Exotic flair

Last minute party, too many guests for sitting arrangements and not enough plates and cuttlery for everybody. (still living in a 1.5 rooms flat!)

Panic.

It was the classic situation where I had to come out with something extremely creative, so what did I do?

Rushed to the Asian shop and bought 2 large bags of banana leaves, which I used as tablecloth.

Then served all the food on wooden platters and arranged candels and river stones all around the table : As a result I had unconsciously created the ultimate finger-food exotic buffet table!

My buffet table was so impressive that I took a picture and used it as a post-party thank you card that I have sent to all of my guests. (See picture above)

Menu was simple yet sophisticated :

Caprese skewers with mango and basil leaves,

Flaky pastry rolls filled with tuna paté, omelette and cucumber strips,

home baked mini meat pies,

Sushi rolls,

Vegetable cruditée w yoghurt & herbs dip,

Zucchini tortilla cubes,

...And a nice selection of swiss chees and small goods

I'm V. proud of myself today :-)

Oh, and remember the perfect chocolate caked I baked yesterday?

I served it with coffee and limoncello digestive as a final treat! :-)

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Perfect chocolate cake

Think about the perfect birthday cake. The one will always be in fashion even in a thousand years, and above all, that cake youngs and grown-ups love the most : Chocolate cake.

The pic I posted was the cake I made yesterday for my "amore" on the occasion of his 38th b'day. The framed photo in the backgound is of course myself!

Ingredients : (serves 12)

2 cups sugar
1 3/4 cups all purpouse flour
3/4 cup good quality unsweetened cocoa (dutch or swiss cocoa powder)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F.
Grease and flour a round baking pan.

In large bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes untill smooth.
Stir in boiling water by hand (batter will be thin).

Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (I advise not to use 8-inch pans or the batter will overflow.).
Cool 10 minutes; remove from pan to wire racks.

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I Baci di Alice (Alice's kisses)

In a society that privileges adolescence over adulthood, "girls"in their thirties when feel alone adopt different techniques to cheer themselves up : Some go shopping, some chat with her girlfriends..some other bake cookies!

Ingredients : (makes about 50 bite-size cookies)
130 gr butter (a bit more than a stick)
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 small bag (10 gr) Vanilla sugar
2 tablespoons organic oats
1/4 cup chocolate chips
1/2 cup sugar

In a large bowl, cream together the butter, sugar and vanilla until smooth.
In another bowl mix together the flour, cocoa powder, baking soda and salt - then transfer the mix into the butter cream and keep stirring until a good consistency is reached and the vanilla-cocoa aroma will come out.
At the beginning the mix will appear too powdery but don't worry, it takes a bit of energetic stirring with a wooden spoon and the right consistency will soon come out.
Once you are done with the stirring, you can add the organic oats first and then the chocolate chips.
Pre-heat the oven at 170 degrees Celsius.
Place a baking sheet (ungreased) into a tray. Shape cookies with your hand forming small balls (size is up to you, but I prefer my cookies to be bite-size and small)
Place chocolate ball-shaped cookies into tray. As dough will flatten and spread with the heat, carefully place the cookies about 2 inches apart for each other.
Flatten the cookies slightly with fingertips and bake for about 8 minutes. Don't over-bake!
When ready, the cookies will still be very soft and fragile. Allow them to cool for about 10 minutes before touching.

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Australian sausage rolls

A really popular Aussie fingerfood which turns up at parties.

If you are familiar with sushi, you won't have problems in rolling the puff pastry.

Ingredients (makes 24 small bite-size pieces)

6 pre-rolled puff pastry sheet (halved)

1 kg Italian seasoned sausage (ground) - Alternatively you can use minced beef.
1 cup breadcrumbs
1 medium onion (chopped)
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk

seasoning herbs

Pre-heat the oven to 220c.

Lay the puff pastry on your countertop. Pastry sheet usually come interleaved with plastic, which you will leave on at this stage.

Divide the pastry sheet in a half.

Mix together the meat, breadcrumbs, onion, milk and salt and pepper.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Using your hands, mold out a long line of meat mix down the long edge of the pastry-about 1/2 an inch in from that edge. Roll up, peeling the plastic away as you roll.

Seal the inner edge with a little of the egg mix and cut each roll in a half.

Prick each roll a couple of times with a fork and brush the tops of the rolls with the egg mix, then sprinkle some seasoning herbs on the rolls.

Place in the oven and cook for 5 minutes then reduce heat to 200c and keep cooking for other 20 mins.

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Tempura king prawns with sweet chili & lime dipping sauce

There's something so sexy about pulling something warm out of the kitchen. Especially on a first date. Stilettos and frilly apron optional....

Ingredients (makes 25 praws)
vegetable oil for deep frying
25 king prawns, peeled with shells intact and deveined

For the tempura batter:
2 egg yolks
1 1/2 cups ice soda water (seltzer)
1 3/4 cups flour, sifted
salt and white pepper
For the dipping sauce :
fresh coriander
1 cup sweet-chili thai sauce
1 fresh lime (juice)

Using cold water (about 40F) is a must. This keeps the batter from becoming sticky.
Sticky batter results in oily tempura!

Beat the egg and mix with water gradually and stir possibly using chopsticks.
Add flour, stir briefly; that is well enough to coat but leave the lumps and bumps. Season with salt and pepper.
Dip prawns into the batter and deep fry (max 3 at a time) until they turn curl and golden. To fry, use a large pan with a half-inch oil (or more if necessary) and heat on high.
Drain on paper towels.

Magic touch :
serve the prawns on a platter folded by banana leaves (normally available in Asian grocery stores)

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Pasta alla Norma

This pasta was named to honour the opera "Norma" written by the Sicilian composer, Vincenzo Bellini.
There are two stories to explain this name : The first is that a Sicilian chef was so excited by Bellini’s Norma that as soon as he got back to his kitchen he concocted this sauce where the sliced eggplant, tomato sauce and ricotta salata (typical cheese for the region) blend with the spaghetti.
The second (and more likely) is that some of Bellini’s compatriots, delighted by the beauty of his opera, started using the new superlative una vera Norma (A real Norma), which was used to praise the merits of a product or a deed.
Whatever the story is, you will love this simple yet delicious Sicilian classic , that requires no special knowledge in the kitchen :

Ingredients (serves 4)
450–500 grams of pasta, it can be either spaghetti or maccheroni (possibly Barilla, Voiello or De Cecco brand)
3 eggplants
1 1/2 cup extra virgin olive oil
3 cloves garlic
tomato sauce (your own recipe, or see below)
Salt and pepper to taste
3/4 cup basil, coarsely chopped
200 grams of crumbled ricotta salata (salted ricotta) which is what makes this recipe authentic, ricotta salata should be available in the best Italian groceries.

Cut the eggplants into fine slices (or dices) after cutting off the stems Spread the slices in layers on a cutting board and cover each layer with salt. Place the board at an angle in the dish rack to allow the liquid to run directly into the sink. Cover the eggplants with a weight (for instance a pot filled with water) and leave standing for two hours.
Meanwhile prepare the tomato sauce. Fry an onion and two cloves of garlic in 2 tablespoons of olive oil. Add a large can of tomatoes (preferably imported from Italy) or 700 grams of diced fresh tomatoes, a pinch of sugar, salt and freshly ground pepper. Cook for approximately 20 minutes stirring occasionally.
Once the sauce has thickened, pass it through a grinder (or a blender if you’re not Italian). Pour the sauce back into the pan and reduce for another 5 minutes. After the required time, rinse and dry the eggplant slices. Cover them lightly in flour to prevent the vegetable from soaking up oil. Boil the water for your pasta and warm up the tomato sauce if necessary.
Meanwhile fry the eggplant slices in hot olive oil (about 400°F/205°C) a few at a time, about two minutes on each side. Wipe off the excess oil from the slices and keep them warm.When the pasta is ready (al dente!), place it in a large serving bowl.
First add the cheese; mix well before adding the tomato sauce, the basil and the eggplant. Mix and serve right away. Buon appetito!

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Parties for dummies

A formal cocktail party should not include dinner of any kind (simply drinks and hors d'oeuvres), it should have a definite time limit (usually 5 to 7 p.m.) and of course, plenty of atmosphere.
Hors D’oeuvres or fingerfood make the first impression and first impressions are crucial.
Do not ever leave any detail to the case, just because you are confident about the location and Pr’s. And please, get over those dodgy munchies like chips, peanuts, olives and chunks of cheese.
Just to name a few, these small treats are always in fashion when it comes to social gatherings :

Traditional and Vegetarian Maki Sushi
King Prawns in batter with Sweet Chili, Lime & Ginger sauce
Mini teryaki chicken skewers
Puff pastry sausage rolls
Salmon tartare
Italian ovened vegetable omelette (served in bite-size cubes)
Cherry tomatos stuffed with tuna pate and herbs

Choose a big table for the Hors D’oeuvres, where people can socialize and astonish your guests with the most stylish and theme-oriented decorations all around the food.

Another crucial point is lighting :
People have various reasons to escape strong light at the venues. Among the most common ones are eyes sensitivity and the idea that imperfections will be enhanced. Women especially know very well that at night time everyone look much more attractive and a flawless atmosphere does the rest of the trick. I am personally horrified if I accidentally step in one of that hospital-like ambiances with strong neon light, that give everyone that yellowish unhealthy look. I can tell quite easily how many people have dandruff, bite their nails or bury their faces under tonnes of foundation! Most of the time, candles do the perfect trick.
Happy partying!

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Pasta Sfoglia Ripiena (Stuffed puff pastry)

Ingredients:

2 pre-rolled puff pastry sheets
1 Kg ground seasoned Italian sausage
olive oil
1/2 onion, finely chopped
1 cup ground Provola (or gouda cheese)
1 cup ragout sauce (your own recipe)
salt and pepper

Pre-heat the to degrees Celsius.
Golden the onion in olive oil and stir fry with the sausage, adjusting with salt and pepper.
Add ragout sauce, let the mix thicken, cool down and set aside.
Unroll the lower layer of pastry out on a baking tray (usually pastry comes interleaved with plastic, which I leave on as baking sheet.)*
Spread ground sausage mixture on pastry to form a flat rectangle, then sprinkle the ground provola cheese on top, leaving some room for the folding edges of pastry.
Unroll the upper layer of pastry and place on top of the ground sausage mixture.
Trim and seal edges carefully.
Bake at 180 degrees Celsius for 20 minutes.
Let it cool and cut in large squared portions. Best served warm

* Beware that puff pastry needs to be kept refrigerated and unrolled chilled. By doing so, you will prevent excessive softening of the texture.

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Pasta Sfoglia Ripiena (Stuffed puff pastry)

Easy, quick and perfect for the "carnivorous". It can be served with some crunchy steamed vegetable on a side or with mash potatos.
Ingredients:

2 pre-rolled puff pastry sheets
1 Kg ground seasoned italian sausage

olive oil
1/2 onion, finely chopped

1 cup ground Provola (or gouda cheese)

1 cup ragout sauce (your own recipe)
salt and pepper

Pre-heat the oven 180 degrees celsius.

Golden the onion in olive oil and stir fry with the sausage, adjusting with salt and pepper.

Add ragout sauce, let the mix thicken, cool down and set aside.

Unroll the lower layer of pastry out on a baking tray (usually pastry comes interleaved with plastic, which I leave on as baking sheet.)*

Spread ground sausage mixture on pastry to form a flat rectangle, then sprinkle the ground provola cheese on top, leaving some room for the folding edges of pastry.

Unroll the upper layer of pastry and place on top of the ground sausage mixture.

Trim and seal edges carefully.

Bake at 180 degrees celsius for 20 minutes.

Let cool and cut in large squared portions. Best served warm

* Beware that puff pastry needs to be kept refrigerated and unrolled chilled. By doing so, you will prevent excessive softening of the texture.

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Recipe: Crema di ricotta al caffé (Ricotta & coffee cream)

Sicily is famous for its sweetened ricotta desserts, like the wonderful and elaborate cannoli or the cassata.

Crema di ricotta al caffé is one of the easiest desserts to make : This delicious combination of ricotta and coffee takes just minutes in the food processor. It may be made a day ahead. (In fact, it tastes even better once the flavours have mellowed.)

Ingredients : (serves 6-8)

1/4 cup very strong espresso

2 teaspoons vanilla extract

2 tablespoons sugar

1 pound high-quality whole-milk ricotta

1/3 cup sugar

unsweetened chocolate powder and coffee beans for decorations.

In a food processor or blender combine the ricotta, coffee or espresso, vanilla and sugar.

Process for 2 minutes until the mix appears smooth.When done, spoon the ricotta mousse into 6-8 small glass goblets or dessert bowls, cover with cling-wrap and refrigerate 8 to 24 hours.

Before serving the cream, sprinkle with some chocolate powder and decorate each bowl with 1 or 2 coffee beans.

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Crema di ricotta al caffe' (ricotta and coffee cream)

One of the easiest desserts to make, this delicious combination of ricotta and coffee takes just minutes in the food processor. It may be made a day ahead. (In fact, it tastes even better once the flavors have mellowed.)

Ingredients : (seves 6-8)
1/4 cup very strong espresso
2 teaspoons vanilla extract
2 tablespoons sugar
1 pound high-quality whole-milk ricotta
1/3 cup sugar
unsweetened chocolate powder and coffee beans for decorations

In a food processor or blender combine the ricotta, coffee or espresso and sugar.Process for 2 minutes untill the mix appears smooth.
When done, spoon the ricotta mousse into 6-8 small glass goblets or dessert bowls, cover with cling-wrap and refrigerate 8 to 24 hours.
Before serving the cream, sprinkle with some chocolate powder and decorate each bowl with 1 or 2 coffee beans.

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frittata ortolana (ovened omelette w potato and zucchini)

An easy and tasty way to use up leftover boiled potatoes, zucchini, leeks or other vegetables.

A frittata can be prepared ahead of time and is good for picnics or fingerfood. Makes a wonderful meal with crusty Italian bread and a tomato salad.

Can be served warm or at room temperature.

Ingredients: (serves 2-4)
1/2 minced onion
3 tablespoons full cream milk
1 cup peeled diced potatoes
1 medium-sized zucchini, cubed small
1 Tablespoon Olive oil
4 eggs, light beaten
1/4 cup freshly grated Parmesan cheese
aromatic herbes (french-provencal mix)
Salt and pepper to taste

peel and dice the potatoes. Bring a small saucepan of water to a boil, and cook the potatoes until soft but firm. Drain. Or use leftover, cooked potatoes, diced.

In another pan, golden the onion, then add diced zucchini and diced potatos. Adjust with salt and pepper.

In a bowl, beat the eggs with salt, pepper, olive oil,grated cheese and milk.

Join potatos and zucchini with the egg and transfer the mix in a squared baking tray, previously folded with baking paper. (no greasing is needed)

Bake at 180 degrees celsius for 15-20 mins.

Let cool and cut in squared dices.

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