Mascarpone and Dark Chocolate Cake

Mascarpone-and-Dark-Chocolate-Cake-Slice
INGREDIENTS
6 tablespoons of cocoa powder
3 tablespoons of boiling water
225 g of softened unsalted butter
225 g of caster sugar
4 large eggs
225 g of self-raising flour
2 level teaspoons of baking powder
500 g of mascarpone
200 g of dark chocolate (70% cocoa solids)
1 tablespoon of icing sugar

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Spaghetti alla Genovese

Spaghetti-alla-Genovese
INGREDIENTS
4 tablespoons of extra virgin olive oil
1 clove of garlic finely sliced
700 g of feather steak, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
500 g of rooster potatoes, peeled and diced
700 ml of home-made vegetable stock
2 bay leaves
400 g spaghetti
Salt
Black pepper, freshly ground
Parmigiano Reggiano, freshly grated

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The ‘Resplendent Island’ – Part 2

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As mentioned last week, the pictures I took during my trip in Sri Lanka were far too many to fit just in one post, so here I am again, listening to some good music – Nina Simone rocks – while sharing with you a few lines and some other images of the ‘Resplendent Island’ and its culture, heritage, music, landscapes and food. Continue reading

The “Resplendent Island” – Part 1

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I thought to share with you a few posts about “the resplendent island” and its colours, vibrancy and beauty. About its gold sand, lush jungles and blazing blue skies. About its welcoming and kind-hearted people. Its wonderfully aromatic tea, fragrant spices and gloriously captivating cuisine. This is the first one.

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Veal Medallions with Chianti Sauce and Grilled Asparagus

Veal-Medallions-with-Chianti-Sauce-and-Grilled-Asparagus_
INGREDIENTS
50 g of unsalted butter
1 shallot, finely sliced
70 ml of good Chianti
1 sprig of fresh rosemary
10 trimmed asparagus spears, thin and tender
Zest of ½ unwaxed lemon
1 little bunch of fresh flat-leaf parsley, leaves picked and chopped
2 x 225 g veal tenderloin medallions
Salt
Black pepper, freshly ground

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Butternut Squash and Mozzarella Pasta Salad

Butternut-Squash-and-Mozzarella-Pasta-Salad
INGREDIENTS
350 g of butternut squash, peeled and chopped
1 garlic clove, minced
3 ½ tablespoons of extra-virgin olive oil
160 g of whole wheat pasta
1 fresh mozzarella (125 g), diced
150 g of cherry tomatoes, halved
2 tablespoons of fleshy, oil-cured black olives, stone in
4-5 fresh basil leaves, thinly sliced
Zest of ½ unwaxed lemon
Black pepper, freshly ground
Salt

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