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Linda's Travels in July

Linda's Travels in July

https://youtu.be/XOO1PJFGXEQ


Apple Super Starter


For 4 people

INGREDIENTS



  • 4 good strong large red apples

  • Good quality Mozzarella balls

  • Freshly made pesto

  • (lemon to stop the apples flesh going brown)


You will need a melon scoop and an apple corer for this dish.

METHOD


Remove the core of the apples and if necessary slice a small amount of the bottom to create a flat side.
Remove balls/ shells  of apples from the middle flesh. TAKE CARE not to damage the red apple, put into a bowl with a bit of lemon juice to keep the flesh fresh
Toss the fresh pesto over the mozzarella balls.
Now build up a combination of apple shells and mozzarella balls back into the apple.
Drizzle more pesto over the inside of the apple and decorate the plate with pesto.
Garnish apple with a fresh basil leaf.
Easy to make
Looks impressive
Tasty and healthy
Bon appetite


 

Orange Polenta Cake with orange blossom and chocolate glaze


INGREDIENTS


Cake



  • 50g plain flour

  • teaspoon baking powder

  • ½ teaspoon salt

  • 200g butter

  • 200g caster sugar

  • 3 free range eggs

  • 2 teaspoons of orange blossom water

  • 240g ground almonds

  • 120g polenta

  • zest of 2 small oranges

  • 20cm cake tin greased and lined


Chocolate glaze



  • 10g gelatine sheets

  • 210g sugar

  • 110g water

  • 65g cocoa powder

  • 65g heavy cream

  • 50g dark chocolate

  • Some flaked almonds for decoration


METHOD


Heat oven 160c
Sift together the flour baking powder and salt set aside
Cream together the butter and sugar and gradually add the eggs.
Add the orange zest and orange blossom water, followed by the ground almonds, polenta and the sifted flour mix. Combine the mix but do not over mix.
Pour the batter into the lined cake tin and bake for 40-50 minutes until when prodded with a fork it comes out clean. Leave in the tin to cool for about 10 minutes.
To make chocolate glaze.
In a medium bowl, place the gelatine sheets and cover with cold water leave for 10 minutes
Bring the sugar, water, cocoa powder and heavy cream to a boil stirring constantly.
Once it’s come to the boil take off heat and add the chocolate stir until its dissolved.
squeeze the water out of gelatine and add to the pot until dissolved mix until the chocolate mix is glossy .
Turn out your cake and sit it on a rack with a tray underneath to catch extra glaze.
Pour the glaze over the cake
When set decorate with the almond slivers.
Lugano Orange polenta and orange blossom cake recipe

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