Saturday's Kitchen: Lemon Hazelnut Tiramisu

For those of you that follow me on Facebook, you probably saw this picture and might of expected a different recipe today!

Humongous Yellow Crooked Neck Squash, fresh from our garden!

We did make a summer vegetarian red curry, and it was good, but not spectacular, so I thought I'd share a dessert that I made over the weekend for some visiting friends.


Lemon Syrup:

  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup water
  • 1/3 cup sugar


  • 1 1/2 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons sugar
  • 1 (15-ounce) container mascarpone cheese, at room temperature
  • 1/2 cup hazelnut liqueur (like Frangelico)
  • 48 soft or hard ladyfinger cookies
  • 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
  • 1 lemon, zested
For the Lemon Syrup:
In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liquor and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemonzest.
Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.
Cook's Note:
This recipe is not for the faint of heart - it took me over 2 hours from start to finish! Of course, if you can find peeled and roasted hazelnuts you'll cut out a great chunk of time!
But if you are looking for a lighter, summer version of your traditional tiramisu - this is your new go to recipe!

As always, if you try it and like it, please do let me know!

Until next time,

Saturday's Kitchen: Green Gazpacho

With the type of weather we've been having around here, cool foods are a must. 
I tried this green gazpacho for a week night meal, and it was quick, easy and refreshing! 
Even my 3 year old enjoyed it.

1 cucumber , halved lengthways, deseeded and roughly chopped
yellow pepper , deseeded and roughly chopped
garlic cloves , crushed
1 small avocado , chopped
bunch green onions  , chopped
small bunch mint , chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives , to serve

In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. 

Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
    Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. 

    The soup will keep in the fridge for 2 days - just give it a good stir before serving.

    Cook's Note
    This is my kind of recipe - a little bit of this, a little bit of that, etc. Perfect for summer cooking!

    I did think that this soup benefited from a good drizzle of fruity olive oil before serving.

    I hope you enjoy! 

    And as always, if you do try it and like it, please do let me know!

    Until next time, 

    Saturday's Kitchen: Mocha Icebox Cake

    As I mentioned earlier this week, we had guests in town for a couple of nights - all the way from New Zealand!

    It was great visiting with old friends, and it was also a great opportunity to try out a couple new recipes. 
    Definitely the highlight of Sunday's dinner was the Mocha Chocolate Icebox Cake.
    It was quick, simple and delicious.

    2 cups cold heavy cream
    12 ounces Italian mascarpone cheese
    ½ cup sugar
    ¼ cup Kahlúa liqueur
    2 tablespoons unsweetened cocoa powder, such as Pernigotti
    1 teaspoon instant espresso powder
    1 teaspoon pure vanilla extract
    3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
    Shaved semisweet chocolate, for garnish 

    In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

    To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

    Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

    Cook's Note
    I left out both the Kahlua and the espresso powder. Why? Because I didn't have either on hand and really couldn't be bothered. I didn't miss them, but Mr. DD said they would of set the whole thing 'over the top'. Hmmm...maybe next time then!

    I used a 9" springform pan and only had 3 layers. I don't think it made a bit of difference.

    I was in a bit of a pinch when I made this and only had about 6 hours to let it set. I put it in the freezer for  3 hours and the fridge for 3 hours.  Admittedly, I was nervous when it was time to slice and serve, but she held together beautifully and no one was the wiser. 

    Again, I really don't think I could encourage you enough to make this recipe. 
    I am literally already attempting to come up with an excuse to make another one. 

    Until next time, 

    Saturday's Kitchen: Island Pork Salad

    As promised earlier this week, I tried out a new recipe for Father's Day and really liked it. 
    You know what that means, time to share it with you!

    For pork
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon cinnamon
    • 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
    • 2 tablespoons olive oil

    For glaze
    • 1 cup packed dark brown sugar
    • 2 tablespoons finely chopped garlic
    • 1 tablespoon Tabasco

    For vinaigrette
    • 3 tablespoons fresh lime juice
    • 1 tablespoon fresh orange juice
    • 1 tablespoon Dijon mustard
    • 1 teaspoon curry powder, toasted
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup olive oil

    For salad
    • 3 navel oranges
    • 5 ounces baby spinach, trimmed (6 cups leaves)
    • 4 cups thinly sliced Napa cabbage (from 1 medium head)
    • 1 red bell pepper, cut lengthwise into thin strips
    • 1/2 cup golden raisins
    • 2 firm-ripe California avocados

    Prepare pork:
    Preheat oven to 350°F.
    Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
    Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

    Make glaze and roast pork:
    Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

    Make vinaigrette while pork roasts:
    Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

    Prepare salad ingredients while pork stands:
    Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

    Assemble salad:
    Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

    Cooks Note:

    We actually grilled ours instead of baking - 'tis the season! We used aluminum foil to keep the pork from burning once the sugar glaze was applied.
    This recipe feeds a crowd and would be great for a party!

    As always, if you try it and like it please do let me know.

    Until next time, 

    Saturday's Kitchen: Red Snapper with Thyme, Tomatoes and Olives

    I'm finally back with another Saturday's Kitchen recipe for you!

    I know it's been ages, but what can I say, I've been confined to a temporary basement kitchen with a hot plate and a toaster oven. Of course, this doesn't mean I haven't been cooking - just means I haven't tried a recipe that I felt was good enough to share.


    Red Snapper with Thyme, Tomatoes and Olives
    fresh from the toaster oven!


    • 3 large plum tomatoes, coarsely chopped
    • 1 shallot, chopped
    • 2 teaspoons chopped fresh thyme
    • 2 tablespoons olive oil
    • 2 6- to 7-ounce red snapper fillets
    • 10 Kalamata olives or other brine-cured black olives, pitted, halved

    • Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. 

      Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)

      Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. 

      We served ours with multi-colored roasted marble potatoes and roasted asparagus. 

      Give it a try - you won't be disappointed.

      Until next time,