Archive for August, 2013

CARAMELISED PEACH IN CARDAMOM SAUCE!

Friday, August 30th, 2013

Caramelised Peach in cardamom sauce

Caramelised Peach in cardamom sauce

 

This is my own take on caramelised peach with a touch of cardamom seeds!!

Ingredients:

4 ripe Peaches submerged in hot water for 5 mins then peel off the skin and reserve

Grated rind of 1 lemon and then  squeeze out the juice and keep

50g unsalted butter

4tbsp of honey

6 cardamom pods, crushed removing the outer layer

2tbsp of rum

Heat the butter on medium heat, add the cardamom seeds, followed by the honey and the rind of  the lemon, stirring all the time for about 5mins.  Now add the peeled peaches, basting continuously followed by the juice of lemon and rum until the peaches  are covered. Basting should continue for another 5mins or so until the whole peaches have caramelised.

To serve: In a serving dish, pour the sauce over the peach or alternatively, pour the remainder of the rum over the peach and light so that the dish is flaming. If not, serve with your favourite ice-cream.

Enjoy!

 

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CARAMELISED PEACH IN CARDAMOM SAUCE

Thursday, August 29th, 2013

Caramelised Peach in cardamom sauce

Caramelised Peach in cardamon sauce

This is my own take on caramelised peach with a touch of cardamom seeds!!

Ingredients:

4 ripe Peaches submerged in hot water for 5 mins then peel off the skin and reserve

Grated rind of 1 lemon and then  squeeze out the juice and keep

50g unsalted butter

4tbsp of honey

6 cardamom pods, crushed removing the outer layer

2tbsp of rum

Heat the butter on medium heat, add the cardamom seeds, followed by the honey and the rind of  the lemon, stirring all the time for about 5mins.  Now add the peeled peaches, basting continuously followed by the juice of lemon and rum until the peaches  are covered. Basting should continue for another 5mins or so until the whole peaches have caramelised.

To serve: In a serving dish, pour the sauce over the peach or alternatively, pour the remainder of the rum over the peach and light so that the dish is flaming. If not, serve with your favourite ice-cream.

Enjoy!

 

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POTATO GNOCCHI

Tuesday, August 20th, 2013

Homemade gnocchi

Homemade gnocchi

Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.

Ingredient

4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!

Salute!

 

 

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POTATO GNOCCHI

Tuesday, August 20th, 2013

 
 
Potato gnocchi

Potato gnocchi

 

 

Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.

Ingredient

4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!

Salute!

 

 

 

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