CHEESE CHEESE CHESSE!

On our adventure in London, we took a walking tour. These tours are not bad if you pick the right one and the right tour guide! On this particular tour, our guide was very small and very animated, she made us smile the whole 2 hr tour. As we are walking she tells us stories and performs little skits. On our stroll we noticed a cheese shop!

  This was our tour guide her with her red beret hat.

  As we were walking we pass by a cheese shop, massive cheese! We didn’t have time to go in and the pictures don’t do justice but we can hope.

MUFFIN TIME!

We were in London for a weekend and we loved all the colorful shops and pubs the city had to offer. On one of our many walks, we came across a muffin shop. Our eyes were transfixed on all the colors and rows of muffins, so we decided to go in and treat ourselves to a delicious muffin.  This was our choice of the day, a Lemon Poppyseed Muffin!! It went down well with the tea I had bought earlier!

SIMPLE TOMATO SAUCE

This basic tomato sauce can be used for lasagnas, pasta, meat and rice. You can freeze the whole batch or freeze in portions.

1 garlic clove, whole
2 tbsp olive oil
1 jar of strained tomato sauce
1/4 piece of green pepper (optional)
3/4 – 1 cup water
3-5 leaves fresh basil
1/2 onion, minced (optional)

In a large pot add garlic, onion & oil, sauté until lightly brown. Add tomato sauce, water & pepper. Let it simmer for about 1hr, cover the pot with the lid. Taste the sauce to see if it needs salt, if so add just a pinch. Then add the basil, cook until sauce thickens. If the sauce isn’t ready and the most of the liquid has evaporated, add more water, about 1/2 cup, place the lid back on the pot and let it simmer a bit longer. The longer you cook the sauce the more flavors are incorporated.

BECHAMEL SAUCE

I love this white sauce, it’s fresh, takes minutes to make and it can be prepared ahead of time. It can be used on top of chicken, lasagnas and pasta dishes.

1 garlic clove, minced                             serves 4
11/2 cup 2% milk, room temperature
1/2 tbsp butter
1/2 tbsp flour 
1/2 cup shredded cheese, cheddar, fontina or gouda (your choice or mix them up)
pinch of salt & white pepper
250 grams bowtie pasta
parmesan cheese for topping

In a medium sauce pan on medium low heat, melt butter. than with a spoon add the flour and stir, making it into a paste. Make sure to get out all the clumps. Add milk & garlic, stir constantly on medium heat for about 5 min. Incorporate the cheese, salt and pepper, keep stirring until it thickens. Taste sauce to see if it needs more salt or cheese.
In a large pot add water and salt, bring to a boil, then add pasta. Cook until al dente. Strain pasta, place back in pot and add the Béchamel Sauce. Serve immediately. Don’t forget to grate parmesan cheese.

HOMEMADE SOUP

This easy, tasty homemade soup is made often in our home in the winter. We also grate some parmesan cheese onto it, or sometimes we add shredded mozzarella and it gets all gooey!   

1 garlic clove, cut in half                         serves 4
1 celery stick, diced
1 carrot, diced
1/2 onion, sliced
1 bullion base
2 1/2 cup water
1/2 tsp tomato paste (optional)
1/2 cup pastina (“little pasta”)

In a large pot add all the ingredients, except the pasta. Let simmer with the lid on, until the vegetables are soft. Once the broth is done add the pastina. When done, ladle into bowls. Top with parsley and cheese.

CHOCOLATE NUTELLA CAKE

Oh, this chocolate cake is rich, it will sure satisfy that sweet tooth. The first time we made this cake, we all felt like we hit heaven for a few minutes. We were in Cancun and everyone was craving something sweet. After this chocolate cake came out of the oven, Cris sliced the cake in half & slathered half of the jar of nutella, inside and on top of the cake. My version is a bit different, the cake is a cross between chocolate and vanilla, you can omit the cocoa to make it a vanilla cake. As for the filling I used nutella (almost the whole jar)! For the topping I bought a powder chocolate glaze & mixed it with milk, they don’t have frosting in a jar, here in Naples, Italy. So when it comes to the topping of the cake, you can use nutella, buttermilk frosting or store bought.

11/4 cup flour
2 tbsp cocoa powder
2 tsp baking powder
2 pinches of salt
3/4 cup white sugar
1 tbsp vanilla extract
1/2 cup milk, room temperature
1/2 cup of sunflower oil
2 eggs

Grease a 9 inch pan. In a large bowl add all dry ingredients and stir. Then add all wet ingredients and with an electric mixer blend until smooth. Pour batter and bake at 350F, for about 30-40 minutes. Insert a toothpick, if it comes out clean, it’s done. Cool completely on a baking rack before filling or frosting. 

This was before the frosting. Here in Italy they use these pretty paper doilies to display their cakes.

   The glaze was so smooth and shiny that it looked fake! I loved it!

POTATO CORQUETTE

This hot Crocchette di Patate (in Italian) dish always puts a smile on my face whenever my mother makes it. Most of the time it’s just her and I at the table, talking or just enjoying the silence of each other’s company. We finish the whole dish, with a glass my father’s homemade wine!
You can make this dish with just potatoes & cheese (mom’s recipe) or you can jazz it up!

                                                          serves 4

1/3 cup leeks, sliced
1/2 lb Portobello mushrooms, coarsely chopped
2 green onions, chopped 
4 large potatoes, boiled
milk, volume depends on how creamy you want the potatoes
3/4 cup grated gouda, fontina or mozzarella cheese (your choice)
2 tbsp olive oil 
bread crumbs & parmesan cheese for topping 
3 tbsp butter
salt and pepper to taste
8x8 inch oven proof dish

Skin and cut potatoes into quarters, place into pot of boiling salted water & cook until they are soft all the way through. In the meantime, in a skillet add olive oil, leeks, mushrooms & onions, sauté until soft & set aside. When potatoes are done, place in a bowl, add 2 tbsp of butter and milk. Mash the  potatoes until it is smooth and creamy, you will need to play around with the milk volume. Place half of the mashed potatoes in the oven proof dish, then layer the veggies and grated cheese. Spread remaining mashed potatoes over top. Top with breadcrumbs and parmesan. Dot with about 1 tbsp of butter top.
Place in an preheated oven to 350 F, for 1 hr, then turn the oven on broil, until the breadcrumbs have browned. Serve hot!

BEAN’S VANILLA CUPCAKES

These yellow cupcakes are so simple & delicious with a twist of adding real vanilla bean seeds. I enjoy seeing these little black seeds throughout the cupcakes. As for the topping, you can use many frostings, chocolate, buttermilk or strawberry. The one I used for this recipe was a yogurt concoction.   

7oz of white sugar                                 makes 6
2 eggs
1/2 cup butter, room temperature
1 1/2 cup flour
1 tsp vanilla extract
1 inch of a vanilla bean
1/2 cup milk, room temperature
1 (16g) package of  powdered yeast or 1 1/2 tsp baking powder
1/2 tsp baking soda

Oven 350 F
In a large bowl, add butter & sugar. With an electric mixer, blend well. Beat in eggs, one at a time. Then add the vanilla extract & cut the vanilla bean in half and scrape the seeds into the batter, mix well. Mix in  the flour, yeast & baking soda. Add the milk in slowly. Stir until completely smooth. Line or grease your cupcake pan. Fill each cup 1/2 – 2/3 full. Bake for 18-22 minutes, insert a toothpick, if it appears clean, they are done.   As for the yogurt topping….. I added 1 tbsp of full fat plain strained Greek yoghurt in a cup to 1 tbsp of honey & a couple of dashes of vanilla extract. Stir together until nice and smooth.  Fold in another 2 tbsp of yoghurt. Amounts can be easily adjusted to your desire.  Dollop onto the top of cooled cupcakes.