focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: September 2012
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Food blog from an Italian cook with an international perspective. Sunday, 30 September 2012. Turkey Escalopes with Squash and Rosemary Topping. Click here for recipe. Sunday, September 30, 2012. Last August we stayed at a beautiful agriturismo in Tuscany, called Fattoria Pianetti. For breakfast, the owner would offer her guests a selection of home-made jams and cakes, amongst which a divine tart ( crostata. Click here for recipe. Sunday, September 30, 2012. Saturday, 15 September 2012. Ricciarelli are al...
spotteddick-itsallinthegame.blogspot.com
It's all in the game: April 2011
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It's all in the game. The Storks of Böbs. A Very Fine Pair. Pork ribs and a sticky sauce. We where having a discussion on the wildfood board about rib and belly bbq sauces, my dear friend Carol posted what looked like a great one, this I was going to do but I got carried away and made too much, so Carols will have to wait for the weekend when I shall be doing pork belly! I bought a 820g piece of Dickerippe (in Germany this is what is often used in a wonderful winter dish along with Sauerkraut). Now pour ...
spotteddick-itsallinthegame.blogspot.com
It's all in the game: March 2011
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It's all in the game. The Storks of Böbs. A Very Fine Pair. Slow roasted shoulder of hoggat and a nice Sundays drive in the sun. Bones ready to be boiled together with freeze dried veg a bit of garlic and a litre of vegetable stock. This was all prepared and strained through a seive ready to add to the sauce that the roast had been cooked over. I wanted to do it real slow, cooked in my blue Aldi cast iron casserole, with loads of vegetables, herbs and spices. In the mean time I made a sauce for the cauli...
spotteddick-itsallinthegame.blogspot.com
It's all in the game: May 2010
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It's all in the game. The Storks of Böbs. A Very Fine Pair. This can be done with any part of the rabbit, but I prefer the hind legs as they give equal portions with no faff. 1 Small Chilli (fresh if possible). 1 Table spoon Mustard seeds. 1 clove of garlic. Splash of olive oil. Splash of white wine vinegar. Desert spoon of capers. Squeeze of lemon juice. Blend all together in either a blender or a pestle and mortar, I used both seeds, chillies and onions in the motar and red pepper in the blender. Now a...
focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: June 2012
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Food blog from an Italian cook with an international perspective. Monday, 25 June 2012. Hummus is a delicious, healthy dip that originates from the Middle East. It consists of a few simple ingredients: chickpeas, tahini, lemon juice and garlic. In the UK, hummus has grown to become incredibly popular and many flavoured versions are now available to purchase in delis and supermarkets - roasted tomato, black olive, even pomegranate! Click here for recipe. Monday, June 25, 2012. Friday, 8 June 2012. This is...
focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: October 2012
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Food blog from an Italian cook with an international perspective. Thursday, 25 October 2012. Chickpea and Tomato Curry. Allow me introduce you to your next mid-week dinner! Click here for recipe. Thursday, October 25, 2012. Sunday, 21 October 2012. Pot Roast Guinea Fowl with Porcini Mushrooms. Another Autumn evening, another seasonal dinner inspiration. Guinea fowl is a bird that originates from North Africa; in Italian, it is called gallina faraona. Click here for recipe. Sunday, October 21, 2012. Howev...
focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: Salted Caramel Millionaire's Shortbread
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Food blog from an Italian cook with an international perspective. Monday, 18 February 2013. Salted Caramel Millionaire's Shortbread. Had the idea of covering this delicious but already very rich biscuit with a layer of caramel and another one of chocolate, hence creating the millionaire's shortbread: a deluxe version of the "humble" original! It packs a zillion calories a bite, so I recommend you approach it with care :-), but its pure decadence makes it the epitome of a sweet treat! 75 gr caster sugar.
focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: Venison Stew with Celeriac Mash
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Food blog from an Italian cook with an international perspective. Saturday, 1 December 2012. Venison Stew with Celeriac Mash. I have already posted a recipe with venison ( venison fillet with mushroom and onion gravy. This time I am using a cheaper, but not less delicious, cut - stewing steak. The game season is not over yet and our local supermarket in the centre of Brussels currently offers a wide selection of gibier. 400 gr of venison (in chunks); ask your butcher for a cut that is suitable for stewing.
focacciaalrosmarino.blogspot.com
Focaccia al Rosmarino: Peanut Butter & Chocolate Chip Cookies
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Food blog from an Italian cook with an international perspective. Saturday, 1 December 2012. Peanut Butter and Chocolate Chip Cookies. A true American classic, that does not apologise for what it is. Why should it? INGREDIENTS (makes approx. 20 cookies). This recipe is from "The Hummigbird Bakery cookbook". 225 gr unsalted butter at room temperature. 200 gr caster sugar. 200 gr soft brown sugar. 1/2 teaspoon of vanilla extract. 240 gr crunchy peanut butter. 340 gr plain flour. Resist the temptation to ea...
