Go italian, so simple and so tasty
Starter
Ingredients
12 slices Bresaola or something like parma ham.
12 cooked Asparagus
1 bunch wild rocket, trimmed to equal length
4 tbsp fresh pesto
To serve
2 tbsp extra virgin olive oil
cracked black pepper
Method
1. Lay the bresaola slices on a clean work surface. Spread each one with 1 teaspoon pesto, making sure not to go too close to the edges.
2. Lay 5 leaves of rocket on top of each slice, with the leaf end protruding over the edge of the Bresaola.
3. Lay an asparagus stem on top and roll up. Serve with a drizzle of olive oil and some cracked black pepper.
Main
Ingredients :
1 teaspoon olive oil
2 cloves garlic, peeled, crushed and chopped
5 slices of bacon, cut into strips
1/2 cup dry white wine
2 eggs
2/3 cup grated cheese
1/4 cup grated parmesan cheese
Fresh parsley
Fresh pasta to serve 4
Milled black pepper
Recipe :
Heat the oil in a frying pan, over a medium heat.
Add garlic and bacon, then cook for 3 minutes over a low heat.
Drizzle with wine and cook for a further 2 or 3 minutes.
Remove from heat and put to one side.
Beat eggs in a bowl, season, then add cheese, stir well.
Pour over warm, strained pasta and stir briskly.
Add pepper.
Add the garlic and bacon, then sprinkle with parmesan and parsley.
Add some slices of garlic bread and your good to go.
Roast garlic bread
Ingredients
175g Butter
8 cloves Garlic, crushed
2 tbsp Parsley, chopped
1 baguette
Method
Preheat the oven to 230C/ Gas 8. Melt the butter on a low heat on the hob. Stir in the garlic and chopped parsley. Cut the baguette horizontally and brush the melted garlic butter generously over the cut sides.
Put on a baking tray and bake for 8-10 minutes, or until toasted and golden brown. Serve as an accompaniment to pasta dishes.
Dessert: tiramisu
Ingredients:
2 sachets of instant custard
1 tub of mascopone cheese
300ml cream
1/2 a pint of boiling water
6 teaspoons instant coffee
3 teaspoons of sugar
6 squares of good dark chocolate
Optional
Tia maria or any other coffer liqueur
1 and a half boxes of sponge fingers
1 tablespoon sugar
1 cap vanilla
Method
1) a sachet of instant custard usually requires 3/4 of a pint of boiling water, however we need it to be thick. So for two sachets of custard use 1 and 1/8th pints of water. Mix well and place in fridge to cool.
2) make up the coffee, with the sugar in it. It should be very strong, don't add too much sugar, it should still be slightly bitter. Place in fridge to cool.
3) once they are cool, get the custard out and mix the mascapone in, until you get an even colour.
4) get a suitable container and pour the coffee into it, something which is easy to dip the sponge fingers into, if your adding liqueur pour that in as well.
5) get a suitable dish for making the dessert in.
6) Get several sponge fingers and place in the coffee and leave for a few seconds to absorb, the idea is to get it totally soaked all the way through, without falling to bits. If you've never done before, experiment and eat the failed ones. Put one layer of soaked fingers on the bottom of the dish. If tehy look a little dry you can always get a spoon and pour some more over the fingers.
7) layer half the custard mix over the fingers.
8) repeat steps 6 and 7 with the rest of the ingredients, don't worry if there's any coffee left, just throw it away, you don't want the thing dripping.
9) get the cream sugar and vanilla and whisk till soft peaks, spoon over the top and smooth over
10) get the dark chocolate and grate over the top, place in fridge until you are ready to serve, will easily keep several days.
