Here are a few of our favorite recipes.
Chocolate Caramel Bars
- 500 grams McVities Digestive Biscuits
- 120 grams Sugar
- 324 grams Butter, melted
- 1 gram Salt
- 250 grams Cream
- 250 grams Butter
- 420 grams Brown Sugar
- 30 grams Water
- 1 gram Salt
- 480 grams El Ray Bucare chocolate
- 160 grams Cream
- 6 grams Instant Coffee
- Maldon Salt, as needed
1. Break up the McVities Digestives into the food processor, add sugar and salt, and pulse until mixture is small, even crumbs.
2. Transfer to a bowl and mix with the melted butter.
3. Spread mixture evenly over a parchment-lined half-sheet tray and press it down firmly.
4. Bake crust in convection, 300 degrees for 10 minutes, rotating once halfway through baking.
5. In a saucepan combine cream, butter, brown sugar, water and salt.
6. Stir over medium heat until combined.
7. Bring to a boil and cook, without stirring, until caramel reaches 250 degrees.
8. Take caramel off heat and cool slightly, then pour over crust.
9. Set the caramel for half an hour, then refrigerate at least one hour.
10. Combine cream and instant coffee and stir until coffee is completely dissolved.
11. In a bowl over simmering water combine cream and chocolate and stir until just melted.
12. Take the base out of the freezer and pour chocolate over caramel layer.
13. Spread evenly with a spatula and shake the tray to smooth any lines.
14. Sprinkle Maldon salt evenly over the entire surface of the chocolate.
15. Refrigerate until set, then cut into 36 bars, 6x6.
- 1 (very fresh) egg yolk
- 2 cups of Frantoia Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Trapani fine sea salt
1. Put egg yolk in blender with lemon juice, white wine vinegar, and salt.
2. Start blender on lowest setting (lid on).
3. Open blender while turning and slowly start pouring olive oil, gradually increase speed as you add olive oil, until emulsified and homogenous.
- 270 grams All Purpose flour
- 16.5 grams baking powder
- 2 grams black pepper
- 1.5 grams salt
- 3 grams fresh thyme
- 125 grams Baresane olives
- 125 grams Nocellara olives
- 225 grams Gruyere cheese, grated
- 100 grams olive oil
- 62 grams milk
- 62 grams cream
- 4 eggs
1. In a large bowl whisk together the olive oil, milk , cream and eggs.
2. In another bowl sift together the dry ingredients and add the thyme.
3. Pit the olives.
4. Stir the dry ingredients into the wet ingredients and mix to eliminate any lumps of flour.
5. Mix in the gruyere and the olives.
6. Pour batter into a buttered and parchment lined loaf pan.
7. Bake in convection 300 degrees F for 40-45 minutes. The top should be golden brown.
8. Cool in pan 10 minutes, then turn out onto a rack.
9. Cut into 10 pieces.
Spicy Tomato Soup
6 to 8 Servings
1. In a large saucepan or soup pot, simmer the crushed tomatoes on low until slightly thickened, about 30 to 45 minutes. Remove from the heat and stir in the butter, hot sauce, and sugar.
2. In a blender, puree the tomato mixture in batches, then return to the saucepan and thin with water to desired consistency.
3. Rewarm the soup, season with salt, pepper, and hot sauce and serve.