INGREDIENTS

2 eggs, separated, 3 Tbsp castor sugar, 100g pack of Lady Fingers, 250g mascarpone, 200ml whipping cream, whipped, 50ml Amaretto, 250ml espresso, cold, cocoa powder for dusting

METHOD

Cream layer of the tiramisu:

01. Separate the eggs. Whisk the yolks with the sugar until light and fluffy. In a separate bowl, whip the whites until foamy and set aside.

02. Add the Amaretto, mascarpone and whipped cream to the creamed sugar and mix well.

03. Add the whipped egg whites to the mixture and fold in slowly. Set aside.

Biscuit layer of the tiramisu:

04. Combine a splash of Amaretto to a dish filled with the cold espresso, and dip the Lady Fingers one a time into the coffee for 2 seconds each.

Construction:

05. To construct the tiramisu in a ramekin or glass, layer the biscuits then the cream, alternating until you reach the top. Place in the fridge to set for at least 1 hour.

06. To serve, dust with cocoa powder and a shot of Amaretto.

INGREDIENTS

250g/500g – Ground beef 1tbsp – Olive oil 250g – Pork mince (optional) 80g – Prosciutto, finely diced 80g Mortadella, finely diced 30g Celery, finely diced 30g Carrots, finely diced 30 g Onions, finely diced 3 Bay leafs 2 Stalks thyme 150g – Whole peeled tomatoes (crushed) 100g – Red wine 1 stock cube 500ml – water

METHOD

01. Bring a pot of salted water to boil, adding the pasta and cooking until al dente. Drain and set aside.

01. While the pasta cooks, sweat the onions, carrots, celery in some olive oil in a large pot.

02. Add the prosciutto and mortadella, cooking for about 10 minutes. Add the beef mince and pork mice, cook until liquid has been released and evaporated. Add in red wine and evaporate the alcohol.

03. Add the crushed whole peeled tomatoes, stirring well.

04. Add half the water with stock cube and simmer until almost all the liquid has evaporated.

05. Add the pasta to the pot, stirring to coat in the ragu, and serve.

INGREDIENTS

250g cherry tomatoes, 1/2 onion, chopped, 1 Tbsp Garlic and Hot Pepper Delizie di Calabria, 5 basil leaves, 1/2 pack Granoro Spaghetti, 200g butter, 100g prawns, frozen or fresh, olive oil, salt and pepper, Zanetti Grana Padano

METHOD

01. Roast the tomatoes in a pan with a drizzle of olive oil, salt and pepper for about 10 minutes or until the tomatoes burst. Sieve the tomatoes to reserve the juice and discard the skins and pulp. Set aside.

02. Fry the onions in the same pan until translucent, then add the Garlic and Hot Pepper Delizie di Calabria and roasted tomato juice. Cook over low heat and add in the basil leaves. Set aside to cool, and then blitz in a blender with the butter. Refrigerate until cool.

03. Cook the pasta until al dente, about 6 mins.

04. While the pasta cooks, add the spicy tomato butter mix to the pan with the prawns and cook through. When cooked, drain the pasta and add to the pan, tossing through with the spicy tomato and prawns.

05. Add to bowls with extra basil and Grana Padano shavings.

INGREDIENTS

1 can Goldcrest Artichokes, 50g flour, 1 egg, 50ml milk, 50g Panko bread crumbs, 50g grated Grana Padano parmesan, salt and pepper to taste, oil for frying

METHOD

01. Drain and slice the artichokes into thick slivers.

02. In three separate small bowls, prepare one with the flour mixed with salt and pepper, one with the egg lightly whisked together with the milk, and one with the Panko crumbs.

02. One by one, dip the artichoke slices in the flour, then the egg and milk mixture, and lastly into the Panko crumbs.

03. Fry in small batches until golden brown. Remove from the oil with slotted spoon and blot with kitchen paper to absorb excess oil.

04. Dust with the grated parmesan and serve warm.

INGREDIENTS

1 Woolworths Fresh Porcini Triangoli filled pasta, 3 tablespoons butter, ½ box sage, 50g Grana Padano cheese, finely grated, 50g pine nuts, toasted

METHOD

01. Bring a big pot of salted water to a rapid boil. Once at a rolling boil, add the Porcini Triangoli and cook for approximately 4 mins.

02. Gently toast the pine nuts over medium heat in a non-stick pan, and keep an eye on them as they burn fairly quickly.

03. Melt butter in another non-stick pan over medium heat. Add fresh sage leaves, salt and pepper. Watch the pan closely – the sage will begin to sizzle. Remove from the heat when the sage is crispy and the butter just starts to brown.

04. Drain the pasta, spoon into warm bowls, drizzle the butter and sage over the top, and sprinkle with toasted pine nuts and grated Grana Padano cheese.

INGREDIENTS

500g Spaghetti al nero di seppia, 2 gloves of garlic, finely chopped, 1 red onion, finely chopped, ½ – 1 small red chilli, finely chopped (amount depends on heat of chilli and personal taste), 500g fresh or defrosted prawns, 50g unsalted butter, Parsley, chopped, Juice of half a lemon

METHOD

01. Boil the squid ink spaghetti for 10-12 minutes in salted water. Whilst the pasta is boiling, place the chopped onions and half of the butter in a frying pan and cook on a low-medium heat until the onions soften.

02. Add the rest of the butter, chopped garlic, chilli and prawns and cook on low-medium until the prawns turn pink. Avoid burning the garlic.

03. Add the spaghetti to the frying pan and mix to combine the sauce with the spaghetti. Serve immediately with a squeeze of fresh lemon juice and a sprinkle of parsley. Season with salt and pepper to taste.

INGREDIENTS

¼ cup Panko bread crumbs, ½ teaspoon turmeric, ¼ teaspoon chilli powder, 1 tablespoon Delfino Anchovy Essence, 1 tablespoon Extra virgin olive oil, 200g Conchiglie pasta, ½ teaspoon Garlic, crushed, ¼ teaspoon Chilli, finely chopped, 100 Kale, in pieces, 2 tablespoon Ricotta, ¼ cup milk, ½ teaspoon Sumac, Black pepper, Salt

METHOD

01. Begin by preheating a frying pan to a medium heat. Mix the panko breadcrumbs, turmeric, chilli powder, salt, extra virgin olive oil and a dash of Anchovy Essence together, and add the mixture to the pan. Toss the mixture constantly to ensure that the breadcrumb mixture is cooked evenly and does not burn.

02. Once the breadcrumbs are a deep golden colour, remove from the pan and set aside. Next, bring a heavily salted pot of water to a boil and blanch the kale for 2 minutes and remove from the pot of water, whilst retaining the water in the pot.

03. Using the water, cook the pasta until ‘al dente’, and then drain and set aside. Mix the ricotta, milk and sumac until smooth and combined. Whilst the pasta is boiling, heat oil in a large skillet, add the chilli, crushed garlic, a pinch of salt and toast until golden. Then add the kale and saute for 2minutes until the kale is well coated with the oil.

04. Add the drained pasta, ricotta mixture and the rest of the Delfino Anchovy Essence and toss well on a low heat for half a minute. Add more salt if necessary, black pepper and top off with your toasted breadcrumbs* and a dash of extra virgin olive oil.

*using fried breadcrumbs on pasta played a significant role in medieval Italian cooking, and continues to be used today as an ingredient in Italian dishes. The breadcrumbs offer an economical way to add flavour and crunch to a pasta dish without using expensive or hard cheese.

INGREDIENTS

6 fat garlic cloves, thinly sliced, 2 T vegetable oil, 350 g raw shelled prawns, 25 g roasted cashew nuts, finely chopped, 1 ripe avocado, 125 g white cabbage, finely shredded, 1 small green mango, peeled, stoned, and shredded, A small handful of fresh mint and coriander leaves, roughly chopped, 6 spring onions, shredded

For the dressing:

1/2 red chilli, deseeded and finely chopped, 1 T rice wine vinegar, 2 generous tbsp Bonne Maman Apricot Preserves, Juice of 2 limes, 1 T fish sauce, 2 T vegetable oil

METHOD

1. Put all the dressing ingredients in a jar and shake together.

2. Fry the garlic in the oil over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.

3. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.

4. When ready to serve, peel, stone, and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

INGREDIENTS

2 cups flour, 8 T sugar, 1/2 t vanilla extract, 1 pinch salt, 8 T butter, softened, 2 egg yolks, 1 T water, 1 jar Bonne Maman Apricot Preserve

METHOD

1. Mix the flour, sugar and salt together in a mixing bowl and rub the butter into the flour. The mixture should resemble breadcrumbs.

2. Mix together the vanilla extract, egg yolks and water and add to flour mixture. Knead together to a smooth dough. Wrap up in a plastic film and refrigerate for at least 30 minutes.

3. Lightly grease a 24cm (9 inches) round dish.

4. Preheat the oven to 180°C (350°F).

5. Roll out the pastry on a lightly floured board to 3mm (1/10 inch) thickness, so it is sightly larger than the 24cm (9 inches) round dish. Carefully line the dish and trim off excess pastry.

6. Spread the apricot preserve over the base of the tart. Decorate the top with pastry off-cuts.

7. Place the tart in oven preheated to 180°C (350°F) and bake approximately 20-30 minutes (until the pastry is golden brown).

8. Allow to cool down before serving.

INGREDIENTS

32 small paper baking cups, Some melted butter, 2 cups flour, 4 T sugar, 2 pinches of salt, 2 t baking powder, 2 eggs, 250 g crème fraîche, 1 jar Bonne Maman Strawberry Preserves

METHOD

1. Preheat the oven to 200°C (400°F).

2. Brush the inside of 16 paper baking cups with melted butter. Place each cup inside another paper cup. Place on a baking tray.

3. Mix the flour, sugar, salt and baking powder together in a mixing bowl. Beat the eggs well. Stir in the crème fraîche.

4. Pour into the flour mixture and mix carefully; don’t stir too long! Fill the prepared baking cups with the dough.

5. Press one teaspoon of preserve into the centre of the dough in each one. Place the muffins straight into preheated oven (200°C / 400°F) on the middle rack for 12-15 minutes.

6. Serve warm or cooled, but as fresh as possible. Best served cut in half and spread with Bonne Maman Strawberry Preserves.