Saturday, March 17, 2012

ONE SINGLE AMERICAN BOY WITH THREE PRETTY INDIAN GIRLS

.... LEARNED THAT YOU HAVE TO KEEP ONE HAND CLEAN WHEN YOU COOK - AS LISA'S MOTHER TAUGHT HER - , IN CASE TELEPHONE RINGS OR SOMEONE KNOCKS AT THE DOOR....

... AND HE FOLLOWED THE ADVICE, IT SEEEMS....


THIS IS WHAT THEY COOKED:

FOCACCIA

 RAVIOLI FILLED WITH ARTICHOKES

 LEMON CAKE

Ingredients for 6 people:
200 gr ( 7 oz) wheat flour
150 gr ( 5 oz) egg whites
100 gr ( 3 oz) sugar
50 ml ( 3 tbs) milk
75 gr ( 2 ½ oz) butter , melted
½  envelope backing powder ( 1 tea spoon)
Juice of ½  lemon
grated lemon zest

for the syrup:
200 gr ( 7 oz) sugar
200 ml ( 4/5 cup) lemon juice
100 ml ( 2/5 cup) water

For garnish :
300 gr ( 10 oz) strawberries + 6 large strawberries
150 gr ( 5 oz) sugar

powdered sugar
mint leaves

In a mixing bowl, mix together the flour, sugar, the grated lemon zest, its juice, the melted butter and the milk.
Separately whisk up the egg whites until they form peaks. Add the backing powder mixed with a little milk and fold in the whisked egg whites.
Grease and flour 6 individual ramekins. Pour in the batter and cook in a pre-heated oven at 180° for 20’.

Prepare a lemon syrup: boil 2 together the ingredients.  Remove from heat and filter.
Make some holes into the little cakes. Pour the lemon syrup upon them and let it absorb.

Cook the strawberries with the sugar until soft ( a few minutes). Blend and filter.

Remove the cakes from the ramekins, plate with some strawberry sauces. “Fan” the large strawberries and place on the side of each cake. Sprinkle with powdered sugar and serve.
 

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