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<P><STRONG>Ingredients (serves 8)</STRONG></P> <P>• 2 cups strong black coffee <BR>• 1/2 cup marsala* <BR>• 3 eggs, separated <BR>• 1/3 cup caster sugar <BR>• 250g mascarpone <BR>• 300ml thickened cream, lightly whipped <BR>• 1 large packet of sponge fingers biscuits (Savaiordi) <BR>• cocoa, for dusting</P> <P><STRONG>Method</STRONG></P> <P>• Pour coffee and marsala into a shallow dish. Set aside. <BR>• Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. <BR>• Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. <BR>• Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve. </P> <P><BR>*Marsala is fortified wine and can be replaced with orange juice if preferred.</P> <P><BR> </P> Tiramisu
<P><STRONG>Ingredients (serves 2)</STRONG></P> <P>• 2 large ripe tomatoes, thickly sliced <BR>• 1 large fresh mozzarella or bocconcini ball, thickly sliced <BR>• Handful of fresh basil leaves <BR>• 1/4 cup (60ml) Extra Virgin Olive Oil</P> <P><STRONG>Method</STRONG></P> <P>1. Overlap the tomato and cheese slices on a serving plate. Scatter over the basil leaves then drizzle over the olive oil. Season to taste with salt and pepper.</P> <P> </P> Caprese Salad
<P><STRONG>Ingredients (serves 3)</STRONG></P> <P>• 4 egg yolks<BR>• 4 egg whites<BR>• 1¼ cups Ricotta<BR>• ½ cup Plain Flour<BR>• ½ tablespoon Baking powder<BR>• ¾ cup Milk<BR>• Salt<BR>• Butter for frying</P> <P><STRONG>Method</STRONG></P> <P>• Sift dry ingredients into a bowl<BR>• In a separate bowl mix yolks and milk<BR>• Slowly add this to dry ingredients<BR>• Break up ricotta and add to the mix<BR>• Whisk the egg whites in a separate bowl until stiff peaks and fold through the final mix.<BR>• Heat a frying pan with some butter and pour in 1 cup of mix and place into an oven until the top start to firm up, flip over and finish over a low heat on top of the stove until golden on both sides.<BR>• Serve with your choice of toppings<BR>• Topping examples – mixed berries with mascarpone – Grilled cinnamon banana with vanilla ice cream – caramelized apple and dates with caramel yoghurt<BR></P> Ricotta Pancakes
<P>(Fusilli pasta with burrata cheese spinach lemon and toasted almonds)</P> <P><BR><STRONG>Ingredients (serves 4)</STRONG></P> <P>• 500g fusilli (spiral-shaped pasta)<BR>• 2 tablespoons (1/4 stick) butter<BR>• 1/3 cup olive oil<BR>• 2 large garlic cloves, minced<BR>• 1/4 cup lemon juice<BR>• 1 teaspoon finely grated lemon peel<BR>• 4 cups package baby spinach<BR>• 3/4 cup sliced almonds, toasted<BR>• 500g burrata cheese, cut into 1-inch chunks </P> <P><STRONG>Method</STRONG></P> <P>• Cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.<BR>• Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sautéed until soft, about 2 minutes.<BR>• Add lemon juice and lemon peel, drain pasta, and transfer to large bowl, place spinach and almonds atop hot pasta. <BR>• Pour hot lemon mixture over spinach; toss until spinach is wilted, about 1 minute. <BR>• Divide pasta among plates, top with burrata cheese, sprinkle with salt and pepper, and serve. <BR></P> Burrata
<P><STRONG>Ingredients (serves 4)</STRONG></P> <P>• 4 cups of mixed vegetables, for example:<BR>• 1 carrot, peeled and cut into 2x1/2-inch strips<BR>• 1 medium zucchini, sliced into 1/4-inch slices<BR>• 1/2 small eggplant, sliced into 1/4-inch slices<BR>• 1/2 red onion, sliced into 1/4-inch slices<BR>• 1/2 bell pepper, any colour, cut into thin strips<BR>• 3 Tbsp olive oil<BR>• Salt and pepper<BR>• 1/2 teaspoon Italian herbs<BR>• A sprinkling of garlic salt<BR>• 1/4 cup of spaghetti, marinara, or tomato sauce<BR>• 2 cups of cherry tomatoes, halved<BR>• 500g pasta (Rigatoni or Fusilli pasta)<BR>• 2 Tbsp grated Parmesan</P> <P><STRONG>Method</STRONG></P> <P>• Bring a large pot of salted water to a boil (for your pasta).<BR>• Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.<BR>• While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.<BR>• Add a 1/4 cup of tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. Just a 1/2 teaspoon of Italian herbs a few sprinkles of garlic salt, and salt and pepper to taste. Once the pasta is ready - cooked but still a bit firm (Al Dente), drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.<BR>• Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.</P> Pasta Primavera

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