Stairway to Heaven's Kitchen SUPPER CLUB: RECIPES

CARBONARA SAUCE

TIRAMISU LEO'S VERSION

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CHOCOLATE CHIP CAKE

The cake I'm presenting in this receipe bring me (Leo) back 20 years ago.My mum used to make it when I was child.It is very good for breakfast but also with a nice cup of tea in the afternoon or as a nice dessert after supper.

I decided to make it for my Eurovision party 2013 and my friends were amazed by it...I'm so proud of my cake :-) thanks mummmm...

WHAT YOU NEED:

4 EGGS

200G OF SUGAR

300G OF FLOUR 00

1 GLASS OF VEGETABLE OIL

HALF GLASS OF MILK

0.07G OF BAKING POWDER

1) Divide yolk from egg white

2) With a mixer whisk the egg whites untill firm

3)Once the eggs whites are firm add the sugar and mix them together for approximately one minute

Once they are mixed together add yolk then the oil

add the milk and the baking powder and start mixing all together adding slowly slowly the flour

keep mixing all the ingredients together untill all of them are mixed very well

finally add the Lemon zests and mix all together once again

last thing add chocolate chips and mix them with a spoon

PUT IN THE OVEN FOR 35 MINS 200° OR 6 MARK

AND THE CAKE IS READYYYY....Sorry now I have to go to eat it :-)

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B O T T A R G A (dried Mullet Roe)

At Stairway Kitchen we love Bottarga.We have aready made dishes with it 3 times in different ways.Bottarga is dried Muller Roe.

Although Bottarga is best known in the Italian kitchen, it is also enjoyed elsewhere in the Mediterranean.

To make Bottarga, the roe pouch of the fish is massaged until its air pockets disappear.

It is then dried and cured with sea salt, hardening into a dense tablet for a few weeks. The bottarga is then cut into logs and coated in beeswax, resembling a petrified sausage.

Bottarga has a highly salty taste.It keeps well stored in the refrigerator and a little goes a long way.In Italy, the classic preparation for Bottarga involves tossing it with delicate strands of pasta and olive oil.It can also make a fine appetizer with crostini (toasted bread) and butter. It also pairs beautifully with the flavors of tomato, celery, parsley and citrus fruit.

Now what do you do when you go to your favourite delicatessen finding some of this "petrified sausage"? The answer is to keep it really simple.Quick receipe but very tasty.

First of all buy some home-made fresh pasta.At StairWay Kitchen we think the best pasta for Bottarga is Tagliolini and we also think the best place to buy some fresh home made pasta in London is Giacobazzi's delicatessen in Hampstead.

Once at home put the Tagliolini pasta in boiling water until they are al dente and toss them in some olive oil (just enough to coat the pasta lightly).

While the pasta has been cooking we shave the Bottarga in very, very thin slices from the block of bottarga with a vegetable peeler. It needs to be thin but it also needs to be in sheets so that it clings to the tongue thus extracting the maximum ‘salty' flavour.

Serve the pasta in bowls topped with the slices of bottarga and then settle back for an amazing fishy hit!