Saffron, almond orange cake- torta di mandorla e zafferano

If you want to feel like a Greek goddess, then you need to make this cake. I can imagine Aphrodite mulling around with her friends and enjoying this decadent cake whilst listening to a harpist. Considering she was the goddess associated with love, beauty and pleasure, it is only fitting that I visualise this cake as fitting. This cake evokes all of the above and so much more. It is believed that saffron originated and was first cultivated in Greece, therefore it was only natural that I used this high quality organic saffron from @grecianpurveyor. This is the cake that you want to make if you truly want to pamper your guests.

Ingredients 2 medium oranges, chopped (including peel) 5 eggs, separated Pinch of saffron threads 1/4 cup of unsweetened original almond milk, for soaking saffron threads 1 cup castor sugar 2 cups ground raw almonds (grind to a flour consistency in a food processor) 2 tablespoons icing sugar 2 tablespoons sliced or finely chopped/slivered almonds for cake topping

Method: - Preheat oven to 180 degrees C. - Line the base and sides of a 9-inch cake pan with baking paper. - Warm the almond milk and soak a good pinch of the saffron threads in the milk for about 30 minutes. Set aside. - Chop the oranges in quaters and place in a saucepan with one tablespoon of water. Cover and cook with a gentle simmer for 30 minutes or until the oranges are soft and the liquid has evaporated. Remove the oranges from the heat and let cool. When cool, finely blitz the oranges in a food processor. - Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually stir in the castor sugar and continue to whisk for about one minute. - In a separate mixing bowl, whisk the egg yolks together with the remaining icing sugar for 2-3 minutes. - To the egg yolk mixture, whisk in the oranges and then fold in the ground almonds, and saffron (with the soaking milk). - With a large metal spoon, fold in spoonfuls of egg whites until everything is well combined. - Pour the mixture into the prepared cake pan, sprinkle with slivered or chopped almonds and bake in the oven for 50-55 minutes (or until golden brown). Check every 20 minutes while baking. - Let the cake cool in the pan before turning out and dusting with icing sugar. Store in an airtight container for 3 days

Crostini di salsiccia e olio di tartufo- Sausage and truffle oil on crusty bread

Take your apertivo to the next level and impress your guests with this decadent pre dinner treat.  As there are only a few ingredients needed, it is really important that they are of optimal quality.  I wouldn't really call this a recipe as such, rather a few simple yet integral steps to follow.  This is the epitome of luxurious Tuscan cuisine, and perfect for Autumn months.  When truffle oil hits the warm crostini a sense of indulgence fills the air, and makes me so nostalgic about cozy Tuscan nights spent by the fireplace with a glass of vino rosso.

You will need:- 200 grams roughly of good quality Italian style sausage(I source mine from Nino and Joe's)- Good quality truffle oil(I used forest garden from grecianpurveyor.com)- A rustic baguette, about 12 slices - Drizzle of good quality olive oil- Sprigs of rosemary for presentation 

Method:- Remove innards from the sausage in a bowl and gently mash- Cut the bread into even pieces and place on an oven tray, lightly drizzle with olive oil. Toast in the oven for about 8-10 minutes at 180 degrees celsius.- Spread the sausage mince on each crostini piece and cook in the oven for a further 8-10 minutes.- Remove crostini from the oven and place on a plate, and drizzle liberally with truffle oil.  Enjoy immediately with a glass of vino!

Sarde a beccafico- Sicilian sardines

Sardines a beccafico are a typical preparation of Sicilian cuisine, usually served as an appetizer or as a second course. It is a recipe of humble origins, born as an imitation of a distinguished dish where in the past it was served exclusively to aristocracy: stuffed beccafichi (garden warbler bird). These birds, which were cooked stuffed with their own entrails, were the hunting bounty of Sicilian nobles. What seemed to be a delicacy reserved for a few, was soon reproduced with poor and more easily accessible ingredients. Sardines replaced birds, while breadcrumbs and pine nuts took the place of the entrails of birds. Thus was born the recipe for sardines a beccafico; today very famous especially in Palermo and its surrounding areas.

If your longing for a taste if Sicily (who isn't), I highly recommend that you try this recipe. Sardines are from:

Ingredients: About 16-20 sardines 1/2 cup fine breadcrumbs 1/3 cup of raisins 1/3 cup of pine nuts 4 tablespoons of chopped flatleaf parsley 60 ml orange juice Pinch of salt 2 tablespoons of olive oil Olive oil for drizzling Enough bayleaves to place between each sardine One orange for slicing

Method: 1: Cook/toast breadcrumbs in a hot frying pan, be careful not to burn. Will take a minute or two. 2: Add all ingredients together in a large bowl and mix together. The mixture should 'stick together'. 3: Place a sardine fillet on your palm flesh side up, and spread breadcrumb mixture on top. Pat down mixture. 4: Roll the sardine fillet and place open side down in a well oiled baking tray. This will ensure the sardine stays closed. Repeat this process until all sardines are filled and rolled. 5: Place bayleaves between each sardine, and a few orange wedges. Drizzle with olive oil. 6: Bake in a preheated oven for about 15 minutes at 180 degrees celsius.

Torta di Riso- Tuscan rice and custard pudding

Look no further, this is a quintessential Tuscan recipe traditionally served at Easter time. There are two defining components to this dessert. The top layer is reminiscent of the texture of crème caramel, yet the bottom layer is dense from the combination of rice being bound together with the sweet custard mixture. The tradition is to cook this in a terracotta pan, in fact many Tuscan families still use the original family pan. Often you can still see the families surname scripted on the side. Before ovens could be commonly found in every household, the terracotta pans were brought to the community village wood fired oven and baked after bread. Just imagine that! Although the recipe varies from region to region, household to household, the general ingredients are the same, the notable difference is the height, ranging from two fingers high to four. This recipe is for the later and was kindly bestowed upon me from a friend’s grandmother, Nonna Carla. This is a classic example of ‘cucina casareccia’ (home cooking), as it is economical to make, super easy and in true Italian style it is made to serve many people. If there are any left overs, they are perfect for breakfast on Pasquetta, the day after Easter.

Difficult level: easy Cooking time: 2 1/2 hours including preparation Cost: low Ingredient's: - 2 litres of full cream milk - 1/2 cup icing sugar - 2 cups of regular sugar - 1 cup of mixed liquor (sambuca, brandy or rum) - 16 eggs - 1 vanilla bean - 1 cup of arborio or carnaroli rice - zest of one lemon Note: Original recipe uses 1/2 a cup of vanilla flavoured icing sugar as with most Italian cake recipes, however I prefer using a natural vanilla bean. Size: Will make one large 28cm solid-bottomed round cake pan. Method: Preheat oven to 200°C. In a large saucepan cook rice in one litre of simmering milk, together with 1/2 a cup of regular sugar. It will take about 25 minutes, pay attention that it does not stick. It is ready when the milk has absorbed and the rice is soft. Add the rest of the milk and sugar's. Allow the mixture to cool. Whisk the eggs separately and add to the milk mixture in the saucepan, then add the liquor and lemon zest. Combine well together. Gently place in a large baking tray and cook for about 2 hours or until a skewer comes out clean. Allow to slightly cool before serving. Dust with icing sugar if desired.

TIP: To prevent the top of the cake from burning, place some aluminum foil loosely over the top after about 40 minutes of cooking or once it has nicely browned or the signature brown spots appear. I was recently asked by Georgette Jupe, a journalist for Italy magazine and Girl in Florence to share this special recipe for the Easter edition. Please find the full article here: