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Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

vegan anzac biscuits

vegan anzac biscuits

~ a recipe by The Health Chef – Teresa Cutter. This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.   Ingredients   1 and 1/4 cup blanched almonds, skin off  (see notes) 1 cup flaked almonds 1 cup coconut flakes 1/4 cup honey 1/4 cup macadamia nut oil 1/2 teaspoon bicarbonate soda 1 tablespoon water   Method   1.  Preheat oven to 120C.   2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter! 3.  Add the flaked almonds and coconut to the almond meal.   4.  Combine honey and oil in a small saucepan and heat gently.   5.  Mix the bicarbonate soda and water in a glass, and then pour into the honey mixtures.  Keep stirring with a wooden spoon until the honey begins to froth and changes colour.   6.  Add the honey mixture into the dry ingredients and mix with a spoon until well combined.  Add a little water if needed to combine the mixture.   7.  Use a 1 tablespoon or melon baller to scoop the mixture into small cookies.  This recipe will yield about 18 – 22 cookies (if you can avoid eating the mixture as you go along!).   8.  Bake the cookies on a low pre-heated oven at 120C for about 30 minutes, or until golden.   Notes   The blanched almonds in this recipe are required …

Last minute chocolate spiders

Last minute chocolate spiders

Picture this. It’s 4pm on a Saturday afternoon and you’ve just got a phone call. Your friends are having an impromptu BBQ at 6pm and because you always bring the sweets they’ve asked you to bring something for dessert. The problem is you are currently watching Real Housewives of Beverley Hills and really don’t want to hang out in the kitchen for the next two hours. Solution? Super simple chocolate spiders! Ingredients 1 packet of original fried noodles (from the Asian aisle in your supermarket) 2 tablespoons of crunchy peanut butter or Gianduja 200grams Belgian dark chocolate 1. Microwave dark chocolate and peanut butter or Gianduja in a microwave safe bowl for about 60 seconds on high. If not melted, then microwave again in 5 second intervals. 2. Mix well until it is a smooth paste. 3. Add noodles and coat them well. 4. Spoon the mixture onto a grease-proof paper, or into individual paper patty pans. 5. Place in refrigerator until set. This recipe will make about 15-20 chocolate spiders, the perfect amount for a BBQ with friends!

yuletide bake off

yuletide bake off

  Just when we thought we couldn’t possible eat any more on Christmas day, the dessert challenge was laid down  ….     T and J, face to face, ready to unveil their bake off masterpieces.         Very impressive desserts indeed!  But what they didn’t factor in was that nonna D, with decades of experience in the kitchen had made a little something of her own.  This little something has been a feature at Locale, much to the delight of our patrons, from time to time.     Whilst the French mastery of J’s vanilla and pearl sugar croquembouche and the modern take on T’s classics, aptly named the tiramitrifle (or was it trifle-mi-su?) were worthy of academy award accolades, it was the humble and unassuming strawberry pavlova roulade that stunned the crowds.  Cheers and praise were handed out to all and from the bottom of my heart, I thank all involved for those extra kgs that were gained whilst taste testing my way through the dessert buffet (someone had to be judge of course!).   So it seems my friends, that we have a couple of new Angels in the kitchen this year.  And whilst it isn’t a competition, they certainly raised the bar quite a few levels.  Not that we’re complaining, it means this little Angel & her hubby got to have a bake-free Christmas for a change.   What was the highlight of your Christmas table this year?   Love, your Angel,     Laura    

one new year’s resolution I will keep

one new year's resolution I will keep

  I’m not one to make new year’s resolutions.  Mainly because I know deep down that I won’t follow through with them.  Like for example the time that I said that I would vow to get up a half our earlier each day to either go for a walk or do yoga.  Well the next morning I slept in because the night before was a late night.  And the morning after that I put my neck out so couldn’t possibly do any yoga.  And the morning after that it rained.  So that was it, resolution over.   And then another year I vowed to go off sweets for the month of January.  Well that was kind of a dumb resolution because I have a lot of birthdays to celebrate in January, including my own!   But I don’t think I’m alone on this?   Because I also have a friend, let’s call her Nancy, who announced her resolution was to not be ‘catty’ anymore.  I think she was scared of karma at the time.  Well Nancy, who is in fact a REALLY LOVELY PERSON and who I adore, let that resolution slide within minutes of telling me what it was.  But then, the girl who pushed in front of us in the cab queue that night deserved it.   So anyway, the point of it all is that a new year is dawning upon us and I’m not making any new year’s resolutions.  I am however committing to doing one thing – something that involves some of my favourit gals (including Nancy) and that is sure to involve laughter, getting our hands dirty and yummy food. …