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Summer Fruit Tiramisu

Recettes de juillet explosantes

By Natoora Natoora

Stuffed Friggitelli Peppers



The friggitelli pepper is a wonderful small green pepper common in Southern Italy. Despite appearences, it's not spicy, but full of flavour with a touch of sweetness. “Friggitelli” means “for frying” and we won’t argue with that! They are particularly delicious fried until soft and then sprinkled with sea salt and when stuffed will make a great antipasti…


12 Friggitelli Peppers
6 Anchovy Fillets
1 Bunch of Parsley, Minced
1 tbsp. Capers in Salt
1 Clove of Garlic
8 tbsp. Breadcrumbs
Zest of Half a Lemon
Olive Oil for Frying
Salt and Pepper
Ground Chilli

Mince the parsley, garlic, and lemon zest together. Mix in the capers (rinsed and finely chopped), breadcrumbs, and anchovy fillets (chopped).

If you like, you can add some ground chillies to the mix, to spice it up.

Wash the peppers, dry them with a cloth, and make a slit down each to extract the seeds and ribs. Fill them with the stuffing and press the lips of the cut back into place.

Heat enough oil to almost cover the peppers in a non-stick pot. When it’s hot fry them, with the cut side facing up, for about 5 minutes. Drain them well on absorbent paper, salt them lightly, and serve hot.


Datterini Tomato Confit

Pomodorni Confit
Pomodorni Confit



Our datterini tomatoes are perfectly sweet. Bring out their intense flavours with this fantastic confit…




Datterini Tomatoes
Garlic Cloves, unpeeled and lightly crushed
Zest of Lemon or Orange, grated
Extra Virgin Olive Oil

Wash the tomatoes thoroughly and dry them. Cut in half lengthways, leave to drain in a pasta drainer for them to lose any excess water.

Lay them on a baking tray covered in baking paper, season with salt and a little pepper, very little sugar and your favourite herbs. We like this recipe with thyme, garlic and a little lemon or orange zest.

Cook for about 2 hours on a very low heat (80*C).

Remove from the tray, dress with more extra virgin olive oil if liked. Enjoy on your favourite pasta, hot or cold, on bruschetta, salads or as a side in a charcuterie platter. At this time of the year, we would also pair them with goat’s cheese.


Warm Steak Salad

Warm Steak Salad
Warm Steak Salad


A delicious take on a classic steak. Try out some refreshing Oriental flavours with this tangy recipe…





1 Bavette Steak
2 Spring Onions
1 Carrot
1 Small Mango
Red Chilli
Fresh Ginger
Rice Vinegar
Soy Sauce
Sesame Oil

Thinly slice the onions, carrot, chilli and dice the mango. Dress with finely chopped coriander, grated ginger, some rice vinegar, soy sauce and sesame oil.

Season with salt and pepper if you like, but the soy sauce should give enough flavour.

Grill the steak to medium rare, set aside to cool down. Once warm, slice in medium/thin slices, arrange on the plate and top with the salad.


Summer Fruit Tiramisu

Summer Tiramisu
Summer Tiramisu


Perfect served chilled on a warm summer evening






Serves 4
300g Mascarpone
200g Sugar
3 Eggs
20 Savoiardi Biscuits
2 Glasses of Freshly Squeezed Orange Juice
500g Mixed Fruits (choose your favourites! We love apricots, strawberries and peaches)
Strawberries and Mint Leaves to decorate (optional)

Mix the egg yolks with the sugar until milkshakey then add the mascarpone and mix until smooth.

Wash the fruit and slice.

You can either make individual Tiramisus with small bowls or one large one.

Dip the savoiardi biscuits into the orange juice (only very quickly so they don’t get too soft). Layer on the bottom of the dish or dishes. Then add some fruit and top with the mascarpone cream.

Refrigerate. Once ready to serve, decorate with fresh strawberries and some mint leaves.


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