My Austrian friend Barbara is not just known for her baking, but also for her ability to serve up simple and incredibly tasty meals. I do believe that Austrian girls are taught to bake, the same way many of us are taught to ride-a-bike. I will be posting some of Barbara’s baking delights from time to time as they are too good not to share.

After a day of high-altitude skiing, one does work up an appetite for a hot and hardy meal. This spicy chicken wing recipe was so simple and delicious - a real crowd pleaser. The kids couldn’t stop eating them! Equally delicious was the mango salad she served along side. Also fantastic served with sticky rice or just a pot of steamed white rice. (more…)

It probably seems a bit peculiar to be indulging in ice cream mid-February in London, but trust me that this is one find you want to be in on! After a couple hours on banana bikes in Battersea Park I must admit that the thought of a frozen delight did not put me off. So with a bunch of kids in tow we headed to Oddono’s in South Kensington.

Oddono’s is located at 14 Bute Street, off of Old Brompton Road (SW7 3EX for those of you with sat-nav, trust me you will want to program this into your destination history).
Being a chocolate lover myself, I thought I’d play it safe with a scoop of Valhrona chocolate. But putting that little sampling spoon to good use I began tasting everyone’s selections. One flavor was better than the next! The mango tasted like it just fell off the tree. The raspberry was equally spectacular! I started to get a little carried away and decided to go for a double cone of mint, mixed with pistachio (which is brown, not green with artificial dyes).

My enthusiasm prompted a dialogue with the local hairdresser who was stopping in for a little dessert before dinner, and he let me sample his banana. A few meandering customers commented on how I must really love ice cream! I always considered myself to be a savory gal but on this particular Sunday afternoon, it was all sweet!

Oddono’s was founded by Christian Oddono originally from Verona, Italy. Oddono decided back in 2004 to bring his native gelato to London, realizing there was a niche in the market for high quality ice cream. Since July 2004 Oddono has been one of the main suppliers to restaurants and catering facilities throughout the UK. In addition, in June 2005 he opened his second retail outlet at Selfridge’s food hall on Oxford Street.

Oddono’s philosophy: “Life’s too short to eat bad ice cream!”

This outstanding recipe comes from Chez Panisse Cafe Cookbook by Alice Waters and the Cooks of the famous Chez Panisse Cafe in Berkeley, California. The Chez Panisse Cafe opened in 1980 above the more formal Chez Panisse restaurant.

This pizzetta is perfect for a Sunday brunch where everyone can design their own pizzetta with their desired toppings. The Chefs make a few suggestions: try shaving a white truffle over the top (if available) or simply drizzle with some white truffle oil. Or add a layer of cooked broccoli raab, seasoned with garlic and hot pepper.

Chez Panisse suggests keeping it simple by starting with a mixed leaf salad!

The Chez Panisse Cafe Cookbook is available for purchase at our CBC bookshop. If all this seems like too much work, then try out our outstanding Sunday Brunch at the CBC where our chef’s have our own version of this pizzatta served up.

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First check-out this video link below. It is in Italian, so read the set-up.

SETUP:

An elderly Italian man is sleeping on the side of the road on a pile of hay. He is awakened by a wealthy man on a motorcycle who asks for the time. The old gentleman has a donkey next to him and by simply feeling the donkey’s testicles, he tells the man on the motorcycle the time… This gentleman on his return trip spots the old man again and, thinking the old man was just lucky, asks him again. To the wealthy man’s surprise, the old man is exactly correct again about the time. Now watch the video and see how the old man knows what time it always is.

howitalianstellthetime.wmv

Theo’s asparagus risotto

This risotto is simple to prepare and really delicious!

Ingredients: 200g carnaroli rice
1 bunch of asparagus
1 litre of chicken stock (homemade is best, but Knorrs sells a liquid stock which is quite good if time is an issue)
1/2 glass dry vermouth or white wine
3 tablespoon olive oil
1 shallot
1 clove of garlic
75g parmesan reggiano, grated
25g unsalted butter
Small bunch of basil