Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cake, dessert, fresh, fruit, fruits, rum, sherry, sponge, trifle | No Comments »
Make the custard (according to our basic recipe or the manufacturer’s). In a food mixer, whip half of the cream with the 1/3 cup of sugar and half without it, until it forms peaks. Mix the non-sugared cream into the custard. Heat the 35g sugar with the water until dissolved and let it cool completely. Add the rum and sherry. Cut the sponge cakes into cubes and toss them in a bowl with the alcoholic syrup. Assemble the trifle: in one big glass (or 6 small ones), layer half of everything: jelly, cake cubes, fruits, custard+cream mixture and repeat it until you reach the top. Finish with the sweetened whipped cream and drizzle the sliced roasted almonds over it.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: fresh, handmade, homemade, italian, know your onion, know your onions, knowyouronion, knowyouronions, pasta | No Comments »
Turn flour onto a counter and make a well in the centre. Break the egg into the well and start mixing with your fingers, pulling the flour in from the edges, a bit at a time. When the dough is fully mixed, knead it for about 10 min. Cover with cling film and leave to rest for 30 min. Over a lightly floured surface, roll the dough very thinly. Cut into the desired shapes. To make fettuccine, roll the sheet of dough, slice around 5mm thick, unroll and shake the strips to loosen them. For papardelle make slices around 2cm thick. Cook in salted boiling water from 2 to 5 minutes, depending on the thickness of the pasta.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, blowtorch, custard, dessert, fresh, fruit, know your onion, know your onions, knowyouronion, knowyouronions, marsala, port, wine | No Comments »
In a bowl beat the sugar and egg yolks well. Place the bowl over a pan of boiling water and continue beating. Add the wine a bit at a time, while still beating. Keep beating until it thickens to a light custard consistency. Place the fruit on a plate and cover with the zabaglione. Do not cover completely, leave some of the fruit outside the cream. Burn slightly with a blowtorch and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: fettuccine, fresh, handmade, homemade, italian, know your onion, know your onions, knowyouronion, knowyouronions, papardelle, pasta, semolina, tagliatelle | No Comments »
Mix the flour and semolina, turn over counter and make a well in the middle. Break the eggs into the well and start mixing with your fingers, pulling the flour from the edges, a littleat a time. When the dough is fully mixed, knead it for about 10 min. Cover with cling film and leave to rest for 30 min. Over a lightly floured surface, roll the dough very thin. Cut the desired shapes. To make fettuccine roll the sheet of dough, slice around 5mm thick, unroll and shake the strips to loosen them. For papardelle slice around 2cm thick. Cook in salted boiling water from 2 to 5 minutes, depending on the thickness of the pasta.
