Bliny (Russian Pancakes

Ingredients

2lbs of flour
1pint of milk
1oz of butter melted
2eggs yolks
One and half ounce of yeasts
One and half teaspoon of malt
2tbs of sugar
2 eggs white stiffly beaten

Method Dissolve the yeasts in half the milk, mix into the dough with half the flour, leave in a warm place to  rise, for an hour. Add  the salt, sugar, egg yolks and melted butter. Warm up the rest of  the butter and stir it in  gradually. Add the rest of the flour slowly. Beat well. Leave to rise for an hour. Beat  again. Leave to rise for a hour. Beat again, add the stiffly  beaten egg whites It should be consistency of thick cream .

Sicilian potato salad

6 new potatoes scrubbed 

A handful of salted capers, rinsed

8 pomodorine cherry tomatoes on the vine[when they are sweeter]

4 marinated anchovies, roughly chopped

8 marinated black olives

1 small red onion , peeled and roughly sliced

Sea salt and freshly ground black pepper

3 tbsp fruity extra virgin oil

A sprinkling of fresh oregano leafs

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Method

1 peel the potatoes, cut into 2.5cm (1inch) chunks and boil for about 6 to 8 minutes until tender. Drain and leave to cool.

2 Add the capers to the cooled potatoes, plus the tomatoes, anchovies, olives and red sliced onions

3 Season  with sea salt and black pepper,add the olive oil and oregano and mix well.Serve at room temperture 

Roast pumpkin & chickpea salad with tahina

Salad
3 kg (raw weight)	Pumpkin (peeled & cut into 3cm cubes)
3 cloves	Garlic (crushed)
1½ tsp	Allspice (toasted & ground)
6 tbsp	Olive oil
750g (raw weight)	Chickpeas (cooked)
1½	Red onions (fine chopped)
1 bunch	Coriander (chopped)
	Seasoning
Dressing
3 cloves	Garlic (crushed)
10 tbsp	Lemon juice
9 tbsp	Tahina paste
6 tbsp	Water (to taste)
6 tbsp	Olive oil

Method

1.      Toss the pumpkin in the olive oil, garlic, allspice & some seasoning & roast in a hot oven until golden & soft.

2.      For the dressing mix the lemon juice with the garlic & add the tahina paste, then thin it down with the water & olive oil & check the seasoning.

3.      Mix the pumpkin, red onion, coriander & chickpeas together & season.

4.      Dress with the tahina sauce on the plate.

Grissini

1½ tsp	Dry yeast
15 ml	Honey
310 ml	Warm water (95-105ºF)
30 ml	Olive oil
435g	All purpose flour
1½ tsp	Salt
	Semolina flour for dusting
	Optional flavours
	Rosemary, sesame seed, poppy seed, olive

Method

1.      Combine the yeast, honey & warm water in a mixing bowl.

2.      Set aside in a warm place to activate & looks foamy.

3.      Stir in the olive oil.

4.      Mix in the flour & salt until combined.

5.      Using a dough hook knead the mixture on a low speed for about 3-4 mins.

6.      Lightly flour the work surface, pat the dough out into a 14*4 inch rectangle.

7.      Brush the top with olive oil, cling film & prove until it doubles in size about 1 hour.

8.      Preheat the oven to 220°C.

9.      Sprinkle the surface of the dough with the semolina flour before cutting & stretching (sesame seeds, rosemary or poppy seeds can be substituted.

10.    Cut the rectangle cross ways into four equal portions & then cut each portion into 5five 4 inch lengths, about the width of a stubby finger.

11.    Roll each piece to the required length & thickness & place on lightly oiled baking sheets a few inches apart.

12.     Bake for 10 mins & leave to cool on racks.

Chocolate Italian Cake

1 cup	water
½ cup	sugar
600g	ex-bitter chocolate
300g	butter
10	eggs
1 cup	sugar

Method

1.      Bring the water & ½ cup of sugar to softball stage.

2.      Melt the butter & chocolate gently over a bain-marie.

3.      Beat the eggs & remaining cup of sugar to ribbon stage.

4.      Add the syrup to the egg mixture.

5.      Fold in the chocolate mixture.

6.      Cook in a greased & floured spring form tin in a Bain Marie at 150ºC for 30 mins or until set.

Orange and almond cake

2	large oranges (juiced & bested)
6	eggs
8oz	ground almonds
8oz	sugar
1tsp	baking powder

Method

1.     Beat together the eggs & sugar until light & fluffy

2.     Slowly add the orange juice & zest, be careful not to split the mix, add the ground almonds & then the flour & baking powder,

3.     Lightly grease a spring form cake tin & add the mix, bake at 180°C for approx 45 mins , when ready the cake should be springy to the touch