Marmalade Brownies

With just a few simple tweaks, you can elevate your brownies to a different level. If you love orange flavour in chocolate, you’ll love these. I reduced significantly the amount of sugar and marmalade from the original recipe and it worked out very well. They are very fudge, gluten-free, with the perfect amount and flavour of bitter orange. Even better the next day!

GLUTEN-FREE MARMALADE BROWNIES

Ingredients:

200g dark chocolate

100g butter

4 eggs

100g sugar

1 teaspoon vanilla extract

4 tablespoons ground almonds

5 tablespoons marmalade

3 tablespoons flaked or chopped almonds

pinch of sea salt

Method:

  1. Preheat oven to 180C. Line 25cm square tray with baking paper.
  2. Break the chocolate into the heatproof bowl and melt over the simmering water or in the microwave. Add the butter, stir well to combine.
  3. Separate the eggs. Whisk the egg white until meringue-stiff. set aside.
  4. Whisk the egg yolks with the sugar and vanilla, then fold in the ground almonds.
  5. Add the cooled but still warm chocolate mixture into the yolk batter. Then gently fold in the egg whites, a third at the time, do not knock the air too much.
  6. Pour the ready mixture on the the prepared tin.
  7. Gently warm the marmalade in a small saucepan with the spoon of water until it’s a bit loose. Then spoon this over the brownies mixture randomly. Sprinkle with the almonds on top and seas salt, bake for 20-25 minute or until the knife inserted int he middle comes out clean. Leave to cool in the tin completely before removing and cutting into the squares.
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Beef & Aubergine Fatteh

This recipe comes from the latest book by Nigella Lawson ‘At my table’. Since I  first saw it  a few month ago, I’ve already made it several times. It’s my new ‘go to’ recipe for dinner parties, as it’s perfect for sharing, easily adaptable to the vegetarian version (just replace the beef mince with Quorn/soya mince, or double the quantities of aubergine and add the mushrooms). I normally serve it with the roasted vegetables, couscous or herby bulgur wheat on side. Everyone loves it.

BEEF & AUBERGINE FATTEH

(Nigella Lawson recipe)

Ingredients:

For the base:

4 pitta breads, split open and cut into nacho-sized triangles

For the sauce:

500g Greek-style yoghurt

4 tablespoons tahini, at room temperature

1 lemon, juice only

2 garlic cloves, crushed

1–2 teaspoon sea salt flakes, to taste

125g pomegranate seeds

50g toasted pine nuts (optional)

1 tbsp finely shredded mint leaves (optional)

 

For the ‘meaty’ layer:

3 tablespoons olive oil

1 small onion, finely chopped

1 aubergine, cut into small cubes

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon Aleppo pepper or paprika, plus extra for sprinkling

1–2 teaspoon sea salt flakes, to taste

500g beef mince

Method:

  1. Preheat the oven to 180C.
  2. To make the aubergine-beef layer, warm the oil in a heavy-based saucepan or casserole, add the onion and cook, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and golden colour.

  3. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching.

  4. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.

  5. To make a sauce, pour about 3cm of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the ‘tahini, yoghurt, lemon juice, garlic and salt’ mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Set aside.
  6. Toast the pitta breads and cut it into triangles.
  7. To assemble, arrange the crisp pitta triangles on a large plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.

 

Lake Maggiore

We’ve just returned after a rather spontaneous trip to Italy. It took us about 5 days beforehand to come up with the idea, or to be precise, it was my sister who came up with the idea of us all together going to Lake Maggiore. So we did, and even ended up also going through some parts of Switzerland, as we were near by and thought why not to explore further on. As a result, it proved once again, that deciding and planning things on the spot, it’s not always a bad idea. Sometimes it’s necessary to forget all the travel books and just drive where it takes you, discovering the things as you go along.

Magnificently scenic, Lake Maggiore has a unique geographical position: it borders with Piedmont, Lombardy and Ticino canton in Switzerland. It is the second largest lake in Italy, it stretches nearly 50km and has a depth of 372m. It’s a great destination for someone who’s interested in enjoying the harmony of peaceful atmosphere, Italian food culture and historical sights.

Along the lake there’re numerous villages and cities worth visiting. Below there are just few of them, which were particularly highlights for us. On the first day we visited Laveno Mombello, Ispra, Arona and Stresa. Most famous of them are two below:

Laveno Mombello, Italy

In the 19th century, Laveno Mombello was home to important ceramic industries. Today, it is a port town that connects the province of Varese with Verbania and the famous Borromean Island across Lake Maggiore.

Stresa, Italy

Once a fishermen’s village, now a popular tourist attraction, mainly because of descriptions of famous writers such as Stendhal, Byron and Dickens.

Town prospered in the 1800s with two noble families in town, the Borromeo and the Visconti. When steam ferries and rail lines increased in this zone, tourism traffic to Stresa and Lake Maggiore increased as well. Some grand hotels were built and famous travellers followed, like Rockefeller, Clark Gable, Charlie Chaplin, George Bernard Shaw and Hemingway. Stresa became known as a spa center.

On the second day we drove to Switzerland and visited Lugano, Bellinzona, Locarno and finishing our day back to Italy in Luino.

Lugano, Switzerland

Lugano is the largest town in the region of Ticino, it is not only Switzerland’s third most important financial, banking and business centre, but also a town of parks and flowers, villas and other important historic buildings. The two closest mountains to Lugano, Monte San Salvatore and Monte Brè, give you an outstanding panorama of the town, Lake Lugano and the alpine scenery.

Below there is a mix of our highlights in pictures.