Some months ago, I posted that I had submitted a recipe for inclusion in the Bloggeraid Changing the Face of Famine Cookbook. Tonight I am delighted to be able to tell you that the Cookbook has now been published and it looks full of good things. Do visit the Bloggeraid Changing the Face of Famine website to see a slideshow preview.
The Cookbook is the work of what was initially a small group of food bloggers which just grew and grew, first and foremost because of the cause but also, I am sure, because of the excellent information on the site. Proceeds from the book will go to the United Nations World Food Programme School Meals Project and I cannot think of a worthier,or more appropriate, cause. You can buy the book from the Create Space estore which is a connection of Amazon.
My recipe has been accepted and, now that the book has been published, I am allowed to share it with you here:
The Cookbook is the work of what was initially a small group of food bloggers which just grew and grew, first and foremost because of the cause but also, I am sure, because of the excellent information on the site. Proceeds from the book will go to the United Nations World Food Programme School Meals Project and I cannot think of a worthier,or more appropriate, cause. You can buy the book from the Create Space estore which is a connection of Amazon.
My recipe has been accepted and, now that the book has been published, I am allowed to share it with you here:
Semifreddo di arancia candita
Ice cream cake of candied orange zest
Ice cream cake of candied orange zest
Prep. time: about 20 minutes. Cooking time: none. Serving size: at least 12 helpings.
Ingredients
200 gr whole candied orange zest plus extra to decorate
6 savoiardi biscuits
500 ml double cream or whipping cream [panna da montare if you are in Italy]
50 gr caster sugar
Grated zest of 1 orange [or of half an orange if you have a very big, Sicilian one!]
Recipe
The first thing to do is to prepare your tin: you will need the equivalent of a 2lb loaf tin, preferably an elongated one. Just line this with cling-film [plastic wrap].
Then chop the 200 gr candied orange zest as small as you can. I find this is best done using a kitchen scissors.
Next, put the savoiardi in a freezer bag, clip the top of the bag and bash the biscuits into crumbs with a rolling pin. [That’s the fun, therapeutic bit!]
Now whip the cream up to the soft peak stage with a hand mixer and add the caster sugar. Mix it well with a metal spoon.
Add the savoiardi crumbs and chopped candied zest to the cream mixture with the grated zest and mix it all together.
Spoon it all into the prepared tin and smooth the top with a palette knife.
Cover with more cling-film and then wrap the whole tin in foil. Put in the freezer for at least 8 hours.
Turn the semifreddo out onto a long plate [you’ll find it will come out beautifully so don’t be scared!] and decorate with the extra candied zest and the segments of the orange. Serve at once.
Hint:
It is essential to use whole candied peel for this. If you cannot get the Italian kind, it is possible to make it yourself and many Italian cookbooks give a recipe for this. Please do not be tempted to use ready-chopped candied peel as the result just will not be the same.
Ingredients
200 gr whole candied orange zest plus extra to decorate
6 savoiardi biscuits
500 ml double cream or whipping cream [panna da montare if you are in Italy]
50 gr caster sugar
Grated zest of 1 orange [or of half an orange if you have a very big, Sicilian one!]
Recipe
The first thing to do is to prepare your tin: you will need the equivalent of a 2lb loaf tin, preferably an elongated one. Just line this with cling-film [plastic wrap].
Then chop the 200 gr candied orange zest as small as you can. I find this is best done using a kitchen scissors.
Next, put the savoiardi in a freezer bag, clip the top of the bag and bash the biscuits into crumbs with a rolling pin. [That’s the fun, therapeutic bit!]
Now whip the cream up to the soft peak stage with a hand mixer and add the caster sugar. Mix it well with a metal spoon.
Add the savoiardi crumbs and chopped candied zest to the cream mixture with the grated zest and mix it all together.
Spoon it all into the prepared tin and smooth the top with a palette knife.
Cover with more cling-film and then wrap the whole tin in foil. Put in the freezer for at least 8 hours.
Turn the semifreddo out onto a long plate [you’ll find it will come out beautifully so don’t be scared!] and decorate with the extra candied zest and the segments of the orange. Serve at once.
Hint:
It is essential to use whole candied peel for this. If you cannot get the Italian kind, it is possible to make it yourself and many Italian cookbooks give a recipe for this. Please do not be tempted to use ready-chopped candied peel as the result just will not be the same.
18 comments:
Wow WL....a woman of many, many talents!! Great that your recipe got accepted...your are having such strong links to writing and books lately, which I think is amazing. xx
Sounds wonderful! I'll remember to make this in summer for dessert.
Ooo, wonderful, another semifreddo. Congratulations, WL, for having an entry in the cookbook.
It looks a lovely book and for a very good cause. Congratulations on getting your recipe in it :-)
That looks like a very classily-produced book, Well done, WElshcakes. I'm sure it will help many.
Thanks, Anne. Your support means a lot. x Thak you, Scintilla and Flutterby. Thanks, Liz. ~Yes, I think it's a very well-produced book. Thanks, Cherie.
I'm going to try it! I'm going to try it!
Gosh, James. I am honoured.
Congratulations on having your recipe being published in the cookbook! I like the idea of bashing the savoiardi in a bag instead of taking the boring route and using a food processor. Much more fun, I'd say!
What I really love about this ice-cream cake recipe is that you don't tell me to use an ice-cream maker. Finally one I can actually follow without going out to buy one of those bins.
AND, it's in english!!!!!! :-)
Another delicious recipe! I bet it will be popular!
Congratulations on having your recipe published. That's quite an achievement. Well done!
Congratulations! I've visited the cookbook via your link. I am impressed.
Looks amazing but I'm not sure about candying my own peel
You mustn't look while I'm doing it though. I'm shy.
you continue to amaze me with you many talents! congrats on the recipe and thanks for sharing.
It sounds a wonderful book, you are becoming very famous. Is there a slimline version of this cake?
Thanks, Rowena. A lot more fun! I'm gladyou like it, Bev. I haven't got an ice cream maker. Thanks, Jams. I hope so! Hi, Chanel. Welcome and thank you so much. Thanks, Nick. I think it's a very nicely produced book. Oh,nothing ventured, nothing gained, WW.... Ah, poor Jamesie. All right, I won't,then. You are very kind, Lost. Thank you. Hi, Ellee.I don't know about famous! The only slimline version I know is this: don't eat anything else while this is around!
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