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Tiramisu

300g mascarpone cheese 4 eggs, yolks & whites separated 1 1./2 cups freshly brewed hot esspresso coffee 1/2 cup caster sugar 1 tsp vanilla extract 1 shot of frangelico liqueur (optional) 1 packet savoiardi biscuits (sponge fingers) cocoa powder, dusting Brew coffee & pour into shallow bowl big enough to fit the biscuits. Add the frangelico & stir to combine. Separate the egg yolks from the whites. Add the sugar to the egg yolks & beat with an electric mixer for 5-7 minutes or until it's thick & turns a pale yellow colour. Add the mascarpone, vanilla & beat until just combined. Beat the egg whites for 5 minutes or until they form stiff peaks. Gently fold through the egg mixture into the white

Clams in Chili Sauce

1kg fresh clams 1 tin diced tomatoes 8 garlic cloves sliced 2 tsp chili flakes 2 tbsp tomato paste 1/4 cup olive oil 2 tbsp fresh torn basil salt to season In a large saucepan, heat the oil, garlic & cook on a low heat for 5 mins. Stir in the tomato paste, chili flakes & cook for a further 5 mins. Add the tin tomatoes, stir & simmer for 20 mins until the sauce starts to thicken. Season with salt. Add the clams & gently stir. Cover & simmer for 10 mins or until all the clams have opened. Discard any unopened clams. Serve in a large bowl with crunchy bread. Enjoy x

Baked Figs, Gorgonzola & Walnuts

Serves 4 12 fresh figs 100g gorgonzola 1/3 cup walnuts roughly chopped 1 tbsp fresh rosemary 2 tbsp olive oil 1 tbsp runny honey Preheat an over to 180c Score a deep cross in the top of each fig & place onto a work bench. Gentley press the gorgonzola into the centre of each of the figs. Place them into a baking tray lined with baking paper. Scatter the walnuts, olive oil & honey over the figs & top with fresh rosemary. Bake for 5 mins at 180. Serve warm. Enjoy.

Clams in Chili Sauce

1kg fresh clams 1 tin diced tomatoes 8 garlic cloves sliced 2 tsp chili flakes 2 tbsp tomato paste 1/4 cup olive oil 2 tbsp fresh torn basil salt to season In a large saucepan, heat the oil, garlic & cook on a low heat for 5 mins. Stir in the tomato paste, chili flakes & cook for a further 5 mins. Add the tin tomatoes, stir & simmer for 20 mins until the sauce starts to thicken. Season with salt. Add the clams & gently stir. Cover & simmer for 10 mins or until all the clams have opened. Discard any unopened clams. Serve in a large bowl with crunchy bread. Enjoy x

Ricotta Gnocchi

Ricotta Gnocchi Serves 4 375g fresh ricotta 1/2 cup parmesan cheese 1/3 cup plain flour + extra for dusting 1 egg 1 tsp salt Line a baking tray with baking paper & scatter a little flour over the top. In a bowl, mix the ricotta, flour, egg, parmesan & salt until combined. Transfer the dough to a well floured bench & divide dough into 4 equal pieces. Add a little more flour if the dough is tad sticky. Roll a piece into a log, around 1.5cm in diameter & 20cm long. Repeat with the remaining pieces of dough. Cut each of the logs into 1.5cm pieces & place onto the baking tray. Fill a pot of water with salt & bring to the boil. Cook the gnocchi in batches. Cook for 1-2mins., or until the gnocchi i

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