Monday, December 17, 2007

Restaurants you have to try when in Rome

In the Vatican, just by Sankt Peters

Dal Toscano
Via Germanico 58
Tel 0639725717

its rustic, but great foodwent there 2 times for lunch –loved it!

Osteria Le Streghe
Vicolo del Curato 13
Tel 066878182

I was lead to believe the this place has a Michelin star ?? If that is not so, it should have! At the same time relaxed and so very perfect! The food was a dream in every bite – and at a price that one can only hope and dream to find! 2 people 3 courses wine, coffee and so on 88 Euro!!!


Via dei Guibbonari 21-22
Tel 066875287

Everything for a romantic night! And beautiful cheeses and everything! Ask them to do a wine tasting for you!

Friday, December 14, 2007

Strawberry soup

500 g fresh or frozen strawberries
150 g sucker
5 dl water
Noilly Prat to taste
Lime juice to taste

Clean berries and ad to a put with water and sugar, carefully warm to just below boiling. Remove pot from heat. And allow to cool a bit. Strain the soup through a fine strainer or cloth, do not squeeze the berries through, but keep it clear! After it has cooled off, add Noilly Prat and
lime juice to taste. Serve in shot glass!

Basil ice cream

Real easy

5 dl cream, I use whipping cream, but the recipe calls for 13%
90g sugar – preferably light cane sugar - no idear why I just use normal white sugar.
1 large bunch of Basil - by large I mean real large!

Wash the basil and take the nice looking leaves off. Keep for later.
Put cram and sugar in a pot with the basil stocks (is that the right word?) and the not so nice looking leaves. Stir while heating to a boil. Take the pot off the heat and keep whipping until the sugar is all dissolved. Cool off, and strain to take the basil aside. Throw out the basil. Freeze the ice cream and as you do that, chop op the nice looking leaves (this ought to be by fare the largest part) and stir them in the ice cream mass. Freeze for about 30 minutes, stirring once in a while or use ice cream machine. Save a basil leave or two for decorating …..

Can be made in little portion sized cups and served with chocolate cake or with a strawberry soup