CLASSIC TIRAMISU

Tiramisu is an Italian dessert which simply means "pick me up" or metaphorically "make me happy". This name cannot be more very apt because the creamy trifle is perked up with strong espresso and Marsala wine.

PAN FRIED SEA BASS WITH PUTTANESCA SAUCE

We abstain from eating meat on the Fridays of Lent. Abstinence, like fasting is supposed to be an act of sacrifice. 

Not meaning to defeat the purpose, I always line up a few meatless dishes to cook in the holy week. 

TIRAMISU BRIOCHE AND BUTTER PUDDING

This weekend until Tuesday next week, the whole of Great Britain is celebrating the Queen's Diamond Jubilee. Queen Elizabeth has been the reigning queen for 60 years. Although her face and persona has been regarded as an icon for being the queen, much is to be admired of her personal self Elizabeth. 

No one can come up close to the queen but glimpses of her life has always been shown in film and put to writing. Despite the formality and elegance that her duty calls upon, there still is a sweet, warm person that comes to the front in her unguarded moments. She still is, after all, a wife, mother and grandma. She was part of a normal (albeit royal), loving family until her father reluctantly became king after her Uncle Edward abdicated the throne. A further twist of fate, the early demise of her father, made her a young queen at the young age of 25. How many people on earth would have a life story to compare to that?

TURKEY SALTIMBOCCA

Thanksgiving is not a big event here in England, even if the pilgrims who started the tradition of Thanksgiving are English. The turkeys here are probably celebrating in secret, thankful that they are not to be eaten...yet. Turkey and trimmings is the traditional English Christmas dinner so the celebration will be short lived.

Turkey is such a big bird and it is no mean feat to go through the rigours of preparing and cooking it. If you don't want to go through all that or have only a few guests and don't need a whole turkey, turkey portions are a wise option. This very easy but really delicious turkey saltimbocca recipe makes a festive dinner in no time. It is traditionally made with veal but also done with pork or chicken. So why not turkey? 

Whoever thought of this recipe was so right in giving it that name. Saltimbocca literally means "jump in the mouth" in Italian. When you taste the first mouthful, you'll understand why. The dish is so delicious that those words were probably uttered as an involuntary plea to the food. The prosciutto and sage transforms the flavour of the turkey altogether. A sweet glaze of marsala and balsamic vinegar balances the salty flavour of the prosciutto and adds another dimension to its flavours. You won't believe that a handful of ingredients and a few easy steps will result to an amazing meal. Now, that is one good reason to celebrate.

Happy Thanksgiving to all! 

Ingredients:

1 turkey breast
2 tbsps. lemon juice
1 tbsp. flour
4 slices of Prosciutto di Parma (parma ham)
8 sage leaves
1 tbsp. butter
1 tbsp. olive oil
1/4 c. Marsala wine
1 tbsp. balsamic vinegar
2 tbsps. sugar
ground black pepper


Method:

Make 4 thin diagonal slices from the turkey breast. 

Sandwich each slice between two sheets of baking paper and flatten with a meat tenderizer (using the smooth side) to make thin escalopes. 

Season the turkey with lemon juice. Sprinkle sparingly with the flour. 

Cover each escalope with a slice of proscutto, then arrange two sage leaves on the top. Secure the sage leaves with cocktail sticks. 

Heat up the butter and olive oil in a pan. On medium heat, fry the escalopes with the turkey side down for 2-3 minutes or until light brown. Turn over and fry for another 2 minutes. 

When all of the escalopes are done, transfer them to a serving dish. 

Deglaze the pan with the marsala and balsamic vinegar. Season with pepper and sugar. Simmer for a few minutes until syrupy. Use as glaze for the saltimbocca before serving with potatoes, polenta or orzo.

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CHICKEN CACCIATORE

We are well and truly into autumn. Food that warms both body and heart are what we should now cook. Isn't it just nice to smell the aroma of delicious food as it slowly cooks? The anticipation mounts and is instantly gratified when the food is finally served.

PARMA HAM AND CLAM CARBONARA

 It was one of those busy days when I just can't think of anything to cook and it was nearly dinner time. Rummaging through the fridge and the cupboards usually gives me some inspiration. 

ITALIAN APPLE CAKE

I found this recipe in my collection of clippings from old magazines. In those days when the internet was not even a word, collecting clippings and buying cookbooks were the way to go. The first thing that attracts, of course, is the photograph; the apples were arranged so beautifully on top of the cake. I also happen to love cooking with apples as the smell and taste brings a warm feeling on cold days.