Torta Caprese

Torta Caprese, a classic of Italian Pasticceria, born in Capri, one of the most famous Mediterranean Islands. The reason for the fame of Torta Caprese is, firstly, to be found in its sublime flavour and then in the relative easiness of its preparation. But its success has also been prompted by other factors; the enthusiasm from returning-home international tourists who tried Torta Caprese while visiting Capri, the attention of the media to whatever is done on the island and, last but not least, the number of restaurants opened around the world by Capri’s people who migrated during the past century.

The origins of Torta caprese, although recent, are not clear. There are different versions; none of them can be confirmed beyond reasonable doubts. However, they all have at least two points in common; firstly: it wasn’t born in any island home, so it has to be an invention of the local hospitality industry; secondly: regardless the fact that good cuisine is intrinsic to the life of any Caprese, this dessert was created for the island’s tourist market.
 
This recipe is from a great site i found: ITchefs and co. Check out the site for great pics, a video and info!
 
Torta Caprese – The step by step recipe


Ingredients
250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Salt
Icing sugar for dusting
Optional
1 shot glass of rum
1 vanilla pod
orange peel, grated

Method
Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.
Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.
Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.

Foodie Exchange

I haven't had much time for new recipes today as I was too busy searching out genuine Arizona foodstuff for the Foodie Exchange.
I am exchanging with Oklahoma and Montreal and can't wait to see what arrives.

If you haven't heard about foodie exchange, this is it in a nutshell:
A group for foodies from all over the world who wish to be matched up with other foodies to exchange local food related items in the form of a 'care package'. Items should be limited to about $10.00 (not including shipping) in cost and be safe to mail!

So if you'd be interested in trying new food, herbs, spices, or just connecting with a fellow foodie...join up!

Foodie Exchange

Visit this group

Prawn Rarebit

Welsh rarebit is one of those dishes that I never get fed up of. It's an old-fashioned recipe that hardly anyone seems to know how to pronounce : it is pronounced “rabbit” !! The name probably originated in the 18th century as an insult to the Welsh. While rabbit was a poor man's meat in England, in Wales the poor man's “meat” was cheese.
Rarebit, is a savoury sauce made from melted cheese and various other ingredients and served hot over toasted bread.

This is a variation by Gary Rhodes.








Ingredients

4-6 x thick slices of French bread
melted butter, for brushing
1 tsp English mustard
a dash or two of Worcestershire sauce
150ml/5fl oz double or whipping cream
75g/3oz grated cheddar cheese
75g/3oz grated Gruyére cheese
175g/6oz cooked and peeled prawns

Method
1. Pre-heat the grill. Brush both sides of each bread slice with butter and toast the top and bottom to a golden brown under the grill
2. In a large bowl stir the mustard and Worcestershire into the cream. Extra mustard can be added for a stronger flavour.
3. Gently fold in the two cheeses and the prawns, then spoon the mixture onto the toasts.
4. Place under the grill (not too close to the heating element) and toast to a golden brown.
5. Serve.