• preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

• preparation

Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.

• preparation

Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

• preparation

In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices

• preparation

Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

• preparation

Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.

• preparation

Preheat oven to 375 degrees.
Heat 1 tablespoon of oil in a sauté pan. Add onion, garlic and parsley and cook over medium heat for 3 to 5 minutes. Do not brown. Add chopped cooked spinach.
In a skillet, brown ground beef in remaining olive oil. Chop in a processor. Add grated Parmesan, eggs, oregano, salt and pepper to taste. Blend in the spinach mixture.
Divide filling in crêpes. Roll to enclose filling.
Coat the bottom of a baking dish with marinara sauce. Arrange stuffed crêpes in baking dish.
Spoon the cream sauce and tomato sauce over crêpes.
Sprinkle with parmesan.
Bake for 20 to 25 minutes or until brown.

• preparation

Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).

• preparation

Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.

• preparation

Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.

• preparation

Grease a Panettone pan with softened butter
Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
Add lemon and orange zest and mix.
Add the eggs a little at a time until all are well incorporated.
If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
Place the flour in a large bowl and mix with a pinch of salt and make a well.

Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
Put the dough onto a floured surface and knead for 10 more minutes, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands to stop the mixture sticking.

Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins.
Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan.
If using an 8" deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2" above the rim, and secure the paper with string. This will help contain the dough as it rises.

Cover lightly with a towel or plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.

Preheat the oven to 350 F
Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
Place the Panettone in the oven and bake for 50 - 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.

Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
Leave to cool completely before dusting with icing sugar.
Cut into wedges to serve.
Notes
Notes: Start with 2 and 1/4 cup of flour. Initially the dough will be very sticky and hard to knead. Continue to work on the dough adding more flour. In the initial stage, you might need to add up to 1/4 cup more.
Then you will be dusting flour a lot throughout the entire process: you need to dust the bowl where you prepare the dough so you can remove the dough from the bowl and move it to the counter to knead. You also need to dust your hands to help the dough come together and remove it from the bowl. You’ll need to dust the working area so the dough doesn’t stick. While here, you’ll need more dusting for your hands so you can knead the dough.
Then you move the dough to a bowl and wait for it to rise. Next you’ll move the dough from the bowl to the counter top to knead one more time and incorporate the fruit.
You might end up adding up to 3 and 2/3 to 4 cups of flour in total. Adding flour bit by bit while kneading is what makes the bread so soft and gives it that special texture.

It’s a very soft, sticky, elastic dough. The stickiness is due to the amount of butter added. It makes this cake soft, fluffy and moist.

• preparation

Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

• preparation

Preheat broiler.
Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

• preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

• preparation

More presentations

Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.

There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.


Notes

Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.

Balsamic Reduction

You can easily purchase a balsamic reduction or glaze or you can make it at home.

Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.

• preparation

1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

• preparation

Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

• preparation

Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.

• preparation

In a kettle of salted boiling water, cook the broccoli flowerets for 3 to 4 minutes, or until tender.
Drain broccoli, and plunge into ice cold water to stop the cooking.
Drain broccoli. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees.
In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened.
Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.
Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg.
Pour the sauce over broccoli. Sprinkle the cheese over the sauce. Pour butter over cheese.
Bake for 15 to 20 minutes until golden brown.

Broccoli with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of broccoli.

• preparation

Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.

• preparation

Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

• preparation

In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon of hot water in which pasta has boiled to pesto to soften.

• preparation

Lightly oil six 5-ounce ramekins; set aside.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.

• preparation

For Caramel:
In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
For custards:
In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.

• preparation

Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.

• preparation

Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

• preparation

Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.

• preparation

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.