member blog: allora andiamo
allora andiamo
From
Sauerkraut Country
Member since
6th Oct 2008
About
I'm 43 years young and LOVE cooking. My family is originally from Sicily ( & Italy) and my Mum was a fantastic cook. She cooked us the most wonderful dishes and I have fond memories of sitting round the dinner table with my family, eating great food that had been prepared with one very special ingredient...LOVE. This is still important to me today and I could never just throw a ready meal in the microwave and serve it up to my family. I think good food isn't about expensive ingredients or making plates look like works of art but about making food that's tasty and will make your friends and family come back for seconds :)
Oh and we tend to eat mostly Italian in our house but I will try anything and everything that looks and tastes good :) If the food i've made looks good i'll take a piccy of it too,much to the annoyance of my hubby,who will have to wait patiently whilst i take the umpteenth photo,lol.
allora andiamo's blog posts
Köttbullar(Swedish Meatballs)
Tue 09 Feb 2010GENERAL BLOG
with a cream sauce, boiled potatoes and 'preiselbeer' sauce (a bit like cranberry) 
...served them with a simple chopped salad on the side 
making Torrone Morbido...part 1
Mon 08 Feb 2010GENERAL BLOG
shelling/roasting/peeling hazelnuts and pistachios and making the basic meringue mixture with a hot sugar syrup
2 COMMENTS
making Torrone Morbido..part 2
Mon 08 Feb 2010GENERAL BLOG
adding boiling honey to the meringue which is then 'cooked' whilst being beaten to ensure the mixture stays hot...once it's ready, the hot nuts get added and the torrone mixture needs to be mixed with a 'K' hook (or similar) for just a couple of minutes....once the mixture has cooled down to 100C it's then spread between 2 large wafer paper sheets (i 'glued' 4 small ones together to make 1 large sheet) then rolled out gently and cut into thick slices
2 COMMENTS
Torrone Morbido (Soft Torrone) finished
Mon 08 Feb 2010GENERAL BLOG
i was worried that this wouldn't taste of much as the recipe doesn't use any kind of flavourings (just the toasted nuts) but it is delicious and has a wonderful aroma 
i'll post the full recipe for this ASAP 
Ed: recipes up http://www.jamieoliver.com/foodwise/art … hp?id=3398
making pasta al forno
Sun 07 Feb 2010GENERAL BLOG
i make a few different versions of this dish but this one's my favourite 
it's made with beef and veal meatballs (50/50) cooked in a tomato sauce then layered with pasta, mozzarella, provalone, parmesan and ham, baked in the oven till yummy and gooooooeeyyy
allora andiamo's foodwise posts
