Sorry, this entry is only available in Italiano.
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Sorry, this entry is only available in Italiano.
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I know, it’s terribly hot and the oven doesn’t help, but I had a fresh chicken coming from the chicken run of the neighbour and this tempting recipe to try out!
This one as well, like the Rhubarb and apple pie, comes from ”The CSIRO total wellbeing diet”…a never-failing cookbook!
Ingredients
Finely grated zest and juice of 1 lemon
1 clove garlic, roughly chopped
1 tablespoon picked lemon thyme leaves
¼ cup chopped flat –leaf parsley
2 tbs olive oil
1.5 kg chicken , trimmed of fat
4 onions, peeled and halved
Method
Preheat oven to 180 °C.
Place lemon zest, lemon juice, garlic, thyme, parsley and half the oil in a food processor and blend until smooth. Grease a large ovenproof baking dish with the remaining oil; arrange chicken pieces in the dish and spoon herb mixture. Rub mixture into chicken pieces and season lightly, add onions and pumpkin to dish and cover with foil. Roast for 20 minutes. Remove foil; baste chicken with cooking juice and bake for a further 40 minutes. Serve with steamed greens or salad.
Taken from “The CSIRO total wellbeing diet”, Penguin Group, 2006.
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Polpettone di tonno
Posted by: Roberta
July 6th, 2010 >> Appetizer, Seafood, Second Courses, Summer dishes
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It’s time for a fresh summery dessert! This one comes from the UK, a British friend of mine prepared it for me once and now I cannot help posting it!
It’s called ‘Eton mess’ because it was first served at Eton College, one of the most famous schools of the United Kingdom. “Mess” actually refers to the fact that this dessert is basically a chaotic mix of strawberries, meringues and whipped cream. I reckon it’s a perfect summer dessert: it’s fresh and quick, above all if you decide (like I did) to buy ready-to-use meringues instead of making them yourself.
It’s very easy to make and you can adjust the quantities of the ingredients as you prefer…you can add more meringues or more strawberries as you like!
Ingredients (serves 1)
5 small meringues (plus a couple to garnish)
200 ml thick cream
1 ts vanilla extract
1 ts icing sugar
8 strawberries (plus a couple to garnish)
Method
Clean and cut strawberries and leave aside (I’ve decided not to add sugar here!). Whip the cream, adding vanilla extract and icing sugar. Crumble up the meringues and pour into whipped cream. Add the srawberries and mix quickly. Pour into a serving cup and garnish with more meringues and strawberries.
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Food shopping tips of the month: July
Posted by: Roberta
July 1st, 2010 >> Food shopping tips of the month
Sorry, this entry is only available in Italiano.
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This recipe wants to be a little tribute to the country that has been hosting me, Australia.
I wanted to prepare a traditional dish or a recipe with some typical Australian product. One of the most typical Aussie things is the barbecue; almost everyone has got it, and they use it to cook everything: any kind of meat, seafood and even fruit and desserts. Unfortunately, I’m the only one here without a bbq (at least for the moment!) L so I had to find something else…
Not considering seafood dishes (I have already talked about the Sydney Fish Market and gave some fishy recipe) and kangaroo meat (which is clearly difficult to get outside the country), I’ve decided on macadamia nuts…
Macadamia nuts are native to Australia; they are slightly soft and sweet, and have a high oil content, so store in the fridge to avoid rancidity!
Ingredients
50g unsalted butter, chopped coarsely
200g white eating chocolate, chopped coarsely
3 tablespoons castar sugar
2 eggs
150g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
70g macadamia nuts, chopped finely
2 tablespoon icing sugar
Method
Preheat oven to 170°C/150°C. Combine butter and chocolate in medium soucepan; stir over low heat until smooth. Remove from heat and stir in sugar. Cool 10 minutes.
Stir in eggs, then sifted flour, baking powder, extract and chopped nuts. Spread mixture into a greased pan. Bake about 30 minutes, cool in pan and then turn slice, top-side up, onto plate. Dust with sifted icing sugar and garnish with some macadamia nuts.
Source: The Australian Women’s Weekly – Picnic
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Sorry, this entry is only available in Italiano.
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Finally I got to use rhubarb!! I have found this recipe on ‘The CSIRO total wellbeing diet’ (published by Penguin Group). I had never used rhubarb before, and I must confess that before using it I had to do some research on the web 
. I’ve found out that the leaves are not eadible since they contain oxalic acid, which is a poisonous substance…but don’t worry, you can safely use the stalkes!
Ingredients (serves 2)
2 apples
1 bunch of rhubarb
1 teaspoon of vanilla essence
cinammon
1 cup apple juice
1 tablespoon of sugar
1 tablespoon of lemon juice
lemon zest
For the olive oil pastry
100 g plain flour
3 tablespoon of olive oil
a pinch of salt
50 ml of cold water
milk for brushing
Method
Prepare the olive oil pastry. Place the flour in a bowl with a pinch of salt. Add the olive oil and rub into flour using your fingers, until mixture resembles breadcrumbs. Sprinkle in the cold water, a little at a time, and mix together. Knead briefly, then set aside, covered with a clean towel, for 1 hour.
Peel, core and slice the apples. Place apples, lemon zest, sugar, vanilla essence, apple juice, lemon juice and cinammon in a large soucepan and bring to boil. Reduce heat and simmer for 10 minutes, or until apples are soft but still holding their shape. Add rhubarb and cook for 2 minutes. Remove from heat and pour into a shallow pie dish.
Roll out olive oil pastry the size of the pie dish. Drape pastry over pressing the edges firmly onto the rim of the dish. Trim away excess pastry. Brush pastry lid with a little milk and bake for 30 minutes or until golden in a preheated oven to 200°C.
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Food shopping tips of the month: June
Posted by: Roberta
June 1st, 2010 >> Food shopping tips of the month
Sorry, this entry is only available in Italiano.
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