Instructions

1. Preheat the oven to 190 C.
2. Wash and drain grapes, let them dry. Sprinkle with Disaronno Amaretto over them and leave to macerate.
3. Put the milk, cream (both room temperature) and vanilla pod into a small saucepan and bring to boil over a low heat. Turn off the heat and leave to infuse.
4. Place eggs (room temperature) and sugar in a mixing bowl. Whisk until creamy. Add the flour, ground almonds and salt, then whisk until smooth.
5. Remove the vanilla pod from the milk. Scrape out the seeds and add to the milk, mix and add into the egg mixture. Beat until smooth.
6. Grease an ovenproof dish and sprinkle with caster sugar.
7. Drain the grapes, place them in the dish and pour the batter over.
8. Bake for 30-35 minutes, but be guided by the power of your oven. Take clafoutis out when its nicely coloured. Remove and let it cool a little bit before serving. Sprinkle with icing sugar.

Instructions

• Preheat the oven to 200 C.
• Wash and dry apricots thoroughly and cut them in halves. Put apricots on a baking sheet lined with parchment. Sprinkle apricots with 1 tbsp of sugar and roast for 25- 30 minutes. Fruits will become very tender and juicy. Take out of the oven and let them cool.
• While you are roasting the apricots, prepare a syrup. Gently bash the cardamom pods to open them up. Pour 200 ml of water into a small pan, add the sugar and cardamom. Bring to the boil on a medium heat and simmer for 5 minutes. Off the heat and let to cool and infuse.
• Take out the apricots, remove the stones and put the fruits in blender with all juices. Remove the cardamom pods from the syrup and add the rose water. Pour the syrup over the apricots and whizz until very smooth.
• Pass the mixture through a fine sieve to remove the skin and fibre. Leave the mixture to cool a little bit, and then place it in the fridge to chill.
• To make a sorbet, use an ice-cream maker according to the manufacture instructions.
• If you don’t have one just put the mixture to the plastic container and let it freeze for an hour and a half, then take out of the freezer, scoop the mixture into a blender bowl, and whizz it well. Put it back to a plastic container and freeze for an hour. Repeat 2-3 times. Doing this will help you to get smooth texture.
• To serve take the sorbet out of the freezer and leave it at room temperature for 10 minutes.
• Mix equal proportion of olive oil, honey and a tiny drop of lemon juice and whisk well to emulsify.
• Scoop sorbet into a nice bowl, drizzle with dressing and sprinkle with bee pollen.

Instructions

Filling:

• Roughly chop the stoned apricots and place them in the heavy bottomed saucepan. Add sugar and 2 table spoons of water.
• Slowly bring to a boil. Cook on a medium heat stirring from time to time for about half an hour until apricot mixture thickens and becomes like a jam. Transfer to a bowl and leave to cool.

 Dough:

• Sift the flour with the cacao powder add the sugar and mix everything. Put ingredients on the working surface and make a well in the middle to place eggs. Mix ingredients with your hands to make a smooth dough adding 1 or 2 tablespoons of water if needed or a little more flour. Wrap in a plastic film and put in the fridge for about 15 minutes.
• Set up the pasta machine or get your rolling pin ready.
• If you use the pasta machine, divide your dough into halves. Wrap the second halve in a plastic and roll first one to make it around ½ cm thick. Pass trough the pasta machine on a widest setting, fold it and pass again. Repeat three times. Adjust the pasta machine setting (reduce the thickness of rollers) and repeat tree times more. Reduce the thickness again and repeat until you will rich almost last one setting. Don’t make dough too thin, as it can split up during frying.
• Lay rolled out dough on the lightly dusted working surface and cut out discs using a cookie cutter or whatever you have on hand.
• Place a small amount of filling on the each disc leaving a border. Don’t be tempted to put too much filling, otherwise the ravioli may explode during frying. Lightly beat the remaining egg white and brush the borders of the discs with it. Cover ravioli with a clean kitchen towel and repeat the process with the second half of the dough.

Process:

• To fry ravioli pour the sunflower oil in a deep pan and heat it up to 175 C (it is best to use special thermometer if you have one).
• Carefully dip the ravioli down into the hot oil and cook not more than 1-1, 5 minute. This should be enough to make them golden without burning them. You can use a skimmer to lower floating ravioli into the oil to make them golden from all sides. Cook in batches and when ready, place them on a paper towel to get rid of the excessive oil.

Dust with some icing sugar end enjoy!

Instructions

For labneh/ricotta:

1. Preheat the oven to 150 C. Line baking tin with a baking paper. Cut vanilla pod lengthwise and scarp vanilla beans with a blunt side of a knife. Mix vanilla beans very well with some sugar.
2. Put all ingredients and the remaining sugar in a big bowl and mix very well until smooth.
3. Transfer mixture to the baking tin and bake for 30 minutes.
4. Leave it to cool. It will firm up. Then refrigerate it.

For poached naspli:

1. Wash naspli very well. Prepare some acidulated water by mixing lemon juice with water. Naspli become brown very quickly when cut and keeping them in water with lemon juice helps to prevent the discolouration.
2. Cut each fruit in a half and remove the seeds and membrane, cut in half again and put in acidulated water.
3. In a small pan mix chamomile flowers with 1,5 cups of water and bring to a simmer. Simmer for few minutes, remove from the heat and let it steep for about 10- 15 minutes. Then drain the liquid and discard the flowers.
4. Put the liquid in a medium pan and add 1,5 more cups of water and sugar. Bring to a simmer and stir to dissolve the sugar. Cut a circle from baking paper the same diameter with a pan.
5. Drain naspli and put it in a pan. Cover with baking paper circle and small plate (to keep them immersed in poaching liquid). Off the heat.
6. Fruits are very delicate and will cook in residual heat. Let them cool in their liquid.
7. Drain naspli and reduce poaching liquid to a syrup. Let it cool a little bit. Put naspli in a syrup, stir very carefully and arrange over the labneh slice!

Instructions

1. Preheat the oven to 170 °C. Line the baking forms with baking paper or just butter and flour them to avoid sticking.
2. Sift the flour, cocoa powder, baking powder and salt together in a large bowl. Set aside.
3. Using an electric mixer, beat the eggs with sugar on a high speed until they form a fluffy and light foamy cream (they must triple in volume). Add vanilla extract and food coloring.
4. Add baking soda to the buttermilk and set aside for 5 minutes. Then, add the oil and mix well.
5. With the mixer on a low speed, add the dry ingredients and buttermilk mix in three alternating batches, mixing each addition until incorporated.
6. Make sure that batter is dark red, if not, add more food coloring.
7. Divide the batter into 4 equal parts using kitchen scale. Pour the batter into the cake forms.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes on a wire rack.

How to make cream cheese frosting

1. Using an electric mixer, beat the butter on a low speed until it becomes soft and creamy.
2. Add the icing sugar to the butter and continue beating on a high speed until the mixture has a smooth texture and an off-white colour.
3. Reduce the speed to medium, add the cream cheese and vanilla extract and beat until smooth.
4. Chill the frosting for a couple of minutes before using.