Amaretti - Italian almond cookies

Makes about 15 cookies.

3 egg whites
1/2 cup sugar
1 teaspoon almond extract
(this is if you are using the thinner, american type extract, use much less for the oil based extracts you see in the UK)
2 cups almonds, ground in a food processor
(or buy them ready ground)

Whip whites until stiff peaks form. Gradually add sugar until whites are very stiff and glossy. Fold in extract and almonds.

Cover baking sheet with paper and dust it with cornflour (optional). Spoon mixture into oval shapes, about 1 inch apart. Let rest for one hour at room temperature.

Bake amaretti in 150 C oven for 30 to 40 minutes, until very slightly brown. turn off oven, open door slightly and let dry and cool for 15 minutes.

Broccoli Blue Cheese Fettuccine

1 stick (8 Tablespoons) butter
1 bunch broccoli chopped
4 garlic cloves chopped
2 large green onions chopped
1/2 cup heavy whipping cream
1/4 pound blue cheese (or other favorite crumbly cheese)
1/4 cup grated parmesan
salt and pepper to taste
Pasta

In large pan (I like to use a wok) over medium high heat melt butter and then saute broccoli until starting to soften. Add garlic and onion and saute for 3 minutes. Add whipping cream and bring to light boil until slightly thickens (I've never had this recipe thicken on the heat, I bring to a boil and remove, it then usually thickens as you serve it). Toss with cheeses and pasta and serve.

This is a great basic recipe and you can add pretty much anything that you like that you think tastes good with cream. I usually add mushrooms and prawns.

Note: This recipe, apparently, is one of Brian Boitano's favorites.

Pizza, pizza, pizza...

Today, our second meeting was about pizza. Well, not only about pizza. We also had two types of salad and a lime mousse.
It was a lovelly afternoon and I hope people are getting more excited about our meetings.
Now, recipes!



Ingredients for the base (for 3 pizzas, 11 inches each):
- 500g plain flour
- 4 tbsps olive oil
- 1 tsp salt
- 250ml warm water
- 2 tsps dried yeast
- 1/2 tsp sugar

Preparing the base:
Put the yeast, sugar and 50ml of water in a cup and mix well. Let sit for 10 minutes until it develops a foam on top.

Put the flour into a bowl, add the olive oil and salt.
When the yeast is ready add it to the flour, and add the rest of the water.
Mix with your hands and knead until you have a smooth dough that does not get stuck in your hands (In this point, you can freeze the dough and use it some other time).
Cover it with a clean, dry tea towell and let it sit for an hour.
In the meantime, prepare the sauce.

Ingredients for the sauce (to cover the base):
- half red onion, chopped
- 2 tbsps olive oil
- 1 clove of garlic, chopped
- 1/2 red pepper, chopped
- 1 carrot, grated
- 1 pack of passata (500g)
- 1 tsp oregano
- fresh basil
- freshly ground pepper
- paprica




Add the olive oil to a large frying pan and fry the onions, garlic and pepper for a few minutes.
Add the passata and the carrots, mix well. Add the oregano, ground pepper and paprica, and simmer for 5 minutes. Add the basil leaves, tearing them small to release the flavour. Stir well and simmer for more 5 minutes.




The dough should like like this after it has risen.
Take 1/3 of the dough and spread it with your fingers into a pizza pan. You can use a rolling pin instead of spreading if you prefer a very thin and crispy base.
Let it sit for 10 to 15 minutes so it can rise again.



For the topping, start spreading the sauce all over it.
Then add your favorite toppings. Our choices were:
- parma ham with mozzarella, red onion, tomato and basil
- pancetta with gorgonzolla chesse and red pepper pesto
- parma ham, pancetta, black olives and mozzarella.

The mozzarella should be the last or next to last topping on it, as it will melt over the other ingredients.



Put into the oven for approximately 25 minutes (200 degrees if fan assisted ovens; 240 degrees if electrical ovens). The heat should come only from the bottom of the oven to cook the base properly.



Enjoy!