member blog: allora andiamo
allora andiamo
From
Sauerkraut Country
Member since
6th Oct 2008
About
I'm 42 years young and LOVE cooking. My family is originally from 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
Tiramisu Cupcakes
Sat 18 Oct 2008GENERAL BLOG
My hubby always says these are a heart attack waiting to happen and he's probably right, so that's why we only have them as an occasional treat. That doesn't stop me baking cupcakes though. I'm a bit of a cupcake junkie and love being creative, trying out different flavours and toppings. Some end up in the freezer, to be eaten at a later date, and some find a home at friends or neighbours houses and i personally think there is nothing nicer than bringing your friend a cupcake when you go to visit 
The Recipe
For approx. 24 cupcakes you will need:
1 1/2 cups butter room temperature
2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3 cups plain flour
1 teaspoon baking powder
1 cup milk
For decorating: cocoa powder, chocolate shavings, chocolate rolls, ANYTHING chocolatey !!
Preheat oven to 160 celsius.
In mixing bowl cream together the butter and sugar until light and fluffy. Add eggs one at a time, making sure they're mixed into the batter properly before adding the next egg. Mix in vanilla extract. Then add the flour with baking powder, mixing the milk in as you go .Pour into muffin cases( in a muffin tin). You should be able to fill each muffin case about 2/3 full. Bake 20-25 minutes, at 160 celsius or until toothpick inserted comes out clean. Allow them to cool down completely before decorating.
Now make your coffee 'syrup' using:
1/2 cup icing sugar
1/2 cup of water
5 tsp of coffee powder
Just combine the ingredients in a pan, bring to the boil (stirring all the time) then remove from the heat and let it cool down.
Mascarpone Icing
2 cups mascarpone cheese
1 cup of icing sugar
3/4 double cream
1 vanilla pod (seeds) OR 2 tsp bourbon vanilla essence.
Beat together the mascarpone and icing sugar till its well combined. Add the double cream and the vanilla and continue beating till its nice and fluffy.
To assemble:
Using a fork, poke lots of little holes into the cooled cupcakes. Spoon 2-3 tsps of the coffee syrup over each cupcake. At this stage, you could also add some marsala or coffee liquor if you like. Now pipe the cupcakes with the mascarpone cream or use a spatula if you dont have a piping bag.
Decorate with whatever takes your fancy. This time i decorated with cocoa powder, chocolate shavings and little chocolate rolls.
Grilled Aubergine with Chilli,Garlic & Yoghurt Dip
Fri 17 Oct 2008GARDEN BLOG
You can fry, grill or bake the aubergines if you prefer. I usually brush the slices with some olive oil and put them in a griddle pan... personally I think this gives them the best flavour.
Slice the aubergines into approx. 1/4 inch slices. Brush with the olive oil and a sprinkling of salt and pepper then cook them on a hot griddle pan for about 2-3 mins each side.
To make the dip, mix the yoghurt, chilli sauce, garlic and the extra chillies, if you're using them, together in a bowl. Season with salt and pepper.
Serve the aubergines at room temperature, with some warm pitta bread or crusty turkish bread and your dip on the side.
Creamy Pea, Pear and Basil Soup
Thu 16 Oct 2008GARDEN BLOG
1. In a large saucepan, melt the butter then add the chopped onion and carrot. Fry gently till soft.
2. Add the peas, pears and the vegetable stock. Pop a lid on it and let it simmer for approx. 10-15 mins.
3. Let the soup cool down a little then whizz it in a blender (in batches) till smooth and creamy, adding the cream and basil to the last batch.
4.Stir the soup well. If required you can put it back on the stove to warm through a little (don't let it boil though !)
Serve with some crispy grilled bacon and toasted baguette.
Radicchio, Roast Beef and Artichoke Salad
Wed 15 Oct 2008GARDEN BLOG
This is a very quick and simple salad to make for lunch or dinner and it can be on the table in less than 5 minutes . It also tastes really good with a few chopped sun-dried tomatoes mixed into the salad. If i'm making roast beef i'll save a few slices for this salad but if not I'll just buy ready sliced beef from the deli counter
Place chopped radicchio in a salad bowl/salad plate. Mix olive oil,pesto,orange juice,balsamic vinegar and add salt and pepper to taste. Cut the artichokes into quarters and the mozzarella balls into halves . Place on top of the radicchio salad with the beef slices and the tomato . Sprinkle with the fresh chives and the dressing and serve with baguette or any crusty type bread.
Slow Roasted Belly of Pork with Red Wine Gravy
Wed 15 Oct 2008GARDEN BLOG
1. Preheat oven to 160 celsius.
2. Mix together the fennel, garlic, salt and pepper and rub into the pork.
3. Place the onions and carrots in a roasting tin, making a 'bed' for the pork to rest on.
4. Add 200ml of red wine and 300ml of stock to the roasting tin.
5. Cook the pork for 2 1/2 hours then take it out of the oven, draining the vegetables and juices into a bowl.
6. Put the pork back into the roasting tin then raise oven temperature to 200 celsius and cook for a further 30 minutes, till brown and crispy.
7. Leave the joint to rest while you make the gravy.
To make the gravy:
1. Spoon most of the fat off the vegetables/juices, return to the roasting tin then add 200ml red wine and 300ml stock.
2. Boil over a high heat till your left with about 2/3 of the original quantity.
3. Drain the sauce through a fine sieve and gently press all of the juices out of the vegetables.
4. Return to the roasting tin and add the cornflour/water mix (bit by bit !) whisking all the time. You may not need all of the cornflour, depending on how thick you like your gravy.
Serve the pork with some wilted spinach and small boiled potatoes. You can replace the spinach with other vegetables such as green beans, savoy cabbage or green asparagus if you prefer.
allora andiamo's foodwise posts
