20120314

Cuban tiramisu with rum and mint

200ml cream
200g 70% dark chocolate, finely chopped
300g ricotta
250g marscapone
150g icing sugar
1 tsp vanilla extract
8 sponge finger biscuits, each cut into 3 pieces
1/2 cup dark rum
1 bunch mint, leaves chopped
icing sugar, to serve
extra mint leaves to serve

1. Put cream in a small saucepan over a low heat. Slowly bring to the boil. remove from heat, then whisk in chocolate until smooth. Put ricotta, marscapone, icing sugar and vanilla in a bowl and which until thick.
2. Put biscuits in a bowl and drizzle with rum. Layer ricotta mixture, mint, biscuits and chocolate sauce in glasses, finishing with ricotta mixture. Dust with icing sugar and top with extra mint leaves to serve.

Ricotta gnocchi

350g thick ricotta
250g baby spinach
50g grated parmesan
1 egg, lightly beaten
pinch nutmeg
100g plain flour
salt and pepper to season
extra flour for dusting
butter, for greasing
80ml extra virgin olive oil
2 cloves garlic, finely sliced
400g can chopped tomatoes
2 tsp sugar
2 handfuls basil leaves, roughly torn
extra parmesan, shaved, to serve
extra basil leaves, to serve

1. Put ricotta in a sieve over a large bowl.
cover and put in fridge to drain overnight.
2. Bring a medium saucepan of water to the boil. Add spinach and blanch for 1 minute. Drain thoroughly, then squeeze out excess water and chop.
3. combine ricotta, spinach, parmesan and egg in a large bowl. Gently stir in nutmeg and flour until a soft dough forms. Season with salt and pepper.
4. Line an oven tray with baking paper. Divide dough in half. On a lightly floured surface, roll each half into a 40cm long log shape. Cut each log into 2cm thick pieces to make a total of 40 pieces. With lightly floured hands, roll each piece into an oval shape. Add to prepared tray.
5. grease a large ceramic dish and set aside in a warm place. Bring a large saucepan of salted water to the boil. Carefully drop half the gnocchi, 1 at a time into the water. Cook until they rise to the surface then cook for 1 minute. Use a slotted spoon to transfer to prepared dish. cover to keep warm. Repeat with remaining half.
6. To make sauce, heat oil in a medium saucepan over a high heat. Add garlic and cook for 1 minute or until fragrant. Add tomatoes and sugar, then season with salt and pepper. Simmer, stirring, for 4 minutes, then stir in basil.
7. Spoon sauce onto serving plates. Add some of the gnocchi to each and top with extra parmesan and basil.

Spinach and garlic soup

2tbsp unsalted butter
1 leek finely sliced
8 cloves garlic, sliced
2 tbsp plain flour
1 cup dry vermouth
1 L vegie stock
800g baby spinach leaves
1 bunch parsley, leaves picked
seat salt flakes and black pepper to season
150ml cream
1/2 bunch thyme, finely chopped
4 tbsp sour cream

1. Heat butter in a large saucepan overa medium heat. Add leek and garlic and cook for 5 mins or until softened. Add flour and cook briefly until mixture thickens. Pour in vermouth and stock, and simmer for 5 mins.
2. Add spinach and parsley. cook for 2 mins until wilted. Puree using a stick blender. Season then stir in cream.
3. Serve with sour cream and baguette sprinkled with lemon zest and thyme.

Triple choc gingerbread brownies with almonds

200g dark chocolate
150g unsalted butter
4 eggs
80g molasses
2 tsp mixed spice
1 tsp ground ginger
150g caster sugar
80g plain flour
60g dark cocoa powder
80g white chocolate chips
50g glace ginger, chopped
50g milk chocolate
200ml thickened cream
50g vienna almonds, chopped

1. Preheat oven to 160 C. Line a 27x18cm slice tin with baking paper. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until just melted, then beat in eggs, molasses, spices and sugar.
2. Sift flour and cocoa together, then fold gently into dark chocolate mix. Beat in choc chips and ginger. Spoon into prepared tin and bake for 40 mins, or until just firm. Turn out to cool on a wire rack. Slice into 24 squares.
3. Put milk chocolate and 50ml of cream in a small sacucepan. Cook gently until melted. Whip remaining cream until soft peaks form. Use a pastry brush to brush chocolate mix onto 12 plates. Top each with 2 brownie slices a dollop of cream and a drizzle of milk chocolate mixture. Scatter with almonds to serve.