Archive for March, 2012

live with ILVE welcomes Chocolate Chilli Mango

At ILVE, we’re always on the look out for delicious recipes. A quick online search will transport you to a world where cookbooks penned or TV challengers won can come in second to the number of blog subscribers or twitter followers a talented cook has. What better place then than the livewithILVE blog to bring to you some of the webs most culinary gifted!

Our newest guest is Viviane Buzzi, creator of the wonderfully scrumptious Chocolate Chilli Mango blog site. And if that’s not enough, you can also find her on Twitter and Facebook – a true online star!

But enough from us, over to you Viviane…

To say I was surprised to be invited to contribute a guest post here on the ILVE blog is a serious understatement. Simply to have been noticed and on ILVE’s blog radar is a massive compliment. Thank you, ILVE, for the opportunity to be a guest amongst such distinguished and much more qualified company! I’m overjoyed at the prospect of sharing a cherished recipe with you.

The timing, in fact, could not be more perfect. Call it serendipity … or merely the onset of autumn.

As summer transitions into autumn one is often left with mixed feelings. It can be a sad farewell to long, sunny days and balmy nights. Farewell also to glorious seasonal stone fruits, succulent fresh berries, and mangoes. I think we miss mangoes most of all here in Australia … or possibly apricots.

But we get ready to welcome in the first chestnuts and quinces of the season, new season apples and pears, a last hoorah for plump, tart raspberries, and figs. Nothing says trans-seasonal like a perfectly ripe fig.

The fig season is relatively short, lasting from late summer to mid autumn. They deserve to be considered a true luxury. So it pays to make the most of them at their peak.

Cut them open and drizzle with honey to serve alongside thick, creamy yoghurt for a simple but opulent breakfast or dessert. Serve with veils of wafer-thin prosciutto crudo and crusty bread as an antipasto or lunch. Add them to a cheese board with walnuts. Grill or poach them in a honey syrup with rose or orange blossom water for a middle-eastern treat. They also bake beautifully in cakes, muffins, and pastries, and the key

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is to keep it simple. One should never mess with a fresh fig.

I love to take a simple recipe and give it a little twist. Adding an interesting new ingredient,

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flavour or texture, without changing the essential nature of the dish.

This tart recipe I’m sharing with you is a traditional custard cream tart you’d find in any Italian or French patisserie, but with a few twists to make it interesting, and I think, extremely luscious. One of my favourite ingredients is , a sweet, syrupy version of vincotto, made with figs. It’s a lovely addition to meat and fish dishes but is amazing over ice cream, in creamy desserts, and with fruit or soft cheeses. It’s also fabulous drizzled over cheese on a cheeseboard.

Ficonero is available in specialty shops in Australia and online. If you cannot find it, you can substitute a teaspoon of pure vanilla bean extract or paste, or a little Marsala, and the tart will still be wonderful. The other twist is Rapadura sugar, an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour that gives the crust extra crunch and flakiness. It complements the Ficonero to give depth to the cream filling. Again, you can substitute a light brown sugar or coconut sugar, if you wish. However, I’d recommend giving Rapadura a try.

This recipe combines sweet, earthy figs, nestled in a Ficonero cream and a flaky crust with a hint of toffee. Aperfect trans-seasonal dessert! Serve it on its own, slightly warm or at room temperature. If you really must, add a dollop of thick cream.

Thanks ILVE, I hope you and your readers enjoy it as much as I’ve enjoyed sharing it with you.

 

Click here to view the Crostata di Fichi con Ficonero guest recipe for live with ILVE.


 

 

Crostata di Fichi Freschi e Ficonero

A delicious Autumn recipe from our new guest, Viviane Buzzi from Chocolate Chilli Mango

Crostata di Fichi Freschi e Ficonero

(Tart with Fresh Figs and Ficonero)

Ingredients

Pasta Frolla

175 grams plain flour

50 grams Rapadura sugar*

¼ teaspoon baking powder

¼ teaspoon sea salt

125 grams unsalted butter, chilled

1 large egg yolk

 

Crema al Ficonero

300 millilitres cream (35% fat)

60 grams Rapadura sugar*

4 large egg yolks

2 teaspoons Ficonero

 

5 – 6 medium to large purple figs

15 – 20 grams Rapadura sugar*

*Rapadura sugar is an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour. It is available through organic and health food suppliers and some specialty supermarkets. You could substitute a good light brown sugar or coconut sugar.

 

Method

Pasta Frolla

A good tip for making pasta frolla is to have the ingredients chilled (yes, even the flour on a hot day!)

Heat the oven to 190°C. Line the base of a 23 cm loose bottomed tart tin with a circle of baking paper. Place the flour, salt, baking powder, and Rapadura sugar into the bowl of a food processor and pulse for a few seconds to aerate. Add the chilled butter, cut into cubes, and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg yolk and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. Place the pastry onto a clean surface sprinkled liberally with flour. I tend to roll it out between two sheets of non-stick baking paper, sprinkled with flour, as this helps to easily lift the pastry for lining the tin. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. Using the rolling pin and baking

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paper to support the pastry, roll it up and gently unroll it over the tart tin. Press the pastry into the tin, patching any tears or holes. Roll the rolling pin over the top of the tin to remove excess pastry. Cover and chill in the freezer for 30 mins or in the refrigerator for 1 hour. Bake the pastry blind at 190°C for about 20 minutes, until the edges are just starting to colour. Remove from the oven and set onto a wire rack to cool slightly (carefully remove the weights and lining).

Crema al Ficonero

In a large bowl, combine the cream, Rapadura sugar, egg yolks, and Ficonero. Whisk until well combined. Cut each fig into quarters and arrange in neat circles on the base of the crust, with the cut sides facing upwards. Carefully pour

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the cream mixture around the figs. Lightly sprinkle the extra Rapadura sugar over the figs. This will help caramelise them a little as they cook.

Reduce the oven temperature to 180°C.

Bake for about 50 minutes or until the custard filling is set. Remove from the oven and allow to cool on a wire rack.

This tart is best served at room temperature.

Leftovers will keep, covered, for a few days in the refrigerator.

 

Recipe courtesy of Chocolate Chilli Mango. Follow on Twitter or “like” on Facebook

The cook behind the blog, Viviane Buzzi, tells us of her love for cooking with Autumn figs here

 

 

 

 

 

 

 

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

Manu Feildel’s cookbook launch.

Following the Shearer’s Bookshop launch of his new cookbook at our Sydney showroom, Manu’s French Bistro, Manu Feildel shared one of his favourite recipes with ILVE.

For a chance to win a signed copy of the cookbook, we asked the livewithILVE readers to tell us how French cooking makes them feel.

As the answers below undoubtedly prove, French cuisine (notably Manu’s!!), is a popular and passionate choice!

And if you’re passionate about cooking and eating, we salute you!

Manu’s French Bistro by Manu Feildel & photography by Chris Chen, published by Lantern, rrp$49.95

 

 

 

 

 

 

 

 

 

 

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

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INFORMATION

This is what ILVE is all about. We are passionate about cooking, about food, about cooking great food and maybe failing in the first efforts. Everything to do with cooking and eating is an experience to be celebrated and shared. We believe in getting lost in a food moment and making sure as many people know about is as possible. From recipes to kitchen design, live with ILVE will feature guest content, reviews, images, tips and more from many walks of life.