Classic Tiramisu

I made this for my mum's birthday last year as she absolutely adores tiramisu, and at the time I thought I hated it - although it was one of those moments where you say you don't like something even though you haven't tried it. This was the evening I discovered I love tiramisu! And other coffee flavoured desserts, like the delicious mocha cupcakes I made (see link at the side). I got this recipe from an Italian cookbook I have; I will post a link at the bottom of this post. The downside of this recipe, however, is that you need Marsala wine which is expensive, but luckily my mum already had a bottle lazing around at the back of the cupboard. I'm sure you could try it without, and just use extra coffee for dipping the sponge fingers in, but it wouldn't be quite the same without the rich, boozy flavour...

Serves 4
Ingredients:
- 3 eggs, separated
- 125g caster sugar
- 250g mascarpone cheese
- 200ml cold espresso coffee (I think I just made a regular coffee, but very strong)
- 4 tbsp sweet Marsala 
- 32-34 sponge fingers (you can get huge packs of these for really cheap)
- 75g plain chocolate, grated

1. Whisk the egg yolks and sugar in a bowl with an electric whisk until light and airy.
2. Put the mascarpone in a large bowl and beat in 1/3 of the egg mixture until smooth, then fold in the remaining egg mixture.
3. Beat the egg whites in a separate bowl until they hold their shape (if you can turn it upside down over your head!), then fold into the mascarpone mixture
4. Pour the coffee and Marsala into a shallow bowl and dip in the sponge fingers until soaked on both sides, but not all the way through - be careful here because I left them in too long and they went a bit too soggy and it meant there wasn't as much liquid mixture for the other sponge fingers. I actually ended up using more coffee and wine than it said, so this is always an option too.
5. Arrange a layer of tightly packed biscuits in four 4 inch bowls. Spread with half the mascarpone mixture, then top with a second layer of sponge fingers. Cover with the remaining mascarpone mixture.
6. Cover with clingfilm and chill for at least 3 hours, or up to overnight,
7. Just before serving, garnish with the grated chocolate!

Enjoy :)
I also have a blackberry and lemon version of this recipe that I want to try out so watch this space!

This is the recipe book if you are interested: http://www.amazon.co.uk/Hamlyn-Colour-Cookbook-Italian-Favourites/dp/0600619362/ref=sr_1_1?ie=UTF8&qid=1331760603&sr=8-1

Honey and balsamic salad

Ah my two favourite ingredients! I'm like Winnie the Pooh, I pretty much eat honey out the jar... so I love making my own salad dressings because I can make them nice and sweet with honey and balsamic. I know many people that are sceptic of salads because 'who wants to eat leaves!?', but you can make them taste great while still being healthy. Although they do not make the most nutritiously balanced dinner, they are perfect for lunches or as a side dish, or even a snack. I made this salad last summer on a warm(ish) day and it went down a treat. I will not put exact quantities because you can just put as much of each ingredient in as you like - the same goes with the dressing - the best way to get it right is to keep testing it and to add more of what you think it needs for the flavour and consistency that you want.

Ingredients in the salad:
- Lettuce, torn (I used some picked from the garden but you can use romaine or little gem etc.)
- Mixed leaves (spinach, watercress etc.)
- Cherry tomatoes, sliced
- Red onion, sliced
- Cooked chicken breast, sliced
(You can add anything else you like, such as pepper, cucumber, mushroom etc. but don't forget that certain flavours may not go with this sweet dressing, but feel free to experiment)

Ingredients for the dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp runny honey
- 1 tsp mustard (preferably wholegrain)
(These are just rough measurements, as said before, you can use more or less of whatever seems to work with the flavour and consistency you prefer)

Simply put the salad ingredients you want in a large bowl, and toss with the dressing until coated.
Enjoy :)

The perfect soft-boiled egg

As requested by my lovely friend Charlotte, here are some tips on how to cook an egg so that the white is cooked through, but the yolk is deliciously runny and creamy. I love soft-boiled eggs for breakfast, they are a great, nutritious way to start your day and as said before in a previous post, I love how the yolk tastes so creamy and rich even though they have been cooked in nothing but water. I way prefer them to any other way of cooking eggs, such as fried, although sometimes this is easier because you can tell exactly when the egg is cooked. Now I'm not saying that I'm an egg-boiling expert because it is quite rare that you get that perfect hard egg white and soft, oozing yolk - but here is how I cook my egg to try to achieve that... (it usually works!)

- First of all, make sure the egg is at room temperature - take it out of the fridge half an hour before cooking or run it under the hot tap for a bit. This is so that it reduces the chance of the shell cracking when you place it into the hot water.
- It would probably be wise to put the egg in luke-warm water and bring to the boil and cook that way, however, I never do this because who really has time to wait for some water to boil in the morning!? I nearly always just boil water from the kettle. I put a little bit of water in the pan, place the egg in and leave for a few seconds while it adjusts to the heat, then I add the rest of the boiling water to cover the egg. Now this is quite dangerous and every 1 in 4 times the egg cracks... but this depends on how fresh the egg is. So sorry if yours cracks!
- A large egg will need about 4 minutes to be soft-boiled once the water is at boiling point. I usually cook it for about 4 mins then take the pan off the heat and leave for another half a minute or so. It is a bit hit and miss but it's also quite fun peeling the egg and seeing the surprise of whether it is done to your liking or not haha
- Carefully tip away the hot water in the pan (you don't want the egg falling out in the sink!), then pour cold water over the egg. This cools the egg down to stop them continually cooking, and also makes it slightly easier for you to touch because it will not be scolding.
- At this stage you can either place the egg in an egg cup and slice off the top to dip your toast in, or, as I normally do - peel the egg (making sure the thin layer beneath the shell comes off too) and place on a piece of  generously buttered toast, or bagel or english muffin etcccc - cut open so the yolk oozes out, and enjoy :)

Fettuccine alfredo with bacon and mushroom

As I've mentioned before, I adore Italian cuisine, it is definitely my favourite type of food to cook and to eat. An alfredo sauce is traditionally just made using butter and parmesan cheese and tossed with pasta. However, I make my alfredo sauce with the extra ingredient of single cream as it creates a thicker, creamier sauce. In this way it is similar to carbonara, although this sauce does not contain egg and the parmesan provides a different flavour - this sauce is stronger and richer and absolutely delicious! I added smoked bacon, mushrooms and chives, but this would also be great with chicken and a different herb such as parsley. The key ingredient here is the parmesan - I know it is expensive but it is definitely worth it for such a luxurious dish. Do not use the fake, dried parmesan that is finely grated and comes in a tub! It will not have a nice flavour once mixed in at all! This parmesan should be used for sprinkling on top of dishes only (in my opinion anyway). This pasta dish is traditionally made with fettuccine, however I couldn't find any in the supermarket so I used tagliatelle - which is basically the same anyway. This dish is best served with garlic bread (I bought tear and share garlic bread and added extra parmesan), but be careful as it is very filling... Fettuccine alfredo obviously isn't for those watching their weight, but is perfect for a Saturday night treat as part of a balanced diet!

Serves 2

Ingredients:

- 200g fettuccine, or other pasta such as tagliatelle

- 40g butter (I used unsalted because there is strong, salty flavour from the bacon)

- 4 rashers of smoked bacon, cut into small strips (I used lean bacon with the fat cut off)

- 200g mushrooms, sliced or chopped

- 80ml single cream (more or less depending on the richness and consistency you want)

- 60g parmesan, grated (same as above), plus extra to garnish

- handful of fresh chives or parsley, finely snipped or chopped, to garnish

1. Bring a large pan of water to the boil and add the pasta. Cook according to instructions on the packet (should take about 10-12 minutes)

2. Meanwhile, melt the butter in a smaller pan and fry the bacon and the mushrooms until the bacon has crisped and the mushrooms are soft and shrunk down.

3. Add the cream and parmesan shavings to the butter, bacon and mushrooms. Stir and season as required. This is where you can decide whether to add more butter, cream or parmesan - don't be afraid to taste it and experiment with quantities!

4. Drain the pasta once cooked and return to the pan, stir in the sauce and toss with the pasta. The sauce shouldn't be runny, but should coat the pasta. Serve on a plate and garnish with parmesan shavings and the fresh herbs. Serve with garlic bread.

Enjoy :)

Soured cream, cheddar and chive muffins

I have just bought a new baking cookbook (yay!) by love food - the same company that produced my comfort food cookbook shown in my post on spaghetti alla carbonara. I can't find a link for this new book online, but I got it in Debenhams for only £2.50 (half off!) and it seems really good so far, with different sections for cakes, small bites, desserts, baking with yeast and savoury nibbles. I couldn't wait to try something out and these muffins looked delicious. They were really quick and easy to make, but be careful because like with all savoury muffins, they do go quite dry the next day after baking them. They taste best warm out the oven either on their own or spread with butter for extra flavour, so make sure you bake them in the morning for lunch, a buffet, or a picnic. Having said that, you can heat them in the microwave up to a few days after baking to warm them through and retain some of the moisture - they were just as yummy when I did this!

For 12 muffins
Ingredients:
- 280g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 25g cheddar cheese, grated (although I would recommend using more for a stronger flavour)
- 35g fresh chives, finely snipped, plus extra to garnish
- 1 large egg, lightly beaten
- 200ml soured cream
- 100ml plain unsweetened yogurt
- 4tbsp butter, melted (I used unsalted, but I would recommend using salted for more flavour - or just add a pinch of salt instead)
1. Line a muffin tin with 12 muffin cases. Sift the flour, baking powder and baking soda into a large bowl. Add the cheese and chives and mix together well.

2. In a separate bowl, mix the egg, soured cream, yogurt and melted butter together. Add this mixture to the flour mixture and gently stir together until combined. Do not over-stir the batter - it doesn't matter if it is a bit lumpy.


3. Divide the muffin batter evenly between the 12 muffin cases - they should be about two-thirds full. Sprinkle over the remaining snipped chives to garnish and transfer to a preheated oven; 200 degrees/gas mark 6. Bake for 20 minutes or until risen and golden. Remove the muffins from the oven and serve warm, or place on a wire rack to cool.

Enjoy :)

The perfect baked potato

Why ruin a perfectly simple jacket potato by shoving it in the microwave for 10 minutes and making it soggy!? For some reason I am far better at using the hob or the oven than a microwave anyway, since every time I use the microwave for my porridge it ends up exploding all down the side of the bowl, and in the case of the famous jacket potato - no matter what I do, whenever I bake it in the microwave the skin wrinkles and goes tough. Although I like jacket potatoes when my mum bakes them in the microwave, I think it's safe to say that everyone loves a fluffy potato with a crisp, flavoursome skin. And here is how...

You will need a jacket potato, olive oil, salt and any other seasoning you like.
Pre-heat the oven to 200 degrees/gas mark 6. Prick the potato with a fork or knife (this is very important - my dad once caused a potato explosion in the oven for not doing this...). Place the potato on a baking tray and brush with olive oil so the whole skin is coated. Sprinkle with salt and any other seasoning (like pepper, season all or fresh or dried herbs), and turn so that the whole potato is covered with seasoning. Bake in the oven for 1 hour 45 minutes - 2 hours. Turn halfway through cooking. The potato will be done when it looks brown in colour and crisp - stick a knife in the potato to check it is cooked through. Don't forget to extend the time if you are baking lots of potatoes at once or if it is particularly large!

Jacket potato toppings:
- Butter
- Any cheese
- Pesto
- Soured cream and chives
- Tuna mayo
- Egg mayo
- Sweetcorn
- Bacon and leek
- Fried onion and mushrooms
- Baked beans
- Coleslaw
- Chilli
- Cottage cheese
- Any flavoured spread like Philadelphia
- Chicken and garlic mayo

You can obviously mix and match any of these toppings to get some delicious flavours
Some of my favourites are:
- Green pesto and cheddar
- Brie and bacon
- Tuna mayo and mozzarella
- Sweetcorn, mushrooms with soured cream and chives
- The classic cheese and beans!

Enjoy :)

Toad in the hole

As much as I love Italian food, nothing beats some of the classic British dishes like toad in the hole, shepherds pie, and beef wellington! This recipe worked really well for me, I had never made my own toad in the hole before so was worried the batter wouldn't rise or wouldn't be cooked in the middle, but it was perfect. I used Tesco light choices sausages because they're way less fat and taste exactly the same to me - if not better!? It would be best served with creamy mash, vegetables and onion gravy. I used meat gravy granules and added fried onion - it's not the same as freshly made but was still delicious.

(Warning: this is a really filling meal, so maybe not a good idea as part of a 3-course!)

Serves 2
Ingredients:
- 2 large eggs
- 125g plain flour
- 150ml milk
- 150ml cold water
- salt & pepper
- 4 sausages
- 2 tbsp oil or butter

1. Fry the sausages until browned all over (don't prick the skins), and allow to cool
2. Beat the eggs in a bowl and add the milk and water, mixing well - set aside
3. Sift the flour into a large bowl and season. Make a well in the centre and gradually whisk in the liquid mixture until you have a smooth batter with no lumps - rest for 15 mins
4. Pre-heat the oven to 200 degrees/gas mark 6. Put the oil/butter in a deep baking tin and place in the oven
5. When the fat is sizzling, remove from the oven and pour in the batter mixture
6. Add the sausages parallel to each other and place back in the oven - bake for 30 minutes or until the batter has puffed up and is golden brown and crispy
7. Serve with potatoes of your choice (buttery, parsley mash would be best!), vegetables and onion gravy.

Enjoy :)

Perfect pizza

I love making pizza, I've made it from scratch so many times since I got this amazing Italian pizza magazine last summer (picture of magazine at bottom of post). It's actually quite simple to make pizza dough, healthier, and tastes so much more authentic! It is so versatile as well, you can choose the thickness of the dough depending on how you like your base, use half wholemeal flour to increase the nutrition, or even make your own stuffed crust (which I can't wait to try). You can buy a passata to spread on the base, or make your own. I usually buy a plain tomato passata, season and add fresh herbs. The best part is you can top your pizza with whatever you want (although mozzarella is a must have for the base).

The toppings I used in the photos are:
- Goats cheese and red onion
- Tomato, mushroom and pepper
- BBQ chicken and extra cheese
- Italian ham, mushroom and pineapple

(They all have passata topped with ready-grated or freshly sliced mozzarella, and a sprinkling of cheddar or parmesan)

Other toppings I have used on home-made pizza are:
- Proscuitto, mushroom and parsley (my favourite!)
- Chicken, rosemary and pepper
- Red onion and sausage/meatball

Next time I really want to try making a fiorentina (spinach, parmesan and egg) and a gorgonzola cheese and caramelised onion pizza

Makes 2 large, or 4 small pizzas
Ingredients for pizza base:
- 400g plain white strong flour
- 1 1/2 tbsp dried yeast or 1 sachet of easy bake yeast
- 25 ml hot water and 25ml milk, mixed together
- 2 tbsp olive oil, plus extra for brushing over base
- 1/2 tsp salt
- tepid water, to add to the dough
- extra flour for dusting surface


1. Pile the flour in a large bowl and make a centre in the middle.
2. Mix the yeast with the water and milk (and/or follow packet instructions as this varies depending on what type of yeast you are using)
3. Wait for the yeast to react and become foamy, then pour into the flour with half the olive oil and the salt, and knead for 10-15 minutes on a work-surface dusted with flour. The dough should be smooth, elastic and stretchy - add more liquid if needed - the dough must not feel tacky or sticky at the end of the kneading process.
4. Grease a large bowl with the remaining olive oil and place the ball of dough inside. Cover with cling film or a tea towel and leave to rise in a warm place for an 1 hour 30 minutes, or until doubled inside.
5. Next, gently knead the dough and split into 2, or 4, and roll out on a floured work-surface. Place on a baking sheet and brush lightly with oil. Cover with passata, fresh herbs and mozzarella and any other ingredients you desire.
6. Bake in the oven at 200 or 220 degrees/gas mark 6 or 7 for 10-15 minutes, or until the base is cooked through, crisp and golden.

Enjoy :)

Chocolate creme oreo brownies

I very rarely bake brownies because I can never seem to get them the right texture or consistency. I baked some for a friends birthday and was adamant that they weren't cooked so I kept putting them back in the oven. Once cooled we were practically eating rocks - delicious rocks but still, the texture clearly wasn't right! Another time, I made some chocolate and raspberry brownies with my friends, which again, were delicious, but were far too gooey.

So anyway I decided to try and give it another go, but again, I struggled a lot with the consistency/texture of the brownies. I did turn the oven down but still I was left with sponge round the edges and goo in the middle. However, this is how most people like brownies and it is brilliant for a dessert hot out the oven with ice cream. But, it isn't the sort of brownie that can be easily cut up into squares and eaten over 2 or 3 days! Maybe I should stick to cupcakes...

**okay just realised the oven had broken halfway through cooking and I didn't even realise - long story! - these will cook fine in that case... oh student kitchens...**

Here is the recipe I used:
- 100g chocolate (I used cadburys milk chocolate giant buttons)
- 100g unsalted butter
- 200g caster sugar (soft brown sugar would have probably been better)
- 3 eggs
- 200g self-raising flour
- 2 tbsp cocoa powder
- 1/2 pack of chocolate creme oreos, crushed

1. Melt the chocolate and the butter in a pan over a low heat.
2. Take off the heat and stir in the sugar and beaten egg.
3. Mix in the flour, cocoa powder and crushed oreos.
4. Pour the mixture into a greased baking tin.
5. Bake at 180 degrees for 15 minutes - mine took so much longer so maybe turn the oven temperature down and adjust cooking time accordingly.
6. Leave to cool in the baking tin.

If you use soft brown sugar instead of caster, maybe some dark chocolate instead of milk, and your oven doesn't break halfway through then these would be perfect!

Enjoy!

Cheese scones

Yes, the weather in England is turning slightly summery, but we all know the sunshine won't last for long so here is a real comfort food pick me up! Cheese scones, hot from the oven spread with butter that melts as soon as it hits the soft surface mm. And the best thing is, they are still delicious cold!

Ingredients:

- 225g self-raising flour

- pinch of salt

- 55g butter

- 25g cheddar cheese

- 150ml milk

Heat the oven to 220c / gas mark 7 and grease a baking sheet. Mix the flour and salt and rub in the butter until you are left with a breadcrumb consistency. Stir in the cheese and the milk until a soft dough. Knead lightly on a floured surface. Roll out until about 2cm thick and cut out using a round cutter. Place on the baking sheet, brush with milk, and bake in the oven for 12-15 minutes, or until golden brown. Cool briefly, and serve hot with butter.

Enjoy :)