happy loves rosie

Tomato and Mozzerella Salad

Ingredients

4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
1/2 pound fresh mozzarella cheese, cut into 12 slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
1/2 cup fresh basil leaves

Preparation

Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.

Kitchen Notes

In Italy, this is known as insalata caprese (Capri-style salad). It's best in summer, when tomatoes are at their peak. If you can get imported Buffalo mozzarella from Italy, use it, but domestic fresh mozzarella is fine, as well. Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for its superior melting qualities.

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Roast Vegetable and Goats Cheese Calzone

recipe curtesy of Somerset Goats Cheese

{Serves 4}

Ingredients

For the dough:
225g plain flour
_ teasp salt
_ teasp easy-blend fast action yeast
85ml milk
50ml tepid water
1 teasp olive oil

For the filling:

1 courgette, cut into 2cm pieces
1 red pepper, deseeded and quartered
1 yellow pepper deseeded and quartered
1 red onion, cut into wedges
1 clove garlic, crushed
1 sprig fresh rosemary
2 tbsp olive oil
4 tomatoes
150g Goats cheese, diced
To make the dough:

Sift the flour and salt into a mixing bowl
Add the yeast, milk and water
Using your hands (or a food mixer) mix together until a soft dough is formed
Turn out onto a lightly floured surface and knead for 5 minutes
Pour over the olive oil and fold into dough
Shape the dough into a ball, place in a large clean bowl and cover with clingfilm
Leave for 1 ½ - 2 hours until doubled in size

To prepare filling:

Pre-heat oven to 200C (400F, gas mark 6)
Place the courgettes, red pepper, yellow pepper, red onion, garlic and rosemary in a roasting tin
Pour over the oil and mix well
Roast the vegetables in the oven for 20 – 25 minutes
Remove from the oven and leave to cool slightly
Carefully peel the skins off the peppers and slice, discard the rosemary
Place the tomatoes in a bowl of boiling water for 1 minute, drain and slip the skins off
Quarter each tomato and remove seeds, roughly chop the flesh
Drain the roast vegetables and mix with the tomatoes and cheese
Divide the risen dough into 4 equal pieces
On a lightly floured surface roll out into a thin pancake 17cm. diameter
Place a quarter of the filling on one half of the dough
Brush the edges with a little water, fold over the dough and pinch the edges
Bake at 200 C gas mark 6 for 8 – 10 minutes or until golden brown
Serve hot with a crisp green salad

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bun and butter pudding

A Jamie Oliver Recipe

ingredients

• 600ml semi-skimmed milk
• 600ml double cream
• 1 vanilla pod
• 4 medium eggs, preferably free-range or organic
• 170g caster sugar
• 6 Taste the Difference hot cross buns, sliced in half and spread with a knob of butter
• 3 tablespoons cognac
a handful of dried apricots, chopped
• zest of 1 orange
• a little icing sugar

dessert recipes | serves 6
Preheat the over to 170°C/325°F/gas 3. For the custard base, bring the milk and cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.

Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.

Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

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chocolate truffle cake, Tartufo di cioccolato
from the River Cafe Cook Book

450g extra bitter chocolate broken into pieces ( but seriously, use your favourite chocolate...it works brilliantly with milk chocolate...very decadent!)

1L double cream at room temperature

cocoa powder

Line a 25 x 5cm cake tin with cling film or use a cake tin with a removable base.Very slowly melt the chocolate in a bowl over a pan of simmering water.

It is essential that the water does not touch the bowl and that the chocolate is not stirred.

As soon as the chocolate becomes liquid remove the bowl from the pan.

Let the chocolate cool slightly but do not allow to set.

Whisk the cream in a large bowl until it forms very soft peaks.

Take a large spoonful of the cream and quickly fold it into the chocolate until it is completely combined and there is no white visible then immediately fold this mixture into the cream stir to combine and pour into the prepared cake tin.