French Strawberry hearts

T'is the strawberry season. We have spent the last two months eating strawberries with cream and sugar. I therefore decided to come up with a new twist to our habitual pudding:

Ingredients: 
500gr Gariguette strawberries from France

Sweet dough :
220 gr flour
120 gr glazed sugar
90 g butter
1 good pinch of salt
1 teaspoon of chemical yeast
1 small egg

Cream :
50 gr butter
50 gr sugar
1 egg
50 gr ground almonds
1 tablespoon of flour
70 gr  cheese spread
1 untreated green lemon

Preparation:
1.) Make the sourdough by mixing the flour, the glazed sugar, the butter, salt and yeast until you obtain a fine sandy texture. Be careful not to overheat the butter.
2.) Add the egg
3.) Roll the dough in a ball and set aside for 1 hour minimum.
4.) Flatten the dough on a paper cooking sheet and spread it into a buttered heart shaped mold. Cut off the extra around the mold.
5.) Make it all slide on a cooking grid and precook the pie crust for 10 minutes in an oven preheated to 200°C.
6.) Prepare the cream by mixing the butter and sugar.
7.) Add the egg. Mix well.
8.) Add the ground almonds and the flour
9.) Finally mix in cheese spread and the zest of grated green lemon.
10.) Pour this cream on the precooked sour dough and bake for 10 minutes at 200°C.
Let the pie cool down.
11.) Remove the strawberry stems, cut them in half and lay on the pie in heart-shaped formation.

Potato Salad with onions and celery

Red onions can be used in so many dishes. I love them and my kids have started to appeciate their tangy taste in all kinds of salads and dips. Here's a delicious potato salad recipe with my favorite ingredients: red onions and celery.

Ingredients:
900 gr small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

Preparation:
1.) Put potatoes in a pot and cover with salted water. Bring to a boil over high heat; cook until just tender, about 12 minutes.
2.) Drain and transfer to a large bowl along with celery and onions.
3.) In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper.
4.) Add to potatoes along with eggs (optional) and toss. Chill.

Zesty Lemon bars

Lemon bars are fast and easy to make. A great treat for Spring days when rain alternates with sunshine and zesty takes turns with sweet.

Ingredients:
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preparation:

Preheat the oven to 180°C.

1.) First, cream the butter and sugar until light in the bowl of an electric mixer for the crust.
2.) Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
3.) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
4.) Bake the crust for 15 to 20 minutes, until very lightly browned.
5.) Let cool on a wire rack.

Leave the oven on.

6.) For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
7.) Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
8.) Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Parmeggiano baskets with mixed salad

Here is an easy but impressive salad to serve when your in-laws come for dinner.

Ingredients:
For the parmesan crisps:
80g grated parmesan cheese
For the salad:
100g salad greens, such as ruby gem, rocket, oak leaf, cos or baby spinach
100g mixed fresh herb leaves, such as parsley, basil, oregano, chives or coriander
150g grape tomatoes, cut in ½
40g thinly sliced red onions
80g cucumber, peeled and thinly sliced
60ml high quality extra-virgin olive oil
60ml red wine vinegar
Salt
35g toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparation:
For the parmesan crisps:
1.) Preheat the oven to 190C/Gas Mark 5. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching.

2) Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate. You can also let them dry over an upside down cup in order to make parmeggiano baskets to serve the salad in.

For the salad:
1) Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in kitchen towels then sealed in plastic bags in the crisper drawer of your refrigerator.
2) In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavourful but not soggy.

3) Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp or place salaed in baskets.

Strawberry Mango Salad

You know spring is around the corner when you start to spot stawberries at the market. For a super healthy and delicious spring recipe why not try a Strawberry-Mango-Spinach salad:

Ingredients:
2 tbsp pine nuts
30oz baby spinach leaves
(1 oz)peeled and diced red onion
1 small ripe mango, peeled and chopped
5 strawberries, skinned and diced
2 tbsp dried cranberries

Dressing:
3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp caster sugar

Preparation:
1.) Heat a dry frying pan and add the pine nuts.
2.) Toast them for around two minutes, stirring continuously until golden. Watch out that they don't burn.
3.) Combine the baby spinach leaves, red onion, mango, strawberries, and dried cranberries in a bowl.
4.) In another bowl, combine three tablespoons of vegetable oil, a tablespoon of balsamic vinegar, and a tablespoon of caster sugar.
5.) Add seasoning to taste.
6.) Whisk vigorously until the dressing is blended.
7.) Toss the salad with the dressing.
8.) To finish, sprinkle the toasted pine nuts over the top for some added nutrition.

Anglo-Italian Ragu

My Neapolitan mother-in-law starts cooking at 6am in the morning. Admittedly her ragu is unbeatable. I have a quick version of ragu but it does allow me to stay in bed a little longer.

Ingredients:
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound minced beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk

Preparation:
1.) Finely chop the onion, celery, carrot, garlic and rosemary.
2.) Heat the olive oil in a large saucepan over medium-high heat.
3.) Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
4.) Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.
5.) Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Antonio's Pasta

This recipe dates back nearly 30 years.

A (preciously garded) scribble received from a friend who today is Milano's integrated communication guru. And since he's Italian he MUST be good at communication just like the Italians are unbeatable at food and cooking. Well, he has made a business out of his passion, and his business is his life. Music and cooking are just two of his many hidden talents.

I am sure he smiles upon my little blogging attempts of communicating to the world in pink and purple but I know he has a heart of gold and has always encouraged me in my latest projects.

This one is for you Antonio!

Buon Compleanno

Ingredients:

500gr torciglioni
1 can tomatoes
1 tin of tuna in olive oil
capers
black olives
green olives
anchovy sauce
oregano
oil
salt
pepper

Preparation: 
1.) fry tomatoes in a pan with some oil until dark
2.) in a second pan fry tuna fish in oil for 3 minutes
3.) add the olives (cut in circles), capers and anchovy sauce to the tuna fish
4.) pour tuna mixture into tomatoe sauce and cook for further 10 minutes
5.) add salt and pepper to taste
6.) mix with al dente pasta

Buon Appetito!

Coeur au Chocolat

For Valentine's Day I will treat you with a very special recipe from Le Cordon Bleu. The Chocolate Heart is taken from their cook book: The Chocolate Bible.

The Chocolate Bible contains 170 recipes clearly described in several sections of the book with step-by-step photos. The recipes are dedicated to chocolate desserts in all forms: cakes, tarts, creams and mousses, iced desserts and drinks, snacks and cookies, and chocolate confectionary.

But let's get down to work.

Preheat the oven to 180ºC (355ºF). Butter and dust with flour a heart-shaped cake tin (or a 24 cm round cake tin).

Ingredients:
Chocolate Cake
140 g butter
225 g dark chocolate, chopped
4 egg yolks
150 g sugar
4 egg whites
50 g flour, sifted

Ganache
250 g dark chocolate
250 ml whipping cream

Decoration
Raspberries, strawberries, blackberries, blueberries

Preparation:

Chocolate Cake:
1.) Melt the chocolate and the unsalted butter over a bain-marie; stir until smooth.
2.) Beat the egg yolks and 75 g of the sugar until they are pale and thick.
3. ) In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until they are smooth, shiny and stiff peaks form.
4.) Fold the sifted flour into the egg yolks-sugar mixture and combine with the melted chocolate-butter mixture.
5.) Whisk 1/3 of the egg whites into the chocolate mixture to lighten it; carefully fold in the remainder in two separate batches.
6.) Rest the batter for 5 minutes before pouring it into the prepared cake tin.
7.) Bake for 40 minutes. Cool on a rack before turning the cake out; refrigerate for 20 minutes.

Ganache:
1.) Coarsely chop the chocolate and place in a bowl.
2.) Heat the cream in a small saucepan until simmering and pour over the chocolate; stir until smooth.
3.) Set the ganache aside for about 10 minutes at room temperature, until it can be spread easily.
4.) When the chocolate cake is cold and fairly hard, cut a thin slice from the top to level it; use a long serrated knife and cut in a sawing motion. Spread the ganache evenly over the entire surface of the cake.
5.) Refrigerate for 30 minutes until firm. Decorate with berries.

CHEF’S TIP:
The cake can be kept refrigerated for 2-3 days. It can also be served with crème anglaise or whipped cream.

Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.

Ingredients:
4 bell peppers, halved lengthwise, seeds removed
3 cups ragu
1/2 cup couscous
3/4 cup blond raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons of red wine vinegar
1/2 cup of fresh parsley, chopped
2 tbl tomato paste
2 tablespoons olive oil

salt

Preparation:

Preheat the oven to 450 degrees F. 

1.) Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.

2.) Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

3.) Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large baking dish. 

4.) Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

5.) Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

Maple-Glazed Chicken

Looking for a healthy, easy dish on a cold winter Sunday night, maple-glazed chicken sounded delicious.... and it was.

Ingredients:
2 pounds chicken breasts, cut into large chunks
2 apples (1 red, 1 green), cored, cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage, chopped
1/2 cup chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar
salt
2 tbl olive oil

Preparation:

1.) Pat the chicken dry and season with salt. 

2.) Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook until the skin is browned and crisp, about 5 minutes.

3.) Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes.

4.) Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. 

5.) To prepare the glaze, mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

6.) Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. 

7.) Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Leek & Onion Quiche with a twist

Thanks to this week's chain e-mail of recipe exchanges, I am discovering all kinds of fast and easy dishes to prepare for my family. Here's another one from a Spanish friend of a friend of a friend of a friend.

Ingredients:
1 pie crust
2 leek, halved, washed, finely sliced (white and light green parts only)
1 onion
150ggr of smoked bacon, diced
50 - 100 gr of creamy blue cheese, crumbled
a handful of raisins
2 tablespoons of Mango/Pineaplle jam

Preparation:
1.) Cut the bacon into bite size pieces and cook until crisp. Remove and drain on a paper towel
2.) Sauté the sliced leeks and onion in the bacon fat over medium-low heat until tender.
3.) Add raisins.
4.) In an oven dish or oven tray set the pastry and cover with the marmalade
5.) Fill the crust with bacon, leeks, onions and cheese.
6.) Bake at 200°C until the filling is puffed and baked through in the center, around 30 minutes.

Tip: If you wish you can cover the pie with puff pastry and press down edges firmly. Trim excess. Press a fork around edges to seal. Brush pastry with egg. Make a small hole in centre of pastry to allow steam to escape. Bake for 25-30 minutes until pastry has risen and is golden brown.

Pasta with Eggplant

Following is another recipe I received via e-mail chain from a friend of a friend of a friend of a friend. It sounds delicious and seriously Italian. My hubby and kids love it! And that says it all.....

Ingredients:
3 big aubergines (eggplants)
1 cup of tomatoe purée
400 gr of pasta (tortiglioni, if possible)
basil
oil
salt
pepper

Preparation:
1.) Cut and dice eggplants.
2.) Fry them in very hot oil until they are crispy but be careful not to burn them.
3.) Put them on some kitchen paper and salt them.
4.) At the same time prepare a tomato sauce by putting tomato puree into a pan with some oil and salt once it's cooked.
5.) After the sauce has cooked for about half an hour you can add inn the aubergines.
6.) If you have it some basil can be added to the sauce with the aubergines.
7.) Cook the pasta in boiling and salted water and cook for the minutes indicated on the pasta box.
8.) Add in the sauce.
9.) Sparkle with parmisan cheese and la pasta è pronto!