A team of foodies based in Brussels with an international appetite for everything foodie.
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And here’s another Easter Sunday-must: sfogliatelle. Forget the croissant, go for this one instead. However, we’re not giving you a recipe this time: far too complicated!
Sfogliatelle means many leaves or layers and this crisp pastry’s texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them ‘lobster tails’ for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking. The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture. Lemon zest or candied orange bits are also sometimes added. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough.
Brighten up Easter with a colourful cake, just like the one we had in Sicily.
You’ll need some time, but it’s great!
Butter, for greasing pan
1 cup plus 2 tbsp. flour, sifted, plus more for pan
⅔ cup plus ¾ cup sugar
1 tsp. orange zest
1 cup shelled pistachios
3 cups confectioners’ sugar
1 egg white, lightly beaten
2 tbsp. Grand Marnier liqueur
1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt
2 tbsp. plus 2 tsp. fresh lemon juice
Whole candied fruits, such as oranges, apricots, and cherries, halved
Candied citron, cut in strips
1. Heat oven to 350°. Grease and flour a 9″ cake pan; set aside. Combine ⅔ cup sugar, zest, and eggs in a large bowl and beat on high speed of a mixer until pale and light, about 5 minutes. Add flour and fold to combine. Pour into cake pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to a wire rack, let cake cool completely, and remove cake from pan. Using a serrated knife, cut cake crosswise into ½″-thick strips; set aside.
2. Line bottom and sides of a 12″ metal pie plate with plastic wrap; set aside. Process pistachios in a food processor until finely chopped. Add 1 cup confectioners’ sugar and process until finely ground. With processor running, slowly add enough egg white to form a smooth dough. Transfer dough to a work surface dusted with confectioners’ sugar and knead until smooth. Using a rolling pin, roll marzipan until ¼″ thick. Cut into 2″-wide strips and line side of pie plate with strips, flattening where they overlap to form one continuous ring; set aside.
3. Heat ¼ cup sugar and ¼ cup water in a saucepan over medium-high heat. Cook until sugar dissolves, then stir in Grand Marnier; set aside. In a large bowl, whisk together remaining sugar, ricotta, vanilla, and cinnamon until smooth, 2–3 minutes; set aside.
4. To assemble, line bottom of prepared pie plate with cake strips, cutting to fit, and then sprinkle with 5 tbsp. Grand Marnier syrup; place ricotta mixture on top of cake and spread evenly to fill pie plate, smoothing top. Cover top of ricotta mixture with remaining cake slices, cutting to fit evenly, and drizzle with remaining syrup; trim excess pistachio marzipan and then wrap pie plate in plastic wrap and refrigerate until chilled, 2 hours. Meanwhile, combine remaining confectioners’ sugar and lemon juice in a medium bowl to make a thick glaze. Invert pie plate onto a serving dish and peel off plastic wrap. Pour glaze over cake to cover evenly. Decorate with candied fruits. Refrigerate cake until set, 2 hours or overnight.
Het groenten-ensemble kenden we al, maar het ‘ijs’ orkest? Nee dat nog niet.
27 Monmouth Street
London WC2H 9EU
T +44(0)20 7232 3010
Monday to Saturday
8am to 6.30pm
We started roasting and retailing coffee here in 1978 and built a sampling room for our customers to try our coffees before buying beans. We moved roasting out of this shop in 2007 and our coffee is now delivered every day from our roasting site in Bermondsey.
We sell beans (whole and ground), single cone filter coffee and espresso based drinks. Our organic Jersey whole milk is from Jeff Bowles in Somerset and our organic whole cane sugar from Assukkar, Costa Rica.
A long lasting dream of mine has come to fruition:
Restaurant noma is moving to Japan for two months in the beginning of 2015.
Five years ago I was invited there by chef Murata of the acclaimed Kikunoi and I was awestruck by the richness of Japanese food culture. In some way since that first visit I’ve been secretly planning this temporary relocation.
Although our entire staff will move to Tokyo, we’ll leave our ingredients at home. Rather we’ll bring our mindset and sensibilities to the best of pristine winter produce from all over Japan.
The whole staff is exhilarated, like myself, by this opportunity and we believe that the wealth of knowledge from the journey will enrich our own restaurant and cooking when we return to Copenhagen.
In June we will give you the final details: of what, where and when. If you want to be fully updated on this, please register here.
Sayonara, from René and the rest of noma.
Super smullen bij Rutabaga, Waterloose Stwg 393, 1050 Brussel.
Did you know that a ‘Latte’ from Starbucks is the equivalent of a slice of pizza (in calories)? Here’s more:
Tijd voor pannenkoeken voordat Vasten begint! Hier is een klassiek gerecht, de appeltjes erbij vinden we echt wel lekker dus proberen maar!
• 250 g bloem
• 500 ml melk
• 4 eieren
• 25 g gesmolten echte boter
• 2 appelen
Hoe de pannenkoeken maken:
1. Meng alles voor het pannenkoekenbeslag.
2. Haal het klokhuis uit de beide appelen.
3. Snijd de appelen in schijfjes.
4. Bak ze aan in de boter.
5. Overgiet dit met het beslag.
6. Bak de pannenkoek langs beide zijden mooi bruin.
7. Overstrooi met wat suiker en wat extra boter.
8. Karameliseer deze zijde in de pan.