Boasting honey, figs, grapes, nuts and sweet wine, this Italian feast would surely have won the approval of Bacchus himself. When I think about good food, when I dream about delicious dishes bringing together the simplest ingredients to create something truly magical, when I picture myself being served an incredible meal in an idyllic setting, I tend to find myself transported to Italy.
It’s been a few years since I’ve travelled in Italy and I long to return. My parents are in Tuscany right now and as you can imagine I am extremely jealous. My step-mum Sue has been sending me droolsome updates on Whatsapp, replete with photos, documenting their food adventures. There have been accounts of wonderful salads with chicken, ravioli in a walnut cream sauce, the thinnest pizzas with just one or two toppings, grilled sea bass with roast courgettes, fritto misto in the lightest of batters, fagiolini with fine green beans and bacon in tomatoes and garlic. Oh and lots of gelati with figs and cherries… The list goes on. It’s been pure torture.
So when Expedia challenged me to come up with an Italian meal for their #expediaworldonaplate challenge, I knew I would be taking my inspiration from Tuscany. Continue reading “Italian baked chicken with grapes followed by semifreddo with honey, figs and walnuts” →
Semifreddo is a wonderfully easy ice-cream to make for anyone who, like me, doesn’t own an ice-cream maker. Usually it is made from eggs and whipped cream but this version uses condensed milk instead of eggs, making it even more of a doddle. It looks really rather impressive though, so no-one would ever guess it only took 10 minutes to make!
I got the idea for a semifreddo made from condensed milk from Kavey Eats. The theme for her Bloggers Scream For Ice Cream challenge this month you see just happens to be condensed milk, and I was intrigued.
The recipe I’ve come up with to enter the challenge is a light and summery combination of perfumey raspberries with zingy lemon, lifted further still by the addition of chopped fresh mint. It’s loosely based on a recipe I saw on the Carnation website.
And as the recipe also features lots of lovely mint, I’m also entering this semifreddo into Lavender & Lovage’s Herbs on Saturday challenge.
Raspberry, lemon and mint semifreddo
1 can (405g) sweetened condensed milk
juice of 3 lemons
grated zest of 1 lemon
300ml whipping cream
200g fresh raspberries
large handful fresh mint, finely chopped
In a large bowl, mix together the condensed milk, lemon juice, zest and whipping cream. Whisk until you have soft peaks.
Carefully fold in the raspberries and fresh mint.
Spoon the mixture into a 2 litre loaf tin lined with clingfilm, covering the top with more clingfilm. Freeze for at least four hours or preferably overnight.
Simply slice and serve.