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Modern Lemon Cheesecake A beautiful modern cheesecake, for a balance between the sweet of the cheesecake and the sharpness of the lemon. Will bring you back to the summer nights of the Mediterranean Sea. Filling500 g Ricotta100 g Lemon Juice2 Grated Lemon Zest2 bags Gelatine Powder250 g Philadeplhia150 g Sugar100 g Double CreamBase200 g Digestive100 g Unsalted ButterTopper60 g Lemon Juice100 g Water15 g Cornflour80 g Sugar1/4 tsp Tumeric Powder BaseCrush the digestive with a mixer, melt the butter and mix all of...

Wild Mushrooms Linguine It is the season of wild mushrooms, and a friend brought some to us, with much appreciation from both my husband and me! 250 g LinguineSalt to cook the pasta300 g Wild Mushrooms3 Cloves Garlic1 tbsp Extra Virgin Olive Oil1 Cube Mushrooms Stock150 ml Double Cream330 ml Dry White WineSome Chopped ParsleyA lot of Grated Parmesan Boil the linguine (10 minutes in my case, but please always check the direction on pack!) in water and salt. Meanwhile peel...

Cherry Tomatoes and Swordfish Spaghettoni Quadrati An hot summer day, need of a white chilled glass of wine. What to match to feel fully the summer? Cherry tomatoes and swordfish Spaghettoni Quadrati, the perfect Mediterranean feeling. Swordfish and Cherry Tomatoes Sauce1 stake swordfish1 can cherry tomatoes or 200 g fresh ones1 glass white wine1/2 stock pot Fish - Knorr1 tbsp Extra Virgin Olive OilSpaghettoni Quadrati220 g Spaghettoni Quadrati ((De Cecco - you can find it in Ocado))1 tbsp Salt Water Stir fry...

One of the most trendy ingredients of this year, the Gochujang Chung Jung One Sunchang Hot Pepper Paste Gold is now in my fridge and I have already tried it. Here an overview of what I think about it and how to use it. Firstly, for who has not heard already of this sauce, it is coming from Korea and taste like a really umami pepper, quite hot! There is also fermented brown rice in the mix, but it is hard...

One of my hobbies, other than bake or cook, is to create sugarart! I really enjoy working with the different types of sugarpaste/fondant out there to create nice little things to decorate my cakes and sweets. This time, I have tried to realise some baby shoes. I have used flower paste this time, as it dries much quickly and therefore take the shape I want in matter of minutes. To make these, I have used a template I have found on...

Polenta with Lamb Sauce Polenta with Lamb Sauce 1 Medium Onion1 Celery Stick1 Carrot1 tbsp Extra Virgin Olive Oil250 g Polenta ((Fast cooking))1 Vegetable Cube2 Pelled Plum Tomatoes CansDry RosemaryDry ParsleySalt Stir fry a chopped onion,carrots and celery with the oil. Add the lamb pieces and after 5 minutes the plum tomatoes cans and the vegetable cube .Let it cook at low flame for 30 minutes.Boil the water (4x the amount of polenta), add the salt, parsley and rosemary.  Add the polenta and...

Reginette and Squid in Squid Ink Reginetteand Squid in Squid Ink 600 g Reginette or Mafalde Pasta6 sachets of 4 g Squid/Cuttlefish Ink1 Lemon (need some zest from it and the rest for decoration)1 can anchovies1 fish stock cube600 g Fresh Squids3 tbsp Extra Virgin Olive Oil4 Cloves of GarlicChopped Parsley Clean the Squids if they are fresh and cut them in rounds. Stir fry with some oil and one crushed garlic clove.Crush the rest of the garlic and stir fry with...

International Pasta Day is exactly on the 25th of October, same day I was born! I guess it was destiny to be a food blogger and as we say in Italian "una buongustaia" (a good taste person/a person that likes to eat). So, after some years living abroad and after having had so many chats about it, I wanted to clarify what we mean in Italy with PASTA!!!! ******* With PASTA in Italy, we mean all types of shapes of a...

Cherries Pavlova - in 3 steps Meringue Nest4 Eggs White250 g Sugar (can be Caster Sugar or Normal Sugar)2 Tablespoons Vinegar (can be white whine or cider vinegar)Topping600 ml Double Cream100 g Sugar (can be Caster Sugar or Normal Sugar)Amarena Cherries in Syrup or Cherries with Cherrie Jam (or any other Jam and fruit you like) Whisk the eggs whites with the vinegar until a soft peak and then add the sugar. Keep mixing until it look glossy.Spread in a circular/nest shape...

Baked Mediterranean Feta in Tomato Sauce and Miso Aubergines 200 g Feta Cheese1 can Cherry Tomatoes1 clove Garlic1 tbsp Balsamic Vinegar1 tsp Dried OreganoFresh Basil15 Black Olives Pitted1 tsp Extra Virgin Olive OilSalt and Peppers2 Aubergines2 tbsp Miso Sauce Crush the garlic and stir fry for few minutes with the oil.Meanwhile clean the aubergines under water, remove the extremes and cut in half. With the knife make some cuts in the middle.Spread the aubergines with miso sauce. Grill them for 20 minutes...