ELLI LUCA

INGREDIENTS 3  cups  ripe  strawberries 1/2 cup sugar 946.0 ml   vodka   METHOD:       Clean berries without washing; set aside in tall half-gallon jar.       Mix sugar with 1 cup water and stir over low heat until sugar dissolves.       Increase heat; bring mixture to boil and set aside to cool.       Mix cooled syrup with vodka and pour over strawberries.       Cover tightly and store in a cool, dark place for 1 week.       Pass liqueur through a fine mesh strainer       Strain again through coffee filter into a bottle.

 Ingredients 1 3/4 cups self raising flour 1/3 cup baking cocoa 1/2 cup caster sugar 125g butter or margarine, melted, cooled 2 eggs 185ml can Carnation light & creamy evaporated milk 1 teaspoon vanilla extract 1 cup dark chocolate bits cocoa, extra, to serve   Method Preheat oven to 180°C. Line twelve 1/3-cup capacity muffin pans with large paper cases. Sift flour and cocoa into a bowl. Add sugar and stir until well combined. Whisk butter, eggs, evaporated milk and vanilla in a large jug. Add milk mixture to flour mixture and stir until just combined. Gently fold through chocolate bits (see tip). Spoon the mixture evenly into prepared paper cases. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool. Serve lightly dusted with cocoa. Notes These muffins are best eaten on the day they are made.

Nachos from Mexicali Fresh. They were the best nachos I have ever had. If ever In Auckland and you love Nachos, I highly recommend you pay them a visit. 137 Quay Street, CBD, Auckland Phone: 09 307 2419 | Fax: 09 309 4126 Sunday - Thursday 11am - 9pm Friday, Saturday 11am - 10pm

Click for larger resolution. I was asked to write a recipe to be featured in a magazine "Your Child in Manningham " that is distributed throughout Manninham. They loved it and want me to another for the Christmas edition.

Meatballs   ✶ Pound ground beef  ✶ 1-2 Dried chillies   ✶ Pinch of ground cinnamon ✶ 1/2 tsp Oregano   ✶ 1/2 Nutmeg, grated   ✶ 3 Cloves garlic, finely chopped   ✶ 1 Large egg - He also points out this should be free range organic   ✶ Freshly grated Parmesan cheese   ✶ Zest of 1/2 lemon  ✶ Salt and pepper ✶ Fresh chopped parsley, I used Italian flat leaf For the tomato sauce   ✶ Olive oil   ✶ 2-3 Cloves of garlic, finely chopped   ✶ A Bunch of basil, leaves picked and stalks chopped   ✶ 1 Fresh red chili, pierced with the tip of a knife   ✶ 1 Onion ✶ 2 x 400g Tins of plum tomatoes   ✶ Swig of red wine vinegar   ✶ Salt and pepper Combine the meatball ingredients, form small meatballs.   Put garlic, basil stalks, and chili in olive oil in saucepan. 5 min later crush and add plum tomatoes. Simmer half hour or so.   Fry meatballs just to brown edges.  Let them finish cooking in the sauce for another 15 min or so. Cook fre

 

INGREDIENTS 2 teaspoons olive oil 200g sliced bacon roughly chopped 3 garlic cloves, crushed 2 eggs (at room temperature) 1/2 cup thickened cream 75g Parmesan cheese, finely grated 1/2 cup chicken stock Garnish: Salt & pepper, fresh chives / parsley or spring onions. METHOD Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic.  Cook, stirring, for 5 minutes or until bacon is crisp. Drain on paper towel. Whisk egg yolks, eggs, cream, chicken stock and three-quarters of the Parmesan together in a bowl. Season with salt and pepper. Add egg mixture and bacon mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining Parmesan.

Adapted From: Gary Rhodes' Local Food Heroes   Photos are from 2008 when I made it for the inlaws.  INGREDIENTS For the filling     * 25 g beef dripping, or lard     * 1 large onion, peeled and finely chopped     * 1 carrot, peeled and diced     * 450 g cooked lamb, minced     * 1-2 cloves garlic, peeled and crushed (optional)     * 1 tbsp plain flour     * 1 tsp tomato purée     * 300ml beef stock     * 1 dash of Worcestershire sauce     * 1 tbsp chopped fresh Parsley, Rosemary, & Thyme For the topping     * 450g potatoes     * 2 tbsp double cream     * 115g unsalted butter     * 1 pinch nutmeg, freshly grated METHOD 1. For the filling:melt the dripping in a large frying pan and add the onion and carrot. Cook for a few minutes until soft but not coloured. 2. Add the minced lamb and fry for 2 minutes, then add the tomato purée, garlic if using it, and flour, and mix well. 3. Add the stock and bring to the b

It's all in the dough!  Snapped some pictures with my iphone as my camera was charging. All I need now is to get a pizza oven installed at home. Working on that one! (hopefully for Christmas) The secret to great pizza dough is the flour. I’ve experienced with many different flours to get the perfect pizza dough. I am loving "Molini Pizza Flour" at the moment.  (Italian Tipo "00" Flour Perfect for Pizza) INGREDIENTS     * 2 1/4 teaspoons active dry yeast     * 1 1/2 cups warm water (about 110 degrees F)     * 3 1/2 cups Italian 000 Flour, plus additional for rolling dough     * 2 teaspoons kosher salt     * 1/2 teaspoon ground white pepper     * 1 scant tablespoon honey     * 1 tablespoon extra-virgin olive oil, + some for coating the bowl/greasing the trays METHOD In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strain

  A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Peri-Peri Sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. It has been called "the world's most complex cocktail. Bloody Mary recipe (as taught by the New York School of Bar-tending)   Ingredients * 1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.  * Fill glass with tomato juice  * 1 dash celery salt  * 1 dash ground black pepper  * 1 dash Tabasco sauce  * 2-4 dashes Worcestershire sauce  * 1/8 tsp. horseradish (pure, never creamed)  * Dash of lemon or lime juice Garnish with celery stalk. May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or othe

Food pictures snapped with my mobile.  Will upload other pictures soon (they are on my hard drive at home.) Tapas bar in the viaduct Auckland Mexican Cantina Auckland A+++ Amazing Chocolate chip cookies Lemon & passion fruit slice from Davenport Coffee from Devonport Strawberry macaroons from Sky Grand Hotel Coffee @ Sky Grand Auckland foyer Burger King Frypod Auckland Even more coffee! Wellington coffee was the best. Gladstones Ginger Beer.  So refreshing! Mexicali Fresh Auckland, Margarita

NUTELLA RECIPE: INGREDIENTS: 2 cups hazelnuts 6 TBSP unsweetened cocoa powder 1 1/4 cup powdered sugar 1/4 tsp salt 3/4 tsp vanilla extract 1/4 cup hazelnut oil METHOD Roast hazelnuts in 375 degree oven for 10 minutes. Put roasted hazelnuts in food processor and puree for 5 minutes, until very smooth. Add cocoa powder, powdered sugar, salt and vanilla. Puree for 15 seconds and then stream in hazelnut oil. Strain and spoon into jars. Store it in the refrigerator.  It thickens when cold, you will need to bring it to room temperature before using.

Another photo from the archives. ( This one is from November 2006.) This used to be a favorite meal of mine, I hardly do it anymore, will have to give a go this weekend. Breaded veal with asparagus on a bed of mashed potato, pumpkin with chives and tasty cheese.  Served with a squeeze of lemon juice

INGREDIENTS 4 cups strawberries, hulled  3 cups sugar  1/2 teaspoon lemon juice  METHOD Combine the all ingredients in a large pot. Under medium-low heat, allow the sugar to slowly dissolve stirring occasionally, about 10 minutes. Once the sugar has dissolved increase heat to medium to medium-high, allow the mixture to come to a slow boil. Boil for about 30-40 minutes, stirring frequently once the mixture begins to thicken. When the mixture reaches 220 F turn off heat and let it cool. Skim off any foam from the top of the jam. Once the jam has completely cooled it can be canned or stored in the fridge. 

Easy Homemade Muesli / Granola Adapted from "Baked: New Frontiers in Baking" by Matt Lewis & Renato Poliafito INGREDIENTS 2 cups rolled oats 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon maple syrup 3 tablespoons plus 1 teaspoon vegetable oil 1/4 cup honey 1/4 cup firmly packed light brown sugar 1 teaspoon pure vanilla extract 1/3 cup whole almonds 1/3 cup whole hazelnuts 1/3 cup muscatels or raisins 1/3 cup dried apricots (cut roughly) METHOD Preheat the oven to 160 degrees C  (handy online temperature converter for my friends across the pond)  Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, maple syrup & vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fi

※ Canape & Finger Food Ideas A storage place for ideas, will be updating this list from time to time.  Cold Duck liver parfait on brioche Ricotta & pear crostini Vietnamese rice paper rolls Bruschetta of olive, tomato & buffalo mozzarella Sushi selection Tuna tartare Smoked salmon blini with crème fraîche Prosciutto Grissini Gougères filled with blue cheese & walnut cream Tomato gazpacho with roasted shellfish & avocado salsa Carpaccio of beef on crostini with parmigiano Hot Lamb pinchos, tzatziki Caramelised onions & anchovies pissaladière Pumpkin & fetta arancini with herb aioli Aged cheddar croquettes with Jamon Chicken & ginger wonton Mushroom & porcini tart Cauliflower Fritters Fish goujons with spicy tomato sauce / or Tartare Stuffed zucchini flower Sage & anchovy fritters Kefalograviera Saganaki Mini Hamburgers Grazing Exotic mushroom risotto with truffle oil Chicken San Ch