MTChallenge: Terrine!

Another month, another challenge. Welcome back to the monthly appointment with the MTChallenge. The last challenge was won by Giuliana, our vintage hen which is quite passionate with terrines.I must confess. Terrines scare me, they always did. I don’t like them. Blame it on the gelatin, which remind me of culinary horrors of the 70s which can be found on many pages of my mum’s culinary scrap books. I always considered terrines a too playful and poor of substance dish (forgive me Giuliana!). But MTC is MTC, one simply can’t escape from it. As a matter of fact, the more a subject is far from what I like the most, the more stress it generates and the more excited I feel. More or less. The roughest British sides of me started saying “No cold jellies… can’t you see you finally have the chance to try and bake your own pork pie? You don’t want to lose this opportunity do you?”. HI must come out of the pie closet and my beloved Van Pelt will be shocked, she will… I’ve never ever baked a pork pie in my whole life. I needed MTC to finally bake one! I have to be honest. I had many ideas mainly involving apples, oranges, beetroot and liquorice. Then I had a fennel, lying on its own in my fridge, and decided to flavour the broth with spices and the pig with herbs. No overthinking and simply following my gut.
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Annunci

MTChallenge n° 61: Hunger for tiramisu / MTChallenge n° 61: Miriam mangia il tiramisu a mezzanotte

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Here I am, after oh so many tribulations, ready once more to participate to this month’s MTChallenge.This month’s recipe is only apparently an easy one to whip up: tiramisu. Susy literally threw at us a proper hand grenade…one able to shatter nerves and make our clothes explode under the pressure of fat and calories! Who would have imagined that making tiramisu would be so difficult? I’ll spare you all details of the various problems, errors and frustration I encountered all through my tiramisu journey on order to come up with a recipe that if only I had the skills would be a scream. No pastry skills, no party. What I managed to come up with is rather a tiramimoscio (an italian word I invented to describe my flaccid tiramisu). But I can assure you that if you do have the pastry skill necessary in order to make a proper tiramisu this recipe is truly remarkable. You can either choose to have it as tiramimoscio or a tiramifreddo (another invented word for the frozen version of this dessert). In fact those two version can be easily interpreted as the sweet incarnations of the two female characters from the film from which I drew inspiration: “The Hunger”.
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