Tortino al Fondente con Cuore di Marmellata di Arance

140 g dark chocolate, 110 g butter, 3 tbs single cream, 1 teaspoon flour, 1 teaspoon Maizena, 50 g sugar, 2 eggs, 4 tbs orange jam

Melt the chocolate together with the butter and the cream. 

Beat the eggs, then add the sugar and mix till you have a fluffy cream. Add the flour and the maizena and the cooled chocolate cream.

Butter and flour 4 ramekins. Fill them 1/2 and put them in the fridge for an hour. 

Heat the oven at 200 degrees Celsius. 

Take the ramekins from the fridge, add the tablespoon of jam, and fill with the rest of chocolate cream.

Bake for 15 minutes and serve warm with icecream.

Tongue Tied

Isaac's Live Lip-Dub Proposal

The cutest wedding proposal I've seen in a while...

Happy birthday Maru

The cutest cat on Facebook is 4 years old. Happy Birthday :))

TIFF Advertising

The new video for TIFF Festival in Cluj...

Rea Garvey - Heart of an enemy

Cheese & Bacon Lasagne

Like usual a big thanks to Good Foods Magazine ;)

3 large onions , halved and thinly sliced, 3 tbsp olive oil, 1 tsp dried oregano, 300g pack lean smoked back bacon, chopped, 2 x 400g cans chopped tomatoes in rich juice, 20 basil leaves, roughly torn, plus extra to serve if you like, 250g pack fresh egg lasagne 

For the white sauce: 600ml milk, 50g each butter and plain flour, generous grating fresh nutmeg, 50g grated Parmesan

Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil. 

Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg. 

Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. 

Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread. 

To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.

The 25th Anniversary Ballet Todes

The 25th anniversary of Todes Ballet Company :D

Tortellini with asparagus

I discovered this recipe in an italian magazine and it was worth making it, it was quite tasty and easy to make ;)

100 g frozen peas, 500 g white asparagus, 150 g prosciutto cotto, 100 ml cream, 250 g tortellini ricotta & spinach, 2 tablespoons olive oil

Thaw the frozen peas, wash and cut the asparagus into pieces about 2-3 cm long. Cut the ham into cubes and heat the oil in a skillet and cook the asparagus for about 4-5 minutes.

Add the diced ham and cook another 2-3 minutes. Add the cream, stir and cook briefly on low heat. 

Cook the tortellini in boiling water, drain them and, put them in a dish, pour over the sauce and serve.