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things we’re loving right now
• lemons. The colour, the smell, the taste. They’re the sunshine in the fruit family. We’re loving lemons so much that they’re pretty much everywhere you turn in our HQ … piled up in a fruit bowl and vase as table decorations, lemon shortbread and italian biscuits, as the colour of my gorgeous new scarf given to me by my lovely cousin upon return from her european holiday. Lemons are also a prominent feature on the menu at Mario’s restaurant – linguini with a creamy lemon and pea sauce, farefalle pasta with crab meat, lemon and herb infusion, barramundi fillet with a herb and citrus zest crumble and also as last night’s special dessert – warm lemon custard. Yum. I’m even contemplating buying a pair of lemon coloured jeans … is that a little obsessive? • my daggy old tracksuit, circa 1994. That combined with my comfy new wool lined boots. No photo provided due to risk of causing blindness. • italian honey. It might sound snobby, luxurious and/or unpatriotic but I dare you to blind test your way through several different honeys and tell me what you think. Unfortunately the bees here don’t seem to have discovered the same flowers that they have in liguria and sicily. What are you loving right now?
have you tried our baking mixes?
It’s been a good few months since I launched my Kitchen Angel product range to market and thought this was the opportune time to take stock of what my team and I have achieved. We’ve had a couple of successful stands at the Boutique Markets and Fine Food Queensland show and have also been fortunate enough to sell our products to some great cafes, restaurants and food stores. It has been a pleasure to see how others have taken to using the baking mixes and made them their very own. My staff have also become quite skilful in the kitchen and tried lots of different flavour combinations. While the natural flavours of the baking mixes do really hold their own, I have also enjoyed some different combinations – pistachio and fig, chilli infused, hazelnut, cranberry and white chocolate. My number one favourite so far though has been the almond and lemon frangipane tart (thanks to my wife for her inspiration with this one). Have you tried our baking mixes yet? I really want to know what our customers and followers think about our products, so I am personally inviting you to drop me a line through email or facebook to tell me what you how you have used our products or what flavour combinations you would like to try? Ciao, Mario PS – Cat is insisting I add some images to this blog, so here are some photos from the Boutique Markets last Sunday. PPS – Thanks to Jules who sent us an email lately to give us feedback on the Bacio d’Alassio baking mix she …
Lemon Frangipani Tart
– submitted by Kitchen Angel Earlier in the month we stumbled across a fantastic blog, Sweet Adventures Blog Hop, created by a group of talented Australian foodies and bloggers. Each month one of these bloggers will announce a blog hop adventure (theme) for participants to create a dessert and link-up with other talented people either participating in the adventure themselves or for the many of us who love browsing beautiful and inspiring recipes. We loved the idea created by the blog hop hostesses so much that we decided to participate in the Sweet Adventures Blog Hop – Lemons theme hosted by Delicieux this month. We hope you like our entry. We certainly can’t wait to see all the other beautiful lemon recipes! Ingredients 1 sweet flan / tart case (see note) 1/2 packet Pasta di Mandorla baking mix 1 lemon zested and 1/4 cup of juice 2 extra-large or jumbo egg whites 2 egg whites, at room temperature 1/2 cup icing sugar, sifted Pinch of salt One squeeze of lemon juice Icing sugar and lemon slices to decorate Method – Frangipani Tart Preheat your oven to 175oC. Prepare the sweet flan / tart case per the packet instructions. While the tart case is in the oven, empty half the contents of the baking mix into a bowl. Add in 2 egg whites, lemon zest and juice and mix well. The moisture should be smooth and moist. Spread or pipe the baking mix into the tart case. Place the tart onto a baking tray and bake in a 190oC for 15 minutes, or until …
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