Good Reading : July 2008
26 good reading ı JULY 2008 When visiting new babies in the neighbourhood, Malu’s mother would bake the new mother this delightful corn and aniseed cake.The corn gives a healthy boost of energy while the aniseed provides essential nutrients that the mother can pass along to her infant. Aside from the health benefits, the subtle sweetness and the appealing texture of corn blend deliciously, especially when complemented by tea or by cappuccino. The Vegeterranean: talian vegetarian cooking by Malu Simões & Alberto Musacchio is published by Simon & Schuster, rrp $59.95. The Vegeterranean: Italian vegetarian cooking is a new book with recipes that will have you reaching for fresh ingredients and local produce. Husband and wife team Alberto Musacchio and Malu Simões bring you colour, flavour and texture in all the dishes they present here including antipasti platters, soups, soothing risottos, fabulous breads and delicious desserts. cooking the books torta di mais TORTA DI MAIS Serves 12 Easy 35 minutes & 45 minutes baking & cooling time INGREDIENTS 300 g (11 oz) cornmeal 400 g (14 1/2 oz) sugar 500 ml (16 fl oz) milk 100 ml (3 1/4 fl oz) vegetable oil 1 tablespoon butter 4 eggs, separated 1 tablespoon aniseed 1 tablespoon baking powder 1 teaspoon vanilla extract Pinch of salt Icing sugar, for dusting METHOD Buttera25x38cm(10x15inch) baking tin, flour the sides and line the bottom with parchment paper. Combine the cornmeal, sugar, milk, oil and butter in a saucepan and whisk continuously over a medium heat. After about 10 minutes the mixture should start to pull away from the pot. Continue to cook for an additional 3 minutes, then remove from the heat and cool completely. Lightly beat the egg yolks and add to the cooled batter with aniseed, sifted baking powder and vanilla. Beat well to incorporate air. In a separate bowl, beat the egg whites with the salt to stiff peaks. Gently fold a third of the egg whites into the batter until fully incorporated before adding the remaining egg whites. Pour the batter into the pan and spread evenly with a spatula. Bake at Gas Mark 4/180° C/350°F for 45 minutes or until a toothpick, when inserted, comes out clean. Cool in the pan before removing. Dust the surface with icing sugar and serve.