Yvette's Twistedvines

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Sharing Love and Laughter

Published by Yvette

Back from a very busy ten days in Australia, visiting family and friends. What an extreme cool change from the weather here in Italy.

Had a wonderful time having lunch with a couple of friends and seeing family and celebrating my nephews birthday. My Aunty made that delicious cake above, it’s called “Never fail” cake and as you see just looks divine, and tasted even better. Hope it’s been written out for me and posted soon so I can share it with you all.

Nothing surprised me more than all the wonderful new kitchen chic products available now in Australia, the range is unbelievable. I just couldn’t resist buying some new products and of course purchasing those favourites like Vegemite, Whittaker’s Bittersweet Dark Block, and Hazelnut chocolate and then being gifted with Cadbury’s Macadamia and Marble chocolate. A new product to me Pashmak persian fairy floss in rose and chocolate flavours, I feel an adventurous recipe coming up as I’ve never used this product, but my sister gave me some tips. Ward’s gelatine setting agent and baking powder, can never have enough and a supply of golden syrup for a handwritten recipe a friend’s sent me (unavailable here).

Catching up on a quick read of some of my all time favourite magazines, I was also astounded by the array of published cook books and magazines available. My mum saved me the May copy of delicious – Collector’s Edition – the annual Italian issue. What a beautiful magazine, great recipes and photographs and full of new and exciting ways of making those taste buds tingle. Couldn’t resist I had to buy the August issue also.

So my heads buzzing with new ideas and I can’t wait to get started… I hope to soak up the closing days of Summer with some fabulous recipes and capture more photographs of our Vineyard…

Happy to be back..xx

For the Love of Cheesecake (weddingbee.com)

Wednesdays Word #5

Published by Yvette

What’s better than going to the local baker,smelling the perfume of freshly baked bread, peeking firstly through the window to see all the fabulous different kinds of bread,rolls,foccacia,pizza,sweet breads, a certain indecision on exactly would to buy…

…and stopped in your tracks,apart from all the different kinds of bread, what are all those different names of the breads? It’s fine that when you walk in to the bakers,some write the names of the type of bread and the price by kilo, as that’s how bread is sold here in Italy, by the kilo, and the pointing gesture sometimes work although it’s not my style, so the learning process began of learning all the different names and the varieties of bread. Crusty on the outside,soft centered,hollow centers,which ones last only a day,which ones can be used after 2 days.

This then leads me to today’s word…Tartaruga, meaning tortoise.As you can see,visually these bread rolls look like a tortoiseshell.

They have a crusty outer layer and a soft center, and are easily broken into bite sized pieces, great for making larger croutons, or for dipping into dukkah.

A new Italian word, one to remember when going to the bakers…Tartaruga.

A Real Mans Meaty Flan

Published by Yvette

Real men eat quiche and whatever else is put in front of them I say…This one ladies is sure to win the heart of any man…it’s meaty,it’s potato and it’s easy as “pie” or flan in this case. There’s a harmony of luscious taste and flavor in this filling, topped with potato and a covering of onion for a delicious mouthful every time.I also love the flan base of brisèe pastry.The texture is wonderful with every bite.

Recipe: Sausage,sun dried tomato and potato flan.

Ingredients for 24cm round pie dish..serving 4-6

1 round sheet brisèe pastry

3 white onions

3 tablespoons olive oil

2 garlic cloves

200 grams potato

6 large sausages (pork)

1 tablespoon all purpose flour

3 tablespoons tomato paste

12 sun dried tomatoes

2 tablespoons mixed dried herbs (thyme,fennel seeds,oregano)

150 grams mascarpone

Preparation:

Leave the pastry sheet at room temperature. Pre heat oven 200°c.

To make the filling, firstly slice the onions thinly, heat 2 tablespoons of olive oil in a non stick fry pan,add grated garlic and cook the onions,stirring continuously.Add 3 tablespoons of water, cover and cook for about an hour on a low flame.Place a side to cool.

Note: For a more rapid method the onions can be cooked in a microwave.Place in bowl and cover with plastic wrap, cook on high for 10 minutes.

In a non stick fry pan,remove the outer skins of the sausages and place in pan.

Cook until brown, skim off any excess fatty juices.

Cooking time here about 10 minutes…add a tablespoon of flour, and stir. Add the sun dried tomatoes( I used sun dried tomatoes under oil, however I placed them on paper towel to drain off excess oil) dried herbs and tomato paste.

Cook for about 5 minutes and place in pastry case,with a sheet of oven proof paper underneath the pastry.

Layer the onion on top. Then place random spoonfuls of mascarpone. Grate the potato,squeeze excees starchy water from pototoes and sprinkle on top. Drizzle a little olive oil to help crisp the potato and place in oven for 25 minutes…

Serve hot…treat your man tonight with this hearty flan…he’ll be your fan forever…

Enjoy!

Wednesdays Word #4

Published by Yvette

Well….Wednesdays Word for today has become Thursdays Thought!!!!…Just didn’t get around to it yesterday…but here it is…

Panzanella

Don’t you just love the sound of this word…Pan – za – nella…I’m sure you know what this is…it’s a Summer salad made with stale bread. Traditionally from Tuscany…there are many versions of this recipe around…however I’ve changed it a little, I love the crunch…of croutons more than the soaked bread texture. This works for one day old bread, if it’s any more best go for the original recipe…

Recipe: Panzanella

Ingredients for 2 servings

A bunch of rocket

10 basil leaves

2 garlic cloves

1 purple onion

juice of 1/2 lemon

salt and freshly grounded pepper

1/2 teaspoon of Dijon mustard

5 tablespoons Olive oil

4 thick slices of bread – (ciabatta)

3 tomatoes

Preparation:

This is the type of bread I used, a crusty outing with a well cooked centre…a ciabatta or cob would be great to use also.

Firstly, thinly slice the red onion and soak in water and white vinegar for about an hour.Wash and pat dry the rocket and basil leaves,roughly break the basil leaves and with the rocket place in serving bowl.Cut bite sized slices of tomato and place in bowl with the ready soaked onion.

Prepare the dressing.Place the lemon juice, mustard and 4 tablespoons of olive oil in a mixing bowl.Add the juice of a crush garlic clove,add salt and pepper and whisk madly for a few minutes making a creamy dense dressing.

Cut 1.5 – 2.0 cm thick slices of bread.Toast and cut into cubes.Heat 1 tablespoon of olive oil in frying pan,add the juice of 1 garlic clove and heat through the bread cubes for a few minutes.Add to the rest of the salad ingredients.Mix and pour over dressing.

My friends a great quick Summer salad…Panzanella

Enjoy!

Food Bliss…

Published by Yvette

I’m not sure what the best thing about going away is…

..is it the relaxation,48 hours away from the 8.30am-7.30pm workload, the mobile phone on silent call, or away from the kitchen sink…what I do know is that I enjoyed every minute of my stay at the Hotel Alpenhof.

We get so into our everyday routines, that the simple things and pure comforts of 3 days away from home…having someone else making the bed, serving morning coffee and dishing out fabulous meals for dinner, I was overwhelmed, ecstatic and pleasantly surprised of the home comforts while away.

Hotel Alpenhof is high in it’s fine dining service, a five course meal for dinner, with just the right portions, fabulous local produce and seasonal goods.A great range of wines and clear fresh natural water. Each evening the table settings were different, red roses,white orchards and orange roses…and the meals were…well take a look for yourself…

Sitting down at our table, every night entrees were waiting for us…

Beef carpaccio with herbs and champignons,Variation of potatoes from the Valley of Pustertal and speck, Eggplant roll filled with fresh goat cheese and glazed apple slices.

Consommè with crepe rolls,Freezed soup of tomatoes and cucumbers with small mozzarella balls,Beef essence with semolina dumpling and julienne vegetables…Coffee served on white linen napkins…

Pappardelle with ragout of deer and mushrooms,Quark ravioli on basil mousse,Ravioli filled with ricotta and spinach on nut butter and grey cheese…

Swordfish steak with wok vegetables and potatoes,Roast of pork with dumplings and salad of cabbage and speck,Veal shoulder in crust of herbs with vegetables and rosemary potatoes…

Millefoglie of chocolate mousse in strudel pastry,Freezed “Kaiserschmarrn” (ice-cream with chocolate and nut caramel) with plums,Strawberry –mint sorbet in sweet crust…

I must admit it there was apprehension getting on the scales Monday morning, but I actually came home lighter, all the morning walks and sauna’s helped, so no guilt feeling about the weekend indulgence at all.

A getaway…

Published by Yvette

This picturesque scene is by a lake on our way to Rasun di Sotto, located in the Anterselva Valley.Close to the Italian – Austrian borders. Surrounded by the Dolomites mountain range – a UNESCO World Heritage site, it’s simply a getaway with nature and a wonderful place to explore the adventure with nature and all it’s beauty.

Our destination was for Hotel Alpenhof. The family Preindl share a truly home- country feeling in this hotel, a warm welcomed feeling as soon as you enter this magical place.They share their love of South Tyrolean tradition, and you find a mixture of mystical past and magical present facilities and decor.

Hotel Alpenhof - Hotel in Rasun di Sotto in the Anterselva valley. Enjoy your holidays in the Dolomites, South Tyrol.

The original building was built in 1580,it was a farmstead, and there are still many original artifacts displayed in many corners of the hotel.

Our room for the weekend…

Decorations throughout the hotel…

This is one of the relaxing rooms…with a cozy stube,fireplace and cowhide chairs…

Hotel Alpenhof features a range of wellness facilities…all the more reason to visit. Sauna’s, spa’s, a sea water pool, an indoor pool, Kneipp facilities…

Hot and cold water sprays from the outside borders as you walk over the stones…not to everyone’s liking…

Relaxing room in Wellness Centre…

Truly a peaceful and relaxing time was had within Hotel Alpenhof, the Wellness Centre is open in the afternoons, so we had time to explore the many beautiful spots in the morning.

Relaxation

Published by Yvette

I’ve just spent four wonderful days relaxing with Silvano and friends in the mountains, on the Italian – Austrian border. A great getaway, staying in a Wellness Centre, spa’s, sauna’s, fine dining, visiting local spots and relaxing. The mountains are just beautiful this time of the year, and we had great weather to travel around sightseeing.

I hope you can enjoy with me through this visual impact a few minutes of the serene atmosphere I felt during the last couple of days. Truly a magical atmosphere through the beauty with nature.

Mini Vacation

Published by Yvette

Taking a mini vacation for a few days, time to revive, reflect and create. I’ll take lots of photo’s so look forward to sharing those with you all, on my return.

Have a great rest of the week, and a wonderful weekend with family and friends.

Take Care xx

Wednesdays Word #3

Published by Yvette

STUZZICHINI

The term stuzzichini is any type of food which can be served in mignon.

Hors d’oeuvres consumed in one mouthful, maximum two bite sizes. Served prior to a buffet,party,dinner,or a happy hour after work.

“Stuzzicare” refers to a little snack, when we can hold a glass in one hand, and we’re free to pick up an hors d’oeuvre in the other, usually without using a piece of cutlery. When entering a bar,here in Italy, after a certain hour…ordering a drink, stuzzichini are served free of charge. Capturing those taste buds with mouthwatering bites, however you nearly always go back and purchase another plateful. Usually a small plate with a variety of 3 or 4 stuzzichini.

It’s all in the preparation,eye-catching,colourful and always tempting.The variety is unlimited and you can have fun creating your own.Stuffed meat rolls,salmon with cream cheese, stuffed capsicum strips,prosciutto stuffed with asparagus cream,zucchini strips with gorgonzola,devils on horseback,angels on horseback,rice balls,puff pastry swirls.

The photo below, basil leaves,julienne carrot and fresh mozzarella…

…pastry boats filled with tomato and green olives,with fresh basil…

…fresh bread bites,a slice of tomato, egg,anchovie and capers…

Generally, stuzzichini are easy to make, made at the last minute,easy to assemble,or prepared a few days before, kept in the fridge and then at the last minute put under the grill or a heated oven. Presentation on the serving plate is also important as is the garnishing.Those fine details that capture the eye and send those taste buds wanting more…irresistible!

STUZZICHINI…Enjoy!

Summer Tutorial

Published by Yvette

Our Summer days are here, and how I long for blue oceans, waves and a little vacation time. Sun, sand, beaches,an Australian slogan from a sun protection campaign: slip,slop,slap always comes to mind,pebbled beaches,and shells…shells!When I see shells, my minds reflections are always of Summer. For the last few weeks I’ve had a Summer blue and white theme throughout my home…summer dinner table settings, ocean themes, and here is my shell starfish.This is my first tutorial, and wanted to share this with you my friends…time is precious I know, but if you can find an afternoon to dabble in a few things creative,this shell starfish is for you…

Materials to start with,you’ll need a Styrofoam star, hot glue gun and a variety of shells,and I used neutral coloured ribbon cream and grey.

Cut a 10cm long piece of ribbon and make a loop at one point of the star with your hot glue…

Proceed to cover the whole styrofoam star in a wider ribbon,winding and gluing as you go around the five points and move towards the centre…

Start gluing small shells around the edge of the styrofoam star…and place one larger shell in the middle…

Your next task is to fill in the rest of the star gluing different sizes with varieties of shells…

Spaces between the shells can then be covered with a pearls and crystals in a variety of sizes…

I made this shell starfish in just under two hours.It sets off any centerpiece for your next home entertaining venue…and Summer themes and memories…

As this is my first tutorial I’d love to here back from you…please feel free to leave your comments…Enjoy my friends,xx

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