Taste from the Med Blog
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Mediterranean Food Blog and Recipes. We have created an on-line shop of authentic high quality foods that encompasses the "Taste from the Mediterranean " We have sourced just for you, products from Greece, Italy and Spain offering you a choice of the finest ingredients delivering delicious flavours for you to make that special dish.
Taste from the Med Blog
2y ago
Serving size: 4 | Prep time: 20 minutes | Cooking time: 5 minutes
Shopping List
12 Savoiardi Vicenzovo Ladyfingers
1/2 cup of water
2 eggs
1/2 cup of sugar
1/2 cup of mascarpone
2 organic, untreated lemons
Mint sprigs
Method
Grate and juice the lemons. Mix the juice with the water and half of the sugar in a saucepan, heating until the sugar has completely dissolved. Pour into a bowl, add the limoncello and leave to chill.
Separate the egg yolks from the whites. Beat the yolks with the rest of the sugar until they become white and frothy, then mix in th ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 30 minutes | Cooking time: 0 minutes
Shopping List
600g cream cheese
185g sugar
75g mascarpone
150g whipping cream
1 pack of digestive cookies
1 pack of Amaretti macaroons
150g melted butter
5 yellow peaches
100g caster sugar
Method
Blend the digestive cookies and my Amaretti macaroons, transfer them to a bowl and add the melted butter.
Mix well and transfer to a 16-18cm cake mould. Smooth out with a spoon. Let chill in the fridge until set.
Place the sugar, cream cheese, mascarpone and whipping cream in the bow ..read more
Taste from the Med Blog
2y ago
Serving size: 4 | Prep time: 40 minutes | Cooking time: 0 minutes
Shopping List
300 g Savoiardo Vicenzovo Ladyfingers
350 ml raspberry juice
50 ml water
50 g sugar
250 g mascarpone
400g heavy cream
1 spoon grated ginger
50g fresh raspberries
Method
First off, take a bowl and start whipping the heavy cream; once it’s set, mix in the mascarpone cheese, sugar and grated ginger.
Your cream will be ready when the mixture gets fluffy and airy: use it to fill a pastry bag and store it in the refrigerator for 2 hours.
Pour the water and sugar into a ..read more
Taste from the Med Blog
2y ago
Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes
Shopping List
120g Amaretti macaroons
4 yellow peaches cut in dices or slices
90g butter
300ml fresh cream
1 lemon
450g lean yoghurt
120g icing sugar
15g sheets of isinglas
Method
Melt the butter in a pot over low heat, then allow it to cool.
Blend Amaretti macaroons in a mixer, add the melted butter and mix.
Take a 22cm metal ring and put it on a serving dish. Cover the bottom with blended macaroons and press well using the back of a spoon to form a nicely le ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 3 hours | Cooking time: 2 hours
Shopping List
120g Amaretti macaroons
250g plain Greek yoghurt
200g creamy spreadable cheese
30ml milk
8g sheets of gelatine
1 spoon of icing sugar
fresh blueberries
mint leaves
Method
Crumble Amaretti macaroons in a bowl.
In the meantime, soak the sheets of gelatine in cold water for about ten minutes to soften them.
In another bowl, mix yoghurt and spreadable cheese with icing sugar.
Warm up the milk, wring out the gelatine and add it to the milk.
Pour the milk with gelatine in ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 5 minutes | Cooking time: 0 minutes
Shopping List
65g Bocconcini Puff pastry with Milk Cream
Method
Smoothies make a delicious, easy breakfast or snack option.
Pair my Bocconcini Puff pastry with Milk Cream, filled with delicate milk or chocolate cream, with a delicious smoothie: you will add bits of extra sweetness to your break ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 5 minutes | Cooking time: 0 minutes
Shopping List
125g Millefoglie puff pastry
seasonal fruit
Sunita Lemon Juice or Sunita Lime Juice
Method
Place washed and sliced or diced seasonal fruits in a salad bowl and stir together what you like honey, Sunita Lemon Juice, Sunita Lime Juice or pineapple juice.
Adding sugar will not only add sweetness but balance out the acidic bite, but please be cautious about adding it to the mix.
Finally, make fruit salad extra special with my Millefoglie puff pastry when you ..read more
Taste from the Med Blog
2y ago
Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes
Shopping List
400g Savoiardo Vicenzovo Ladyfingers
4 egg
400g mascarpone
100g sugar
2 cups of Tostadoro coffee
30g cocoa powder
3 tablespoons of sweet Marsala
Method
Separate the egg yolks from the egg whites and beat egg yolks with the sugar until creamy. Beat in mascarpone cheese.
Beat the egg whites until they form soft peaks and fold it into the mascarpone and egg yolk mixture.
Combine Tostadoro coffee and sweet Marsala and dip the Savoiardo Vicenzovo  ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 20 minutes | Cooking time: 0 minutes
Shopping List
18 Savoiardo Vicenzovo Ladyfingers
3 egg yolks
250 g of mascarpone
A half-litre of fresh cream
50 g of chopped pistachios
50 g of pistachio cream
1 glass of milk
1 small glass of Marsala wine
Method
Beat egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you will obtain a quite stable cream.
Whip the cream in another bowl. Blend the two mixtures delicately and let them stand in the refrigerator for 30 minutes. Divide the mascarp ..read more
Taste from the Med Blog
2y ago
Serving size: 6 | Prep time: 45 minutes | Cooking time: 20 minutes
Shopping List
400g chopped strawberries
400 g Savoiardo Vicenzovo Ladyfingers
500g mascarpone
300g sugar
4 eggs
whipped cream to taste
Method
Blend 300 g of strawberries with 150 g of sugar and ½ litre of water.
In a pan, bring to the boil the mixture you just made, cook on medium-low for 20 minutes and let it cool.
To make the cream mixture: In a medium bowl whisk together the rest of the sugar and egg yolks until combined (approximately 1 minute) then add mascarpone, beat until t ..read more