Candied cranberry cake with cream cheese frosting

Candied cranberry cake with cream cheese frosting

I don’t recall ever having seen a fresh cranberry in Australia. Sweet, shrivelled little dried ones, yes, but not fresh ones. They must have been there, but I suspect further south than where I lived in the sub-tropics. When I first spotted them in the markets here in Switzerland, I passed by them with a mild sense of curiosity which was quickly erased by a complete lack of familiarity with them. Well, curiosity generally wins out in the end, especially when the internet is full to bursting with pages determined to overcome my ignorance. So I bought a box and started searching. Cranberry sauce, cranberry jam and candied cranberries filled tab after tab of my browser. The latter won out.

I’m now a fresh cranberry convert.

And I think I could live quite happily on the ones rolled in sugar. A little sweet, a little tart and utterly moreish.

Makes 1 x 25cm (10″) ring or bundt cake
Cranberries need to soak overnight
Cake: 15 minutes plus 45 minutes baking
Frosting: 10 minutes

Candied cranberries

340g (12 oz) fresh cranberries
400g (2 cups) granulated sugar
500ml (2 cups) water
additional sugar for coating cranberries for decoration


250g (2 cups, spooned and scraped) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch fine salt
225g (1 cup or 2 sticks) unsalted butter, room temperature
200g (1 cup) granulated sugar
3 large eggs (about 200g or 7 oz), room temperature
2 tsp vanilla extract
180g (3/4 cup) sour cream, room temperature


115g (4 oz) cream cheese, room temperature
55g (2 oz or half a stick) unsalted butter, diced, slightly softened
85g (2/3 cup, unsifted) powdered (confectioners’) sugar, plus extra as required
1 tsp vanilla extract

Candied cranberries

Combine the sugar and water in a large saucepan over medium heat and simmer, stirring occasionally, until the sugar has completely dissolved.

Rinse the cranberries and prick each one with a toothpick, then place them in a heat-proof bowl.

Pour the hot syrup over the cranberries, cover and refrigerate overnight.

Drain cranberries, reserving liquid (to use in cocktails or mixed with soda water).

Take about 1/4 cup of the cranberries and roll in additional granulated sugar to use as decoration for your cake – either larger ones to cut in half or smaller ones to keep whole. Spread on a sheet of parchment to dry.


Preheat oven to 175°C / 350°F / Gas Mark 4. Grease and flour a 25cm (10″) ring or bundt pan and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a large bowl, beat together butter and sugar until light and fluffy.

Add eggs, one at a time, beating until each is incorporated.

Add vanilla extract and beat until combined.

Add flour mixture in two batches, alternating with the sour cream, folding in with a firm whisk until just combined after each addition.

Fold in cranberries that you did not roll in sugar.

Spread batter evenly in pan.

Bake in centre of oven until golden and a toothpick comes out clean, about 45 minutes.

Remove to a wire rack and allow to cool before frosting.


In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy, adding extra as needed to get the desired consistency. Beat in the vanilla extract.

Spread the frosting all over the cake.

Take the reserved sugar-coated candied cranberries and arrange them on top of the cake.

Posted in cake, dessert, general, snack, sweet | 8 Comments

Risotto with white wine & thyme braised onions

Risotto with white wine & thyme braised onions

I know there are folks out there who think of risotto as “dinner porridge” or “wet rice”… I don’t claim to understand them, but I’m related to enough of them to be aware of their existence  ;)  But round our way, risotto is on frequent rotation on our dinner menu. And I don’t think there’s a wrong time of year for risotto. We tend to fill it with pumpkin and sage in winter, asparagus or spinach or peas or sorrel in spring and summer, mushrooms in autumn… but onions are a perennial favourite.

You get two options for cooking – stove-top or oven. While the stand-and-stir stove-top method will give you a somewhat creamier risotto, I don’t think the difference is noticeable enough to warrant the effort if you have other things to do. Like finishing off that bottle of white wine.

Serves 4
Preparation & cooking about 1 hour and a half
The onions can be made ahead


2 – 3 medium-large yellow onions (about 450g / 1lb)
1 Tbsp olive oil
pinch of salt
freshly ground black pepper black pepper
120ml (1/2 cup) dry white wine
8 sprigs thyme


40g (3 Tbsp) butter
30 ml (2 Tbsp) olive oil
1 large clove garlic, crushed
1 1/2 cups arborio or carnaroli rice
120ml (1/2 cup) dry white wine
1 litre (4 cups) vegetable stock

To finish

150g pecorino or other semi-hard cheese, grated
freshly ground black pepper
extra thyme for garnish


Halve the onions and slice into half-moons, about 1/2cm (1/5″) thick.

Heat the olive oil in a heavy skillet, add the onions and cook on medium until starting to soften.

Reduce heat to very low and season well. Stir in the white wine and the thyme sprigs. Cook until the liquid has all evaporated and the onions are browned, stirring occasionally – 40 minutes to an hour.

Remove the thyme sprigs, set aside a spoonful of the onions for garnish, and set aside the remainder for the risotto.

Risotto – oven method

Preheat oven to 150°C (300°F) with a rack positioned in the lower section.

Put the oil and butter in a casserole on the stovetop over medium heat. When the butter has melted, add the garlic and cook until fragrant but not browned, about two minutes.

Stir in the rice so it is well coated with oil and toast it for a couple of minutes. Pour in the wine and turn up the heat so it simmers away, stirring constantly. Add the stock and bring to a simmer.

Place the casserole in the oven for about 45 minutes, stirring occasionally.

Continue cooking until the liquid has been absorbed and the rice is soft.

Risotto – stove-top method

Bring stock to a simmer in a saucepan.

In another large, heavy-based saucepan, heat the oil and butter, then cook the garlic for a couple of minutes, until fragrant but not browned.

Add the rice to the saucepan and stir to coat well.

Add the white wine and stir until it has evaporated.

Add the stock one ladle-full at a time, stirring constantly until each addition has been absorbed before adding the next. The whole process will take about 25 – 30 minutes until the stock has been used up and the rice is done.

To finish

Stir through the onions and grated pecorino.

Serve with a little extra freshly ground black pepper, top with a pinch of the reserved onions and garnish with a small sprig of thyme.

Posted in general, italian, rice, risotto | 2 Comments

Triple chocolate chip cookies (eggless)

The search for the ideal chocolate chip cookie recipe seems to be a lifelong endeavour, and this eggless version is my current favourite. It’s adapted from the recipe we used in a chocolate-centred baking class I did a few weeks ago – more on that to come soon!

Triple chocolate chip cookies (eggless)

I recommend doing all the mixing by hand, wearing disposable food-safe gloves. Not only is it a lot of fun in a playdoh kind of way, but you get cookies with a big crunch at first bite which melt into chewy goodness in your mouth.

Makes: 36 – 40 cookies
Preparation: 10 minutes
Baking: 20 minutes


100g (3 1/2 oz or 1/2 cup) granulated sugar
100g (3 1/2 oz or 1/2 cup, packed) dark brown sugar
200g (7 oz or 1 3/4 sticks) butter, room temperature
5ml (1 tsp) vanilla extract
280g (10 oz or 2 1/4 cups, spooned and scraped) all-purpose (plain) flour
15g (2 Tbsp) cornstarch
6g (1 tsp) baking (bicarb) soda
pinch salt
100g (3 1/2 oz or 2/3 cup) each dark, milk & white chocolate drops


Preheat oven to 175°C / 350°F / Gas Mark 4 and line 2 baking sheets with parchment.

Mix together the sugars and mix in the butter. add the vanilla and mix to combine.

Whisk together the flour, cornstarch, baking soda and salt and mix into the butter mixture, just until there are no visible traces of flour.

Add the chocolate drops and mix to distribute them through the dough.

Roll ping-pong ball sized bits of dough and flatten them slightly on the baking sheets, leaving about 5cm (2″) between them for spread.

Bake one sheet at a time in the middle of the oven for about 10 minutes each, until golden.

Allow to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Posted in biscuit, cookie, snack, sweet | 2 Comments

Risengrød – Danish rice pudding

Here we are for another Secret Recipe Club reveal. Each month you are assigned a blog from which you choose a recipe to recreate. It’s like being handed a new cookbook every month and it is a whole lot of fun.

My assignment for November was the deliciously healthy, vegetarian and beautiful the smoothie lover. Josefine is a young Danish food blogger and is surely destined for great things with her vibrant outlook on life. I got really excited about the prospect of making something typically Danish, so I clicked the tag in the cloud, scrolled through, thinking, “oooh, yeah!” repeatedly, then got to this one. Bingo! We have a winner!

Risengrød - Danish rice pudding

I have been meaning to make rice pudding forever. It was always one of my favourite desserts as a kid, and the Danish variation of sprinkling it with cinnamon sugar and topping it with butter was intriguing to me. I did add a vanilla bean and a bit more sugar, because one of my kids doesn’t like cinnamon and I thought his bowl might be a bit bland otherwise.

It is common in Nordic countries to call it porridge, but I have gone with pudding, because the sweet version is more commonly known as pudding in the English speaking world, and I didn’t want to confuse it with savoury rice porridge, otherwise known as congee. If you’re interested, Wikipedia has an interesting page on the history and variations of rice pudding around the world.

Sweet, creamy rice pudding is perfect as it is, but can be tarted up in so many ways – fruit compotes, lemon zest, spices, dried fruits and nuts, served inside baked apples or with poached pears or other fruit…

Serves 4
Preparation time: about 1 hour


300ml (1 1/4 cups) water
180g (1 scant cup) short grain pudding rice
1 litre (4 cups) milk
1 vanilla bean, split, or 1 tsp vanilla paste or extract
2 Tbsp granulated sugar
pinch salt

2 Tbsp granulated sugar
1/2 tsp cinnamon
4 knobs butter


In a large saucepan, bring water to the boil.

Add the rice, cover and boil on medium heat for 5 minutes.

Add the milk, vanilla bean, 2 tablespoons of sugar and a pinch of salt, and slowly bring it to the boil. Simmer uncovered for 30 – 40 minutes on low heat, stirring frequently to avoid having it boil over, until the rice is very soft and the mixture is thick. The cooking time will depend on the variety of rice and how high you have the heat.

In a small bowl, mix together the other 2 tablespoons of sugar and the cinnamon.

Remove the vanilla bean, divide the pudding into 4 bowls, sprinkle with cinnamon sugar and top with a knob of butter.

Serve immediately.


Check out what everyone else made this month!

Posted in breakfast, dessert, rice, src, sweet | 20 Comments

A step by step guide to macarons using the Italian meringue method

I was honoured to co-host the October Daring Bakers challenge with my wonderful friend Korena and we dared everyone to make macarons. The Daring Bakers tackled the macaron back in October 2009, however with so many new members we thought it would be a good challenge to re-visit. Macarons are a quintessentially French pastry – beautiful, delicate, and a bit finicky – but with a few tips and the right technique, they are completely achievable for the home baker.

There are two schools of thought when it comes to macaron shells, which are made from a batter of ground almonds and powdered (confectioner’s) sugar folded into meringue. The first is to use a French meringue (a basic meringue where sugar is gradually beaten into egg whites) and the second is to use an Italian meringue (where a hot sugar syrup is drizzled into whipping egg whites). I am a fan of the Italian meringue method, and Korena of the French meringue method, so we presented both techniques in the hope that everyone would find the one that works best for them.

I’m going to present to you the Italian meringue (hot sugar syrup) method of macaron making. I tried and tried making macarons using the French meringue method, experimenting with different recipes, aged versus fresh egg whites, parchment versus silicone… failed. About 10 times. But being a stubborn old chook, I couldn’t admit defeat so I enrolled in a macaron class. To my surprise, the French pastry chef teaching the class presented us with a recipe using the Italian meringue method. Well, long story short, it worked and that’s the way I’ve made them ever since. I would like to clear up the misconception floating around the interwebbies that macarons made with the Italian meringue method aren’t “real French macarons” (yes, I have been told this on social media). In fact, neither method is more “French” than the other, they are just variations on a theme. Just like Ladurée and Pierre Hermé, I use this method because I find that it gives more consistent and reliable results.


Some thoughts…

The recipe is in weights, not volume, because macarons rely on specific ratios of almonds to powdered sugar to meringue, and volume measurements are much less accurate.

You don’t need to age the egg whites. I have successfully made macarons with whites straight from the shells. The only stipulation is that they should be at room temperature. Egg whites and meringues can be temperamental – if there is even a trace of oil, fat, or egg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff peaks. For this reason, when separating your eggs, be very careful not to get any yolks in with the whites. One trick Korena always uses to ensure meringue success is to wipe the already-clean bowl and beater or whisk with a vinegar-moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.


Regarding almonds – you can use ground almonds with or without the skins on, but we both prefer using clear ground almonds (no skins) for the look. If you can’t buy ground almonds locally, you can grind them yourself. Just don’t use an almond flour which is very fine and powdery – ground almonds are gritty when rubbed between your fingers. You will grind them further with the powdered sugar. Almonds can be substituted for other nuts or seeds, however their oil content can change the way the batter behaves, so it’s probably best to use almonds on your first try, and then play around once you’re confident in your macaron skills.

Some thoughts on food colouring – Whether you use it or not is entirely up to you, but if you do use it, what you use will determine how much you use and your own preference will determine when you add it. When adding food colouring or flavouring to macaron shells using the Italian meringue, I prefer to add it at the almond paste stage. This is mostly because I find it easier to see the difference in colour when I’m folding in the meringue. You can add it to the meringue, though, as you prefer. You should only use gel or powder – avoid liquid food colouring, as it can add too much moisture to the mix. Remember, though, that after you add colouring to one part, you will dilute the colour when combining the two parts. Flavourings such as vanilla bean seeds can also be added at these same stages.


Baking the macaron shells – I prefer lining the baking sheets with parchment paper, but many people prefer or have better results using a silicon mat. Try both and see what works best for you. And speaking of baking sheets, some bakers use a double or triple stack of baking sheets to help insulate the macaron shells as they bake. This might be a useful technique if your oven runs hot or heats unevenly. I splashed out on a couple of triple layer De Buyer sheets for baking success and they really were a good investment – they bake cookies and macarons, puff pastry, galettes and tarts and breads wonderfully. Some bakers prefer to bake with the oven fan on, but my oven has a hot spot in one corner when I use that so I avoid it for macarons. I’ve given the convection temperatures in the directions, though. As all ovens vary, hold moisture differently and can be quite a long way from what it says on the dial in regard to temperature, it’s important to experiment until you get comfortable baking macarons with your particular oven.

According to a “perfect macaron” article that I read somewhere, the ideal ratio of shell to filling is 2:1. That is, the filling should be about the same thickness as one shell. That’s pretty much the ratio we go with, and the easiest way to achieve that is to go by how much is in the piping bag. Fill the bag twice for piping the shells, so fill it once for piping the filling.

Note: This recipe is for almond shells using egg whites, but the same process applies if you’re using other nuts etc, or using aquafaba (chickpea canning liquid) for vegan shells. Pop “macarons” into the search box and you’ll find a wealth of recipes :)

My very own video of how to make macaron shells using the Italian meringue method…

Makes: 30 x 4cm / 1 1/2” filled macarons
Preparation: 20 minutes to prepare batter, at least 20 minutes to rest, 18-20 minutes to bake, at least 30 minutes to cool

Equipment required

Kitchen scale
Food processor
Fine sieve
Medium bowl
Stand mixer or electric hand mixer and bowl
Piping bag with large round tip (#10 – #12) or plain coupler
2 large baking sheets
Parchment paper or silicon mats
Piping templates (optional)
Small heavy-based saucepan
Candy / instant read thermometer


(original recipe in grams)

140g / 4.9 oz ground almonds
140g / 4.9 oz powdered (confectioner’s) sugar
100g / 3.5 oz egg white (from approx. 3 eggs), room temperature, divided 50/50
100g / 3.5 oz granulated (white) sugar
40g / 1.4 oz (weight) water


Replace up to 20g / .7 oz of the powdered sugar with unsweetened cocoa powder or powdered freeze dried fruit
The seeds of 1 vanilla bean
A few drops of non-oil-based essence
A few drops of gel food colouring or a pinch of powder food colouring


Prepare 2 parchment (not wax paper) lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each. (I have my piping guide under the baking paper here.)


Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.


Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.


Add 50g / 1.75oz egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring such as vanilla seeds, citrus zest, essense, if desired. (I added 1/2 tsp vanilla paste and 1/2 tsp red powder food colouring to this batch.) Set aside.


In another bowl, or the bowl of a stand mixer, scrupulously clean and free of any oil or egg yolk, beat the other 50g / 1.75oz egg whites to stiff peaks. the meringue should fill the whisk.


Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.


While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.

Sorry, no photo here – I was alone in the kitchen, the sugar syrup is hot and I didn’t want to risk burning myself or dropping my camera!

Whisk at high speed until the mixture is cool, about 3 minutes. About 1 minute before the end, you can add food colouring, if not done at the almond paste stage. The mixture should increase in volume and become firm and shiny, and it should be thick and marshmallowy and you have a beak when you lift the whisk.


Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula. You do actually want to get a lot of the air out of the mixture – you do this by folding and squashing the mixture against the side of the bowl, rotating the bowl a quarter turn with each fold. Be sure to firmly scrape the bottom of the bowl with the spatula, so you don’t leave a layer of almond paste there.


Mix until you have a homogenous batter that runs from the spatula in a thick ribbon. The sequence of 10 images below was taken over a period of 5 seconds.


Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 – #12 plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2” in diameter, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.


Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip.


Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you gently touch one, it should be only just tacky.


Meanwhile, preheat oven to 150°C / 300°F / Gas Mark 2. If you prefer to use convection (oven fan), preheat to 140°C / 285°F / Gas Mark 1.

Bake the macarons in the centre of the oven for 18 minutes (20 minutes if using cocoa or dried fruit powder in the shells), one sheet at a time, turning the sheet half-way.

To test if they are done, give the top of a shell a gentle nudge – it shouldn’t move away from the foot. if it does move, pop the sheet back into the oven for another minute or two, then test again.


Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling racks for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.


If not filling straight away, store in an airtight container at room temperature, separating layers with parchment. Otherwise, fill and store in an airtight container in the fridge to mature for at least 24 hours before eating.





Please feel free to ask questions, compare notes, make comments etc  :)

Visit the Daring Kitchen recipe page, where you will find loads of filling recipes, too, as well as a number of links and the downloadable pdf of the recipes.

Daring Kitchen blog-checking lines: For the month of October we got to take on one of many bakers’ deepest, darkest kitchen nightmares : macarons. Our talented bakers Korena from Korena in the Kitchen and Rachael from pizzarossa made the intimidating task of mastering these French beauties a breeze

Posted in daring bakers, macaron | 14 Comments

Yeasted waffles

Deliciously sweet waffles with a crisp exterior and a light and fluffy interior, this is a breakfast treat that comes together quickly and easily.


These are very similar to Belgian Liège waffles, but without the pearl sugar. I also use a simpler method of making the dough than the recipe that came with my waffle machine and claims to be the real deal. I have occasionally gone all out and spent 45 minutes making the dough, but I honestly don’t think it makes that much difference to the finished product.

I make the dough the evening before to give the yeast time to do its magic ever so slowly in the fridge overnight, then it’s super quick in the morning to bake the waffles. If you’d prefer to do it all at once, let the dough rest for 15 minutes before dividing, then give it about 30 minutes to rise.

Makes 8, serves 4
Dough: 10 minutes
Resting: overnight then about 45 minutes the next morning
Baking: 20 minutes (4 batches of 2), depending on your machine


250g (2 cups, spooned and scraped) all-purpose (plain) flour
35g (3 Tbsp) granulated sugar
3g (1 tsp) instant dry yeast
pinch salt
80ml (1/3 cup) milk, room temperature
1 tsp vanilla extract
1 large egg, lightly beaten
110g (7 1/2 Tbsp) butter, softened


Whisk together the flour, sugar, yeast and salt.

Add the milk, vanilla extract and egg and mix to a shaggy dough.

Add the softened butter and knead until dough is smooth and elastic, about 8 minutes with a stand mixer or 10 minutes by hand. It will be very soft.

Transfer dough to a clean, buttered bowl, cover tightly with plastic wrap and refrigerate overnight.

Remove dough from fridge, knead together and cut into eight pieces. Roll the pieces into smooth, flattened balls and place in a buttered baking dish, cover loosely with plastic wrap and allow to rise for 30 – 45 minutes, depending on ambient temperature. They should be about 50% bigger.

Stretch and flatten slightly and bake in waffle maker until deep golden brown – about 5 minutes on medium-high.

Serve hot with whipped cream, berries, maple syrup, chocolate sauce, jam… whatever you fancy.

Posted in bread, breakfast, sweet | 4 Comments

Semolina with three cheeses

With a few ingredients and a good supply of elbow grease, this impressive appetiser or light meal comes together easily.

semolina with three cheeses

If you’re anything like me, you are perpetually in search of fresh ideas for entertaining. When we have dinner guests, I don’t like serving the same thing twice, so my pinterest boards and bookmarks folders are bursting at the seams with recipes. But they all tend to be variations on a theme. Cheese, cheese and more cheese!

You can go to Greece with salty marinated feta or grilled halloumi, to France with warm baked brie or fresh herb boursin, or to Italy with peppery gorgonzola, smoky scamorza or cream creamy stracchino. There is a cheese that compliments whatever cuisine you are serving, so it is often the starting point for my menu ruminations.

This appetiser hits all the right notes, with the creamy semolina and sharp Italian cheeses. Serve it with a fresh green salad and a glass of dry white wine for the perfect start to a meal.

This recipe was adapted from here.

Serves 8
Preparation: 30 minutes
Resting: 1 hour


500ml (2 cups) vegetable stock
750ml (3 cups) milk
250g (2 cups) fine semolina
1 large egg yolk
75g (3/4 cup) finely grated parmesan
1 bunch flat-leaf parsley, finely chopped
sea salt & freshly ground black pepper
50g (1/3 cup) crumbled gorgonzola (I used piccante)
60g (1/2 cup) grated pecorino
80ml (1/3 cup) whole cream


Combine the vegetable stock and milk in a large saucepan, over medium-high heat, and bring to the boil. Remove from the heat and slowly pour in the semolina, whisking constantly. Return saucepan to medium heat and whisk for about 3 minutes, until the mixture has boiled and is very thick.

Remove from heat and, working quickly, use a wooden spoon to mix in the egg yolk, parmesan and parsley. Add a good pinch each of sea salt and freshly ground black pepper.

Spread the mixture into a lightly oiled, large rimmed baking sheet – mine was 35cm x 35cm (14 x 14″). Stand at room temperature for about an hour, until cooled and set.

Heat the oven grill (broiler) to medium. Using a knife or fine plastic spatula, cut the semolina in half lengthways, then crossways into eight rectangles, then cut each piece in half diagonally, to form 16 triangles. Grill (broil) for 7 minutes on each side, until browned.

Remove from oven and sprinkle the semolina triangles with the gorgonzola and pecorino and drizzle with the cream.

Put the baking dish back under the oven grill (broiler) and cook for about 3 minutes, until browned and bubbling. Serve warm, sprinkled with black pepper.

Posted in appetizer, italian, starter | 2 Comments