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
red cabbage salad
Tue 16 Mar 2010GENERAL BLOG
finely grated red cabbage, onion, a touch of garlic and mustard, pepper,a dash of olive oil, white 'balsamico' and agave syrup to sweeten..the mix of vinegar and agave syrup gives it a lovely sweet and sour flavour 
marinated pork fillet ....
Tue 16 Mar 2010GENERAL BLOG
......for tonight's pork skewers 
cut into cubes then marinated with olive oil, a squeeze of lemon juice, dried oregano, crushed garlic, fresh chilli, dried red chilli and black pepper....salt goes on later, just before it hits the griddle pan
cold roast beef with a low fat remoulade
Tue 16 Mar 2010GENERAL BLOG
i made this for lunch the other day ..... remoulade is usually made with an egg and oil base, but i sometimes make a lower fat version using a reduced fat creme fraiche...this is lovely served with cold sliced meats, on boiled or baked potatoes or even pan fried/grilled fish...if you're serving it with fried fish then add a little white wine/white balsamic vinegar to the mixture to balance the flavours a little 
makes about 2 portions
4 tbsp fat reduced creme fraiche (approx.15% fat)
1-2 tsp capers, lightly crushed
1 cornichon, finely chopped
1 shallot, finely chopped
1 small anchovy (rinse then crush)
about 2 tsps each of finely chopped parsley and dill
salt and black pepper to season
a pinch of sugar
place the cornichon,herbs,shallot,anchovy and capers in a small bowl and sprinkle with the pinch of sugar, salt and pepper...leave it to sit for a few minutes before adding the creme fraiche and anchovy....mix together then place the mixture in the fridge for at least 20mins to allow flavours to mingle.
German style Fried Potatoes
Tue 16 Mar 2010GENERAL BLOG
'Bratkartoffeln'...with bacon and onions
recipe > http://www.jamieoliver.com/foodwise/art … hp?id=3503
'Leberkaese' (AKA Fleishkaese)with fried potatoes
Tue 16 Mar 2010GENERAL BLOG
Leberkaese is a kind of German meatloaf , usually made with pork, bacon and various herbs and spices (recipes do vary though)..it's often served with fried potatoes and a fried egg...most people (including me 
) buy it ready baked but i wouldn't mind having a go at making it myself one day...recipe will follow..errrrmmm..some time this year 
allora andiamo's foodwise posts
Brioche French Toast with Rum Raisins & a Vanilla & Rum flavoured Sauce
Mon 01 Mar 2010 @ 16:55
