Panettone Bread and Butter Pudding
A festive Italian-inspired dessert
I say "Italian-inspired" because there'd be plenty of Italian nonnas who wouldn't approve at all, but this bread and butter pudding is even BETTER with the Panettone.
Panettone is a fruit-flecked bread that originated in Milan, enjoyed over Christmas and New Year. You can pick up a panettone in most Australian supermarkets (in the bread section) but the absolute BEST I've ever tasted is from Simon Johnson, the luxury food retailer. It's beautifully presented in a gift box, too.
So, buy yourself a panettone and give this luscious ...
Cooking School Fun!
Ever thought of spending a wonderful day, learning to cook, having a few vinos, meeting new friends, and finishing with a scrumptious banquet? Then book in at Wildwood Valley for one of our renowned cooking schools. Learn Tuscan, Thai or Wood-Fired Cooking.
Everyone has a fun time - have a look at Trip Advisor and Facebook reviews!
Schedule for 2017 - 2018 - follow this link - https://www.wildwoodvalley.com.au/cooking-classes/
Phone or email to book - 9755 2120 / stay@wildwoodvalley.com.au
And why not make an occasion of it and book one of our gorgeous cottages for a ...
Philip Johnson’s Panforte recipe
We are absolutely spoiled for Panforte in Italy, and this recipe of Philip Johnson’s is one of the best I have ever tasted. You'll find it in his book Bistro. I'll be making a big batch this weekend - some for us, and some to give to friends and family. Panforte makes a lovely gift.
Panforte originated in the Tuscan town of Siena, a UNESCO world heritage site, not far from Cortona. Definitely worth a visit if you're in Italy - talk to me about recommendations of places to see, things to do and restaurants to dine at!
Philip Johnson's Panforte recipe
"Panforte looks ...
Thai Grilled Pork and Beef Skewers
These skewers are a delicious snack we whipped up at some of the Thai Temptations cooking classes ahead of the 'main event' (our big lunch). They're tasty and fuss-free, and I've had so many people email to say that these are now a staple for their BBQs repertoire. The beauty of these skewers is that you can prepare everything in advance then pop them on the BBQ and they're ready in minutes.
Great as a canapé – serves 4
Gorgonzola Pannacotta with Fresh Figs
We are very spoilt to have 3 beautiful fig trees on the farm that are producing an abundance of fruit. I wanted to share an easy but yummy recipe using figs. More recipes using figs will be shared next week.
Makes enough to fill 12 Pannacotta moulds ½ full
Ingredients
500 ml milk
300 ml cream
280 grams Gorgonzola cheese, no rind, finely chopped
3 gelatin leaves
Sea salt and freshly ground black pepper
12 Fresh figs
Rocket leaves
Good quality red wine vinegar
Extra Virgin Olive Oil
Crostini
Method
In a saucepan, stir milk and ...
Baccala on Crostini with Leek Puree Recipe
Baccala also known as salt cod is used through out all regions of Italy and is very versatile. This cod has been heavily salted to preserve it and in Italy in the past was known as poor man's food. You have to plan this recipe a few days prior as you need to soak the fish in water that you change regularly for 3 days. The leek puree on the base of the crostini was my idea and works fantastically. This can be sourced from good Italian Delis, but I also know that it is available at the IGA in Hamilton Hill, Perth
Makes about 20 crostini’s
Ingredients
250 gm ...
Pavesini with Mascarpone, Yogurt and Nectarines Recipe
This is a really summer light dessert. You can use any stone fruit - peaches, plums or apricots would also be lovely - whatever you have available.
Pavesini biscuits are used in Tiramisu in Italy instead of the Savoiardi finger biscuits. You'll find them in an Italian delicatessen such as The Re Store in Northbridge, Perth. Alternatively use Savoiardi but cut them lengthways so they are thinner.
Serves 8-10
Ingredients
½ box pavesini biscuits
250 g mascarpone
250 g natural yogurt
4 eggs
4 tblsp castor sugar
425 g canned peaches
Method
Se...
Scallops wrapped in pancetta with pea and mint puree
Scallops wrapped in pancetta have always been a favourite of my Australian family and these mouth-watering bites look superb and taste divine.
The bright green of the pea puree is very Christmassy indeed - the perfect snack to keep everyone happy between opening gifts and waiting for lunch.
This was a new recipe I taught at my Cooking Schools in March earlier this year, and it was always a hit with guests. I hope your family loves them too!
Sioban
Scallops wrapped in pancetta with pea and mint puree
Serves 4 as an entrée
Ingredients
12 scallops
12 ...
Rolled and stuffed turkey leg with caramelised fennel recipe
The Baldini family's Christmas favourite - I hope your family loves it too!
I use turkey leg rather than breast meat; it stays moist and has greater flavour due to its higher fat content. And Christmas is for indulging in a little extra flavour!
It's late in the season but you should hopefully still be able to find some fennel in your garden or at the local green grocer.
We wish you and your family a very happy Christmas and prosperous new year.
Ciao, Sioban
Rolled and Stuffed Turkey Leg
Serves 4
Ingredients
2 turkey legs, deboned
6 thin ...
Diplomatica Recipe – Ricetta Diplomatica
This cake-dessert is delicious with a capital D. I first tried it years ago over coffee in Cortona and this year Carlo's mum taught me her family recipe. We had a great morning in the kitchen with Shanna helping make the sponge, and me slowly translating the Italian recipe into English and converting "splashes" and "dollops" into tablespoons and grams.
