Cod Fishcakes and fried chickpea flour

INGREDIENTS:
500g cod
100g breadcrumbs soaked in milk
5 tablespoons oil
5 garlic cloves
White pepper

For chickpea pasta:
Chickpea Flour
90ml water
1 drop oil
8g salt
25g fatty bacon, chopped

1. First, Soak cod for 24 hours. Skin it and cook for 1 hour and 10 minutes. Once cold, flake the fish and mix with 5 garlic cloves., the olive oil, soaked breadcrumbs and a pinch of white pepper.
2. Now, start preparing the chickpea pasta. Bring the water to boil, immediately enough chickpea flour to make a thick consistency, and add salt and bacon. Keep boiling and cook for 7 to 8 minutes. Cool on a baking sheet and cut using a medium-sized circular pasta cutter.
3. While the chickpea pasta is cooling, start preparing the fishcakes. First roll them in flour, eggs, and then fry in hot oil. Now drain on absorbent kitchen paper. Fry the chickpea circles until brown and serve hot with the fishcakes.

Treviso Spaghetti

INGREDIENTS:

320g Spaghetti
100g pancetta, cut into pieces
strips
4 egg yolks
10ml olive oil
40g onion, chopped
1 handful rocket
4 radicchio leaves
Parmesan
Black pepper
Salt

1. Boil the spaghetti in plenty of salted water. Meanwhile, fry the chopped onion in a pan with a little oil until lightly golden.
2. Add the pancetta . When the pasta is ready, drain and immediately tip into saucepan.
3. Saute with other ingredients. In the same pan, stir the beaten egg yolks with the pasta mixture until they start to scramble.
4. Finally, add the Parmesan to taste.

Wholegrain blueberry bran muffins

INGREDIENTS:

1cup processed wheat bran
1 cup skim milk
1/2 cup unsalted butter
1 cup lightly packed light brown sugar
2 cups whole wheat self rising flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries

1. Preheat the oven to 400F. Grease 12 standard (1/2 cup) muffins cup or line them with parchment paper case.
2. Put the bran and milk in a bowl and leave at the room temperature until all of the liquid is absorbed, about 30 minutes.
3. In a mixing bowl, using hand-held electric mixer on high speed, cream together the butter and sugar until lightly and fluffy. Beat the egg, add the bran mixture. Sift together the flour and baking powder, then fold them into the butter and sugar mixture, mixing well. Stir the blueberries just until evenly disturbed.
4. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake until the muffins are golden brown and a wooden skewer or toothpick inserted into center of one comes out clean, 15-20 minutes. Remove the muffins from the oven and cool the pan for 5 minutes. Serve warm, or transfer the muffins to a wire rack to cool.

Tagliatelle with black truffles

INGREDIENTS:
320g Dry egg tagliatelle
200ml vegetable stock
50g butter
30g cava or sparkling white wine
25g black truffles
1 onion
1 tablespoon olive oil

1. Semi-Cook the pasta in boiling water. Meanwhile Lightly saute the chopped onion and the filleted black truffles in butter and oil.
2. Then, add the wine and continue boiling until the alcohol has evaporated. Add the vegetable stock to the pan and the semi-cooked tagliatelle and continue cooking for 2 to 3 minutes.
3.A little more of the truffle mixture can be spooned on the pasta when served.

Tiramisu

INGREDIENTS:
500g mascarpone
200ml double or whipping cream

5 tablespoons caster sugar
4 egg yolks
200g sponge finger biscuits
4 tablespoons amaretto (optional)
Cocoa powder, sifted


 1. Soak the sponge biscuits in the coffee and amaretto.
 2. Whip the cream with a tablespoonful of sugar. Meanwhile, beat the egg yolks with the remaining sugar until they become creamy. Assemble the dessert by placing the soaked sponge biscuits in the base of a mould.
 3. Now, Cover the biscuits with a layer of mascarpone cream. then cover with the remaining cream. Dust the surface with cocoa powder and place in the fridge for at least one hour.

Beef Carpaccio

INGREDIENTS: 1/2 beef fillet 1 handful rocket 1 lemon Parmesan shavings For the citronette dressing: Lemon juice oil Salt 1. Cut the raw fillet into very fine slices. Place the slices on the bottom of a dish and cover with rocket and parmesan shavings. 2. Prepare the dressing. Mix the lemon juice with oil and season to taste. 3. Dress the carpaccio and finish by decorating wwith a slice of lemon.

Creamy Cod

INGREDIENTS:

500g cod fillets, cod
1/2 litre oil
1 garlic clove (optional)

1. Soak the cod for 2 days, changing the water 2 to 3 times a day. When it has achieved the desired saltiness, place the boiling water for around 30 minutes.
2. Drain and flake into a bowl. Now steadily pour a fine stream of oil over the cod, beating continually with a spatula or wooden spoon until creamy.
3. To finish, season to taste and if desired, add a little chopped garlic. Serve in mounds with squares of fried bread.