Open Homes Australia Recipe 1: Italian Penne Pasta

Open Homes Australia Recipe 1: Italian Penne Pasta

Who else is loving the trend of home and lifestyle TV? La Casa Del Formaggio has joined Open Homes Australia and our cheeses will be featured in a special dish cooked in each episode by one of our favourite chefs Adam Swanson!

We know you are going to love this show! It airs this spring (2018) on Saturdays at 6pm on 9Life. 

On Episode 1, Adam imparts his tips and tricks for creating a fresh tomato and mozzarella sauce for your penne pasta.

This recipe is extremely simple, and is surprisingly packed with flavour considering how few ingredients are used.

 

We love how adding the Fresh Mozzarella at the last minute really allows the cheese to sing, becoming melty and gooey which binds the pasta together.

 

You can find the full recipe here.

Adam Fresh Mozzarella

And watch the video on our YouTube Channel here.

For the full episode, you can check in out on 9Life here.

Christmas Baking: Chocolate Pavlova!

Christmas Baking: Chocolate Pavlova!

This year we wanted to create something rich and chocolatey for Christmas to pair with our Espresso Cream, but still keep the Australian tradition of a Christmas pavlova alive. So a Chocolate Pavlova made with balsamic vinegar ticked all the boxes! The addition of dark chocolate complements our sweet coffee cream very well, however our Vanilla Bean Double Cream or plain Double Cream would be equally as nice as a topping.

chocolatepav-web-8Here is the recipe:

Meringue

  • 50g good quality dark chocolate
  • 6 egg whites
  • 300g caster sugar
  • 3 tbsp cocoa powder
  • 1 tspn balsamic vinegar

    Toppings
  • 500g La Casa Del Formaggio Espresso Cream
  • 2 punnets of fresh raspberries
  • 30g good quality dark chocolate shards

 Preparation

Preheat the oven to 120C and line an oven tray with baking paper.

Draw a 20cm disc onto the paper and turn paper over so that writing is on the bottom side.

Finely chop the block of dark chocolate. Make sure the pieces are small enough to mix through the meringue mixture later.  In order to minimise cleaning, we would recommend to also grate the 30g of chocolate at the same time over the same chopping board!

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Crack eggs into a clean glass or steel bowl. Any food residue in the bowl can hamper your efforts to get the perfect whip, so make sure it is very clean! Use an electric mixer to whisk the egg whites  until soft peaks form. Gradually add the sugar a spoonful at a time until the meringue is glossy. You can tell that it is ready if you rub a bit between your fingers and it is no longer gritty.

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Sprinkle over the cocoa and the balsamic and fold through. Then add the chopped chocolate and fold with a spatula until the meringue is evenly mixed.

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Heap the mixture onto your circle on the baking tray. Smooth the top and then around the sides.

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Bake for 1.5 hours or until the pavlova is dry to the touch. Turn the oven off and leave the pavlova in the oven with the door ajar to cool completely.

Prior to serve, scoop a generous amount of Espresso Cream onto the top of the Pavlova and smooth it along the top. Top with fresh berries and chocolate shards. Enjoy it with friends and family!

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