Dom's Favorites

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  Almond and white chocolate Blancmange

  I remember my mother making blancmange for me when I was little and I remember loving its milky jelly like texture and eating it cold on hot days. I don’t really see it around that often here in Australia, although in Sicily it is still found commonly in pastry shops and on restaurant menus.
  


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  Mashed Potato Cake

  Sformato di patate. This is a beautiful recipe and quite rich, it makes a fantastic second day dish as overnight it will set in the fridge and you can then cut it like a cake and serve it the next day re-heated.
  


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  Ravioli with ricotta, pumpkin and herbs

  Making fresh pasta … there is no better way to use up that last bit of flour that you may have in the pantry. Anyone who has had fresh pasta will tell you that there is no comparison, and it’s true.
  


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  Rocket wrapped with prosciutto with caramelised balsamic and shaved parmesan

  This recipe I would hardly call a recipe more like a great tip for easy entertaining.