Calorie Counting...

This is another recipe in following with yesterday’s theme, “light and easy”. You see summer is just around the corner (despite the wintry Melbourne weather we have been experiencing) and I am afraid I may turn into a fat pig (or butter ball, as my partner calls me). Its time to lighten up with the diet and hit the gym…That’s enough of my weight issues, this is supposed to be a good food blog, and diet food rarely fits into that category. I suppose just like every other human being who enjoys their food, there are times when one needs to make a few changes to his diet. And that’s not a nice thought at all. Maybe I can run 20 kms every day so I can continue with my rich diet! The idea of exercising seems more appealing than giving up the foods I love. Anyway diet or no diet, here is an elegant dessert that is light on sugar but delicious nonetheless.

Strawberries and Ricotta

Ingredients
1 punnet of strawberries, washed and hulled
2 tsp honey (not honey from the supermarket. These are a poor quality. Try the healthfood store. They usually have a far better range)
2 tsp of balsamic vinegar
Ricotta

Method

The most important aspect of this dessert is the Ricotta. It must be super fresh. Buy from an Italian deli or a cheese shop. Get them to cut it for you in one big hunk. Ricotta is delicious when really fresh, and just plain boring when not so fresh. Let your eyes guide you when buying, its easy to tell if it is fresh or not. The fresh stuff will look glossier and firmer. Ricotta that has sat for a week will look a little dry and a bit sunken. If you cannot find fresh ricotta don’t bother with this. And please do not use ricotta from tubs, at the supermarket.
Mix together in a small bowl the balsamic and honey.
Pour over the strawberries and mix lightly. Leave to macerate for 15 minutes.
Serve the strawberries tumbled over the ricotta.
I serve one punnet of strawberries per 2 people.

Strawberry and Honey Zuppa Inglesea

I love cooking food for friends. But I can’t say I really enjoy preparing course after course- my kitchen is too small, and besides you miss out on all the fun if you are stuck in the kitchen. So I prefer to offer nibbles, main course, a side dish and dessert. Bread is absolutely crucial. And of course, lots of wine. Needless to say the food will be the best I can afford. Long gone are the days when I would cook to try to impress. Simplicity is by far the way to go, both for yourself and your guests. I don’t think entertaining is the time to pull out confronting flavours. I like to know that people are relaxed and enjoying themselves, rather then worry if they like the food. I tend to avoid very strong cheeses, offal, or foods that are very spicy.This is where this dessert is ideal. I think most people would find it a joy to eat. Zuppa Inglese is the Italian version of Trifle. It is often made with a base of cake or biscuits soaked in Marsala , then covered with custard and topped with whipped cream and fruit. And there are as many versions, as there are cooks. I substitute Port for the Marsala and sweeten my custard with honey. Both ingredients work well with the strawberries. Don’t be put off making your own custard. Home made custard is far superior to the shop bought version, and this one is easy. It contains a little flour to stabilze the mixture. Try it, the end result will be lovelier.I was very happy when an Italian friend commented that this Zuppa reminded him of his mother’s version.

Ingredients
150g sugar
150g water
150g port
1 punnet of strawberries, washed and hulled
1-2 tbsp sugar, extra
Madeira sponge, from the shop
1-2 tbsp of roast slivered almonds
3 egg yolks (free range)
1 tsp flour
25g honey
1 tsp sugar, extra again
600ml 35% fat cream
4 tsp sugar, extra again
Fine Bitter chocolate bits (optional)

Method
Place sugar and water into a saucepan and stir to dissolve sugar. Bring to the boil and simmer for 1 minute. Allow to cool and only then, add the port.
In the meantime cut your strawberries into halves and sprinkle with the extra sugar. Allow to macerate, until the juices from the strawberries are released and the sugar has dissolved. The strawberries can sit like this for several hours, without any damage.
Cut the cake into slices 1cm thick. Also remove the brown edges. Line a serving dish (I use a glass bowl) with the cake, covering the entire bottom surface and spoon over the port syrup. Now this amount of syrup will be too much. Just refrigerate any left over syrup for next time. It keeps indefinitely. It is hard to say how much syrup is required to soak the sponge. This depends on personal taste and on the actual cake you are using.
Add the strawberries and any juices on top of the cake base. Then scatter over this the almonds.
Heat half the cream until scalding.
Whilst this is occurring, beat the egg yolks, honey, the extra tsp sugar, and flour until there are no lumps.
Pour over the hot cream, still beating.
Tip back into the saucepan and cook over a gentle heat until thickened and creamy, stirring constantly. Be careful not to curdle the custard.
Pour through a sieve onto the cake and strawberries.
Leave to cool, cover and refridgerate until set.
Beat the remaining cream and the extra 4 tsp of sugar until it forms soft peaks. Spread the cream over the custard and refridgerate over night.
When you are ready to eat, sprinkle over the chocolate bits (if using) and serve. Enough for 6.

Salad & Strawberries for Spring

Borlotti and Prosciutto Salad
I don’t really think todays recipe requires a story. It is fairly straight forward. This is great for warm nights and doesn’t require any thing else on the side. Everything is already there in this salad- bread, vegetable and meat. As always, make sure to use good olive oil, real bread and nice wine vinegar. If the vinegar you have is harsh just add a bit of sugar to make the flavour more interesting. Enjoy!

Ingredients
6 baby onions, whole and unpeeled
1 tin Italian borlotti beans
10 large black olives
150g Italian style bread, crust removed
100g prosciutto, finely sliced
1 handful of rocket leaves
25 ml red wine vinegar
80ml extra virgin olive oil
2 little sprigs of rosemary, very finely chopped
Salt and fresh black pepper

Method
Turn the oven on to 220c.Roast the onions until they are charred and soft. Mine took 45 minutes. Allow them to cool and then peel.
Drain the beans and rinse them in a colander, under a tap. Tip them on to a clean teatowel and allow them to dry. The dressing will adhere better to dry beans, but if you are short on time you skip this part. Just put them in a bowl and proceed.
Whisk together the vinegar, oil, rosemary and seasoning. Set aside to allow the rosemary to permeate.
Now tear the bread into rough little chunks about the same size as the olives.
Put the beans, onions, olives and the bread into a bowl and toss with the dressing. Let sit for 15 minutes to allow the bread to absorb some of the dressing.
When you are ready to eat, add the rocket and prosciutto slices, season and give it a final toss.
Divide between 2 flat plates and eat. Fantastic!

Strawberries with Lemon marscapone cream

We have enjoyed this dessert 2 nights in a row now so, I shall present it here. This is just a variation of strawberries and cream but easier because there is no whipping required.

Ingredients
2 punnets of strawberries, washed and hulled
Sugar to taste
1 lemon
250g marcapone
3 tsp sugar
50ml of thickened cream

Method
Halve your strawberries (or quarter them if they are large). Put them into a bowl with some sugar, toss lightly and cover. Leave them to macerate at room temperature., until the sugar has melted and the juices are released..
In the meantime, remove the zest from the lemon. Use only the yellow part and chop it as finely as you can.
Mix together the marcapone, sugar, cream and zest. Place in the fridge.
When you are ready to eat, spritz the strawberries with a few drops of lemon juice and put into small bowls. Make sure you include the pink juice as well and top with the cream. Heavenly.