Now the citrus fruits are back in season. What better way than using oranges “head to toe” in a cake? I adapted a recipe which I found in a newspaper using entire oranges.
This is my new office, no joke. And the ceiling is covered with Moscato Grapes. Yesterday I harvested about 2kgs of them, they are juicy and very sweet. And…the grapes ultra-organic, we haven’t treated them at all.
As there aren’t enough grapes to produce wine or grappa, I thought I try to make a sorbet.
I washed the grapes and extracted approximately 9dl of juice to which I added 2 tablespoons of glucose syrup (liquid sugar or invert sugar work too). In a pan I did bring the juice to light simmer, just until the glucose syrup dissolved.
Then, I let the juice cool down about an hour in the fridge and used my icecream maker to mix and freeze it. I transferred the sorbet into a plastic container and put it in the freezer. It is very smooth and tasty, I think it will go well with a sip of Moscato d‘Ast poured on it 🤩
As harvesting time is in full swing, I cannot help but bake and cook even with the big heat outside.
Today, I saw nice apricots at one of my “go-to” veggie and fruit shops and thought I could try something new.
We’re invited for dinner tonight, so this may make a nice dessert.
Ingredients for a 20×35 cm baking sheet:
4 large eggs
200gr caster sugar
150gr butter in cubes
200 gr flour (all purpose)
1/2 lemon, zest only
1tbl spoon vanilla sugar
8gr baking powder
1kg apricots, washed and cut in 1/8
For the crumble:
65gr caster sugar
65gr butter in cubes
Plus icing sugar for the finishing touches
For the dough, blend the sugar, vanilla sugar, zest and butter for 10 minutes with a hand mixer.
Separate the eggs, add the egg yolks to the sugar/butter mix. Blend well.
With clean beaters, beat the egg whites until stiff peaks form.
Add the baking powder to the flour.
Now alternatively add flour and egg white to the mix, stirring very gently until you get a creamy texture batter
Heat the oven to 180c.
Line the baking tray with baking paper. Pour the batter into the tray and spread it out evenly.
Now spread the sliced apricots on the batter.
Mix the flour, sugar and butter with your hands until you get a crumbly texture. Spread the crumble over the apricots.
Bake in the oven for 30-40 minutes at 180c
Let cool off and cover with icing sugar. Cut in pieces of the size you like them. Can be enjoyed as is or with a blob of softly whipped cream.
PS: as I had a spoonful of Mascarpone and whipped cream left from another dessert, I added those to the batter. Not a must but makes it extra moist.
PPS: the other dessert is a peach semifreddo. Same recipe as my melon semifreddo. Substitute melon with 1kg sweetest peaches.
A refreshing dessert when it’s really hot!
When it’s foggy outside it’s time for a heartwarming lunch. Today, I tried Polenta con Pancetta. It is very simple to cook and tastes yummy, well, we are in Foodie’s heaven here in the Piedmont and getting excellent ingredients is easy, so even the simplest meal becomes a feast!
Ingredients for about 8 servings:
440 g Semolina (me farina di Mais Fine Mulino Marino)
2liters of water
100 g Parmesan grated
80 g Pancetta (if not available use bacon)
Salt, pepper, aniseed, thym, rosemary
Bring the water to boil, add salt and the semolina. Stir very well to ensure all lumps are dissolved. Turn down the heat to the lowest flame and let the polenta simmer for 60 minutes, stirring well every now and then. Towards the end, add the spices and the cheese.
Prepare a baking dish by layering half of the pancetta on the bottom of the pan. Top with the polenta and add the other half of the pancetta on top of the polenta.
Bake in the oven at 180c for about 15 minutes until the pancetta gets crispy.
Enjoy alone or with grilled sausages, or any kind of stew.
Ps: and while I was cooking, the sun came out 👍☀️