Recipes Archive

Italian recipes

Baked cauliflower cheese soup buns

40 minutes

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Italian recipes

One-pot chickpea-and-tomato pasta

25 minutes

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Italian recipes

Baby marrow-and-fennel trifolati

25 minutes

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Italian recipes

Lemon crostata

45 minutes

Lemon crostata

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes, plus 30 minutes' chilling time

Cooking Time 45 minutes

Ingredients

For the crust:

250 g flour
50 g icing sugar
5 T olive oil
5 T white wine
1 t vanilla paste
icing sugar, for dusting

For the filling:

8 free-range eggs
2/3 cup lemon juice
600 g caster sugar
2 T lemon zest
160 g butter, melted
mascarpone, for serving

Method

1. To make the crust, place all the ingredients into a food processor and pulse until the mixture comes together.

2. Using your hands, shape the mixture into a ball and wrap in clingwrap. Chill for 30 minutes.

3. Preheat the oven to 180°C. Roll out the pastry to a thickness of 3 mm on a lightly floured surface.

4. Line a 30 cm greased springform pan with the pastry. Trim the edges neatly. Place the pan on a baking tray so that nothing spills as you place it in the oven.

5. To make the filling, place all ingredients into a blender and blend until smooth. Carefully pour the filling into the tart base and bake for 45 minutes, or until set. Cool and carefully remove from the pan.

6. Dust with icing sugar, slice and serve with a dollop of mascarpone

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Chocolate tiramisu

Baked cauliflower cheese soup buns

Crispy roast porchetta with charred onion petals and thyme brown butter

Mushroom arancini balls

Marinated porks steaks with beans and spinach

“Vitello” tonnato

One-pot chickpea-and-tomato pasta

Braciole (rolled beef) with pomodoro sauce

Bulgur wheat and honey-roasted parsnip salad

Baby marrow-and-fennel trifolati

Easy peanut butter garage noodles

Lemon crostata

Lemon crostata

Ingredients

Method