Emi & Liv's Cucina

Anyone seeking cake thus evening?

I have this one, chocolate chip diplomat cream (creama pasticcera & whipped cream) and Amarena cherry's- £20, needs to be eaten tonight and preference goes to who can collect 2st from se20. Pm if interested.x

***Caponata - £5***

Hi all, hope you're enjoying the sun!

We have 2 portions of Caponata left from an event yesterday, for £5 each, it's perfect for this weather, why, you could almost believe you're in Sicily!

Perfect as a side, with bbqs, as shown her in buscetta form or my favourite, just with a spoon!

Collection this evening after 6pm, pm.if you'd like a tub (I don't also see the comments straight away).x

Vanilla pan di spagna, fresh fruit, berry syrup, stracciatella cream,chocolate ganache swirl and caramelised hazelnuts.xx

Hi all, we have surplus single portions available to collect tomorrow or Wednesday, each bag is £12.50

Bag 1: zucchine lasagna, fagioli x 2 cakes (v)SOLD

Bag(s) 2: ragu lasagna, fagioli x2 cakes (2 bags available, £12.50each),SOLD

Bag 3: Wild boar & porcini spezzatino, slow cooked ragù x 2 cakes. SOLD.

Please pm if you like one.

I have two boxes available for collection today £15 and first to collect. Boxes are slightly different.x

Cake boxes almost ready.x

"Peaches", ready for today's cake boxes.x

Last minute profiterol tower anyone? These are filled with pistachio crema and chocolate & stracciatella crema.x

Lots of lovely platters.x

***1 cake box now available for collection next Friday***

£25 (on secure once we receive the payment, sorry we can't hold them)x

***We have two cake boxes left for collection next Friday now***

***cake boxes***
Available for collection next Friday 12th***

Last cake boxes before we close for the summer, a selection of small cakes in a box!

£25 ( payment has to go through to secure your box, sorry no holding) limited.x

Pictures below are just examples of previous boxes, cakes may change.

Please pm. Collection from se20

***cake boxes***
Available for collection next Friday 12th***

Last cake boxes before we close for the summer, a selection of small cakes in a box!

£25 ( payment has to go through to secure your box, sorry no holding) limited.x

Pictures below are just examples of previous boxes, cakes may change.

Please pm. Collection from se20

***updated with recipe***

It was Pierpaolos birthday yesterday so I made him a Torta di pesche, mascarpone è ameretti (peach and mascarpone cake with an ammeretti crumb), much like a baked cheese cake with the addition of a crunchy topping and juicy peachs, if you like the recipe let me know and I'll type it up for next week.

Recipe:
230g of mascarpone
2 large eggs,
120ml whole milk,
60g flour
150g caster sugar
1 tbs of almond extract
28g butter, melted,
2 tbs ameretto,
1/2 baking powder
Pinch of salt
5 - 6 crushed ameretti
3- 4 peaches, sliced
Handful of sliced almonds.

Pre- heat oven to 160 fan
Whisk all ingredients together (apart from peaches , sliced almonds and ameretti) until smooth.

Slice peaches and layer around the bottom of a greased, oven proof dish or cake tin.

Pour batter over the top.

Sprink with the crushed ameretti (don't mske the pieces too small) and the almond flakes.

Cook on middle shelf for around 40 mins or until skewer comes out clean (may take a little longrr/less depending on your oven)

If the top looks like it's going too brown, cover with tinfoil.

Once done, take out the oven, leave to cool for a little while, best served warm or a room temp.

You can swap the peaches for other fruit such as pears or apricots.

Happy Monday!
Surprise bags, I'll have a few for collection the Friday consisting of both sweet/savory for £10.50 each, Please message if you'd like one, (one will be reserved once payment is received)thanks .xx

A classic pan di spagna filled with vanilla crema pasticcera and plenty of fresh fruit, perfect for a belated birthday on a lovely sunny day.xx

Nothing quite so yummy as big pot or vanilla crema pasticcera, unfortunately (or fortunately for me, I'm meant to be on a diet!) this is destined for a birthday cake tomorrow.x

We now only have a few dates remaining before we close for summer.x

A few of today pics including sandwiches of:

Smoked salmon, lemon & beatroot cream with rocket.

Ndjua & roasted pepper with pesto,

Caponata & mozzarella.

We hope they have a wonderful celebration in the park and tge sun keeps shining.x

A few pics from this mornings party catering.x

Cheese and salami platters
Fagioli- white beans cooked with garlic, lemon, rosemary & extra virgin olive oil,
Procini & truffle oil cream,
Spicy tomato salsa with pesto,
Black olive tapanade with roasted peppers,
Panzanella,
Rocket, roasted haznuts, parmesan and slow cooked tomatoes salad with a pomegranate molasses dressing,
Slow cooked potatoes with tomatoes & green beans,
Fresh bread, garlic crostini & tarallini.

We're having catering back to back parties this weekend so today I'm busy perparing porcini for a lovely porcini & truffle mouse.x

Fresh tuna is one of my all time favourite things to eat and this very simple recipe is adapted from a beautiful little restaurant we found in Venice after walking for what seemed like ages to find a none touristy place to eat. It has a lovely sweet and sour taste and is best eaten at room temperature so can be made the day before.
Ingredients

4 slices of fresh tuna 2.5 cm – 1 inch thick
Olive oil
3 onions thinly sliced
A little water
70 ml red wine vinegar or white wine vinegar
2 tsp sugar
6 pepper corns
1 bay leaf
1 clove of garlic
1 tbsp of chopped capers
Salt to taste

Season the tuna steak on both sides and fry until cooked, put into dish.

Thinly slice onions, place in to pan with a lid and cover with a bit of water, simmer on medium heat until translucent and water has evaporated.

Add a good glug of olive oil and fry for a minute, add crushed garlic and fry for a further minute.

mix vinegar and sugar together until sugar dissolves and add to pan with bay leaves and capers, pepper corns, cook on high heat for a couple minutes.

pour over tuna steaks and refrigerate.

Eat at room temperature. x

One of our cheese and salami platters.x

Chocolate, haznuts and caramel.x

The Zuccotto, originating in Florence, the word Zuccotto derives from the Italian word for pumkin "zucca" because it's domed shaped is ment to resemble one.

Our Zuccotto filled with sweetened stracciatella ricotta, pistachio cream mouse, chocolate cream and fresh raspberries, covered in a light vanilla cream, caramelised, crusted pistachios and haznuts and fresh fruit. (Can be made alcoholic!)x

Slow cooked beef with porcini & truffle oil.x

The sun is shinning and we've had a great afternoon at winsford gardens with lot's of kids crafts, plants sale and far too much cake eaten. If you haven't been this is a beautifully well kept little park looked after by a fabulous bunch of volunteers.x

A few summery dishes...

Getting ready for another party and I'm up early to make some ricotta. Once finished and chilled this will top some crisp crostini with prosciutto and local honey. The simple combination of salty, the slight tangyness of the creamy ricotta and sweetness works beautifully together.x