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Lavender ‘Pasta di Mandorla’ Cookies

– submitted by Kitchen Angel   Ingredients   1 packet Pasta di Mandorla baking mix 4 jumbo egg whites 25 grams culinary lavender   Method   1.  Preheat your oven to 175oC.  Line a tray with baking paper. 2.  Empty the contents of the baking mix into a bowl and create a well in the middle. 3.  Add the egg whites and lavender and mix well until the dough is moist and smooth and all lumps removed. 4.  Place mixture into a piping bag with a medium star nozzle.  Pipe swirls of about 3cm in diameter onto the tray. 5.  Bake at 190oC for 10-15 minutes or until golden brown.

stracciatella recipe – italian egg drop soup

As we come into the dreaded flu season in Australia, I suggest you give this soup a try, it definitely has some flu fighting properties in it and served with some crusty bread it is a delicious meal in itself.  Have a go at infusing some other flavours in it too, like ginger, garlic and tumeric for those who like to go that extra mile with their nutrients around this time of year. Ingredients: 6 cups reduced-sodium chicken broth 2 large eggs 2 tablespoons freshly grated Parmesan 2 tablespoons chopped flat-leaf parsley salt and freshly ground black pepper   Yield: 4 servings   Instructions: 1. Place stock in a saucepan and bring to a simmer. 2. Crack egg into saucepan and whisk gently. 3. Season with salt and pepper. 4. Simmer for another minute. 5. Sprinkle with Parmesan and parsley, drizzle with extra virgin olive oil and serve

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this

Zabaglione al Limoncello recipe

The exact origins of zabaglione, or sabayon as it is known in France, is not clear.  It is known to have originated in Italy in the north, most likely in the Veneto region.  Traditionally zabaglione is served in winter and is made with egg yolks, sugar and fortified wine.  Our recipe provides a zesty and refreshing version for spring/summer, which can also be served as an alternate to the traditional version in winter. Ingredients 6 egg yolks 3 tbsp sugar 1/3 cup limoncello 1/3 cup Prosecco 100g frozen berries 6 savoiardi biscuits fresh mint sprigs Directions 1. Place frozen berries in a bowl and put to the side, away from direct heat. 2. Combine egg yolks, sugar and limoncello in a stainless steel bowl or double boiler. 3. Place on top of a saucepan of gently boiling water (medium heat) and whisk the mixture continuously until it becomes foamy and begins to thicken, about 4-6

Involtini alla Palermitana recipe

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling.  Involtini can be made with meat, poultry, seafood or vegetables and with fillings like pasta, cheese, vegetables, cured meats and nuts.  This particular recipe is for the traditional involtini served in Palermo (“alla Palermitana”) and sees the Arab influence on Sicily with the use of sultanas and pine nuts in the filling. Ingredients 1 kg veal backstrap, sliced to about 5mm thick Extra virgin olive oil (to brush) 24 lemon leaves (optional) 1 large red onion, cut into quarters Breadcrumbs, for dipping For the stuffing 50g pine nuts Salt and pepper 50g sultanas 50ml extra virgin olive oil 150g pecorino cheese, grated 150g breadcrumbs 1 large red onion, chopped finely   Skewers Lemon wedges (to serve) Directions 1. Place the sultanas in a small dish of water to rehydrate for about 10 minutes.