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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 …

I love my job

I love my job

  As I write this, I am in the midst of packing my bags to go on a food and wine research trip through Sicily. I hope to discover some new recipes to bring back to my businesses, be inspired by local markets and Italian innovation and will be on the lookout for new products to add to the Kitchen Angel range. Yes, it is a tough job sometimes.    Some of the things I’m looking forward to  most are:   the endless options of antipasto       swimming in the beaches of Sicily     visiting the Donnafugata winery, which I will also have the pleasure of hosting an evening for at Restaurant Marca later this year     granita and brioche for breakfast. every day.   visiting some local honey producers     wandering through the local markets     trying the local specialty in every patisserie I visit.   all in the name of research of course.       visiting the home of one of the best pistachio cultivations, Bronte     Arriverderci,       Mario        

what not to do when you’re sick

what not to do when you're sick

  I was off sick last week.  Too infectious to work yet well enough to not be lying on the couch for 4 days straight.  There’s only so many movies, reality shows and cooking programs a girl can watch in a day! So needless to say, after catching up on all of my favourite blogs, tv shows and movies, finishing off my library book and having run out of drawers to reorganise, I was bored. 50 shades of bored. Bored with a capital B. O. R. E. D.     I rang in to work and got the voice mail, only to find out later they’d been in the kitchen trying out some new recipes of Mario’s.  That would be right!  Of all the days I’m not in the office, they decide to taste test their way through the new menu at Mario’s restaurant.  Hrmph.   Seeing green with envy, frustrated by boredom and spurred on by just enough energy to pull out a baking tray, wooden spoon and mixing bowl I decided that I needed to do something about it.  After all, surely I needed a little pick me up to go with my afternoon lemon and honey tea to help nurse me back to health?!   So there I was, all excited that I had the energy to do some cooking and that I had everything I needed right at home, with no need to go to the grocery store, to make a batch of … muesli bars.   muesli bars in the making?     I’d seen plenty of recipes in the past for muesli bars so I figured I’d ditch the …

Easy Peasy Muesli Mix

Easy Peasy Muesli Mix

– submitted by Cat Ingredients   5 cups chopped mixed dried fruit and nuts* 2 cups rolled oats 1 cup dessicated coconut 2 crushed oat or vita brits 175 g butter, melted 4 tablespoons maple syrup     Method   1. Preheat oven to about 160C 2.  Throw all the ingredients into a bowl and stir until well combined.     3.  Spoon mixture into a paper-lined baking tray and press gently with hands to flatten the mixture slightly.  It helps if you wet your hands with water first to avoid the mixture sticking.  Bake until golden, approximately 30 minutes.   * Use whatever dried fruits and nuts take your fancy for this muesli mix.  For my version I used dried pear and apricots, cranberries, sultanas, hazelnuts, pistachios, blanched almonds and macadamia nuts.      

things we’re loving right now

things we're loving right now

  •  a good Mojo coffee made by the lovely Amanda at Café Portofino, New Farm … yes, I am sipping it right now as I type! •  scarves, boots and all things winter.  If only it was a little colder for a little longer in sunny old Brissie •  the fact that it’s almost the end of June and we only just finished our chocolate egg stockpile from easter.  Mmmm not so sure if that’s a good or bad thing?!  But on a positive note, it does mean we can go back to our jar of mixed nuts for a healthy snack.   • dreaming of a french holiday     • Getting our hands dirty at our new locale   What are you loving right now?