義式薄披薩餅底

材料:  (2個餅底)

高筋麵粉   150g

低筋麵粉   150g

水   150g

酵母   5g

鹽   5g

油   33g

做法: 

1. 除了油之外，所有材料放進麵包機開始麵團模式打至成團(大約四，五分鐘)，之後加入油又揉五到六分鐘至成麵團。

2. 將麵團拿出再手揉至光滑球狀，放在己抹上油的碗中室溫發酵兩小時或雪櫃發酵八至十二小時。

蟹肉蕃茄意粉(幼扁麵)

材料: (2人份)

乾意大利麵   200g

達特里尼番茄/車厘茄   250g

熟蟹肉   400-500g

檸檬   1個

紅辣椒   1條

橄欖油   40g

牛油   40g

蕃茜(切碎)   3g

罐裝意大利番茄醬(passata sauce)   50g

蒜頭   1粒

鹽及黑胡椒   少許

做法:

1. 用橄欖油、黑胡椒，切碎紅辣椒、鹽、番茜和檸檬皮將蟹肉醃製10分鐘。 蟹肉可以買肉蟹回家自行拆肉或用罐頭蟹肉代替，醃10分鐘即可。蟹肉可以買肉蟹回家自行拆肉或用罐頭蟹肉代替，醃10分鐘即可。

2. 烚煮意大利麵8-10分鐘，隔水，備用。 意大利粉可按個人喜好的軟硬度煮8-10分鐘。意大利粉可按個人喜好的軟硬度煮8-10分鐘。

3. 同一時間，用第二個煲加入達特里尼番茄/車厘茄、橄欖油、意大利番茄醬、鹽、黑胡椒、蒜頭、牛油及番茜碎煮約10分鐘成濃厚醬汁。 在煮意粉的同時，可先調製濃厚番茄醬。在煮意粉的同時，可先調製濃厚番茄醬。

4. 將煮熟的意大利麵拌入醬汁拌匀。 煮好意粉後，再把意粉放進番茄醬中。煮好意粉後，再把意粉放進番茄醬中。

5. 加入醃好的蟹肉，拌匀即可。 主角蟹肉出場！加蟹肉後就可以離火，拌勻即成。主角蟹肉出場！加蟹肉後就可以離火，拌勻即成。

TIPS: 

1. 自拆蟹肉的話，可將肉蟹加入4公升水和白餐酒煮熟約6至7分鐘，之後放進冰水冷卻，較易拆肉。

2. 由於蟹肉已熟，最後加入意大利麵時即可離火，避免蟹肉太老。

The best Carbonara

👍

材料: 3人份

Pancetta   2條 (薄)

雞湯   適量

蒜頭   2粒 (切片)

意粉   3人份

蛋黃   3隻

巴馬臣芝士碎   1/2條

牛奶   適量

水   適量

做法:

1. 將煙肉炒香出油後，加入蒜片炒香，之後倒入雞湯和清水和少量牛奶煮幾分鐘。

2. 意粉跟包裝指示减1分鐘。之後加到煙肉和雞湯内煮多1-2分鐘到想要的質感。要煮到收水，所以不能一次下太多水。

3. 蛋黃，碎芝士和適量牛奶混合後，將意粉連所有汁和材料加入蛋黃芝七混合物中拌勻。

4. 最後加上鹽和黑椒調味和加上芝士碎和蕃茜。

牛肝菌雜菇長通粉

材料:

牛肝菌   (略冲, 用少許水浸10分鐘)

啡蘑菇

本菇

長通粉

鹽

黑胡椒

Oregano

Parsley

橄欖油

Cayenne pepper (辣椒粉, 可省減)

牛油   1小件

蒜    3粒 (切片) (食譜用醋蒜)


做法:

1. 炒香蒜, 下菇炒, 之後牛肝菌 (榨出水), 炒香, 下鹽調味。下牛肝菌浸水 (隔出沙), 滾起轉中小火煮至濃稠收汁, 同時加oregano, parsley煮，大約20分鐘。

2. 長通粉放鹽水煲 (比包裝指示少1-2分鐘)。

3. 趁通粉熱，加入牛肝菌中, 通粉連意大麵水一同加入便可, 但不要過多。

4. 同時下牛油 (喜歡可下些芝士), 調高火力, 一路攪拌一路讓汁掛上通粉。

5. 試味後加鹽, 黑椒, 少許cayenne pepper 調味。熄火, 最後下橄欖油即成。

意式蕃茄脆麵包 Bruschette al pomodoro

材料: (4人用)

小蕃茄   400g

Basil   數片 (用手撕小塊，避免葉邊變黑)

特級橄欖油

鹽   少許

黑椒碎   少許

蒜   2粒 (切半)

新鮮/乾Oregano/Thyme   少許

麵包薄片   16 塊


做法: 

1. 先把焗爐預熱至180度，然後把麵包片放在烤盤上，每邊焗大概5分鐘令麵包片變得鬆脆香口，然後佈在碟上。如果沒有焗爐，可以用多士爐或易潔平底鑊乾烤。

2. 把小蕃茄一開八小粒，放入大盆，加蒜、羅勒葉、鹽、黑椒碎、新鮮或乾的Oregano或Thyme (可以在入口食物超市香料架找到)及特級橄欖油。攪拌後醃大概10分鐘，加了鹽的蕃茄會發出多點水份，這樣汁料會漸多及帶蒜香。亦有人用生蒜塗在麵包上，但我個人喜歡加蒜跟蕃茄醃一會。若採用的蕃茄太酸，可加少許糖調味。

3. 取出蒜，然後用湯匙把蕃茄及一點汁料均勻地佈上麵包片上

卡邦里亞意粉 Spaghetti alla Carbonara

材料: (2人用)

Spaghetti   160g

煙肉粒   100 g

雞蛋一隻另加一蛋黃

Parmigiano碎   50g

洋蔥   少許

白酒   少許 (可以不加)

牛油   少許

鹽   少許

黑椒碎   少許


做法:

1. 把意大利粉放入加了 2茶匙粗鹽的滾水中，記著用大一點的煲及多些水來煮意粉，這樣才可以令意粉滾起及不會結成一團，按包裝上的指示，煮至意粉還有2分鐘才彈牙（al dente)
即是說，如果包裝上說明12分鐘彈牙，煮至10分鐘就隔水。

2. 煮意粉的同時，用細火燒熱一平底鑊，加橄欖油，慢火下煙肉粒，爆香，還可以放少許洋蔥增加香味，然後拿走。如果喜歡，可以加一點白酒，但一定要待酒味完全揮發，免帶酸味!!!!!
另外，煙肉乾硬情度視乎個人喜好。

3. 在一盆子裏，放入雞蛋、少許牛油及大概 40g Parmigiano碎，及多一些黑椒碎，用拌蛋器攪拌均勻至其表面光滑為止。

4. 此時把意粉用篩隔水後，直接從煲加入平底鑊的煙肉汁內，再加一點煮意粉的水再煮一會，令意粉更加入味，記著意粉要濕潤(但又不能太濕)，然後把意粉倒入盆子內，利用意粉的熱力及水份，馬上快速攪拌把生蛋汁及意粉混在一起，令到蛋汁軟滑，汁料應該是糊狀及有點濕潤。

5. 上碟，再加一點黑椒及芝士碎盡快趁熱享用，因為這汁料非常快乾。

牛肝菌意粉 Fettuccine ai funghi porcini

材料: 4人用

新鮮/ 急凍/ 乾牛肝菌   500g/30g/50g

Fettuccine   400g

蒜   2-3粒   (切半)

Parsley

鮮辣椒   2隻 (切圈)

鹽   少許

黑椒碎   少許

特級橄欖油

Parmigiano 芝士碎   60g


做法:

1. 如果用新鮮牛肝菌，先用刀切掉莖部有泥部分，然後用濕布抺乾淨，不應直接用水沖洗，然後切成小片。如果用乾的要先洗淨，然後用熱水浸過夜。

2. 用細火燒熱一平底鑊，加橄欖油，慢火下蒜，紅辣椒，爆香。加入牛肝菌(新鮮或急凍)，用慢至中火煮至乾身金黃，比較香口，加鹽調味。如果用乾的，先炒一會，然後加一點浸牛肝菌水慢火煮15-20分鐘至軟及乾身。

3. 把 Fettuccine 放入加了 2茶匙粗鹽的滾水中，記著用大一點的煲及多些水來煮意粉，這樣才可以令意粉滾起及不會結成一團，按包裝上的指示，煮至意粉還有1分鐘才彈牙（al dente)

4. 在牛肝菌鑊裏，加大約小半碗意粉水中火煮2-3 分鐘，加入意粉，攪拌一下，最後加入芝士及香草碎，炒一會，如有需要，可以加點油，上碟，趁熱享用。

煙三文魚蝴蝶粉 Farfalle al salmone affumicato

材料: (2人份)

煙三文魚   150g (切碎)

乾蔥頭   1粒 (切碎)

小蕃茄   10粒 (切半)

Parsley   (切碎)

蝴蝶粉或短意粉   160g

幼鹽   少許

糖   少許

Nut Meg

黑椒碎

淡奶油   4-5湯匙

牛油   少許

特級橄欖油


做法:

1. 煙三文魚切碎後，用少許黑椒碎及肉荳蔻碎醃大概10分鐘。

2. 把意大利粉放入加了 2茶匙粗鹽的滾水中，用大一點的煲及多些水來煮意粉，這樣才可以令意粉滾起及不會結成一團，期間攪拌一下。按包裝上的指示，煮至彈牙（al dente)。如果包裝袋上寫著15分鐘彈牙，請在15分鐘才隔水。因為煙三文魚奶油汁料沒有太多水分，不用提早隔水來避免把意粉煮得太軟。

3. 取較深的易潔鑊，加點橄欖油及牛油，慢火爆香乾蔥碎，把蔥碎集中在中間免燒焦，加兩三湯匙意粉水，蓋上一會。

4. 開蓋檢查，如果不夠水分，可放多一點，把蕃茄放入，切口向下，上蓋1分鐘，跟著用义子按壓蕃茄令表皮脫離，把所有蕃茄皮拿走以免影響賣相，然後把蕃茄肉攪拌至溶化入汁料內。

5. 加入煙三文魚，炒一會，不要太熟，可以加點糖及鹽調味，若有需要，加點意粉水，跟著放3-4湯匙鮮奶油，拌勻。

6. 意粉隔水後，立即加入汁料內，快速拌勻，因為奶油汁料很快燒乾。看看汁料濃度，是否需要加多點意粉水及奶油(憑經驗)...自行判斷! 最後加蕃茜碎及少許橄欖油增加光澤，拌勻上碟，趁熱享用。

意大利海鮮飯 - 微電鍋版

材料:

意大利米  1杯

洋蔥粒  60g

黃薑粉  1湯匙

炸蒜  1湯匙

提子乾  5g

蕃紅花粉  少許

花蟹  1隻 (切件)

蝦  3隻

魷魚  3片

巴馬火腿  2片

雞湯/水  適量

橄欖油  3湯匙


做法:

1. 將意大利米, 洋蔥粒, 黃薑粉, 炸蒜, 提子乾, 蕃紅花粉 拌勻之後放入微電鍋. 加入雞湯/水至1杯米刻度.

2. 按次序加入巴馬火腿, 魷魚, 蝦, 花蟹. 選擇米飯功能, 煮完焗10分鐘即可.

白汁帶子牛肝菌燉飯

材料:

帶子4隻

牛肝菌20克

意大利米150克

牛油30克

巴馬芝士20克

紅蔥頭2個 (切幼粒)

蒜頭1瓣 (磨蓉)

白酒50毫升

清雞湯750毫升

紅辣椒粉1/2茶匙

鹽1/2茶匙

黑胡椒粉1/4茶匙

百里香, 裝飾用

做法:

1. 用水浸泡牛肝菌至軟身，把用來浸泡的水留下

2. 以鹽、胡椒粉及紅辣椒粉為帶子調味

3. 清雞湯倒進鍋內慢慢煮熱，並保持溫暖

4. 中火燒熱長炳深鍋，落油及牛油，炒香紅蔥頭及蒜頭，加入意大利米，快速攪拌煮

5. 加入白酒除焦屑，然後加入牛肝菌，拌勻，慢慢加入浸牛肝菌的水，勺一羹清雞湯，煮至清雞湯被意大利飯完全吸收，然後再加另一羹清雞湯

6. 重覆步驟5直至清雞湯煮完，當清雞湯接近被意大利飯吸收完，加入芝士，煮至芝士溶化，意大利飯熟透，上碟

7. 中火燒熱平底鍋，落油，煎帶子兩邊至金其色，放在飯面

8. 灑上芝士及百里香，即可享用

芝士焗肉醬意粉

材料(4人份):

意粉 300g

洋蔥 1個

甘荀 1條

蒜蓉 1茶匙

免治牛肉 200g

切粒罐裝蕃茄 1罐

乾百厘香 1/2湯匙

香葉 1片

牛湯粒 1粒

水 100ml

茄汁 2湯匙

碎帕馬森芝士 （Parmesan Cheese） 1 湯匙

碎Mozzarella Cheese 1 湯匙

Parsley 少量（伴碟用）

牛油 1湯匙

糖、鹽及胡椒 少許


做法:

1. 洋蔥及甘荀切粒或用工具刨成碎

2.  LC鍋或平底鍋，預熱下牛油及洋蔥，炒約2分鐘，再加甘荀及蒜蓉炒約3分鐘

3. 加牛肉，不停攪拌，令牛肉不要黏在一起，炒約3分鐘至牛肉變啡色

4. 加入1罐蕃茄粒、 茄汁 、牛湯粒 、香葉、百厘香及水拌勻，滾起後，加蓋轉小火焗30分鐘（普通鍋45分鐘）

5. 預熱焗爐200度，意粉按包裝表示少2分鐘煮熟

6. 蕃茄肉醬煮好後， 加少許糖、鹽及胡椒來調味，加入意粉拌勻

7. 灑上兩種芝士，入焗爐250度或grill mode 焗3﹣5分鐘至芝士變金黃（我用staub直接入焗爐，其他便要轉至焗盤）


小貼士:

1. 罐裝蕃茄粒的甜酸度不一，要好好調味

2. 可以煮多點肉醬，放冰箱急凍，吃是才解凍

Pesto Asparagus & Sun-Dried Tomato Pasta

Pesto Asparagus & Sun-Dried Tomato Pasta
INGREDIENTS:

15 asparagus spears

1 Tbsp. olive oil
Salt, to taste
Pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan
1 tsp salt
1/2 cup sun-dried tomatoes

Optional:
Parmesan cheese

PREPARATION:

Preheat oven to 425˚F/220˚C.

In a large pot, bring four quarts of water to a rolling boil.

Remove the woody ends of the asparagus & discard. Cut the remaining spears into quarters & place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.

In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.

Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in parmesan and salt and blend.

In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about three hefty tablespoons). Toss together and serve hot or cold & top with parmesan cheese. Enjoy!

Carbonara

Carbonara

材料:


蛋黃： 2隻
忌廉： 100克
Parmesan芝士碎： 60克
黑椒碎： 1克
番芫荽碎： 1克
牛油： 30克
煙肉（切指甲片）： 120克
意粉： 200克

做法:

1.將蛋黃、忌廉、芝士碎、黑椒碎及番芫荽碎全部混和調成蛋黃汁，備用。

2.牛油與煙肉片放入平底鑊內，開中火炒至煙肉片轉金黃色，熄火。

3.意粉放入滾水內烚至僅熟，撈起後立即放入炒好的煙肉片內。

4.將先前調好的蛋黃汁加入意粉內，趁熱快速攪拌 20秒即成。

Spaghetti with Anchovies, Garlic Scape Pesto & Toasted Breadcrumbs

Spaghetti with Anchovies, Garlic Scape Pesto & Toasted Breadcrumbs
Ingredients:

10 anchovy filets
Angel hair spaghetti for 2
1/4 cup of olive oil
1/2 brown onion, finely chopped
4-5 Tbsp of garlic scape pesto (see recipe) or normal pesto
1/4 tsp dried chili flakes
1/4 cup of breadcrumbs for toasting
Sea salt & freshly ground black pepper
1 Tbsp of extra virgin olive oil
Juice from 1/4 lemon
Freshly grated Parmigino Reggiano
Preparation:
Heat 1/4 cup of olive oil in a large frying pan over a medium heat. Sweat the onions for 4-5 minutes, stirring occasionally, until translucent. Add the dried chili flakes and stir-fry for 30 seconds.

Turn the heat down to low and add the anchovies. Mash with the back of a fork. Cook for 5 minutes to blend flavors; season with salt and pepper. Next, add the pesto and stir with a wooden spoon to combine.

Remove from heat and set aside.

Dry toast the breadcrumbs in a small frying pan over a medium heat until golden. Keep an eye on them as they can burn very easily. Once toasted, transfer the breadcrumbs into a small bowl and set aside.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta to the anchovy/pesto mixture and toss well to coat.

Add a little pasta water to loosen the mixture if necessary. Squeeze on the lemon juice and toss again.
Divide the pasta evenly amongst two serving bowls and sprinkle on the toasted breadcrumbs. Top with freshly grated Parmigiano Reggiano cheese and serve immediately.

Baby eggplant with oregano and red onions

Baby eggplant with oregano and red onions

Ingredients

• 500g/1lb 2oz baby aubergines (eggplant)
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 small red onion, cut into thin half-moons
• 3 tbsp red wine vinegar
• 1 tsp sea salt flakes or ½ tsp pouring salt
• 4 tbsp extra-virgin olive oil
• 1 clove garlic, peeled
• 1½ tbsp cold water
• few sprigs fresh oregano (optional)

Preparation method

1. Preheat the oven to 250C/475F/Gas 9.
2. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me.
3. Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts.
4. As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt.
5. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water.
6. Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving.

Meringue gelato cake with chocolate sauce

Meringue gelato cake with chocolate sauce

 

Ingredients

For the meringue gelato cake

• 300ml/10½fl oz double cream
• 30g/1oz dark chocolate (70% cocoa solids, minimum)
• 1 tbsp Elisir San Marzano (or coffee liqueur and/or rum)
• 8 meringue nests

For the chocolate sauce

• 250ml/9fl oz double cream
• 125g/4½oz dark chocolate (70% cocoa solids, minimum), finely chopped or in buttons made for melting
• 2 tbsp Elisir San Marzano (or coffee liqueur and/or rum)
• 250g/9oz raspberries, to serve

Preparation method

1. Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later.
2. Whip the cream until thick but still soft.
3. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.
4. Now, using brute force, crumble the meringue nests and fold these in, too.
5. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight.
6. About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.
7. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso.
8. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate.

Lamb cutlets with mint, chilli and golden potatoes

 

Ingredients

• 500g/1lb 2oz baby new potatoes, washed and halved but not peeled
• 3 tbsp olive oil
• ½ tsp dried chilli flakes
• 1 tsp dried mint
• ½ tsp celery salt
• 8 lamb cutlets, preferably organic, trimmed of fat
• 100g/3½oz rocket
• 1 tsp sea salt flakes or ½ tsp pouring salt
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint

Preparation method

1. Put the halved baby potatoes on to steam.
2. Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.
3. Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.
4. Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
5. Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.
6. Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.
7. Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

Shortcut sausage meatballs

 

Ingredients

• 450g/1lb Italian sausages
• 2 tbsp garlic oil
• 4 fat or 6 spindly spring onions
• 1 tsp dried oregano
• 4 tbsp white wine or vermouth
• 2 x 400g/14oz cans chopped tomatoes
• 2 bay leaves
• salt and freshly ground black pepper, to taste
• fresh parsley (optional)

Preparation method

1. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40.
2. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first.
3. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.
4. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.
5. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like.
6. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
7. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve.

Tiramisini

Tiramisini

Ingredients

• 100ml/3½fl oz espresso or strong instant coffee
• 2 tbsp coffee liqueur
• 4 Savoiardi biscuits (fine sponge ‘ladyfinger’ biscuits)
• 2 free-range egg whites
• 250g/9oz mascarpone
• 2 tbsp honey
• 2 tbsp Marsala
• 1 tsp cocoa powder

Preparation method

1. Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool - I find ten minutes outside the window on a cool day does it!
2. Break each Savoiardi sponge finger into about four and drop the pieces into four small martini glasses, then pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.
3. Using an electric hand-held whisk for ease, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.
4. Scrape the mascarpone into another bowl, adding the honey: I love the way its mellow sweetness marries with the Marsala (though sugar would be fine, too). Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.
5. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into an elegant peak at the top.
6. Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

Squid and prawns with chilli and marjoram

 

Ingredients

• 3 tbsp olive oil
• 1 red chilli, seeds removed and finely chopped
• 1 unwaxed lemon, zest and juice only
• 1 garlic clove
• small bunch parsley, leaves only, finely chopped
• 2 tbsp finely chopped marjoram leaves
• 350g/12oz prepared squid (defrosted if frozen), sliced into rings
• 20 raw peeled king prawns (defrosted if frozen)
• 1 tsp sea salt flakes or ½ tsp fine salt

Preparation method

1. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil - this is a moment of fragrant joy.
2. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2-3 minutes, or until the seafood is just cooked through.
3. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram.