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Popular Posts

Crispelle (Italian Potato Donuts)

Watch the video here! Probably my favorite Italian treat, these potato donuts are really like no other. We call them Crispelle, although they go by many names from region to region. They are often served savory & sweet, even stuffed with cheese, sauce and anchovies. These were often made at Christmas time or to celebrate the new year. I have such fond memories of making these with my Nonna in her kitchen and later on in mine. Make them for all your family & friends but beware - they are HIGHLY addictive! Makes Approx 70 INGREDIENTS 10-12 medium Potatoes (use a dry potato, rather than a waxy potato) 3-4 cups Cold Water 1 cup Vegetable Oil/Canola Oil 2 Eggs 2 tablespoons Salt 2kg Plain Flour 2 cups Warm Water 2 tablespoons Dry Yeast 1 teaspoon Sugar METHOD: Peel & boil the potatoes until cooked through (easily pierced with a fork) Using a ricer process the potatoes while they are still warm into a large bowl. Alternatively you can als...

Chocolate Mousse

This amazing recipe has been in my family for years and it's always a winner at every event! Make it the day before in a large dish, or create individual servings - either way I'm sure your family will love it as much as mine! Serves approx 15 INGREDIENTS: 1500ml of Cream 3/4 Cups Sugar 3 Eggs 500grams Milk Chocolate/Dark Chocolate (I usually go 50/50) Splash of Marsala/ Tia Maria METHOD: Beat eggs & sugar until light & creamy. In a separate bowl whip Cream until stiff peaks form. Keep in fridge. Melt Chocolate in the Microwave or in a bowl over simmering water Beat Chocolate into egg mix adding gradually until thoroughly combined Fold in the cream & refrigerate for min 4 hours.

Ricotta Gnocchi

You can watch the video here. As an Italian pasta is a huge part of our lives. From Penne to Spaghetti, Lasagna to Cannelloni we like it all! I have always loved the traditional Potato Gnocchi served with any sauce you have, but I decided I'd try and work out a Ricotta Gnocchi Recipe. After many trials I have finally perfected my recipe & now you can enjoy it too! INGREDIENTS 800g Plain Flour 1kg Ricotta 400g Pecorino 300g Parmigiano Reggiano 2 Eggs Salt & Pepper METHOD Add Ricotta, Pecorino and Parmigiano Reggiano to a large bowl & break it up with a wooden spoon. Whisk the eggs in a bowl and then add it to your cheese mixture. Add a sprinkle of Salt & Cracked Pepper Slowly add your flour to the mixture, one cup at a time until it starts to form a soft dough. Once formed turn out onto a floured board or bench top & knead until smooth, adding more flour as needed. It's okay not to use the whole 800g of flour. You should reach a soft...

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