I really need to control myself a bit more,
although I it feels so good at times! Going out with a stranger, that was some stranger I shall say! Coming back
home don’t remembering much, I really thought I could handle two bottles of
wine better, I am Italian after all, dam “irish” wine J I wish I remember something more than making an
omelet and waking up my friends because I was somehow very excited , well if
you would have seen him you probably would understand! Anyway the most
important thing of the day is that I finally realize that I can wait to finish college
and do whatever I like to do, obviously nothing to do with marketing or tourism,
possibly wasting time efficiently, travelling around the world, cooking, doing a
standup comedy show with Magda and Fabrizio, farming…nothing that involved a
chair a computer and 9 to 5! Another thing I realize, hopefully all this realizations
are not only due to the massive hangover, farmers, plumbers, builders are
the future! Ah Magda just remind me about carpenters!
So to celebrate this eventful day I made a nice dinner, washed off with a nice
bottle of wine! So on the menu today we had beetroot soup, In polish a ‘retard’
person is called beetroot, I find this very funny! Then our all time favorite pizzoccheri and then I decided to try this made
a cheese cake with phyllo pastry, and hell was some good dinner!
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4 sheets of phyllo pastry
400 gr. of light cream cheese
1 teaspoon of vanilla essence
5 tablespoon of sugar of 3.5 of agave nectar
200 gr. of frozen forest fruit (left over from
the polenta cake)
100 gr. of almond powder
5 ml of vodka
4 tablespoon of milk
Let’s get on with this
1. Mix
the milk with one spoon of sugar
2. Take
each sheet of phyllo pastry and bless it with the milk, just be carful not to
wet it too much, place each layer of pastry into a tray, leaving the edge out so that you can just cover it (check the feta cheeese recipe)
3. Mix
the sugar, cream cheese, vanilla essence and the almond powder
4. Cook
the frozen fruit with sugar and vodka
5. Add
it to the cheese cake mix with the frozen fruit
6. Place
the mixture at the bottom of the pastry and cover it
7. Cook
for 20 minutes at 180°
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