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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Italian?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Italian"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Italian\/-\/Italian?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"34"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-656382865847970809"},"published":{"$t":"2021-01-29T20:19:00.005+11:00"},"updated":{"$t":"2021-01-29T20:24:29.479+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"}],"title":{"type":"text","$t":"Squacquerone Cheesecake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESquacquerone Cheesecake! A sweet and simple European-style cheesecake, made with delicious squacquerone cheese.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ympy9f4JRUU\/YBPNkYGZYuI\/AAAAAAACOqo\/MfaUrqAkFZw7QCU0MdzCKpxeViDnrzTPACLcBGAsYHQ\/s1500\/Squacquerone%2BCheesecake.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-Ympy9f4JRUU\/YBPNkYGZYuI\/AAAAAAACOqo\/MfaUrqAkFZw7QCU0MdzCKpxeViDnrzTPACLcBGAsYHQ\/w480-h640\/Squacquerone%2BCheesecake.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html#recipejump\"\u003EJump to Recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHello hello! Happy new year everybody! I hope everybody had a nice Christmas and New Years, wherever you are in the world, and I hope you are keeping safe and well.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI'm starting off this year's posts with a sweet little cheesecake recipe! I made this cheesecake with a new (to me) cheese: squacquerone. Late last year\u0026nbsp;\u003Ca href=\"https:\/\/thatsamorecheese.com.au\/\"\u003EThat's Amore Cheese\u003C\/a\u003E contacted me, asking if I wanted to try some \u003Ca href=\"https:\/\/thatsamorecheese.com.au\/products\/squacquerone\"\u003Esquacquerone\u003C\/a\u003E and potentially try making a cheesecake with it. (Clearly, my love for cheesecake is a very strong part of my brand). The answer was, obviously, yes.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gLLiAOlpBN4\/YBOObpOto8I\/AAAAAAACOpk\/53FI-sOBbx0gea34a3mu3ZS7sKcU9FLiACLcBGAsYHQ\/s2000\/Squacquerone.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Cheese\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-gLLiAOlpBN4\/YBOObpOto8I\/AAAAAAACOpk\/53FI-sOBbx0gea34a3mu3ZS7sKcU9FLiACLcBGAsYHQ\/w480-h640\/Squacquerone.jpg\" title=\"Squacquerone Cheese\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, squacquerone. I've learned that it is a fresh cheese from the Emilia Romagna region in Italy, which is ultra soft and wobbly, with a mild tangy taste. It's kinda like a mix between cream cheese, mascarpone and ricotta. In other words, delicious! I believe the traditional way to eat it in Emilia Romagna is in a piadina with rocket and prosciutto (YUM), but it's also nice spread on crusty bread, or (duh) in cheesecake!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI baked a simple cheesecake with the squacquerone, making a scaled down, small-batch, version of my favourite \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2007\/02\/awesome-german-cheesecake.html\"\u003EGerman cheesecake\u003C\/a\u003E\u0026nbsp;(which is traditionally made with quark). The squacquerone worked really well, making a light textured, tangy cheesecake. If you can get your hands on some squacquerone, definitely give it a go! It's the type of simple and delicious cake that would be equally welcome as dessert, afternoon tea, a snack, or even breakfast with a nice strong coffee.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHere are some other things I made and ate with the rest of the squacquerone:\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESpread on crusty bread for breakfast. (Especially delicious with excellent fruit toast).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QahQVUVqNyw\/YBOR-99cgtI\/AAAAAAACOqQ\/uQPMpfjWJ0oUSZ-pU1UtnpN9vFC-IT7zgCLcBGAsYHQ\/s2000\/Squacquerone%2Band%2BToast%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-QahQVUVqNyw\/YBOR-99cgtI\/AAAAAAACOqQ\/uQPMpfjWJ0oUSZ-pU1UtnpN9vFC-IT7zgCLcBGAsYHQ\/w480-h640\/Squacquerone%2Band%2BToast%2B2.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone and Toast\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThis was part of a more generous weekend breakfast spread where we had cheesecake, fresh fruit and coffee.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-z__ksmdweDA\/YBOQcZVKdlI\/AAAAAAACOp4\/HUfAnJ9hpv4aTCP6--mY9lPElohd2eknwCLcBGAsYHQ\/s2000\/Squacquerone%2BBreakfast.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Breakfast\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-z__ksmdweDA\/YBOQcZVKdlI\/AAAAAAACOp4\/HUfAnJ9hpv4aTCP6--mY9lPElohd2eknwCLcBGAsYHQ\/w480-h640\/Squacquerone%2BBreakfast.jpg\" title=\"Squacquerone Breakfast\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Breakfast\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI also made a couple of pizzas with it! The cheese melts really well and goes lovely and brown in the oven. (I used the Nigella recipe for pizza cassereccia from \u003Ci\u003EHow to be a Domestic Goddess\u003C\/i\u003E\u0026nbsp;for the base). I did one with loads of toppings - tomato ragu, mushrooms, prosciutto, salami and squacquerone...\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iZSIAVGVQ80\/YBOTqWs5UXI\/AAAAAAACOqg\/lLreCeknWnkU314kFEE6wpzxwrvZj1lygCLcBGAsYHQ\/s1500\/Squacquerone%2BMeat%2BPizza.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone and Prosciutto Salami Mushroom Pizza\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-iZSIAVGVQ80\/YBOTqWs5UXI\/AAAAAAACOqg\/lLreCeknWnkU314kFEE6wpzxwrvZj1lygCLcBGAsYHQ\/w480-h640\/Squacquerone%2BMeat%2BPizza.jpg\" title=\"Squacquerone and Prosciutto Salami Mushroom Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone and Prosciutto Salami Mushroom Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E...and a simpler one with garlic butter, parsley and the squacquerone. Zomg, delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yLVgTemSR8Q\/YBOQ6ryIt_I\/AAAAAAACOqA\/zeUA0BvEvr8IcHVmOSnENT6HqOvbM9N_wCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Garlic Squacquerone Pizza\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-yLVgTemSR8Q\/YBOQ6ryIt_I\/AAAAAAACOqA\/zeUA0BvEvr8IcHVmOSnENT6HqOvbM9N_wCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza.jpg\" title=\"Garlic Squacquerone Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGarlic Squacquerone Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo garlicky. So cheesy. I'm in love!\u003Cbr \/\u003E\u003Cbr \/\u003E   \u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0WYWVL_yMuo\/YBORMxwJfnI\/AAAAAAACOqI\/nG9b-uE6VzAQo-Bt-HbM4AOYVPvhbCL3wCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Garlic Squacquerone Pizza\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-0WYWVL_yMuo\/YBORMxwJfnI\/AAAAAAACOqI\/nG9b-uE6VzAQo-Bt-HbM4AOYVPvhbCL3wCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza%2B2.jpg\" title=\"Garlic Squacquerone Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGarlic Squacquerone Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI served the garlic bread with cold cuts, rocket and more fresh squacquerone. (Inspired by to the traditional rocket-proscuitto-squacquerone flavour combo). Love this idea for a relaxed weekend lunch with drinks!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gboVABUvd0g\/YBOTK24YBbI\/AAAAAAACOqY\/yuFvRUHkkrUoe5UpU7CzkLO4KFPOsqEVwCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza%2Band%2BCold%2BCuts.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Garlic Pizza and Cold Cuts\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-gboVABUvd0g\/YBOTK24YBbI\/AAAAAAACOqY\/yuFvRUHkkrUoe5UpU7CzkLO4KFPOsqEVwCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza%2Band%2BCold%2BCuts.jpg\" title=\"Squacquerone Garlic Pizza and Cold Cuts\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Garlic Pizza and Cold Cuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EBut back to the original point of the post - the cheesecake! It's a very easy affair, using the all-in-one method, and no water bath required. The only thing I would caution is to place a tray under the springform if yours isn't watertight, to catch any drips that might come from the pan. Otherwise, have fun!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-R_0c3EZc73Q\/YBPSLusXsFI\/AAAAAAACOqw\/c4MUrPsjJrI8gatLR1pB9pkwHRHfZ9bXgCLcBGAsYHQ\/s1500\/Squacquerone%2BCheesecake%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Cheesecake\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"427\" src=\"https:\/\/1.bp.blogspot.com\/-R_0c3EZc73Q\/YBPSLusXsFI\/AAAAAAACOqw\/c4MUrPsjJrI8gatLR1pB9pkwHRHfZ9bXgCLcBGAsYHQ\/w640-h427\/Squacquerone%2BCheesecake%2B2.jpg\" title=\"Squacquerone Cheesecake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ESquacquerone Cheesecake\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv\u003EA recipe by Sarah Cooks\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E50 grams flour\u003C\/div\u003E\u003Cdiv\u003E125 grams caster sugar\u003C\/div\u003E\u003Cdiv\u003E100 grams softened butter\u003C\/div\u003E\u003Cdiv\u003E3 eggs\u003C\/div\u003E\u003Cdiv\u003EZest and juice of 1\/2 a lemon\u003C\/div\u003E\u003Cdiv\u003E1 teaspoon vanilla extract\u003C\/div\u003E\u003Cdiv\u003E1\/2 teaspoon baking powder\u003C\/div\u003E\u003Cdiv\u003E500 grams squacquerone cheese, at room temperature\u003C\/div\u003E\u003Cdiv\u003EA few tablespoons breadcrumbs and extra butter, to prepare the tin\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003EPreheat the oven to 170C.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EPlace all ingredients (apart from the breadcrumbs and extra butter) in the bowl of a stand mixer and beat until combined.\u003C\/div\u003E\u003Cdiv\u003EButter the base and sides a 20cm springform tin and sprinkle with breadcrumbs, turning the pan to coat the base and sides with a thin layer of breadcrumbs. Discard any excess.\u003C\/div\u003E\u003Cdiv\u003EScrape the cheesecake mixture into the tin and level the top with a spatula or palette knife.\u003C\/div\u003E\u003Cdiv\u003EPlace the springform tin onto a baking tray (to catch any drips or leaks) and put in the oven.\u003C\/div\u003E\u003Cdiv\u003EBake for 30-45 minutes or until just set. You may need to cover with foil halfway through to prevent it from burning.\u003C\/div\u003E\u003Cdiv\u003EAllow to cool completely before gently springing from the tin.\u003C\/div\u003E\u003Cdiv\u003EMakes 1 x 20cm cheesecake\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ESarah received complimentary squacquerone from That's Amore Cheese but was not compensated nor obliged to blog or post about it.\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/656382865847970809\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/656382865847970809"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/656382865847970809"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html","title":"Squacquerone Cheesecake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-5568131143031293739"},"published":{"$t":"2018-05-12T20:57:00.000+10:00"},"updated":{"$t":"2018-05-12T20:57:21.949+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Crispy Eggplant Parmigiana"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ECrispy eggplant parmigiana! Crunchy crumbed eggplant slices, served with rich tomato sauce, insanely milky fresh mozzarella and super fresh and fragrant basil pesto. Could not be more delicious!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-h3M1gYlLBZM\/WsSKn3z5FLI\/AAAAAAACAgo\/pTdlxrk-HqAsIxHXy6RjIKcVH4LA9ruwQCPcBGAYYCw\/s1600\/Eggplant%2BParm.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"507\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-h3M1gYlLBZM\/WsSKn3z5FLI\/AAAAAAACAgo\/pTdlxrk-HqAsIxHXy6RjIKcVH4LA9ruwQCPcBGAYYCw\/s1600\/Eggplant%2BParm.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEggplant Parm\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI made this dish when we had friends over on \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/04\/easter-weekend.html\"\u003EEaster Monday\u003C\/a\u003E\u0026nbsp;and it went down a treat.\u003Cbr \/\u003E\u003Cbr \/\u003EMy crispy eggplant parmigiana is basically a mash-up of the traditional Italian and American versions of this great dish. The Italian \u003Ci\u003Eparmigiana di melanzane\u003C\/i\u003E\u0026nbsp;is a baked dish made up of layers of fried eggplant slices, tomato sugo, cheese, and breadcrumbs. (See my \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2013\/05\/eggplant-and-zucchini-parmigiana.html\"\u003Eeggplant and zucchini parmigiana recipe\u003C\/a\u003E\u0026nbsp;for an example). In the American version, eggplant slices are crumbed and fried before being layered with the sauce and cheese. Both have their charms, but I really wanted to emphasise the crispiness factor of the crumbed eggplant. I also liked the idea that all the components would be served in the centre of the table, and that people could make up their own plates with as much or as little of each component as they liked.\u003Cbr \/\u003E\u003Cbr \/\u003EThe mozzarella balls and basil pesto are both store-bought (although obviously make your own pesto if you prefer), and the tomato sauce is a simple pasta-type sauce. You sauté some onions, add some tinned tomatoes, and cook until thick. Ordinarily I'd add a few shredded basil leaves as well, but it always seems like such a waste to buy a whole bunch just to use a few leaves, and then have the rest of the bunch wilt, depressingly, in my fridge. Basil pesto provides the same green peppery freshness, but without the wastage. (I adore pesto and am always happy to have a jar on the go). The \u003Ci\u003Etricolore\u003C\/i\u003E\u0026nbsp;effect of the red-white-and-green is also very pleasing to my eye!\u003Cbr \/\u003E\u003Cbr \/\u003ENow, let's talk about the crispy eggplant. I like to use a variety of eggplants (some round, some slender Lebanese ones) and slice them differently to get a variety of shapes so they look pretty on the platter. These pretty slices are crumbed and fried just like a schnitzel. I've always loved schnitzels - they were one of the first things I taught myself to cook (as an intrepid eight-year old, standing on a rickety stool next to the stove), and ever since German Sandra came into my life twelve (!) years ago, I have been inspired to continuously lift my schnitzel game.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-eXmqbxb2N1o\/WvPBZ15P_PI\/AAAAAAACAsM\/81ydm2WxFvs-XR6yVwXp-socXn9O3s4UwCLcBGAs\/s1600\/Crumbed%2Beggplant.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-eXmqbxb2N1o\/WvPBZ15P_PI\/AAAAAAACAsM\/81ydm2WxFvs-XR6yVwXp-socXn9O3s4UwCLcBGAs\/s1600\/Crumbed%2Beggplant.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECrumbed eggplant slices\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ELet me share some schnitzel tips with you. (I've shared some of these\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/02\/chicken-parma-and-fast-fries.html\"\u003Epreviously\u003C\/a\u003E, but they're good tips and bear repeating). First up,\u0026nbsp;\u003Cb\u003Egood seasoning\u003C\/b\u003E - salt, pepper, and cayenne in the flour; oregano and dijon mustard in the egg; and lots of grated parmesan in the crumb mixture. You wanna get the flavour all the way through.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen dipping the slices into the flour \/ egg \/ breadcrumbs, use one hand for the dry dipping, and one hand for the wet dipping. This will help avoid the dreaded \u003Cb\u003Eschnitzel fingers\u003C\/b\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003ENext up, you want to make sure the slices get \u003Cb\u003Ecrispy\u003C\/b\u003E, and stay that way. Let your crumbed slices dry on a wire rack before frying. Make sure you use a good layer of oil, deep enough so the eggplant slices will be able float in the oil - \"\u003Ci\u003ESie müssen im Fett schwimmen!\u003C\/i\u003E\". And make sure the oil is hot before adding your eggplant slices, so that they start cooking straight away and don't just sit there absorbing cold oil. The slices should sizzle as soon as they hit the oil. (I like to test with some breadcrumbs first). Finally, once the slices are cooked, place them on a wire rack to drain in a low oven to keep warm while you cook the rest. Letting them sit on a wire rack, instead of a plate or paper towel, prevents steam from building up and stops them from going soggy.\u003Cbr \/\u003E\u003Cbr \/\u003EThat's a lot of tips. I guess I'm just deeply committed to the idea of your eggplant parmigiana being the best it can be. I believe in you.\u003Cbr \/\u003E\u003Cbr \/\u003EBecause this was a big quantity, I had two frying pans on the go. Efficiency!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-EUxWKyB1ynI\/WvPBcOpS_PI\/AAAAAAACAsY\/IY6XO2ie9mUrG3qBcXN1GMylpJ9zTXB_QCLcBGAs\/s1600\/Frying%2BEggplant.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/4.bp.blogspot.com\/-EUxWKyB1ynI\/WvPBcOpS_PI\/AAAAAAACAsY\/IY6XO2ie9mUrG3qBcXN1GMylpJ9zTXB_QCLcBGAs\/s1600\/Frying%2BEggplant.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFrying Eggplant\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOnce they're all cooked, you arrange the eggplant on a big platter with the pesto and cheese, and let everyone dig in!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-K1Ev4TK-bTM\/WvPBbLOjt2I\/AAAAAAACAsU\/w9Yky_pNgdEFwVT3UtW-AY6sXAULumekgCLcBGAs\/s1600\/Eggplant%2BParm%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-K1Ev4TK-bTM\/WvPBbLOjt2I\/AAAAAAACAsU\/w9Yky_pNgdEFwVT3UtW-AY6sXAULumekgCLcBGAs\/s1600\/Eggplant%2BParm%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EReady to eat!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4uVVIsYK6JY\/WvPBZzgpm-I\/AAAAAAACAsQ\/ABxL1yCRnHgGXyvgg2W7tIUFrxrgSR9PQCLcBGAs\/s1600\/Eggplant%2BParm.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-4uVVIsYK6JY\/WvPBZzgpm-I\/AAAAAAACAsQ\/ABxL1yCRnHgGXyvgg2W7tIUFrxrgSR9PQCLcBGAs\/s1600\/Eggplant%2BParm.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEggplant Parm\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI served the eggplant parm with a green salad and some cheesy garlic bread. The green salad was a simple mix of baby rocket and baby spinach leaves, dressed in balsamic vinegar and extra virgin olive oil, with toasted pine nuts and shaved Parmesan. And the bread. The bread! I did Nigella's chilli cheese garlic bread, which comes from her latest book, \u003Ci\u003EAt My Table\u003C\/i\u003E. I've made it a bunch of times and it is and is so damn good! You must.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ECrispy Eggplant Parmigiana\u003C\/b\u003E\u003Cbr \/\u003EAn original recipe by Sarah Cooks\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the sauce\u003C\/b\u003E\u003Cbr \/\u003E1 tablespoon olive oil\u003Cbr \/\u003E1 onion\u003Cbr \/\u003E2 x 400 gram tins crushed tomatoes\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E\u003Cb\u003EFor the eggplant\u003C\/b\u003E\u003Cbr \/\u003E3 large eggplants\u003Cbr \/\u003E1 cup plain flour\u003Cbr \/\u003E1 pinch cayenne pepper\u003Cbr \/\u003E3 eggs\u003Cbr \/\u003E1 teaspoon dijon mustard\u003Cbr \/\u003E1\/2 teaspoon dried oregano\u003Cbr \/\u003E1 cup breadcrumbs\u003Cbr \/\u003E2 tablespoons grated Parmesan\u003Cbr \/\u003EOlive oil, for frying (lots)\u003Cbr \/\u003E\u003Cb\u003ETo serve\u003C\/b\u003E\u003Cbr \/\u003E120 grams fresh mozzarella balls\u003Cbr \/\u003EBasil pesto\u003Cbr \/\u003EFlat-leaf parsley\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003ETo make the sauce\u003C\/i\u003E, heat the olive oil in a heavy-based saucepan over a medium heat. Peel and finely chop the onion and add to the pan. Season with salt and pepper and cook until softened. Add the crushed tomatoes and bay leaf and bring to the boil. Turn the heat to low and simmer for 20 minutes or until the sauce has thickened. Taste and season with salt and pepper. Remove the bay leaf to serve.\u003Cbr \/\u003E\u003Ci\u003ETo make the eggplant\u003C\/i\u003E, trim the eggplants and slice into 1-cm thick slices. Set out three shallow bowls.\u003Cbr \/\u003EIn the first bowl, place the flour and cayenne. Season with salt and pepper.\u003Cbr \/\u003EIn the second bowl, beat the eggs with the dijon mustard and oregano.\u003Cbr \/\u003EIn the third bowl, mix the breadcrumbs and grated parmesan.\u003Cbr \/\u003EDip each slice of eggplant into the flour mixture, followed by the egg mixture, followed by the crumb mixture. Place on a rack while you crumb the remaining eggplant slices. (Tip: have one \"dry\" hand and one \"wet\" hand to avoid schnitzel-fingers).\u003Cbr \/\u003EHeat 1 cm of olive oil in a frying pan. Once shimmering, fry the eggplant slices in batches for a few minutes on either side until golden brown and cooked through.\u003Cbr \/\u003EKeep the cooked eggplant slices warm in a low oven (75C) while you cook the remaining slices. If you have a wire rack that can go in the oven, use it! This will help keep the eggplant crisp.\u003Cbr \/\u003E\u003Ci\u003ETo serve\u003C\/i\u003E, arrange the cooked eggplant slices on a platter. Break up the mozzarella balls and arrange among the slices. Finely chop the parsley and sprinkle it over. Serve with basil pesto and the tomato sauce on the side.\u003Cbr \/\u003EServes 5-6, depending on what sides you serve it with \u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther eggplanty and parmy goodness from the archives: \u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2013\/05\/eggplant-and-zucchini-parmigiana.html\"\u003EEggplant and Zucchini Parmigiana\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/06\/imam-baildi.html\"\u003EImam Baildi\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/02\/chicken-parma-and-fast-fries.html\"\u003EChicken Parma and Fast Fries\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/03\/eggplant-parmigiana-dinner-party.html\"\u003EEggplant Parmigiana Focaccia Sandwich\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/5568131143031293739\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/05\/crispy-eggplant-parmigiana.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5568131143031293739"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5568131143031293739"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/05\/crispy-eggplant-parmigiana.html","title":"Crispy Eggplant Parmigiana"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-h3M1gYlLBZM\/WsSKn3z5FLI\/AAAAAAACAgo\/pTdlxrk-HqAsIxHXy6RjIKcVH4LA9ruwQCPcBGAYYCw\/s72-c\/Eggplant%2BParm.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-2823708477875236590"},"published":{"$t":"2015-07-09T22:33:00.002+10:00"},"updated":{"$t":"2015-10-20T12:29:20.278+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Melbourne"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"}],"title":{"type":"text","$t":"Birthday Degustation at The Grand, Richmond"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-5-CrrhHIc4g\/VZu7wYN-R-I\/AAAAAAAAbGA\/ROhSRKdkqPI\/s1600\/IMG_7301%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-5-CrrhHIc4g\/VZu7wYN-R-I\/AAAAAAAAbGA\/ROhSRKdkqPI\/s1600\/IMG_7301%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EThe Grand Dining Room\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnother birthday post! So, as I mentioned in my \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/05\/sarahs-birth-month.html\"\u003ESarah's Birth Month\u003C\/a\u003E post, I managed to squeeze in an extra birthday meal - a birthday degustation at The Grand Hotel, in Richmond. You may remember I attended their \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/11\/italian-yum-cha-at-grand-dining-room.html\"\u003EItalian Yum Cha\u003C\/a\u003E (on an invite) back in November and loved it, so I was looking forward to visiting again!\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EThe Grand Hotel Dining Room\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E333 Burnley Street\u003C\/div\u003E\u003Cdiv\u003ERichmond, VIC 3121\u003C\/div\u003E\u003Cdiv\u003EPh: (03) 9429-2530\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"http:\/\/www.grandrichmond.com.au\/\"\u003EWebsite\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.zomato.com\/melbourne\/grand-hotel-richmond\" target=\"_blank\" title=\"View Menu, Reviews, Photos \u0026amp; Information about Grand Hotel, Richmond and other Restaurants in Melbourne\"\u003E\u003Cimg alt=\"Grand Hotel Menu, Reviews, Photos, Location and Info - Zomato\" src=\"https:\/\/www.zomato.com\/logo\/16571439\/minilogo\" style=\"border: none; height: 15px; padding: 0px; width: 104px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHere's the deal with the birthday degustation - if you sign up to be a \u003Ca href=\"http:\/\/www.grandrichmond.com.au\/vip.html\"\u003EGrand VIP\u003C\/a\u003E (i.e. if you sign up to their email list), you can get a free six-course degustation on your birthday, normally priced at $85. You have to bring at least one paying customer with you, and there's only one free birthday dinner per table. It's a pretty great deal if you ask me!\u003Cbr \/\u003E\u003Cbr \/\u003EWhen we arrived for our booking on a Friday night, the dining room was pleasantly buzzing. We started with warm bread, olives and olive oil.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-HGAqzhHTBvc\/VZu7d8QXSQI\/AAAAAAAAbFw\/9WT3HbkqVrE\/s1600\/IMG_7289%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-HGAqzhHTBvc\/VZu7d8QXSQI\/AAAAAAAAbFw\/9WT3HbkqVrE\/s1600\/IMG_7289%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHouse-baked bread, olives, olive oil\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOur first course was a lovely mixture of buffalo mozzarella, yellow tomatoes and candied beetroot. I loved the contrast of milky, creamy mozzarella and sharp-sweet tomatoes and beetroot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-onX6s_zZl34\/VZu7mTrGAPI\/AAAAAAAAbF4\/BgSnAhrwbZQ\/s1600\/IMG_7292%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-onX6s_zZl34\/VZu7mTrGAPI\/AAAAAAAAbF4\/BgSnAhrwbZQ\/s1600\/IMG_7292%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECandied beetroot \u0026amp; tomato salad \u0026amp; buffalo mozzarella\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI'd informed the restaurant of Sandra's dietary requirements (no seafood, well-done meat only) when I made our booking, so for the next two courses, they kindly did a different option for her. My second course was a classic vitello tonnato - poached slices of veal with tuna mayonnaise and caper berries. This isn't the type of dish I would think to order normally, but I enjoyed the combination of tender slices of meat and sharp, salty mayonnaise.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-qoX6kr7Va4c\/VZu8CxRMykI\/AAAAAAAAbGQ\/eriIx9bq79Q\/s1600\/IMG_7295%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-qoX6kr7Va4c\/VZu8CxRMykI\/AAAAAAAAbGQ\/eriIx9bq79Q\/s1600\/IMG_7295%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EVitello tonnato - poached veal with tuna mayonnaise and caper berries\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ENon-seafood eater Sandra's second course was a plate of prosciutto with grissini - simple and delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-Bfq13AVRZGo\/VZu74kLJ6NI\/AAAAAAAAbGI\/lW2KuWJGD-g\/s1600\/IMG_7294%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-Bfq13AVRZGo\/VZu74kLJ6NI\/AAAAAAAAbGI\/lW2KuWJGD-g\/s1600\/IMG_7294%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EProsciutto with grissini and rocket\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe third course was a scallop dish, topped with thinly shaved fennel and radish. Sadly I can't remember what the\u0026nbsp;purée was (potato? celeriac?), but I remember that I really enjoyed this dish - the scallops were perfectly cooked, and the contrasting sharpness of the fennel was very appealling.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ytQJDTqaN-s\/VZu8R8hxWeI\/AAAAAAAAbGY\/yTnQk-qnEeY\/s1600\/IMG_7298%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-ytQJDTqaN-s\/VZu8R8hxWeI\/AAAAAAAAbGY\/yTnQk-qnEeY\/s1600\/IMG_7298%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScallops, fennel\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESandra's veggo dish was by no means a consolation prize - it was a big plate of their fabulous gnocchi with burnt butter and crispy fried sage.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-o4be1MUNRAc\/VVB-SYWhNeI\/AAAAAAAAai4\/wwizUZg23Oc\/s1600\/IMG_7297%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-o4be1MUNRAc\/VVB-SYWhNeI\/AAAAAAAAai4\/wwizUZg23Oc\/s1600\/IMG_7297%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EGnocchi burro e salvia\u003C\/i\u003E - Gnocchi, brown butter \u0026amp; sage\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI'm so glad they included this in the degustation, because we had it at the \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/11\/italian-yum-cha-at-grand-dining-room.html\"\u003EItalian Yum Cha\u003C\/a\u003E and it was literally the best dish out of all the many different things we ate that day. I'm even more glad that the portion was so generous - Sandra couldn't finish the plate, which meant I got to! And yes, I mopped up all of that delicious burnt butter with bread. I regret nothing!\u003Cbr \/\u003E\u003Cbr \/\u003EOur fourth course was the same for both of us (as were the remaining courses, actually) - a simple and tasty broad bean risotto.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-HmAViFXOZlY\/VZu8hYFw9aI\/AAAAAAAAbGg\/VQYWyeESUaQ\/s1600\/IMG_7300%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-HmAViFXOZlY\/VZu8hYFw9aI\/AAAAAAAAbGg\/VQYWyeESUaQ\/s1600\/IMG_7300%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBroad bean risotto\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe fifth and final savoury course was \u003Ci\u003Ecapretto in umido\u003C\/i\u003E\u0026nbsp;- a goat stew with potatoes, olives, and crispy polenta. We were surprised they included such an unusual meat in a set menu - Sandra wasn't a huge fan, but I liked it! The meat was quiet gamey, cooked until very tender, whilst the sauce was richly flavoured and herbaceous. I also appreciated the generous amount of potatoes. It was a very hearty, comforting dish.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Ajn6_ybWNzY\/VZu8qEAQPSI\/AAAAAAAAbGo\/tKxbPKDf_wA\/s1600\/IMG_7303%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-Ajn6_ybWNzY\/VZu8qEAQPSI\/AAAAAAAAbGo\/tKxbPKDf_wA\/s1600\/IMG_7303%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003ECapretto in umido\u003C\/i\u003E - Goat stew with potatoes, olives and crispy polenta\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe were very full by this stage, but were happy to eat dessert! In this case it was a bombolini (is that bombolino in singular?) with crema pasticceria and honeycomb. It was a nice way to end the meal.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-N7K0Ew6_JoM\/VZu80OmLFVI\/AAAAAAAAbGw\/RrwvFYJmcEY\/s1600\/IMG_7306%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-N7K0Ew6_JoM\/VZu80OmLFVI\/AAAAAAAAbGw\/RrwvFYJmcEY\/s1600\/IMG_7306%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EBombolini\u003C\/i\u003E - Italian donut with crema pasticceria and honeycomb\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo that was The Grand's Birthday Degustation! There was lots of food, and overall it was very good. I also enjoyed the atmosphere and thought the staff were great - from what I could see, the team is extremely competent and slick, and the staff who served us struck a good balance between friendly and professional.\u003Cbr \/\u003E\u003Cbr \/\u003EIn terms of price, with the birthday freebie, we paid just $116.50 for the two six-course meals, plus a glass of wine and a bottle of sparkling water, which is an excellent deal. (Matching wines are available at $55 a head - I was tempted, but realistically I know that more than one glass of wine on a Friday night and I'd fall right asleep!) I believe the degustation is available on Tuesday nights for non-birthday people too, so you don't have to wait until your birthday to try it out.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/2823708477875236590\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/07\/birthday-degustation-at-grand-richmond.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2823708477875236590"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2823708477875236590"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/07\/birthday-degustation-at-grand-richmond.html","title":"Birthday Degustation at The Grand, Richmond"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-5-CrrhHIc4g\/VZu7wYN-R-I\/AAAAAAAAbGA\/ROhSRKdkqPI\/s72-c\/IMG_7301%2Bcopy.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3457462616843117063"},"published":{"$t":"2015-04-11T10:42:00.000+10:00"},"updated":{"$t":"2015-04-11T10:42:05.869+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Coffee"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"}],"title":{"type":"text","$t":"Tiramisu"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-E3twk-uU3t8\/VQ48OMETJII\/AAAAAAAAaKY\/rnyPPX2TWjk\/s1600\/IMG_6859%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-E3twk-uU3t8\/VQ48OMETJII\/AAAAAAAAaKY\/rnyPPX2TWjk\/s1600\/IMG_6859%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETiramisu\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWhen I was little, my mum and I would often make tiramisu, using a recipe that a friend gave her. It's been about ten years since I last made it, but it tastes better than any other recipe I'd tried since then, and I'd been meaning to formalise the recipe and blog it here. I thought our recent \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/03\/eggplant-parmigiana-dinner-party.html\"\u003Eeggplant parmigiana dinner party\u003C\/a\u003E was the perfect excuse to give it a go!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, I asked my dad to take a photo of the recipe and text it to me...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-_TiyUSvRGWc\/VR4d5zbmC8I\/AAAAAAAAaUo\/mWeiMR7k8sk\/s1600\/IMG_0531%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-_TiyUSvRGWc\/VR4d5zbmC8I\/AAAAAAAAaUo\/mWeiMR7k8sk\/s1600\/IMG_0531%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETiramisu recipe\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI have no idea how I used to follow that and make a consistent tiramisu! Sugar, coffee and rum to taste? Anyway, I decided to use the ratio of 6 eggs to 500 grams mascarpone (I halved it), and googled a dozen or so different recipes to get an idea of how much sugar, coffee, and alcohol to use. My cobbled-together recipe is what appears at the bottom of this post.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-XKtpiRKCNgw\/VQ48XKb-VMI\/AAAAAAAAaKg\/3BoPZRRfv1s\/s1600\/IMG_6805%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-XKtpiRKCNgw\/VQ48XKb-VMI\/AAAAAAAAaKg\/3BoPZRRfv1s\/s1600\/IMG_6805%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EIngredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI brewed a fresh batch of coffee using my beloved\u0026nbsp;\u003Ca href=\"http:\/\/www.chemexcoffeemaker.com\/\"\u003EChemex\u003C\/a\u003E\u0026nbsp;coffee pot (1.5 cups boiled water and 2 heaped scoops ground coffee), but I've also made tiramisu successfully using plunger or percolator coffee. And I haven't tried it, but Nigella says you can use instant espresso powder (9 teaspoons espresso dissolved in 375 millilitres of boiled water).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-KwjrjyARHus\/VQ48g8nZbzI\/AAAAAAAAaKo\/JzcewWfX3Ic\/s1600\/IMG_6807%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-KwjrjyARHus\/VQ48g8nZbzI\/AAAAAAAAaKo\/JzcewWfX3Ic\/s1600\/IMG_6807%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWhipped egg whites\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI know the recipe doesn't say to include egg whites, but I didn't want to waste them, and I figured that adding whipped egg whites would make the finished product lighter. (And, greedily, would give us a bigger volume of tiramisu).\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhenever I whisk egg whites, I do them first, then scrape the aerated mixture into a separate bowl and get on with the rest of the recipe. This way I don't have to wash and dry the bowl in between. (Egg whites need a scrupulously clean and dry whisk and bowl in order to aerate properly; egg yolks are much less temperamental).\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-oyH1GtPQIIU\/VQ48rPXSvpI\/AAAAAAAAaKw\/e7wnaq6jewY\/s1600\/IMG_6815%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-oyH1GtPQIIU\/VQ48rPXSvpI\/AAAAAAAAaKw\/e7wnaq6jewY\/s1600\/IMG_6815%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEgg yolks \u0026amp; sugar\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-KJyoIDxWW5I\/VQ489wGYqQI\/AAAAAAAAaK4\/W1fLDl3mwZs\/s1600\/IMG_6816%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-KJyoIDxWW5I\/VQ489wGYqQI\/AAAAAAAAaK4\/W1fLDl3mwZs\/s1600\/IMG_6816%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWith mascarpone, Kahlua \u0026amp; whipped egg whites\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI used a 20 centimetre dish and filled it with two layers of biscuits and cream, which worked out to be about 350 grams of the savoiardi biscuits - you may need more or less biscuits depending on the dimensions of your serving dish.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-SgnGDhLf5GU\/VQ49HtQ4nZI\/AAAAAAAAaLA\/SFKSjP914Hc\/s1600\/IMG_6819%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-SgnGDhLf5GU\/VQ49HtQ4nZI\/AAAAAAAAaLA\/SFKSjP914Hc\/s1600\/IMG_6819%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EAssembling\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd ta-dah! Here it is. With an espresso martini in the background. (Recipe for the espresso martini coming soon).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-phRnvfKuAA0\/VQ49RLRqHWI\/AAAAAAAAaLI\/abvw6veIL3g\/s1600\/IMG_6851%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-phRnvfKuAA0\/VQ49RLRqHWI\/AAAAAAAAaLI\/abvw6veIL3g\/s1600\/IMG_6851%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETiramisu, Espresso Martini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-D449IUM5peM\/VQ49gYl18-I\/AAAAAAAAaLQ\/v7ZTzqDvx5A\/s1600\/IMG_6853%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-D449IUM5peM\/VQ49gYl18-I\/AAAAAAAAaLQ\/v7ZTzqDvx5A\/s1600\/IMG_6853%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETiramisu\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETee-hee-hee, there was a little cream leftover once I'd filled the big dish, so I made a little individual tiramisu (one layer biscuit, one layer cream) to have all to myself the day after the dinner party. Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-uUNdstEs5EE\/VR-cwVNqP2I\/AAAAAAAAaWI\/gSby718pjVU\/s1600\/IMG_5730%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-uUNdstEs5EE\/VR-cwVNqP2I\/AAAAAAAAaWI\/gSby718pjVU\/s1600\/IMG_5730%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EIndividual Tiramisu\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ETiramisu\u003C\/b\u003E\u003Cbr \/\u003ESarah's version of a classic recipe\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E1.5 cups freshly brewed coffee\u003Cbr \/\u003E1\/2 cup plus 1 tablespoon Kahlua\u003Cbr \/\u003E3 eggs, as fresh as possible\u003Cbr \/\u003E3 tablespoons sugar\u003Cbr \/\u003E250 grams mascarpone\u003Cbr \/\u003E350 grams Savoiardi sponge fingers (you may need more or less depending on the size of your dish)\u003Cbr \/\u003EUnsweetened cocoa powder, for dusting\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPlace the coffee and the 1\/2 cup of Kahlua in a shallow bowl and set aside to cool down.\u003Cbr \/\u003ESeparate the eggs. Whisk the egg whites in the bowl of a stand mixer until stiff peaks form. Transfer the whipped egg whites to a separate bowl and set aside.\u003Cbr \/\u003EIn the mixer bowl (no need to wash it out), place the egg yolks and the sugar. Whisk on a high speed until tripled in volume and pale in colour. Add the 1 tablespoon of Kahlua and whisk to combine. Gradually add the mascarpone, whisking gently until just combined.\u003Cbr \/\u003EWorking one at a time, dip the sponge fingers into the coffee\/Kahlua mixture, and then layer into a serving dish. Pour half the mascarpone mixture over. Dip and layer the remaining sponge fingers on top, then pour over the remaining mascarpone.\u003Cbr \/\u003ECover the dish with clingfilm and refrigerate for at least 8 hours or overnight.\u003Cbr \/\u003ESift cocoa powder over before serving.\u003Cbr \/\u003EServes 6-8, but still worth making if there are less of you eating\u003C\/blockquote\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3457462616843117063\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/04\/tiramisu.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3457462616843117063"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3457462616843117063"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/04\/tiramisu.html","title":"Tiramisu"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-E3twk-uU3t8\/VQ48OMETJII\/AAAAAAAAaKY\/rnyPPX2TWjk\/s72-c\/IMG_6859%2Bcopy.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-2000143913655766389"},"published":{"$t":"2015-03-25T21:54:00.001+11:00"},"updated":{"$t":"2015-03-26T07:50:42.732+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Coffee"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jamie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Eggplant Parmigiana Dinner Party!"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-JbYdoZ1rp5E\/VQ5A8dh99AI\/AAAAAAAAaLc\/wndX77AmsZA\/s1600\/IMG_6850%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-JbYdoZ1rp5E\/VQ5A8dh99AI\/AAAAAAAAaLc\/wndX77AmsZA\/s1600\/IMG_6850%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESandwich!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo last weekend, I made this awesome eggplant parmigiana sandwich. You make an eggplant parmigiana, you make a focaccia, you put the eggplant parmigiana IN the focaccia and then shove it in your face. Amaze! I saw the recipe in Jamie Oliver's\u0026nbsp;\u003Ca href=\"http:\/\/www.jamieoliver.com\/comfortfood\/\"\u003E\u003Ci\u003EComfort Food\u003C\/i\u003E\u003C\/a\u003E\u0026nbsp;(which is a fantastic book, by the way!) and knew I just had to have it! The only problem was that Jamie's recipe serves sixteen people (ahem), and even using all of my amazing mathematical prowess, I could only scale it down enough to make it a four-person parmigiana... so there was nothing else to do but throw an eggplant parmigiana-themed dinner party!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003E\u003Ci\u003EAn Eggplant Parmigiana-Dinner for Four\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ECheese, Salami, Olives and other Deliciousness\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EEggplant Parmigiana Sandwich\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ETiramisu\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EEspresso Martinis\u003C\/i\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe invited fellow eggplant-enthusiasts (yes, it's a thing) Jenni and Jimbo, and I decided to make tiramisu for dessert, because it fit in with the Italian theme and JJ both love coffee. As a bonus, I'd been looking for an excuse to formalise\u0026nbsp;my mum's old tiramisu recipe which a friend scribbled on a piece of scrap paper for her 20 years ago. It essentially says: \"6 egg yolks, 500 grams mascarpone, coffee, alcohol and sugar to taste, savoiardi biscuits, cocoa on top\". (Spoiler alert: the tiramisu worked, hooray! I wrote down all the quantities I used and I'll publish the recipe here soon!) The espresso martinis were added to the menu because, espresso martinis.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen friends ask what they can bring, my habitual answer is: \"alcohol\", so that it doesn't mess with my menu (heh), but I have to stop saying that, as we have way too much booze at home! Over the years we've amassed dozens of bottles of wine and spirits, but we almost never drink at home, especially throughout the week, and only if it's a special occasion or if we've got friends over. Our wine racks and liquor cabinet have literally run out of room!\u003Cbr \/\u003E\u003Cbr \/\u003ESo this time I asked JJ to bring snacks, \"like chips and dip or something\". They brought this...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-TRyqCVvQiU4\/VQ5PwN9YQzI\/AAAAAAAAaNg\/vmn_sWRv_E8\/s1600\/IMG_5693%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-TRyqCVvQiU4\/VQ5PwN9YQzI\/AAAAAAAAaNg\/vmn_sWRv_E8\/s1600\/IMG_5693%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECheeeeeeese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cdiv style=\"text-align: left;\"\u003EGah! So much cheesy deliciousness! The cheeses were\u0026nbsp;\u003Ca href=\"http:\/\/english.frico-corporate.nl\/frico-products\/speciality-cheeses\/chevrette\/chevrette-mild.htm?steID=2\u0026amp;itmID=320\"\u003EFrico Chevrette Dutch goats gouda\u003C\/a\u003E, \u003Ca href=\"http:\/\/gippslandcheese.com.au\/?p=286\"\u003ETarago River Shadows of Blue\u003C\/a\u003E\u0026nbsp;and\u0026nbsp;\u003Ca href=\"http:\/\/www.aoap.com.au\/content_common\/pr-white-mould-cheese_will-studd-marquis-chevre-pelussin.seo\"\u003ELe Marquis Chevre du Pelussin\u003C\/a\u003E\u0026nbsp;(my favourite of the three). Plus olives, spicy salami, mascarpone-stuffed figs, date and walnut log. And strawberries! And crackers! And potato chips!\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003ESpeaking of alcohol, Sandra was on cocktail duty, making Pimm's Cups with freshly muddled strawberries, citrus and cucumber. Soooo tasty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-j-WhK-4taCw\/VQ5QRSJpSXI\/AAAAAAAAaNo\/Ev9-cQ7joHs\/s1600\/IMG_5684%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-j-WhK-4taCw\/VQ5QRSJpSXI\/AAAAAAAAaNo\/Ev9-cQ7joHs\/s1600\/IMG_5684%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECocktail Station!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI was super organised and had done all the cooking and preparation in the afternoon, so I was free to get stuck into the cheese and cocktails until it was time for dinner. Here's the focaccia! (Confession time: I also bought a back-up focaccia, just in case mine didn't turn out right. But mine did. Phew!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-DVrSJxuyEuU\/VQ5E-E-U62I\/AAAAAAAAaMs\/PspNtKDQojo\/s1600\/IMG_6825%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-DVrSJxuyEuU\/VQ5E-E-U62I\/AAAAAAAAaMs\/PspNtKDQojo\/s1600\/IMG_6825%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFocaccia dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-t6lNoGxTlbU\/VQ5Fi7PgCrI\/AAAAAAAAaM4\/JsOMh5QDKjY\/s1600\/IMG_6835%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-t6lNoGxTlbU\/VQ5Fi7PgCrI\/AAAAAAAAaM4\/JsOMh5QDKjY\/s1600\/IMG_6835%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHomemade Foccacia\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAlso, how good is grilled eggplant? Scroll down for the full recipe, but basically it is layers of grilled eggplant, basily tomato sauce, mozzarella cheese, breadcrumbs and parmesan cheese. Boom.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-611IndPRIrw\/VQ5B1sdT2WI\/AAAAAAAAaLs\/OGpJ0rYXZLY\/s1600\/IMG_6837%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-611IndPRIrw\/VQ5B1sdT2WI\/AAAAAAAAaLs\/OGpJ0rYXZLY\/s1600\/IMG_6837%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEggplant!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EHere it is, all topped with melty mozzarella and baked.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-4YOiRFer9Io\/VQ5CVcVtLPI\/AAAAAAAAaME\/AcrRIEQ3Fbg\/s1600\/IMG_6843%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-4YOiRFer9Io\/VQ5CVcVtLPI\/AAAAAAAAaME\/AcrRIEQ3Fbg\/s1600\/IMG_6843%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEggplant Parm\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-aw9vNrkr7Ck\/VQ5D1-EXOVI\/AAAAAAAAaMU\/dal_C4mU0xg\/s1600\/IMG_6844%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-aw9vNrkr7Ck\/VQ5D1-EXOVI\/AAAAAAAAaMU\/dal_C4mU0xg\/s1600\/IMG_6844%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFocaccia\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ABffUidYehI\/VQ5I9h5tYaI\/AAAAAAAAaNQ\/MYoRIOX9w90\/s1600\/IMG_5698%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-ABffUidYehI\/VQ5I9h5tYaI\/AAAAAAAAaNQ\/MYoRIOX9w90\/s1600\/IMG_5698%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EEggplant Parmigiana Sandwich\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt was super yum. I was actually impressed that the eggplant parm sandwich managed to sustain structural integrity as I was eating it - much less messy than anticipated! Although having said that, everyone else ate very daintily with a fork and knife on their plates.\u003Cbr \/\u003E\u003Cbr \/\u003EThen it was time for dessert! Plus cheesy 90s music because, well, why not! The espresso martini was perfect with the tiramisu (good job, mixologist-Sandra!) So much caffeinated alcoholic goodness.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-E3twk-uU3t8\/VQ48OMETJII\/AAAAAAAAaKY\/rnyPPX2TWjk\/s1600\/IMG_6859%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-E3twk-uU3t8\/VQ48OMETJII\/AAAAAAAAaKY\/rnyPPX2TWjk\/s1600\/IMG_6859%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETiramisu \u0026amp; Espresso Martini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003EDelicious food, awesome friends, super fun night. Recipes for the tiramisu and espresso martini to come!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv\u003E\u003Cb\u003EEggplant Parmigiana Sandwich\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003ERecipe adapted from Jamie Oliver's \u003Ci\u003E\u003Ca href=\"http:\/\/www.jamieoliver.com\/comfortfood\/\"\u003EComfort Food\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EFor the Focaccia\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E3.5 grams dried yeast (half a sachet)\u003C\/div\u003E\u003Cdiv\u003E500 grams strong bread flour\u003C\/div\u003E\u003Cdiv\u003EExtra virgin olive oil\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EFor the Eggplant Parmigiana\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E2 medium eggplants\u003C\/div\u003E\u003Cdiv\u003EOlive oil, for frying (you will need lots)\u003C\/div\u003E\u003Cdiv\u003E2 cloves garlic\u003C\/div\u003E\u003Cdiv\u003E4 sprigs of basil\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon dried oregano\u003C\/div\u003E\u003Cdiv\u003E75 millilitres red wine\u003C\/div\u003E\u003Cdiv\u003E800 grams tinned crushed tomatoes\u003C\/div\u003E\u003Cdiv\u003E200 grams mozzarella cheese, torn up or finely sliced\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv\u003E50 grams breadcrumbs\u003C\/div\u003E\u003Cdiv\u003E50 grams Parmesan cheese, grated\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E50 grams rocket leaves\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EFor the Focaccia\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003EWhisk the yeast into 300 millilitres warm water and set aside for 5 minutes. Place the flour and 1\/2 teaspoon sea salt into the bowl of a stand mixer and knead slowly using the bread hook until the dough comes together. Turn the mixer up to medium and keep kneading for 5 minutes, or until the dough is smooth and elastic. Cover with clingfilm and leave in a warm place for an hour, or until doubled in size.\u003C\/div\u003E\u003Cdiv\u003EKnock back the dough to de-gas it (heh), then push it out into a large rectangular shape on a baking tray. Poke it all over with your fingertips, to make dents all over the dough. Drizzle with extra virgin olive oil, and sprinkle generously with sea salt and pepper. Set aside in a warm place to prove for an hour, or until doubled in size.\u003C\/div\u003E\u003Cdiv\u003EPreheat the oven to 180C. Bake the focaccia for 30-40 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool completely.\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EFor the Eggplant Parmigiana\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003ESlice the eggplant crosswise into half-centimetre thick rounds. Brush with olive oil and grill or pan-fry until cooked through and softened. Set aside.\u003C\/div\u003E\u003Cdiv\u003EFinely slice the garlic and basil stalks (reserve the leaves for later). Heat some olive oil in a large saucepan, and add the garlic, basil stalks and oregano. Cook for a few minutes or until lightly golden. Pour in the red wine and allow to bubble away. Add the crushed tomatoes. Bring to the boil, then turn the heat down to low and simmer, partially covered, for 30 minutes or until the sauce is thickened.\u003C\/div\u003E\u003Cdiv\u003EPreheat the oven to 180C.\u003C\/div\u003E\u003Cdiv\u003ELightly oil a 20 x 30cm roasting tray with high sides.\u003C\/div\u003E\u003Cdiv\u003ECover the base with a third of the eggplant slices, followed by a third of the tomato sauce, basil leaves, mozzarella, breadcrumbs and Parmesan. Repeat with the remaining ingredients to make three layers in total. Drizzle with a little olive oil, and cook in the preheated oven for 30 minutes, or until golden brown and piping hot all the way through. Allow to stand for 30 minutes before cutting into portions and stuffing into the focaccia, adding rocket leaves.\u003C\/div\u003E\u003Cdiv\u003EServes 4-6\u003C\/div\u003E\u003C\/blockquote\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/2000143913655766389\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/03\/eggplant-parmigiana-dinner-party.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2000143913655766389"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2000143913655766389"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/03\/eggplant-parmigiana-dinner-party.html","title":"Eggplant Parmigiana Dinner Party!"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-JbYdoZ1rp5E\/VQ5A8dh99AI\/AAAAAAAAaLc\/wndX77AmsZA\/s72-c\/IMG_6850%2Bcopy.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3126754767408995525"},"published":{"$t":"2014-12-29T19:24:00.002+11:00"},"updated":{"$t":"2014-12-29T19:25:00.320+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick Dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"}],"title":{"type":"text","$t":"Lobster Spaghettini, or Spaghettini all'Aragosta"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-xIJHawMp7fk\/VJ1XHa8ObaI\/AAAAAAAAZUk\/-X5ondHfbqI\/s1600\/Untitled-2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-xIJHawMp7fk\/VJ1XHa8ObaI\/AAAAAAAAZUk\/-X5ondHfbqI\/s1600\/Untitled-2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELobster Spaghettini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ELobster spaghettini! I made this for a wallowing-in-indulgence Boxing Day supper using the leftover half lobster tail from \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/12\/christmas-2014.html\"\u003EChristmas Dinner\u003C\/a\u003E, and loved it so much that I just had to share the recipe with you!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-gRhUABuQXq8\/VJ1XMwMgwCI\/AAAAAAAAZUs\/e8pzGRnoniI\/s1600\/Untitled-1.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-gRhUABuQXq8\/VJ1XMwMgwCI\/AAAAAAAAZUs\/e8pzGRnoniI\/s1600\/Untitled-1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELobster Spaghettini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI used similar flavours to another favourite of mine,\u0026nbsp;\u003Ci\u003Espaghetti alle vongole\u003C\/i\u003E (clam spaghetti) - garlic, shallots, chilli, parsley and white wine - and I steeped some saffron threads in the wine for an extra luxurious touch.\u0026nbsp;Spaghettini (AKA angelhair spaghetti) only takes two minutes to cook, and the sauce takes less than five minutes, so it makes sense to slice and chop all the ingredients first before you start cooking.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-DJ1RuCVWkTI\/VJ1XQjkO2hI\/AAAAAAAAZU0\/C1f28Zysrec\/s1600\/IMG_6249%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-DJ1RuCVWkTI\/VJ1XQjkO2hI\/AAAAAAAAZU0\/C1f28Zysrec\/s1600\/IMG_6249%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EIngredients prepped and ready to go\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI started by sautéing the garlic and shallots in extra virgin olive oil, then adding the chilli and lobster meat. I then threw in the saffron-tinted wine and let it bubble away to a thick, syrupy sauce. I was worried the lobster meat might overcook and turn mushy, but it was slightly underdone when we bought it, so this wasn't an issue.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Tu8lhS6mcjc\/VJ1XTn_e7AI\/AAAAAAAAZU8\/F3avr3am6tU\/s1600\/IMG_6252%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-Tu8lhS6mcjc\/VJ1XTn_e7AI\/AAAAAAAAZU8\/F3avr3am6tU\/s1600\/IMG_6252%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWine simmering away\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFinally, I tossed through the chopped parsley and the cooked spaghettini. Ta-dah!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-4dKjF4llUlw\/VJ1XVZYiOQI\/AAAAAAAAZVE\/g91s2OxvhC8\/s1600\/IMG_6253%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-4dKjF4llUlw\/VJ1XVZYiOQI\/AAAAAAAAZVE\/g91s2OxvhC8\/s1600\/IMG_6253%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EAll mixed together\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EObviously I made this with lobster because I happened to have some leftover, but I think that an equivalent amount of firm white fish, prawns, crab meat, or clams would be a good substitute - just adjust the cooking time depending on your protein.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-76HIhUxkWHc\/VJ1XWwEIOPI\/AAAAAAAAZVM\/usDkFnTpT8Y\/s1600\/Untitled-3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-76HIhUxkWHc\/VJ1XWwEIOPI\/AAAAAAAAZVM\/usDkFnTpT8Y\/s1600\/Untitled-3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELobster Spaghettini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-5ZWHPlb13ZU\/VJ03ma3c3_I\/AAAAAAAAZUU\/weunu1KNaKY\/s1600\/IMG_6278%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-5ZWHPlb13ZU\/VJ03ma3c3_I\/AAAAAAAAZUU\/weunu1KNaKY\/s1600\/IMG_6278%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELobster spaghettini\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-n5DCgQI8LlM\/VJ1XYvPj2NI\/AAAAAAAAZVU\/a5opnmhKynI\/s1600\/IMG_4014%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-n5DCgQI8LlM\/VJ1XYvPj2NI\/AAAAAAAAZVU\/a5opnmhKynI\/s1600\/IMG_4014%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EYum!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYum, yum, yum. What a special treat! Enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ELobster Spaghettini\u003C\/b\u003E\u003Cbr \/\u003EAn original recipe by Sarah Cooks\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E1\/4 cup white wine\u003Cbr \/\u003E1 pinch saffron threads\u003Cbr \/\u003E2 garlic cloves\u003Cbr \/\u003E1 small shallot\u003Cbr \/\u003E1 small chilli\u003Cbr \/\u003ESmall handful flat-leaf parsley\u003Cbr \/\u003EMeat from half a lobster tail (approx. 140 grams), cooked\u003Cbr \/\u003E85 grams spaghettini \/ angelhair spaghetti (or more if you are hungry!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPlace a saucepan of water on to boil for the spaghettini. Cook according to packet directions.\u003Cbr \/\u003EPlace the white wine in a small bowl and sprinkle in the saffron threads. Allow to steep while you prepare the rest of the ingredients.\u003Cbr \/\u003EFinely slice the garlic cloves, and finely chop the shallot, chilli and parsley.\u003Cbr \/\u003EChop the lobster meat into small-ish chunks.\u003Cbr \/\u003EHeat a good slug of extra virgin olive oil in a frying pan. Add the garlic and shallots with a good pinch of salt, and cook gently until fragrant. (Don't let it burn and turn bitter). Add the chilli and stir for a minute. Add the lobster pieces and stir until covered by the oily, garlicky mixture.\u003Cbr \/\u003ETurn the heat up to high and pour in the saffron threads and wine. Allow to bubble away until reduced and syrupy.\u003Cbr \/\u003EAdd the drained spaghettini and chopped parsley to the pan and toss to combine.\u003Cbr \/\u003ESeason with salt and pepper (and dried chilli flakes if you like), and tuck in!\u003Cbr \/\u003EServes 1 generously\u003C\/blockquote\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3126754767408995525\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2014\/12\/lobster-spaghettini-or-spaghettini.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3126754767408995525"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3126754767408995525"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2014\/12\/lobster-spaghettini-or-spaghettini.html","title":"Lobster Spaghettini, or \u003Cem\u003ESpaghettini all'Aragosta\u003C\/em\u003E"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-xIJHawMp7fk\/VJ1XHa8ObaI\/AAAAAAAAZUk\/-X5ondHfbqI\/s72-c\/Untitled-2.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}}]}});