Tasty Aroma

Tasty chiken rool

Tasty Aroma now takes appointments on their Page.

How to bake cakes
Cake encompasses a wide range of sins. . .or delights. There are the cakes which accommodate more and more candles for each year that passes. There are the elaborate little cakes which gaze back at you from a patisserie window or the proud Victoria sponges which follow cucumber sandwiches. There are the fruit muffins for breakfast, stout Eccles cakes at tea time or the decadent gateaux which announces the end to a celebratory meal. Christening cakes, wedding cakes, Christmas cakes and Easter Simnel cakes. They come in all shapes and sizes – but the one thing which cakes have in common is marking an occasion. A cake is rarely something whisked up last-minute. It's something pre-planned, made with care and decorated with love which is why some kind of cake holds a special place in almost everybody's heart.

There are a few basics to master: creaming, lining tins, checking how to tell if a cake is cooked and basic icing. Having these strong skills in your baking repertoire will take you a long way.

Beyond that, there's the option to dip a toe, or fully immerse yourself into the world of baking – from steaming sponges to royal icing there are a countless number of variations and different techniques to explore.

Types of cakes
The Oxford English Dictionary definition of a cake is ‘an item of soft, sweet food made from a mixture of flour, fat, eggs, sugar and other ingredients, baked and sometimes iced or decorated.’

Bearing this in mind, a purist may demand that a cake is a sponge-based bake. Most countries' cuisine has evolved to have a national sponge cake, which might be proudly displayed in bakery windows or grace the table on national holidays. There is Germany's black forest gateau, French roulade and American red velvet cake, for example. In Britain, regions can even be mapped by their own specific teatime treats: Yorkshire parkin, Mancunian Eccles cakes and Welsh cakes, just to name a few.

Over the years, the definition of cake has blurred to embrace a whole host of other treats though: muffins, brownies, patisserie, tortes. A recent trend is also the explosion of gluten-free cakes which veer away from traditional wheat flours and look to alternatives like rice flour, coconut flour or polenta instead.

Neapolitan pizza

1
To begin, make the pizza dough. Dissolve the yeast in a little of the warm water in a bowl. Add 5 tbsp of the flour and mix well, adding more water if needed to turn the mixture into a paste. Set aside to stand for 15–20 minutes
2
Place the remaining flour on a clean work surface and make a well in the centre. Add the salt and yeast mixture to the well and knead the mixture vigorously, for about 2 minutes, adding the remaining warm water a little at a time, as needed to obtain a soft, supple dough. Leave to rise in a warm place until doubled in volume, for about 20 minutes
image
3
To make two small pizzas, grease two 20–24cm pizza pans. Divide the dough into 2 balls and roll each out on a floured surface (or pan with damp hands) and line the pizza pans
4
To make one large pizza, grease a 35 – 38cm pizza pan. Roll or pat the whole ball of dough and fit it into the pizza pan

5
Flatten the dough by hitting the surface with the palm of the hands until the dough covers the bottom of the pan(s), cover with a kitchen towel, and leave to rise in a warm place for at least 20 minutes
6
Preheat the oven to 250°C/gas mark 9
7
To make the topping, spread the tomatoes evenly over the surface of the dough and crush any large pieces with a fork or by hand. Top with the garlic and salt and drizzle generously with olive oil. Bake for 10 minutes
8
Remove from the oven, sprinkle with oregano and bake until the crust is golden brown and crisp, 8–10 minutes. Serve warm

1
Start this salmon dish with the potatoes. Place them in a large saucepan, cover with cold water and bring to the boil. Reduce the heat a little and cook gently until tender. Drain and immediately pass through a potato ricer with 100g of the butter. Season with salt, cover with cling film and set aside until ready
500g of new potatoes
100g of unsalted butter
salt
2
Bring a saucepan of salted water to the boil. Add the peas and blanch for 30 seconds, then drain and refresh in ice water. Set aside to drain thoroughly
salt
400g of fresh peas
3
Dip the salmon fillets skin-side down in the seasoned flour and shake off any excess. Take half the butter and, using a pastry brush, brush a thin layer over the floured skin side of each fillet. Set aside
4 organic salmon fillets
100g of flour
25g of unsalted butter
4
Put the cream in a heavy saucepan and bring to the boil. Simmer until it has reduced by half then remove from the heat
400ml of double cream

5
Put a non-stick frying pan over a medium heat and add a little rapeseed oil. Season the salmon fillets on the flesh side with salt and ground white pepper
100ml of rapeseed oil
ground white pepper
salt
6
Lay the salmon fillets skin-side down in the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat. Cook for about 5 minutes
7
Meanwhile, cut the chorizo into 5mm slices and add to the reduced cream with the peas. Mix over a low heat
100g of chorizo sausage
8
Turn the salmon over and continue cooking for a further 4-5 minutes on a medium-low heat
9
Add the potatoes into a sauce with a little water to re-heat until smooth. Make sure they are very hot before placing into the middle of the serving dish
10
Slice the baby gem leaves into 1cm strips and pick over the pea shoots. Stir both into the cream sauce then remove from the heat. Taste and adjust the seasoning as necessary
1 baby gem lettuce
75g of pea shoots
salt
ground white pepper
11
As the salmon finishes cooking, add the remaining butter and turn the heat up slightly so the butter stars to foam. Spoon the melted butter over the fish, then remove the salmon to some kitchen paper to drain
25g of unsalted butter
12
Place the salmon on top of the potato. Spoon the pea, chorizo and cream sauce around the salmon and drizzle with a little rapeseed oil to finish
100ml of rapeseed oil

1
To make the laksa paste, blend all of the ingredients in a food processor until they form the consistency of a smooth, fine paste
2
In a large, non-stick frying pan over a medium heat, add a dash of oil and the spice paste, continuously stirring for 30 minutes, until it is a rich dark red/brown colour and the oil separates from the paste. Ideally, leave for at least 24 hours in the fridge for the fried paste to develop maximum flavour before using it to make the broth
3
If making your own chicken stock, add all of the ingredients to a large pan and bring to the boil, skimming off any scum that rises to the surface. Simmer on a low heat for 90 minutes before straining (you will need 1.5l of stock to make the broth)
4
Add the laksa broth ingredients to a large saucepan with the fried spice paste. Bring to the boil then simmer gently for 30 minutes. After 15 minutes, remove the hot mint (or coriander) and the lemongrass, and adjust the seasoning with salt and sugar to taste

5
Add the tofu puffs to the broth so that they soak up the flavour for 10 minutes
6
While the laksa broth is simmering, blanch the following in boiling water one after the other: the beansprouts for 30 seconds, the green beans for 3 minutes and the prawns for 90 seconds. Refresh each ingredient in iced water to halt the cooking process, then drain
7
Blanch each portion of egg noodles in boiling water for 10 seconds before dividing between 6 bowls
8
Top the noodles with the beansprouts, green beans and prawns, then pour the hot laksa broth into each of the bowls with 4 halved tofu puffs per serving. Finish with a pinch of the shredded hot mint on top and half a soft-boiled egg.

Season the pork with the tamari, white pepper and crushed bay leaves, then place in the fridge to marinate for at least 2 hours (or ideally overnight)
900g of pork shoulder, cubed (you can also use pork neck or ideally Ibérico pork cachaço if you can find it)
1 tbsp of tamari
1/2 tsp white pepper
3 bay leaves, finely crushed
2
The next day, place the tamarind paste in a bowl and add around 150ml of hot pork stock (or water). Stir until fully combined
3 tbsp of tamarind paste
400ml of pork stock, or water
3
Heat 3 tablespoons of the oil in a large sauté pan and brown the pork cubes all over (you may need to do this in batches). Once caramelised, remove the pork from the pan along with any juices and set aside
6 tbsp of grapeseed oil
4
Pour the remaining oil into a large saucepan over a medium heat and add the shrimp paste and ginger. Gently fry, stirring regularly, for 5 minutes. Add the pork and any juices to the pan along with the tamarind water and sugar. Pour in the remaining pork stock until the meat is just covered (you may not need all of it). Bring to the boil, reduce the heat to a simmer and cook uncovered for 30 minutes or until the pork is tender
1 k**b of fresh ginger, 2cm in length, finely chopped
3 tbsp of brown sugar, raw
3 tbsp of shrimp paste, ideally balichão

5
When the pork is tender and the sauce has reduced, taste for seasoning and transfer to a serving platter. Sprinkle over the garnishes and serve with the cooked Japanese rice
2 spring onions, whites only, chopped
1 k**b of fresh ginger, cut into matchsticks
Thai basil, leaves only, fried in oil until crisp
fried garlic flakes
2 red chillies, sliced
1 lime, cut into wedges
Japanese short grain rice, cooked, to serve

1
To begin, make the tomato sauce. Sauté the onion and garlic in a splash of oil until soft. Add the thyme and red wine
2
Reduce the wine by three quarters. Add the tomatoes and simmer for 25 minutes, until the sauce has thickened
3
Stir in the rocket and basil leaves and turn off the heat. Set aside
4
Cook the rigatoni in salted boiling water until al dente. Drain and toss with a little olive oil to stop the pasta sticking together

5
Mix the filling ingredients together in a bowl, season with salt and pepper and transfer to a piping bag
6
Preheat the oven to 180°C/gas mark 4
7
Pipe some filling into each rigatoni tube and place the filled pasta in a baking dish
8
Pour half of the sauce over the pasta, giving a gentle stir to coat evenly, then pour over the rest of the sauce. Spread the torn mozzarella over the top then cover with a generous grating of Pecorino. Bake in the oven for 25 minutes
9
Season with freshly ground black pepper and garnish with fresh basil

1
At least 4 hours before you plan to cook the ribs, prepare the dry rub by grinding the peppercorns and fennel seeds in a pestle and mortar or spice grinder
2
Add the ground spices to a bowl and stir in the salt, chilli, rosemary, garlic and lemon zest. Rub evenly over every surface of the pork ribs and set aside in the fridge for 4–12 hours
3
Remove the ribs from the fridge 1 hour before cooking to allow them to come to room temperature
4
Preheat an oven to 160°C/gas mark 3

5
Brush the ribs with some of the red wine vinegar, then place in the oven and cook for 2 hours. Brush every half hour with more vinegar to prevent the ribs from drying out
6
After 2 hours, the ribs should be nice and tender. For a smoky flavour, finish off by placing on a barbecue or a very hot griddle pan until nicely charred
7
Rest for 10–15 minutes in a warm place or under foil before carving

Named after Amatrice, a mountain town in Lazio, Amatriciana is one of the region's most famous pasta dishes (along with Gricia, Cacio e pepe, Arrabbiata, and arguably the most famous, Carbonara). All are quick and easy to make, but must be cooked with care and attention.

Quality ingredients are the key here; San Marzano tomatoes may be more expensive than an average tin but are well worth the price tag. They have fewer seeds, which make them great for sauces, and their flavour is sweeter and a little less acidic. Guanciale is cured pig jowl, it has a stronger, porkier flavour than other cured meats and really adds depth of flavour to the dish (though a high quality pancetta can be used instead if you can’t find it anywhere).

Amatriciana is traditionally paired with Bucatini, which is a thick, hollow spaghetti-like pasta that catches the sauce wonderfully, but spaghetti or even penne can be used here instead.

As with most regional dishes, every household has its own variation. Consider the addition of finely diced onion or chilli to your Amatriciana sauce, if you want to add an extra flavour dimension.

1
To begin, arrange the aubergine slices in a bowl and sprinkle with salt. Press down with a weight and leave to sit for 1 hour
2
Cut the fior di latte into strips and drain in a sieve
3
Preheat the oven to 200°C/gas mark 6
4
Roast the peppers for 30 minutes, turning them over after 15 minutes. Remove from the oven but leave the oven on and reduce the temperature to 180°C/gas mark 4
5
When the peppers are cool enough to handle, peel and deseed them. Cut into strips and allow to drain on paper towels
6
Meanwhile, make the pasta dough. Pile the flour on a work surface and create a well in the centre. Add the salt and egg yolk
7
Blend in a little flour at a time, work in the oil and knead the mixture, gradually adding 1 tablespoon of hot water at a time until the dough forms a ball
8
Knead until the dough is smooth and elastic, for 2–4 minutes. Divide the dough in half and, on a floured surface, roll out 2 rounds 45cm across and about 4mm thick
9
Cut the pasta into twelve 8–10cm squares and cook in a large pan of salted boiling water until al dente. Plunge into cold water, drain, and allow to rest for 15 minutes
10
Rinse and dry the aubergine thoroughly. Drizzle some oil over the bottom of a shallow baking dish and arrange the eggplant in the dish. Drizzle with more oil and bake until browned on both sides. Remove from the oven but leave the oven on
11
Butter a baking dish that will hold the 12 cannelloni snugly. Divide the aubergine, peppers, cheese and basil among the 12 pasta squares and season with salt and black pepper
12
Sprinkle with the Parmesan or pecorino, roll up into tubes and arrange them in the baking dish. Cover with the passata and k**bs of butter and bake for 20 minutes
13
Remove from the oven and allow to stand for 5–10 minutes before serving

1
Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30–45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally. Season with salt and pepper
2
Meanwhile, wilt the spinach in a hot dry pan (you may need to work in batches). Squeeze the spinach of excess water then roughly chop
3
Mix the spinach with the ricotta and Parmesan, then add lemon zest, nutmeg, salt and pepper. Taste to check you are happy with the flavour
4
If using fresh pasta, blanch the sheets in boiling water then plunge into iced water
5
Pat the pasta dry with kitchen paper or a clean tea towel. Place a spoonful or two of the spinach mixture down the width of each sheet, then roll up into cannelloni shapes
6
If using dried cannelloni, spoon the filling into a piping bag and fill the tubes this way
7
Place the tomato sauce in the bottom of an ovenproof dish and lay the cannelloni on top. Preheat an oven to 180°C/gas mark 4 whilst you make the béchamel sauce
8
Heat the butter and flour in a pan and stir to create a paste (roux). Stir for a couple of minutes to cook out the floury taste, then whisk in the warm milk bit by bit to avoid lumps
9
Add the bay leaf and season with salt and a dash of vinegar. Leave to simmer for 5 minutes, stirring constantly, to infuse the flavour then remove the bay leaf
10
Spoon the béchamel over the cannelloni and top with grated Parmesan. Bake for 25 minutes for fresh pasta or 45 minutes if using dried. Serve hot

Nothing comforts the soul more than a great big plate of pasta and sauce that's been baked until bubbling, golden and crunchy around the edges. The term 'pasta bake' might conjure up images of students tucking into creamy, cheesy bowls of tuna and penne, but across Italy's twenty regions you'll find a whole host of deliciously satisfying (and tuna-free) baked pasta dishes that have been enjoyed for decades.

Our collection of Italian pasta bake recipes cover various lasagne dishes – the classic Lasagne alla Bolognese is a good place to start, but why not try something more celebratory, such as Lasagne di carnevale or the all-out Vincisgrassi? There are also lots of cannelloni-based dishes, those big stuffable pasta tubes from Sorrento in Campania. Whether cooked in the region's traditional way, stuffed with ricotta and spinach or used to house a rich, meaty ragù, they're the perfect dish to cook when feeding a crowd.

This traditional summer dish hails from the Castelli Romani in Lazio, a collection of townships southeast of Rome and home to several castles, which were inhabited by noble Roman families as far back as the fourteenth century. Scattered throughout the Alban Hills, the lands around Castelli Romani occupy a now-dormant volcanic area known to the ancient Romans as Latium Volcano. With its mineral-rich, fertile terrain, this part of Italy has long been associated with agriculture and viticulture. One of central Italy’s most renowned wines Frascati DOCG is produced here.

Not surprisingly, the local cuisine is characterised by an abundance of farm-fresh vegetables and meats, in addition to its excellent wines. This recipe is typically prepared for the 15th August holiday Ferragosto. Ideally, Pollo alla Romana or Pollo con i Peperoni, as it is also called, should be made with a free-range spring chicken, sun-ripened organic peppers and tomatoes, and a dry white wine from the Castelli production zone – but any dry white will do.

Tasty Aroma updated their phone number.