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| Bring a pan of the chicken stock along with the peas to the boil, then leave to simmer gently for 20 minutes before carefully spooning out the peas with and keeping them to one side. Meanwhile in a frying pan, warm the olive oil then add the finely chopped onions and bacon, allowing them to cook lightly until the onion is soft. Then add the bacon and onion to the pan containing the stock, also now adding the rice. Allow to come to the boil then keep on a low heat for 15 minutes. The peas can then be reintroduced for a further 5 minutes of simmering before the butter and parsley are stirred in, along with salt and black pepper to taste. Serve with a sprinkling of freshly grated parmesan and a drizzling of olive oil if desired. |
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| Serves 4 |
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| Tiramisu |
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| A classic Italian pudding, for which this is just one of a hundred recipes in existence! It is also easy to prepare. Please note that this contains raw eggs. |
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9fl oz cold, ‘espresso’ black coffee
3 medium sized, free-range eggs
4 tbsp caster sugar
9 oz fresh mascarpone cheese
5 tbsp Amaretto or brandy
8oz sponge fingers
2oz plain chocolate, grated
One dessert serving dish |
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| Separate the eggs before beating the yolks with the caster sugar until they become creamy in texture. Then beat the egg whites until they peak. Bit by bit, add the mascarpone cheese into the yolk and sugar mix, stirring until smooth, before gently folding in the egg whites. Pour the alcohol and coffee into a separate bowl and gently stir, then quickly dip in half of the sponge fingers in turn before using them to line the serving dish. Now pour half of the mascarpone mix into the serving dish and smooth it out before dipping the remaining sponge fingers into the alcohol and coffee mixture and placing them on top. Pour on the rest of the mascarpone mix and again smooth down the surface before placing the dish into the fridge to chill for 1- 2 hours. Before serving, use the grated plain chocolate to sprinkle on top then spoon into individual serving dishes. |
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| Serves 6 |
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