I’m sorry…but WHY would you not wanna try my gorgeous Mexican Chica Tere’s Panini? I met Tere in Tulum Mexico and we became instant best buds because she offered me a spicy lollipop. She is beautiful inside and out but what I love most about her is that she gave me this recipie for her FAMOUS PANINI! I promise this panini tastes as gorgeous as she looks….seee below!!
Me & Tere..Photos by Tao Ruspoli http://www.taoruspoli.com/Photography
Here it goes,
INGREDIANT’S
French baguette
Prosciutto di Parma
Sliced fresh mozzarella di bufala campana
Fresh basil, chopped
Red, shiny delicious tomatoes from the vine ;)
Olive oil
Modena balsamic vinegar
salt and pepper
* pesto spread ( optional)
cut a 6 in. piece of French baguette and cut it open in half. ( you can take out excess dough from bread, optional)
toast for aprox 2:30min.
meanwhile, cut the tomatoe and mozzarella into round slices.
when baguette is ready and still warm drizzle olive oil on both sides of bread, or use the pesto spread on the bottom half.
place 4-5 slices of prosciutto di Parma nicely on bottom half.
follow with the slices of mozzarella and top with slices of tomato.
sprinkle the chopped basil on top of tomato slices and finish up with salt, pepper and drizzle a little olive oil and little vinegar.
this panini tastes great with a pair of yellow spicy peppers and a lovely glass of chianti red wine… mmm
ENJOY :)
xxxx
ciao bellisima
All I can say is that this Sauce is insanely Super Sauce. You can marinate anything in it. Fish & Lamb (rack of) are my favourites though.
20g Flat leaf Parsley, leaves & stalks
30g Mint, leaves & stalks
30g Corriander (Cilantro in usa), leaves & stalks
4 Garlic Cloves, peeled
15g Fresh Ginger, peeled & sliced
3 Chillies, seeded
1/2 tsp salt
50ml Lemon Juice,
60ml Soy Sauce
120ml Sunflower Oil
3 tbsp Honey
2 tbsp Red Wine Vinegar
4 tbsp Water
Blitz it all together in a blender or food processor.
Pour sauce over whatever you wanna marinate for as long as possible. I usually pour it into a ‘ziplock bag’ to marinate in. (If using lamb its good to do over night).
After you have Marinated you can heat up the remaining sauce and have it in a separate bowl for extra dipping.
Just try it…think you’ll see what i mean.
Ok so, until the age of 25 i thought that everybody in the world referred to ‘soft boiled eggs’ as ‘BANG BANG EGG’S’. That’s what my whole family calls them, so I never knew any different.
It wasnt until I asked a friend who was staying with me… “Do you want Bang Bang eggs for breakfast?” I was literally shocked when she had no idea what a bang bang egg was. I got all excited thinking she was gonna try an egg in this really cool way. Anyway, when i presented her with the bang bang eggs she was like “Eer yah I’ve had these before, they’re just soft boiled eggs with soldiers…why are you calling them bang bang eggs?” Well…I thought it made total sense that people called them Bang Bang eggs because you have to bang the egg with a spoon to open them…duh! Whatever, that friend caught on and now she calls them bang bang eggs too and so does everyone else that know’s me.
It seems to be a mystery to many people about how long to cook a Bang Bang egg for. Just yesterday my daughter asked her godmother to make her some bang bang eggs for breakfast. Her godmother tried her best. I was very impressed that she even tried (this is someone who’s not a fan of cooking) but when i got downstairs she had been googling for ages ‘How long do you cook a soft boiled egg for’ she got confused because everyone was saying something different. She had gone for the ‘Throw the egg in the boiling water straight from fridge for 5 minutes’ technique. But because she had put the egg straight in from the fridge, the egg cracked in the boiling water…the egg was shocked from going cold to hot like that. You gotta be careful with eggs…they’re very delicate. Then this morning when it was my turn to sleep in a little bit my husband came and woke me up and said “hey babe, how long do you cook a bang bang egg for?” (my daughter wanted them again for breakfast). He had already gone through SIX eggs before asking me……He had tried 2 mins, 3 mins, 8 mins……and on and on.
So after many years of making BANG BANG EGGS I am going to tell you exactly how to make a perfectly cooked bang bang.
KEY!- IT’S ALL ABOUT TIMING!!!!! This timing is based on LARGE eggs.
STEP 1: First you need to bring LARGE eggs to room temperature by putting them in a bowl of hot tap water.
STEP 2: Meanwhile boil some water in a pan (keep the eggs in the bowl of warm water while you are bringing the water to the boil!)
STEP 3: Start the toast. Because you need to butter it and cut into soldiers before the eggs are ready. If you don’t, you run the risk of the eggs over cooking.
STEP 4: Put the eggs into the boiling water. Put the timer on immediatley. Time for exactley 4 minutes and 15 seconds FOUR MINUTES AND FIFTEEN SECONDS. Not a minute more. (for smaller eggs just do 4mins)
STEP 5: While the eggs are cooking, butter the toast and cut it into soldiers. GET YOUR EGG CUPS OUT. THIS IS SERIOUS.
STEP 6: Take the eggs out exactly when the timer beeps. Put them in the egg cups (thinner part of the egg down into the cup). BANG them immediatley so they dont continue to cook and cut the top off with a knife.
AND SERVE!
TIP: Make sure you cut your toast thinly enough for it to actually fit in the Bang Bang egg….but not tooo thinly.
Thats just how i do it…and it works. If it doesn’t for you…its because of your timing….
