Spring is in the air...

posted 9 Mar 2012, 05:44 by Karen P
ciao a tutti,
 
Spring is here!
my Hens have started laying, the snow drops greeted me on my birthday as they do every year and in Italy it was Party time!
 Yes "
A Carnevale ogni scerzzo Vale!" We had a fabulous time on the slopes in the Dolomites and will deffinitely be returnig. I have posted some foody photos on facebook so take a look and whilst your there Like my page please! :) I have shared a carnival recipie for you this month so enjoy it- it  is a fried sweet pastry dipped in a rich chocolate sauce! YUM. You may need to wait until LENT is over as I am a little late with my blogathon.
 
I have so much to tell that I don't know where to start. Marco taught his first ever cookery course and shone. I think he is a natural... our courses are booking up fast and I have been invited to be a Guest Chef at The Stamford Cookery School. All very exciting.
 
 
We have also published our course dates up to the end of August and are busy planning our Touring dates for this summers festivals and food shows. however it is going to be tricky as most of them are planned for the Jubilee weekend!
I am busily researching  aphrodisiac menu's for our 'hen do's' this summer and people are dusting of their winterblues and planning a BBQ with a difference... Yes... we have done it. We have placed an order for a mobile woodburning oven... hee hee! Watch out for us this summer as we tour around with our brand new MIG Mobiiile. We will be able to serve up delectable Italian food wherever we go. If you can think of a good name for it let me know!
 
So it is Official That's Amore are hitting the road.. The mobile cookery school could be wending ts way to you and your garden party this summer ... Pizza anyone?
 
here is this Months recipie Buon Apettito!
 

Chiacchiere

 Serves 6

25g butter

35g Sugar

250g flour

1/2tsp baking powder

20ml liqueur  

1 small egg and 1 small yolk

Vanilla essence

Icing sugar to decorate

  • Pop all the ingredients into a food mixer until it forms a pastry like dough.
  •  Wrap in clingfilm and leave to rest for 20minutes
  • Using a Pasta machine roll the dough into thin sheets.
  • Slice it into strips and deep fry until a pale golden brown.

Place onto some kitchen paper to blot off the excess serve cold with lots of icing sugar sprinkled on the top. 

 

Sanguinaccio

 

1/4 of a litre of  Double Cream

1/4 liter Milk

250g Sugar

100g Dark chocolate

50g Corn flour

Cinnamon stick

Vanilla essence

  • In a Pan gently heat the Cream, milk, sugar,cinnamon and vanilla.
  •  When it begins to have air bubble at the side of the pan remove from the heat.
  • Add the chocolate broken into pieces and stirr until the chocolate has melted
  • Mix a drop of water into the cornflour and then pour it into the pan.
  • Return to the heat and gently stir until it has thickend.
  • Serve it with the Chiacchiere
 
Comments