The peach crumble is an exquisite Anglo-Saxon specialty which, in its sweet version, can be prepared with various types of fruit. Here’s how to make it with beautiful peaches for the base and with Occelli® butter for the crumbled covering mixture.

Duration | 45 minutes

Ingredients
130 g of soft wheat flour 00
130 g of almond flour
½ teaspoon of ground cinnamon
200 g of sugar
190 g of Occelli® butter
1 yolk
6 yellow peaches
1/2 vanilla pod
150 ml of white wine

Method
In a large bowl, mix well the powdered ingredients: both flours, 120 g of sugar and cinnamon.

Cut 140 g of Occelli® butter into small pieces (it must be cold, just taken out of the fridge) and add it, together with the yolk, to the mixture of powdered ingredients. Start working everything, but without kneading too long: the mixture, in the end, should not be compact, but grainy. Let it rest in the refrigerator for a quarter of an hour.

Meanwhile, prepare the peaches: peel them, cut them into cubes and sauté them for a few minutes in a pan in which you have previously melted the remaining 50 g of butter. Now remove the seeds from the half vanilla pod and add them to the peaches, along with the remaining 80 g of sugar. Stir, pour in the white wine and wait for the alcohol to evaporate before turning off the heat.

Line a pan or a baking dish with parchment paper and arrange the peaches, distributing them evenly.

By now, the quarter of an hour of rest for the dough will be over: take it out of the refrigerator and distribute it over the fruit.

Bake the crumble in a preheated oven at 180°C for about 20 minutes. Serve it after it has cooled down, perhaps accompanying it with a scoop of vanilla ice cream.

Depending on seasonal availability, it is possible to prepare the crumble with other types of fruit: pears, apples, strawberries, apricots…

Preparation
Butter chicken curry is an Indian specialty born in the northern region of Punjab. A kind of rich, fragrant and spicy variant of two other famous Indian chicken specialties, the classic chicken curry and the tandoori chicken.

Try preparing it for an ethnic dinner (perhaps accompanying it with basmati rice).

Duration | 40 minutes

Ingredients
500 g of chicken breast
1 onion
20 g of fresh ginger
1 clove of garlic
60 g of Occelli® butter
200 g of tomato pulp
1 teaspoon of garam masala
1 ½ teaspoon of curry
1 teaspoon of turmeric
60 g of fresh cream
Chilli powder to taste
Fresh coriander to taste
Salt to taste.

Method
Cut the chicken breasts into medium-sized pieces and set aside.

Peel the onion, the garlic clove and the fresh ginger and blend them well until they are creamy.

Melt 40 g of Occelli® butter in a large pan and add the garlic, onion and ginger paste. Mix everything well and add the chicken chunks, browning them and seasoning well for a few minutes.

Now add the chopped tomatoes, spices (garam masala, curry and turmeric) and a little water (about half a glass). Then cook on a low flame for 25-30 minutes, so that the cream hardens and the chicken is flavored and cooked well. During cooking, stir frequently and, if necessary, add more water.

Just before turning off the heat, add the cooking cream flavored with a little chilli powder (do not overdo it, otherwise the dish will be too spicy) and the remaining 20 g of Occelli® butter. Season with salt.

Serve the butter chicken curry hot, completing it with a few leaves of fresh coriander (in its absence, replace it with simple parsley).

Well, you already know just how a valuable good friend is.

You might have your person, but then you have your girls, your ride-or-dies…celebrating your friends who support you no matter what, and have your back beyond February 14.

That is why we’ve rounded up the best ideas for what to do with your friends during Galentine or Valentine’s Weekend.

• Afternoon Tea

What about a decadently sweet afternoon party, with a little chit chat over a fragrant cup of tea. A perfect way to catch up with friends, because pretty is what we need for the celebration of love.

View our Afternoon Tea Menu

• An experience in our Cantina Michele Chiarlo

Whether you are a wine connoisseur looking to find that perfect bottle, or wine curious wanting to learn more, recruit your foodie friends for a night of culinary exploration, and beyond a seriously good dining experience, raise a glass to one another and mingle.

Dive in with gusto and enjoy our selection of seasonal produce.

View our Cantina Michele Chiarlo Menu or ask for our Wine and Tapas Experience

• Aperitivo Flair

The tradition of Italian Aperitivo is by its very nature, a civilized affair. Light drinks, lively, artful nibbly bites, a stimulation, both socially and to one’s appetite.

A handsome array of ‘cicchetti’ affair (antipasti or side dishes ideal to share) which can be enjoyed throughout the day, over a few glasses of vino, classic favorites or cocktails with a twist!

View our Aperitivo Menu

• The Art of Giving

You might consider sending them a thoughtful gift containing a few of their favorite things. overflowing with the finest gourmet delicacies, love and care. We deliver to the doorstep.

Take a look for some of Valentine’s Day gifts

Keep the guest list to the people with whom you’ve been sharing your social distancing bubble.

After all, spending Valentine’s week with friends, ensures that you’re spending time with those you love and that’s one of the best things to do. Say it loud, say it proud!

Latest Covid-19 measures in place.

The Fermanagh Flat White is what you need to start preparing for Christmas Day! We love coffee, and coffee loves vodka so this is a match made in heaven.

30ml Boatyard Vodka
10ml Coffee Liqueur
50ml cold brew coffee
10ml Demerara syrup
Top Cream
Garnish nutmeg

Add all your ingredients to your chosen glass except your cream and nutmeg and give it a gentle stir. Layer your cream on top and garnish with some grated nutmeg.

To make the cold brew, 60grams coarse coffee to 1 litre water left overnight chilling. Strain the mix to remove any bits ☺️

Ingredients for a single serve

• 200g Pizza Dough (Containing a third of Chestnut Flour)
• 150g Ristoris Creamy Porcini Mushrooms
• 80g Sliced Taleggio
• 6 Thin Slices Pork Cheeks

1. Heat a small non-stick pan and sauté the slices of pork cheek until crispy.
2. Arrange the dough in a circular oven dish and press with the fingertips to flatten it. Prick the bottom.
3. Bake at 220 °C for around three minutes.
4. Garnish the pizza with creamy porcini mushrooms and slices of Taleggio.
5. Bake for a further two minutes.
6. Garnish with the crispy pork cheek.

A fresh and delicious cake, excellent to be enjoyed practically at any time: at breakfast or as a snack, as well as at the end of a meal.

Ingredients
80 g of Occelli® butter
150 g of shortbread biscuits
4 sheets of gelatin
200 g of Robiola Occelli®
100 g of sugar
120 g of plain yogurt
50 ml of milk
200 g of cherries in syrup
125 g of fresh cream

Method

Melt the Occelli® butter in a saucepan over very low heat. Once melted, set it aside to cool.

Meanwhile, chop the shortbread biscuits rather finely. Then add the warm melted butter and mix well until you get a homogeneous mixture, which you will place inside a baking tray lined with baking paper (if possible, it is better to use a springform pan). Create a compact layer by pressing and leveling the mixture well. Then place the pan in the refrigerator.

To prepare the filling, start by soaking the gelatin sheets in cold water for about ten minutes.

In the meantime, work the Occelli® robiola with the sugar, mixing everything well until the mixture has reached a soft and creamy consistency. Now add the yogurt and mix.

Then put the milk to heat in a saucepan: when it is about to boil, turn off the heat and add the gelatin sheets after having squeezed them out of the soaking water. Let them dissolve well in milk.

Then incorporate the melted gelatin into the cheese mixture. Also add the cherries in syrup, after cutting them into chunks.

Now you just have to whip the fresh cream well and add it to the cream of robiola and cherries with delicate movements from the bottom up, to avoid disassembling it.

Then transfer the mixture onto the biscuit and butter base, leveling it with the help of a spatula. Leave the cheesecake in the refrigerator for at least 4-5 hours before serving, so that it will firm up well!

Here’s how to make a classic Lasagna dish even tastier with Tuma dla Paja® Occelli!

Ingredients
200 g of Tuma dla Paja® Occelli
600 ml of tomato sauce
1 clove of garlic
A few basil leaves
500 g of lasagna
700 ml of bechamel
Grated Parmesan to taste
Extra virgin olive oil q.s. Salt to taste.

Preparation
Cut the Tuma dla Paja® Occelli into small cubes and set aside.

Chop the garlic and fry it in little oil: then add the tomato puree together with some chopped basil leaves.

Let everything go for a few minutes and at the end of cooking add salt to taste.

Blanch the lasagna for a few moments, then lay them down and dry them on a cloth.

Now you can assemble the dish. Grease the bottom of a pan with béchamel and sauce and make the various layers following this alternation: lasagna, tomato sauce, cubes of Tuma dla Paja®, béchamel and finally a nice sprinkle of grated Parmesan.

When you have finished the ingredients (make sure to finish with béchamel and parmesan) bake in a preheated oven at 180 ° C for about 20-30 minutes.

In this recipe we opted for the tomato sauce (instead of the classic Bolognese lasagna ragout) to further enhance the flavor of Occelli cheeses. If you prefer, you can also skip the sauce and prepare excellent white lasagna.

What Christmas would it be without pandoro? This traditional dessert is definitely a symbol of Christmas holidays: and why not try making this excellent handmade Pandoro at home?

Ingredients
30 g brewer’s yeast
650 g soft wheat flour 00
200 g sugar
8 yolks +1 whole egg
270 g Occelli® butter (+ q.b. To grease the mold)
1 lemon
125 ml cream
Powdered sugar to taste

Method
Chop the brewer’s yeast and dissolve it in a little warm water.

In a bowl, mix 75 g of flour with 20 g of sugar: add the dissolved brewer’s yeast and an egg yolk and work everything until the ingredients are well blended into a homogeneous dough. Cover the dough with a clean cloth and let it rise for 2 hours.
After this time, knead the dough again after adding these ingredients: 170 g of flour, 3 egg yolks, 100 g of sugar and 30 g of soft Occelli® butter, at room temperature and cut into small pieces.
Then put the dough back to rise, again for 2 hours.

After the two hours of rising, resume the mixture and knead it for the third time by adding 405 g of flour, 80 g of sugar, 3 egg yolks, 1 whole egg, 40 g of butter (always softened and chopped) and the grated rind of the lemon. . Let the dough rise again for another 2 hours, then add an egg yolk and the cream and knead again: the consistency should be soft, but elastic.

Roll out the dough on the work surface until you get a square. Add 200 g of soft butter cut into cubes, placing them in the center of the square. Lift the edges of the dough and fold over the butter, then roll it out again into a square and fold it: this procedure must be performed three times. Then let the dough rest for half an hour.

Grease the special pandoro mold well with Occelli® butter and place the dough in it, after having worked it a little longer. Then let it rise in a warm place until it reaches the edge of the mold.

Bake the pandoro in a preheated oven for half an hour in total: at 190 ° C for the first 20 minutes, at 175 ° C for the last 10.

Once out of the oven, turn the pandoro upside down on a plate and wait for it to cool before sprinkling it with plenty of icing sugar. Now you can serve it!

An Irish Solstice Coffee is one of the nicest coffee cocktails you will try and it’s the perfect drink to try from home this festive season.

You will need:
50ml Boatyard Winter Solstice Gin
60ml filter coffee
10ml muscavado syrup
Double Cream
Nutmeg to grate on top

So first of all heat up your best Irish Coffee glass. We then like to add Winter Solstice, warm coffee and muscavado syrup and give a gentle stir. Once it all settles, add your cream on top by pouring this on the back of a spoon just above the liquid in your glass. Finally garnish with either grated nutmeg or Boatyard Chocolate just on top of the cream.

*Muscavado Syrup:
Add 2 cups of muscavado sugar to a saucepan along with 1 cup of warm water. Put this on a low heat until the sugar completely dissolves. Allow this to cool and there you have it.

Celebrate the festive season with this soothing hot toddy, which is the perfect tipple for cold winter nights.

◾ Harrogate Still Water
◾ 1 Tea Bag
◾ 1 measure of Whisky
◾ Ogygia Honey
◾ 2 Lemons
◾ 1 Orange
◾ 3 cinnamon sticks
◾ Star Anise

Start by adding approx. 750ml of Harrogate Spring Water into a pan. Bring your water to a gentle simmer and add a Tea bag – we left ours in for a few minutes to infuse! Turn your pan down to a low heat and add a shot of whisky.

Carefully peel an orange (careful not to get the pith!) and slice into segments. Next, slice a few pieces of lemon and add both the lemon and orange to the pan – squeezing in a little lemon juice too! Next, add a cinnamon stick, a few star anis and a good drizzle of good quality honey. Infuse on a low heat for 5-10 minutes and set aside.

Add a few slices of lemon to your glass before pouring the hot toddy mix! To finish, garnish with a cinnamon stick a swirl of orange rind! Cheers!