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900ml water
250g uncooked brown rice
2 cloves garlic & 1 bay leaf
¼ teaspoon salt
125g thinly sliced prosciutto, chopped
125g mozzarella cheese, diced
4 tablespoons chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated parmesan cheese
125g dried bead crumbs
750ml vegetable oil for frying
1. Bring water to the boil in a saucepan. Stir in the rice and add the garlic, bay leaf and salt. Return to the boil, reduce heat to low, cover and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
2. In a medium bowl, combine the prosciutto, mozzarella cheese and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
3. Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
4. Heat 5cm of oil in a deep-fryer to 180 degrees C. Place breadcrumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
5. Wet hands and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with breadcrumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on kitchen paper and serve hot.
340g (12oz) instant polenta
1 tbsp chopped fresh thyme
3tbsp chopped parsley
1tbso extra virgin olive oil
1 can chopped tomatoes, about 400g
1 yellow pepper, halved and seeded
1 can tuna in spring water, about 200g, drained and flaked
250g (8 ½ oz) ricotta cheese
12 black olives, stoned and halved
Salt and pepper
1-2 tsp fresh thyme leaves to garnish
1. Cook the polenta in 1.3 litres (2¼ pints) boiling water for about 5 minutes, or according to the packet instructions, until thick.
2. Remove from the heat and stir in the chopped thyme, parsley, and salt and pepper to taste. Spoon the polenta onto a greased baking sheet or pizza tin and spread out to make a smooth 30 cm (12 in) round with slightly raised edges. Brush the edges with the olive oil. Set aside.
3. Preheat the grill to high. Put the tomatoes in a saucepan with their juice and bring to the boil. Simmer over a moderate heat for 6–8 minutes, stirring occasionally, until most of the liquid has evaporated, leaving a fairly thick sauce. Season to taste.
4. Meanwhile, grill the yellow pepper, skin side up, until blistered and blackened all over. Put the pepper in a polythene bag and leave until it is cool enough to handle, then peel off the skin. Slice the pepper.
5. Spread the tomato sauce over the polenta base and top with the pepper strips, tuna, crumbled ricotta and olive halves. Turn the grill down to moderately hot and grill the pizza for 10–12 minutes or until bubbling and golden brown. Sprinkle with the thyme leaves and serve.
1 (18.25 ounce) package moist white cake mix/ 1 (8 ounce) container mascarpone cheese / 2 cups heavy cream
1 teaspoon instant coffee powder/1/2 cup confectioners' sugar / 1/4 cup confectioners' sugar
1/4 cup coffee /2 tablespoons coffee flavored liqueur / 2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4.To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


Starter - Arangini (Italian Rice Balls)


Main - Grilled polenta and tuna pizza


Desert - Tiramisu Layer Cake

Starter - Arangini (Italian Rice Balls)
Main - Grilled polenta and tuna pizza
Desert - Tiramisu Layer Cake