Monthly Archives: April 2014

Ingredients Serves: 4 360g spaghetti 200g guanciale (pancetta) or bacon 2 whole eggs and 1 yolk 80g grated Parmigiano or Pecorino (ewe's cheese) olive oil salt pepper Method Prep:5min  ›  Cook:7min  ›  Ready in:12min Bring to the boil a large pan of water (you will need at least 4 litres for this amount of pasta, if you're doing it for more than 4 add an extra litre every 100g pasta), adding two not too full dessert spoons of coarse salt when water starts to boil. Throw in the pasta about a minute after the salt. Do…continue reading →

Ingredients Serves: 4 For the base 1 packet (7g) dried yeast 600g good quality strong white bread flour 1 teaspoon sugar 2 teaspoons salt 300ml tepid water 50ml cold milk 1 tablespoon olive oil 3 tablespoons ground semolina For the sauce 6 cloves garlic 1 carton sieved tomatoes (no salt or other additives) 1 large dash olive oil 200g grated mozzarella cheese 100g grated Cheddar cheese toppings such as salami, smoked chorizo, peppers, onions Method Prep:45min  ›  Cook:8min  ›  Ready in:53min Put all the ingredients for the dough except for the semolina into a…continue reading →

Ingredients Serves: 8 4 egg yolks 4 tablespoons sugar zest of 1 unwaxed lemon 400ml cold espresso 40ml brandy 150g - 200g sponge fingers unsweetened cocoa powder Method Prep:30min  › Extra time:5hr chilling › Ready in:5hr30min Beat the egg yolks with the sugar until foamy. Fold in the mascarpone with a spoon and stir in the lemon zest. Prepare a flat glass dish. Mix the espresso with the brandy in a bowl. Dip half of the sponge fingers into it briefly and lay them on the bottom of the glass dish. Spread half…continue reading →