Welcome again.... The weather seems to be warming up, and it looks as though we can say good bye to winter. So we are starting doing some "salad of the day" instead of our "soup of the day" . Come check them out.
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What on earth do you do with that? Chestnut Puree: Well, I guess most people know what chestnuts are, but maybe not so much what to cook with them.With this recipe(which we got out of the Good Living in the SMH), you can enjoy them all year around... Chocolate, chestnut and sherry cake 150g dark cooking chocolate Preheat oven to 180C (170C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper. Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Allow to cool. Whisk egg yolks with sugar until light and fluffy. Add the chocolate mixture, the chestnut puree and hazelnuts. Stir until well combined. Beat the egg whites until stiff peaks form and carefully fold into the chocolate then add the sifted flour and cocoa powder. Pour into the prepared tin and bake for 50-60 minutes. Test by inserting a skewer in the centre - if it comes out clean, it's ready. Cool in the tin before turning out. Serve with whipped cream. Serves 12.
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| Menu for the week |
This week's menu (starting Tuesday 19th September): Tuesday & Wednesday Mango chutney &yoghurt marinated chicken served with coconut pilaf ($8.80) Wednesday & Thursday Fish fillet with a garlic and balsamic vinegar dressing served with parsley mash ($8.80) Friday & Saturday Traditional Italian cottage pie with minced beef, eggplant, carrot and potato & soft polenta topping ($8.80) Please call us if you'd like to order in advance. |
| New Products |
Cheese of the month Tortalpina: sumptuous Italian washed & smeared rind from the region of Lombardy. As a result of the combination of clean air, spring waters & lush pastures of the area the milk stock is rich & filled with nutrients. With a delicate and refined sweetness within the savory flavours of the cheese it also shows a rather pronounced meatiness & hint of acidulation on the palate. The pate texture is velvety & almost melting in the mouth. The rind has a fine granular/crystal texture, with a nutty nuance lingering on the palate. The presence of yeasts & white surface ripening moulds on the rind produces enzymes which feed on the acid in the cheese,making the cheese sweeter & breaking down the casein(cheese protein) giving a softer, smoother and more digestible cheese. That's all folks for now and we hope you tune in next week. Kiri & Ana To subscribe go to www.alimentodeli.com.au |
