Tagliatelle con i carciofi
(Tagliatelle with artichokes)

For the noodles I use packaged Egg Noodles.

For the Sauce:
8 small artichokes ( or 2 16 oz cans of quartered artichoke hearts)
8 tbsp extra - virgin olive oil
2 large leek
a little bunch of flat leaf parsley finely chopped
3 cloves of garlic chopped
salt
grated Parmesan cheese

(If working with fresh artichokes) Add lemon juice to a bowl of cold water. Working with an articholke at a time, pull off the outer leaves until you reach the pale, tender inner leaves. Using a knife cut off the tough green tops of the leaves until only the tender edible portion remains. Trim the stem to 2.5cm or 1 inch and pare away the tough outer layer. Cut each artichoke heart into 6-8 wedges and place in the bowl of lemon water until ready to use. (If you are using the canned quartered hearts just cut them in half)

Finely chop the leek and cook in a saucepan with the oil till tender: about 30 minutes over low heat(2-3), with the lid on and adding warm water if necessary. Then add the garlic and continue cooking until leek is golden brown. Add the artichokes stir well and keep cooking till the artichokes are tender too (about another 15 minutes).

While the artichokes are cooking boil the pasta about 6-8 minutes, drain and then add it to the pan with the leek and artichoke mixture. add the parmesan cheese (I recommend about a 1/2 cup). Stir and turn off the heat.

This is one of the many recipes we learned to make while staying at the Villa Il Paridisino from Constanza. There we made fresh Tagliatelle and used only fresh ingredients, its a lot more work but if your serving company take the time.

Makes 4-6 servings.

Guinness Cake

Chocolate Guinness Cake

by NIGELLA LAWSON

This was one of the easiest cakes I have ever made. Other than the unusual ingredients it will be a regular in my house for some time. The tennis team is bound to get there fill of this one as well.


Ingredients for the cake:
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners' sugar
1/2 cup heavy cream

Preheat the over to 350 F, and butter and line a 9 inch springform pan.

Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.

Pour the cake batter into the greased pan and bake for 55 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.

When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners' sugar in first and blitz to remove lumps before adding the cheese.

Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Makes about 12 slices

Peanut Butter, Choc chip Cookies

This is a family favorite, hands down our favorite cookie.

Ingredients

1/2 cup butter
1/2 cup peanut butter (crunchy)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

Directions

Heat oven to 350.

Mix thoroughly butter, peanut butter, both sugars and egg. Blend in flour, soda, baking powder and salt in separate bowl before mixing into the creamed butter and sugars. Stir in the chocolate chips by hand. Cover and chill.

Shape dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheet. With Potato masher sprayed with Pam flatten in crisscross pattern to 2 inches. Bake 10-12 minutes or until set but not hard.

Black and White Brownies

OK this ones cheating a bit but those of you who know me know that if theres a box mix thats good why waste time working from scratch. I like to cook but I am not stupid. So heres one that falls into that catagory.

Brownie
Ghirardelli Triple Chocolate Brownie mix
Simple follow the directions on the box for 16 Brownies.

Cheesecake batter
6 oz Cream cheese softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Heat oven to 325. Line a 9x9 pan with aluminum foil then spray with pam. set aside

Mix brownie mix and pour into prepared pan

In medium bowl beat cream cheese until smooth. On low speed beat in flour sugar and vanilla. Add milk beat until smooth.

With a spoon, make an indent in top of brownie batter. Fill indent in top of brownie batter with a dollop of the cream cheese mixture.

Back for 45-50 minutes or until firm to the touch and set. Cool in the pan. Using foil lift the brownie from pan directly to rack. Cool 2 hours before cutting. Store airtight up to 1 week.

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.

Whipped Cream Cake

My son, Teddy and I made this one night from my book "All Cakes Considered" we were very pleasantly surprised that despite the unusual ingredients in the cake its very light and fluffy.

Ingredients

1 cup whipping cream

2 eggs, beaten until thick and lemon colored

1 cup sugar

1 tsp vanilla

1 1/2 cups sifted cake flour

1/4 tsp salt

2 teaspoons baking powder

Directions

Whip cream until it holds its shape. Add eggs and whip until light as foam. Add sugar and beat again. Add Vanilla. Sift salt and baking powder together. Bake in greased 8" cake round at 350 degrees 25 to 30 minutes.

I like to put the second cup of whipping cream from the pint whipped in the center and then frost the cake with a nice chocolate frosting (See banana cake recipe).

Banana Cake with Chocolate Frosting

This was my first try with one of the cakes in a new book I got for my birthday. "All Cakes Considered" a very cool book. My families first response to my choice was Banana's and Chocolate, yuk. They have since tasting it changed their minds completely. I am very impressed with the details of the recipes, and I have to say this is my best scratch cake yet. By the way in the picture I cheated and used some already prepared frosting I had with chocolate chips in it.

You'll need

10-inch tube pan

For the Cake

2/3 cup shortening (I used butter)

1 2/3 cups sugar

2 1/2 cups cake flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups ripe bananas, mashed (3 bananas)

1/3 cup butter milk (or 1/3 cup whole milk with 1 tsp lemon juice)

2 large eggs

2/3 cup chopped walnuts (optional)

For the Frosting

two 1-ounce squares unsweetened chocolate

1 1/2 teaspoons vanilla extract

6 tablespoons unsalted butter, at room temperature

4 3/4 cups confectioners' sugar

1/4 cup cream or sweetened condensed milk

To make the cake

1. Center a rack and preheat the oven to 350 degrees F. Prepare the pan.
2. With the mixer on medium speed, cream the shortening, then gradually add the sugar, mixing well.
3. In a separate bowl, dry whisk the cake flour, baking power, baking soda, and salt together. Add to the creamed mixture, beating until blended.
4. Add the mashed bananas and half the buttermilk and mix just until moistened, then increase the mixer speed to medium-high and beat for 2 minutes more.
5. Add the rest of the buttermilk and the eggs, and beat for 2 more minutes.
6. If you're going for the walnuts. add them to the batter and mix on low speed until just blended.
7. Pour the batter into the prepared pan. Bake for about 50 minutes, until the cake tests done.
8. Cool for 10 minutes, then unmold onto a cake rack and cool completely.
9. Melt the chocolate in a double boiler or in a heat-proof bowl fitted into a saucepan with simmering water. Remove from the heat and stir in the vanilla extract. allow to cool.
10. With the mixer on medium speed, cream the butter, then gradually add half of the confectioners' sugar, blending well. Beat in 2 tablespoons of cream. Beat in the remaining sugar and cream and set aside.
11. Add the melted chocolate to the creamed mixture and beat until smooth. allow to cool slightly, then spread on the cooled cake.