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POSTS TAGGED ‘DESSERT’

MAKING CROSTOLI (ANGEL WINGS) WITH DAD

Cooking with my Dad reminds me a bit of my first driving lesson with him. I wanted to take the lead, get stuck in, zoom down the road with abandon whereas he wanted to take his time telling me the road code, describing in detail that my hands need to be at 10 to 2, like a clock (and not one arm hanging out the window!) Is that really really a driving rule? or just my Dad’s?

Making Crostoli, sweet crispy pastry angel wings was no different. It was step by step, thoughtful and required patience (from me!). I tried my best to throw flour around, twist the pastry MY way, but Dad kept steering me back, to the old ways. Vanessa and I grew up with this recipe, and now that I have been taught by the ‘The Don’, I intend to continue the tradition with my children. Hopefully you will too. Ingrid

step by step crostoli STEP 1. Melt butter in a small pot. Add sugar, salt, some spoonfuls of milk and combine.

step by step italian crostoli STEP 2. Place flour in a pile on a clean work bench. Make a well in the centre and break an egg, add egg yolk, rum and lemon gratings.

STEP 3. With clean fingers carefully roll the flour towards the centre and start kneading to form a dough. If the dough is too dry, add some more milk. Too wet, add a little more flour.

sweet-italian-crostoli STEP 4. Roll out the pastry to the thickness of a knife (1.5mm thick). Slice into strips about 6cm wide and 10cm long.

italian-crostoli STEP 5. Make a vertical incision down the middle of the strips. Take one end of the ribbon and place it inside of it’s vertical cut, carefully pulling it through to form a kind of bow.

italian crostoli recipe STEP 6. Heat enough oil for deep frying on a high heat. Fry in batches until the pastry bows turn golden brown. Drain on a kitchen towel.

STEP 7. Pile high on serving dish and dust liberally with icing sugar.

Crostoli

Dad’s Crostoli
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8

What you need
  • 50 grams butter
  • ¼ cup sugar
  • Pinch of salt
  • 4 tablespoons milk
  • 2 cups flour
  • 1 egg
  • 1 egg yolk extra
  • 2 tablespoons rum or grappa
  • Grated rind of 1 lemon
  • Icing sugar
  • Oil for frying

How to make
  1. Melt the butter in a small saucepan. Add the sugar, salt and milk and stir to combine.
  2. Place the flour in a pile on a clean work bench. Make a well in the centre and break in the egg, extra egg yolk, the rum and lemon rind.
  3. With clean fingers carefully roll the flour towards the centre to mix the egg. It should start to look like rough breadcrumbs. Gradually pour over the melted butter mixture and start kneading to form a dough. If the dough is too dry, add some more milk. Too wet, add a little more flour. Knead until the dough comes together to form a smooth ball.
  4. Roll out the pastry to the thickness of a knife (1.5mm thick). Slice into strips about 3cm to 9cm.
  5. Make a vertical incision down the middle of the strips. Take one end of the strip, place it inside the vertical cut, carefully pulling it through to form a kind of bow. To get the angel wing look, press out the pastry ends to accentuate the bow. Repeat for all strips.
  6. In a large pot, heat enough oil for deep frying on a high heat. Fry in batches until the pastry bows turn golden brown. Remove with a slotted spoon. Drain on kitchen towel.
  7. Pile high on a serving dish and dust liberally with icing sugar.

 

 

Posted on: September 8th, 2014 by Ingrid Opera 3 Comments

SISTER vs SISTER: CHOCOLATE PUDDINGS

Ingrid’s JAFFA PUDDING

Even the word ‘pudding’ has a nice comforting warmth to it. When I lived in London, I was addicted to sticky toffee pudding. I used to buy this particular ‘advertised on the box as homemade ‘ (whatever that means in...

READ MORE + RECIPE

Vanessa’s MOCHA PUDDING

After just finishing a photoshoot for Real magazine  featuring Italian desserts, I a few bits and pieces left over – sponge cake and mascarpone cream. I scoured the Edmonds Cookery Book for a pudding that used sponge – the only one...

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Tell us your favourite

Posted on: July 1st, 2013 by Ingrid Opera 1 Comment

RASPBERRY AND BEETROOT JELLY

This retro cool jelly/ relish was such a hit at a recent family garden party on my recent trip to England, I just had to share it. It’s super easy but looks pretty damn complicated to make (so a good dish to impress the guests!) It’s a real showpiece on the table! I’m so glad there was enough for the party and leftovers for the next few days as I couldn’t get enough of it. Enjoy, Ingrid


Grandma Mimi’s Raspberry Beetroot Jelly

Serves about 20 party guests
What you need:
1kg cooked beetroot (diced)
1 packet of raspberry jelly
250ml water (boiling)
250ml white wine vinegar

How to make:
Pack the diced beetroot into a jelly mould. Dissolve jelly into boiling water and add white wine vinegar. Add to the beetroot. Refrigerate overnight until set and keep cool until ready to serve. Serve with a tub of sour cream and chives.

Tips: 
  • Perfect with bbq food or cold meats such as ham.
  • Will last for at least a week in the fridge.
  • If you want to make a family sized jelly, just halve the ingredients.

Tangy and fruity, a refreshing change to the usual staple bbq salads. 
Posted on: September 26th, 2012 by Vanessa and Ingrid 4 Comments

GRAPEFRUIT GRANITA

Organic grapefruit straight from the tree

Summer is just around the corner, I took my pasty white legs and sad looking chipped toenails out for a walk in the weekend, I got rid of my black winter uniforms and put the brights to the front of the wardrobe. I ignored the rain, that changed the venue for my son’s 2nd birthday party, I blanked out the downpour that prevented me going for my usual lunchtime walk. I decided it was summer in my little world and I was going to carry around my big oversized sun above my head and I was going to make Grapefruit Granita.

So, if like me, your desperate for summer right now, try this icy dessert or go Italian and have it with brioche for a traditional breakfast.
Other flavours to try: lemon or lime juice, mandarin oranges, jasmine, coffee, almonds, mint, strawberries, berries, chocolate, watermelon, pomegranate, mango. I even found a recipe for ginger and fennel.

I also put some of the liquid into ice cube trays for summer cocktails

Grapefruit Granita
What you need
2 1/2 cups grapefruit juice
1 cup boiling water
1/2 cup white sugar
grapefruit zest for garnish

How to make
Combine juice, water and sugar in a bowl and mix until the sugar has dissolved. Place bowl in freezer, cover with cling film and freeze until hard. (2-3 hours) Use a fork to scrape and break up the frozen ice to turn into a granita. Serve in chilled glasses or bowls. Granish with grated grapefruit zest.

Posted on: October 18th, 2011 by Vanessa and Ingrid 2 Comments