Wholemeal Plum Crumble Tart


200 g of wholemeal self-raising flour

100 g of cold unsalted butter, diced in to small pieces

100 g of light soft brown sugar plus 2 additional tablespoons

1 medium egg, slightly beaten

Zest of 1 unwaxed lemon, finely grated

1 pinch of salt

400 g of big, firm, sweet red plums, pitted and sliced lengthwise

2 tablespoons of lemon juice

2 tablespoons of corn starch

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Beef Braciole

For the beef braciole:
1.2 Kg of sliced feather steak (about 20 slices)
A little bunch of fresh flat-leaf parsley
A little bunch of tender celery leaves
3 cloves of garlic, peeled
1 little shallot, peeled
Black pepper, freshly ground
150 g of Parmigiano Reggiano or Pecorino cheese, diced in to 1 inch pieces
For the sauce:
5 tablespoons of extra virgin olive oil
1 big onion, diced
1 glass of dry red wine
3 x 400 g good-quality tinned chopped tomatoes
2 bay leaves
1 teaspoon of sugar

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Mascarpone and Dark Chocolate Cake

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

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
Black pepper, freshly ground
Parmigiano Reggiano, freshly grated

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The ‘Resplendent Island’ – Part 2

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

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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