Monthly Archives: December 2024

Baking

Nigella’s London cheesecake.

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Last day of the year, there were plans of a fairly large party this evening with Steve, Ale and their friends and Casellas. But the location intended for the party turned out not available, so we split the party up and we’re heading to Casa Casella later tonight, 6 of us, not 17. I’ve made a cheesecake and it’s a good thing it will not have to be divided between 17 people. It really is rather good, I must say. After a comfortable rest in the fridge I have portioned it and tried it and there will be no shame, shall we say! 🙂

It was all baked yesterday. For the base I used 150 g of Biscoff biscuits, crushed in the food processor. Nigella recommended digestive biscuits, but there was only a chocolate version in Esselunga. This blitzed with 70 g of melted and cooled butter was pressed into the lined round tin.

700g of Philadelhia cheese, 3 eggs, 3 yolks ( my cholesterol levels are rising just by typing this), gently combined together by KA. 150 g sugar added, some of it vanilla. A big fat drop of vanilla paste. Good squeeze of lemon juice. A bit of my candied orange peel. All this poured into the tin and baked in 180 degrees, in bain marie, for 50 minutes. Then a quick topping of sour cream, about 150 ml, some icing sugar and more vanilla paste added to the top, another 10 minutes and out of the oven. Left to cool completely, into the fridge for the night.

Obviously in Nigella’s book it looks stunning, my top layer wasn’t glamorous enough, so I grated a bit of dark chocolate on top and a few flaked almonds.

It is super moist and creamy. And delicious. And it will be the last thing we’ll eat this year. 🙂

Good Food

Granola, with Italian twist.

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Until today I thought my brother makes the best granola. He once told me how to, but mine wasn’t as good as his, so I left it and settled for shop bought, overly sweet Kellogs.

But lately, in the new book by Ula Pedantula called ” Kuchnia Pedantuli” I saw recipe for homemade granola, one that uses olive oil alongside honey (Mariusz only uses honey). We went to Ikea this morning, where I picked up a few bits to make the storage in my kitchen a bit better, then, in Esselunga I got what I needed to make the granola. I combined some oats, hazelnuts, pecans, sunflower seeds( a must, beautiful flavour when toasted!), sesame seeds, a heavy dusting of cinnamon ( of course) and then a good drizzle of olive oil and honey, enough to coat everything.

I baked the granola in 150 degrees, on a baking paper and tossed it every 10-15 minutes, until it was golden and smelled fantastic. It took about 45 minutes. I left it to cool completely, while still tossing and then transferred it to a sexy new jar I got from Lara last Thursday. Very much looking forward to having it tomorrow morning with yoghurt and fresh fruit.

Made in Torcigliano

Natale 2024

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The best idea I’ve had about this Christmas was to not invite anyone. After last year I fancied Christmas for us, with the food that we like. With no nerves, no stupid conversations at the table, having waited for the guests who were always late- my time was not important, right? Last year’s Christmas with the family left me pissed off, tired and frustrated.

I did ask my mum a few weeks ago if they’d come over, especially after the September flood has left Stronie looking like a warzone, but mum declined. So we had a lovely, relaxed Christmas, just Florek, Iza and me. And the cats. In terms of tradition I only made barszcz with uszka- yes, this year I could be bothered. On Christmas eve there were 2 courses, after barszcz I served some panfried plaice and prawns, clementine pie for dessert.

On Christmas Day we fancied steaks, so we had steaks. There were no fussy, ungrateful vegetarians to waste time on ( have you made the pastry from scratch? Have I ****, for you???!!). And then on Boxing Day the guests arrived! Yes, but guests unrelated to us, not those we felt we should invite, but those we were excited to celebrate with. Lara, Sergio and Ilan, Steve, Ale and Lydia. All arrived with food and wine. Steve made panettone from scratch. All great bunch to dine with, they loved my barszcz, turkey has flown off the plates and Ilan was disappointed he couldn’t have thirds. Port was a hit and we taught Sergio to say “wanker”. 🙂 Ale was surprised to find out why the work “anticipo” makes me giggle. Festive Italian lunch that finished …at 7pm.

Izzie said it was the best Christmas ever. I’m sure Nintendo DS had something to do with it. x