking back it is certainly not a relationship I regret, as I only came out of it with fond memories and a new ambitious outlook on life.

The newest and most exciting part of my life right now is that since March I have been travelling!!! I still can't believe, 8 weeks in, how lucky I am to be doing something I love and have wanted to explore for so long. AND AT SUCH A YOUNG AGE! I've visited Hong Kong and now I'm currently in Australia (there will be blog posts about my travel so far coming soon) working in a hostel whilst I look for other work to save up for an even bigger road trip through the rest of the country. Even over these past few months I have built up a craving for travel and no words can explain how ready I am to explore other parts of the world.

Ultimately though, I suppose I am still unsure what to do with my life, but I am now more at peace with that idea. I'm not worried that I haven't decided on my future, I'm not worried that I'm not at university trying to gain a degree or focusing on a pathway to follow. I am living life the way I have always wanted to and everyday I'm continuously growing through my own freedom and experiences.

I can definitely say I did not see my life turning out the way it has, but honestly, I would not change it for the world. For once in my life I've finally reached a point where I am genuinely happy. I may not know what's around the corner but I only feel excitement for whatever is heading my way next.

Who's ready for some neeeew content?

Vegan Creamy Mushroom Ravioli

18:00

I am 1000% a savoury food girl (give me a bowl of pasta or Chinese over chocolate or cake any day) so I am super excited to be sharing this favourite recipe of mine for Homemade Vegan Ravioli. I searched long and hard for a vegan pasta recipe that was super easy and worked for me, but this one is delicious and the perfect meal time treat!!! This recipe involves a creamy mushroom filling but whatever filling you fancy (sweet potato, tomato and other creamy veg ones are also great alternatives) works perfectly with this recipe.

Recipe serves 4.

Dough Ingredients:

4 cups of plain flour
1 1/4 cups water
1tbs vegetable oil (or other flavourless oil)
1 tsp salt

Filling Ingredients:

5 cups of mushrooms
1 red onion
2 cups of fresh or frozen peas
1 cup of singe cream
pepper to taste/season

Instructions:

For the dough mix the flour and salt in a large bowl.
To the middle of the flour ass the water and oil, the mix gently folding it in.
Once the mixture has combines knead the dough on a surface for about 5 minutes.
Wrap the dough in cling film and leave to rest on the side for 20-30 minutes.
For the filling fry off the onions and mushrooms in a pan on a medium heat (it works best if the ingredients are chopped quite small to fit into the ravioli).
Soak the peas for about 5 minutes in boiling water.
Once the mushrooms and onions have started to brown add the cream and peas to the pan and cook together.
Once the pasta has rested roll the dough out really flat to about 1-2mm thick, if you have a pasta machine then this is 10x easier. Make sure the dough isn't too thick when rolled out because this can make the pasta texture stodgy.
Cut out ravioli shapes using a pastry cutter of your choice (I prefer to use larger round ones as you can fit a lot of filling as well as a good edge of pasta)
In the certain of half of the ravioli shapes place a good spoonful of the filling, make sure you leave a decent amount of pasta at the edge.
Using the other half of the ravioli shapes place them on top of the filling topped shapes to create a pillow and press the edges together (to make sure they are secure slightly wet the edges before pressing them together and then press them down with a fork to create a frilly edge).
Bring a pot of water to boil.
Once boiled place around 4 at a time in the pot and cook for around 4-5 minutes.
In separate pan heat up some pasta sauce to go with it. I recommend using passata or chopped tinned tomatoes and then adding in herbs and seasonings to taste, but you can buy some yummy pasta sauces for quicker alternatives.
Once all the ravioli has cooked help yourself to a serving and pour on as much sauce as you would like!!!