Limoncello of Nelly & Frank

 

 

 

Step 1:
1 liter alcohol 97%
8 large Sicilian lemons (in any case organic without wax)
1.0 lt water
0.8 kilogram sugar
Grate the yellow skin of the lemons. Try to avoid to cut the white part as much as possible, because that gives a bitter taste. Peel the bald lemons (you need only the pulp) and halve the slices.
Mix everything and put it in preservers for at least 4 weeks. The longer the better:) 

Step 2:
1 liter water
0,8 kilo sugar
Mix water & sugar and heat it till it almost cooks.

Step 3:
Mix the contents of the preservers with the sugared water and let it rest for 15 minutes.
Then strain the pulp.
Taste the result and add some extra lemon juice if you think it will improve the Limoncello (we frequently add 0,5 liter lemon juice)
Fill the glass jars and put these in the deep freezer. 

 

Sticky Toffee Pie

For 24 persons

Sauce

1 kilo of soft Brown sugar
500 grams of butter
1 liter of whipping cream
4 tea spoons of vanilla essence
Let cook all together slowly

 

Dough

Boil 825 grams of preserved dates together with 0,9 liter of water in kitchen aid.  Cut the mixture in the kitchenaid. Then put in 4,5 tea spoons of bicarbonate of soda and stir it.
Beat up lightly180 grams of soft butter together with 825 grams of sugar in kitchen aid.
Whip 6 eggs in and  3 tea spoons of vanilla essence.
Stir/slice mixture of dates together with mixture of butter. And add 825gr of self-rising flour.
Put butter inside a deep roasting tin and put mixture in.
Cook it for 45 minutes at 170 degrees Celsius

Cool down the Pie/pudding and cut it into pieces when cold.

Before serving:
 Put the pieces 5 or 6 minutes into the oven  at 220 degrees Celsius and pour warm sauce on top with some almond shavings.

 

 

 

 

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