RECIPE BOOK

 

 

 

rec·i·pe

 –noun

A set of instructions for making or preparing something, esp. a food dish: a recipe for a cake.

Origin: 1350–1400

_________________________________________________________________

Raspberry Tiramisu

Tiramisu ai lamponi

Serves 8-10

Ingredients 

300g raspberry jam

75ml plus 4 tbsp Marsala or sherry

150ml orange juice

475g mascarpone, at room temperature

375ml chilled whipping cream

60 caster sugar

1 tsp vanilla extract

52 savoiardi biscuits (approx)

600g raspberries, divided

Whisk the jam, 75m1 Marsala and the orange juice together. Set aside.

Place the mascarpone cheese and 2 tbsp Marsala in a large bowl. Fold just to blend and set aside.

Beat the cream, sugar, vanilla and the remaining 2 tbsp Marsala in another large bowl until soft peaks form.

Stir a quarter of the whipped cream mixture into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream.

Spread some of the jam mixture in the bottom of a 32cm x 22cm x 12cm serving dish (or you can use individual glasses). Arrange enough savoiardi over the jam mixture to cover the bottom of the dish. Spoon more of the jam mixture over the savoiardi, then spread some of‑the mascarpone mixture over. Arrange some raspberries over the mascarpone mixture.

Repeat the layering with the remaining savoiardi, jam mixture, mascarpone mixture and raspberries. Cover with cling film and chill for at least 8 hours or overnight. Arrange any leftover raspberries over the tiramisu and serve.

 

From Catherine Falvio's Catherine's Roman Holiday

 

_____________________________________________________________

Sizzling Steak
Serves 1

Ingredients 


400g (14 Oz) T-bone Steak, groundnut oil for frying
1 Garlic clove, flattened
Rosemary sprig (optional)
Salt and ground black pepper
Wilted spinach, to serve

Buy the best steak you can afford. Look for marbling through the steak as this gives flavour.

Heat a heavy-based frying pan until very hot but not quite smoking.

Put a slug or two of oil in the pan, just enough to coat the pan base. Toss in the garlic clove and rosemary and fry for 1 minute. Remove before they burn.

Season the steak and lay in the pan. Cook for 1 1.5-3 minutes on the first side, without moving the steak. Turn and repeat this on the second side. 1.5 minutes on each side gives you a rare steak, 3 minutes is virtually cremated.

Remove the steak to a warm plate and leave to rest for 1-2 minutes.

From Becky Thorn's Movie Dinners