DIY MINI CROSTINI WITH SPICY TOMATO SAUCE

THE FIRST TIME I TRIED THIS WAS IN A TINY RESTAURANT IN MILAN. WE REALLY ENJOYED THE CONCEPT OF

THESE THIN CROSTINI PIECES TO ASSEMBLE ON OUR OWN WITH THE THICK, SPICY TOMATO DIP THAT YOU COULD

SPOON OVER.

 

 

LEMON AND PANETTONE TRIFLE

IN OUR HOUSE THERE ALWAYS SEEMS TO BE SOME PANETTONE LEFT OVER, DELICIOUS AS IT IS, IT CAN DRY OUT, SO THIS IS A GOOD WAY TO USE IT WITH SWEET RESULTS.  YOU CAN OF COURSE USE YOUR OWN PLAIN SPONGE. 

WHEN POACHING THE PEARS, TRY ADDING A FEW PIECES OF LEMON ZEST. IT NOT ONLY GIVES A WONDERFUL FLAVOUR TO THE STOCK SYRUP, BUT HELPS TO KEEP THE PEARS FROM DISCOLOURING.

 

CHICKEN WITH PROSECCO AND SHALLOTS

 

I love this dish for it’s lux ingredients and wonderful taste… and there’s just enough prosecco left in the bottle for the chef!  This is a simple and easy dish........

 

Raspberry Chocolate Torte

 

This is a combination made in heaven – sharp raspberries, gorgeous chocolate, subtle texture of the almonds and a smooth coolness of the Avonmore Dessert Cream - you just won’t need anything else in the world!

 

Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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