Tag Archives: italian

pandoro #christmas tree #trifle

pandoro #christmas tree #trifle

This year my Pandoro Christmas Tree Trifle will stand proud just like the Statue of Liberty right in the centre of my festive table – between the gammon, chicken and potato salad.

Pandoro Christmas Tree Trifle

I recently visited Miki Ciman at her La Botegga Deli at the Italian Club in Cape Town and she shared this very traditional Italian Christmas treat with me. Now, Pandoro is baked in a special star-shaped mould. When sprinkled with confectioners’ sugar, it has the appearance of fallen snow on a mountain.

The two of us took the Pandoro out of its box before decorating it with Miki’s crème pâtissière, a glass of sherry and fresh berries. The transformation was this most magnificent Christmas tree trifle!

Bellisimo, lovely and easy to make.

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Visit Miki at the Italian Club
If you have not yet paid a visit to her deli at the Italian Club – put it on your to do list asap.   Miki is “old school” and she still makes all her pasta, cookies and other specialities by hand. She sits diligently each day preparing fresh gnocchi by hand in her deli. She also sells the best Italian fare from handmade mozzarella to charcuterie and a range of other products from her homeland.

Want to learn how to make cheese, pasta, gnocchi or salami?
Contact Miki at : 021 511 5956 (ask for La Botegga Deli) or 083 391 5792

Lovely Miki!

Lovely Miki!

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Pandoro Christmas Tree Trifle

1 large Pandoro
175 ml sweet sherry (or liqueur of your choice )
500 ml lemon crème pâtissière
fresh berries
icing sugar, for serving

Carefully cut Pandoro horizontally into 6 slices. Place the largest slice on a serving platter. Sprinkle over the sherry and spread a thick layer of crème pâtissière over. Top with the next largest slice, angling it so that the points of the star do not align. Repeat with sherry and crème pâtissière with the remaining layers. You can now place in your refrigerator until later. Just before serving put a lot of berries on top of the trifle, push some berries in on the sides of the cake. Sift icing sugar over the top and enjoy!

Miki’s lemon crème pâtissière
Makes 500 ml

40 g plain flour
100 g caster sugar
large pinch of salt
300 ml milk
4 egg yolks
zest of one lemon, thinly slice strips (not the white bits)
20 g butter

Sift the flour, sugar and salt and set aside. Beat 60 ml of milk and egg yolks. Scoop the flour mixture in and beat until smooth. Heat the remaining milk and lemon over low heat until it just starts to boil. Remove lemon peel and discard. Pour a third of the hot milk into the egg mixture and mix well. Throw everything in the heated milk and stir well. Stir constantly until the mixture thickens. Cook for one minute. Stir in the butter and mix well. Remove and let cool completely before using.

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ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

Pick n Pay freshlyblogged challenge #2

This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.

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As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…

ragu

Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar

Rules
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

ragu

 

 

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Ragù
  • 2Tbsp (30ml) Atora shredded suet
  • 1Tbsp (15ml) Olive Oil
  • 350g Boneless beef shin, cut into small blocks
  • ½ Cup (50g) Carrots, cut into very small blocks
  • ½ Cup (50g) Celery, sliced finely
  • 1Tbsp (15ml) White wine vinegar
  • 1 Cup (250ml) Water
  • 1 Beef stock pot
  • ½ Cup (125ml) Milk
  • 600g Ripe red tomatoes grated
  • Salt
  • Milled black pepper
  • 3Tbsp (45ml) Parsley coarsely chopped
  • Potato and carrot crush
  • 1 Cup (150g) Potato, cut into blocks
  • 1 Cup (150g) Carrot, cut into blocks - cut potatoes and carrots in the same size blocks so they can cook evenly
  • 1 ½ Tbsp (22.5 ml) Butter
  • 1Tbsp (15ml) Parsley coarsely chopped
  • ⅛ tsp (0.6 ml) Salt
  • Big pinch of milled black pepper
  • To serve
  • Olive oil
  • ½ Tomato, deseeded and chopped into small blocks
  • Parmesan cheese to serve
Instructions
  1. Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
  2. Add the carrots and celery into the same pot and cook gently for two minutes.
  3. Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
  4. Add the milk and cook until the milk has evaporated, stirring occasionally.
  5. Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
  6. Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
  7. Add the parsley to the sauce, stir and serve over the potato mash.
  8. Potato and carrot crush - Boil carrots and potatoes together till cooked.
  9. Crush with a fork – this is not mash so we don’t want it fine like mash.
  10. Add the rest of the ingredients – mix well and serve hot with ragù.
  11. To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.

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