All posts tagged: food

Tarts with Zing

We’re all short of time! The rush of our everyday routines! These little tart’s tick all the boxes, time, flavour, charming and rewarding. Serving them as a little mignon dessert is a great way to end your dinner. Easy Entertaining! So yes, these mignon Lemon Meringue Tarts have zing. Just for your taste buds to tingle with the luscious lemon butter, finished off with creamy meringue, topped with a dollop of double cream and garnished with candied lemon. Zing your taste buds, read on for the recipe…

Take a coffee break …

What better way to take a break with these crunchy, no fuss biscuits. This recipe is one of those hand me down recipes, that has been passed down from our grandmother, hence “ add a bit of that, a pinch of that, feel the mixture sort of recipe”. I’ll do my best to give you the amounts of these ingredients, but you’ll know what I mean if you try this recipe, you will feel when the mixture is right. Recipe: Pre heat oven moderate 180°F 4 eggs 1/2 cup sugar 2 tablespoons sultana’s (not included in mine) 125g butter, melted 2 cups self raising flour ( 2 extra cups ) 1/4 cup milk 1 teaspoon vanilla essence Icing sugar for decoration Beat eggs until frothy, add sugar, beat well. Add melted butter,and sifted flour. If making with sultanas add as this point. Stir in milk and vanilla. At this point continually add sifted flour until the mixture forms a soft dough. Turn out onto a lightly floured surface, knead for 30 seconds until smooth and …

Castagnaccio…Chestnut Pie

We’re well into the season of Autumn showers and new snowflakes falling…an image of everything in the garden sprinkled with a light dusting of icing sugar. Chestnuts are also in season, and although they’re not (of what I can remember in the past) the in thing over in my homeland, chestnuts are the “in” thing here at the moment. I introduced you to our roasting methods here and have had many more Sunday family get together’s  since then, another family favourite is Castagnaccio it’s made from chestnut flour and originates from Tuscany. There are many variations of this recipe, but I found this one and I’m sticking to it! If you haven’t used or tried chestnut flour here’s your change to make a traditional Italian chestnut pie..read on for the recipe…

After Dinner Choco -Mint Cupcake

Cupcakes have been around for age’s, I think everyone has tried one recipe or another. I have to admit this is my first. I wanted to make something a little different for a dessert,not too sweet, chocolate, fresh and satisfying. And so that’s how I arrived at this special treat. Chocolate and mint has always been a great combination. Table Eights- After Dinner Mint has always been a decadent finish to a dinner party, so enjoy my after dinner mint cupcake. Finding a recipe for a quick chocolate cupcake wasn’t too difficult…I decided on this one bowl recipe, I can see why cupcakes are a quick choice for many home making cooks, preparation time was a whizz, cooking time was quick, no cleaning of tins, and definitely a buzz whipping these things up. I however, didn’t want the normal look of a cupcake,(cake and frostinf) it wasn’t for afternoon tea,but an after dinner dessert. So knowing how delicious our gelato (ice-cream) is I put together this combo. Read on for the recipe…

Food Bliss…

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 …

Wednesdays Word #3

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 …

Italian Summer Food Fairs

In our Summer months, there’s always a local sagra –fair to visit. It’s a celebration of food, and family entertainment.If you visit Italy during this time of the year, it’s a great opportunity to support local groups,volunteer “cooks” with a passion for food, eat cheaply, trying traditional dishes and enjoy live entertainment.There’s fairs of food like asparagus, rice, chicken,tripe, and even larger fairs with an event like a music/singing contest,a bicycle race, a water craft boat regatta , country line dance contest and rodeo, to name a few. We had the opportunity to visit the “Festa dea Sardea” meaning Festival of Sardines in Silea,Treviso,Italy. Sardines at this fair are available grilled,crumbed, and traditional venice style with sweet/sour onions. Sardines are rich in numerous nutrients that have been found to support cardiovascular health. An excellent source of Vitamin B12 and concentrated in Vitamin D, packed with protein. Sardines are best eaten fresh,and as I don’t prepare them often at home,we decided to venture out to this fair, with a grand surprise of how many people were …

Open Sandwich – Fantasy

I’m glad the hot weather has arrived…and I mean hot. Lunchtime again, what’s on the menu today? Although, I cook a hot lunch for my working man,usually pasta or rice with varying homemade sauces. I’m still use to having my salads or sandwiches. Today I thought I’d try this recipe. And I’m glad I did. It’s light, different and with added vitamins in disguise. Recipe: Open Sandwich – Fantasy Ingredients: for 4 servings There was only me…so I more than halved the quantities… 1 tablespoon walnuts 2 tablespoon parsley 100 grams cream cheese or ricotta 3 tablespoons of lemon juice salt and pepper freshly grounded 1 whole meal bread roll or 4 slices of bread 2 carrots 1 granny smith apple Preparation: I used cream cheese, because that’s what I had available, but I think this would work well with any soft cheese.Cut the walnuts and parsley finely,add the cream cheese and 1 tablespoon of lemon juice. Salt and pepper to taste. With a peeler, slice long strips of carrot,(6)and grate finely the rest of …

Bruschetta: Figs and Burrata

Ok, so today we’re not counting calories. Burrata is a soft Italian fresh cheese. A mozzarella, white with a  shiny coating outside and a mouthwatering creamy centre. Rich and high in protein it’s made from buffalo milk. It’s hand made like normal mozzarella, except in the centre it’s filled with strips of mozzarella combined with fresh cream. Did I mention we’re not counting calories today.! An indication of the freshness of burrata is from the Asphodel leaves that are wrapped around the cheese preserving it’s pear – like shape.The leaves and the cheese have the same freshness time limit of 3 – 4 days, so if the leaves are dry it’s a good indication that the cheese has passed it’s prime. I however have the opportunity of buying it from our local gourmet cheese shop, where now they wrap it in a paper,with compulsory date limits to it’s freshness. Burrata can be eaten fresh on it’s own with fresh bread or made into a salad, or served with grilled seasonal vegetables. I had a copy of this recipe …