Category Archives: Italian

My Tiramisu (Without that Awful Tia Maria Stuff)

I really really dislike Tia Maria but I love tiramisu. So I have mixed and matched a few tiramisu recipes and come up with my own version that works.

Ingredients

– 200g of Italian lady finger biscuits (available at cold storage)

– 250g mascarpone cheese (once again, available at cold storage)

– 3 to 4 tablespoons of golden caster sugar

– 1 egg

– Double shot of espresso

– Alcohol mix (half Bacardi rum (arr!), half scotch whisky). Measurements at chef’s discretion depending on level of alcohol dependence tolerance.

– Dark chocolate (at least 70% cocoa). Frozen is best.

Directions

– Smash the lady finger biscuits to smithereens (by placing in a ziploc bag and smashing the crap out of them with a rolling pin or similar).

– Lay half of the crushed biscuits in a tray/box/whatever container that is safe for the freezer.

– Mix the coffee with the alcohol mix.

– Pour the coffee/alcohol mix over the first layer of crushed biscuits.

– Separate the egg yolk from the egg white.

– Mix the egg yolk with the sugar.

– Whisk the egg white for about 10 minutes until it starts to form peaks when you pull the whisk out.

– Mix the egg white, egg yolk/sugar mix and mascarpone cheese together and add a few drops of alcohol mix (sans coffee) into the creamy mixture. Try to fold the ingredients in, rather than stir.

– Lay half of the creamy mixture over the coffee mixture soaked biscuits.

– Add another layer of biscuits over the creamy mixture you just laid down.

– Again, drizzle the rest of the coffee/alcohol mixture over the new layer of biscuits.

– Spread the remaining creamy mixture over the second layer of biscuits.

– Freeze overnight

– Grate the chocolate (as much as you like), using a cheese grater, over the frozen tirimisu and serve.

There you have it. Do keep in mind that making tirimisu makes you an instant hero amongst your friends. (Alcohol, Coffee, Cheese and Sugar are all good for you. Don’t let anyone tell you otherwise).

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Seafood (Clam) Pasta

A lot of people think this dish is quite difficult to make. I did for a while too until I tried it one day. In reality, it is probably one of the easiest things I’ve ever made as the ingredients are simple and can be prepared in next to no time at all. Although I’m sure to perfect it could take quite a good few attempts.

The ingredients are:

Butter, Clams, White Wine, Onion, Garlic, Basil, Olive Oil, Ex Virgin Olive Oil and Spaghetti (or whatever pasta you prefer)

What’s best is that this is relatively cheap to make (Clams from the supermarket were $1.80).

Here’s how I made it:

1. Heat a tiny bit of olive oil in a pan.

Olive Oil in Pan

Olive Oil in Pan

2. Throw in some chopped up garlic and onion.

Garlic, Onion & Olive Oil in Pan

Garlic, Onion & Olive Oil in Pan

3. Wash the clams by running them under the tap and giving them a light scrub on the shell.

Clams Washing

Clams Washing

4. After the garlic and onion have cooked enough to be fragrant, without browning, add in some butter and white wine to the sauce.

Add Butter and White Wine

Add Butter and White Wine

5. Cover the pan and cook for a minute or so, until the sauce turns kinda creamy.

Simmer with Lid on

Simmer with Lid on

Creamy Sauce

Creamy Sauce

6. Add the clams in, and place the lid over the pan again. Turn up the heat slightly and cook the clams for about 7-8 minutes, stirring them up occasionally.

Add Clams to Sauce

Add Clams to Sauce

7. You’ll know the clams are cooked when they open up. Throw away any that don’t open up.

Cooked Clams

Cooked Clams

8. Make spaghetti, or whatever pasta, a slight bit al-dente, and mix with black pepper, basil and extra virgin olive oil.

Spaghetti with basil and extra virgin olive oil

Spaghetti with basil and extra virgin olive oil

9. Toss the Clams onto the spaghetti and chow down!

Seafood Spaghetti

Seafood Spaghetti