Bala Farm Kitchen

04/07/2026

06/16/2025

Pizza night!

06/11/2025

Ingredients for 12 ramekins + 1 plum cake pan

1lt warm milk
200gr ground amaretti biscuits + some to decorate
75gr cocoa powder (sugar free)
5 eggs
4 Tbsp coffee
2 Tbsp liqueur marsala, rum or maraschino
250gr sugar for the caramel

Gently whisk eggs, then add cocoa powder, coffee, liqueur and warm milk. Chop the biscuits with your hands and add them to the mixture. Prepare the caramel by heating the sugar into a pan and keep mixing with a spoon. Cook until golden then put 1 Tbsp onto each ramekins or any other pan you are using and set aside. Do this very quickly as the caramel tends to solidify fast. Fill each with the mixture prepared ahead and bake at 170 C for about 45 minutes. Remove from the oven and let it cool completely for about 1 hour, then store overnight in the fridge. To serve, run a knife around the edges of the ramekins and turn upside down quickly on the serving plate. Decorate with amaretti biscuits and serve.

06/11/2025

Ingredients:

6 pineapple slices
50gr toasted ground hazelnuts
50gr dark chocolate 70%
2 oranges
1 Tbsp sugar
1 Tbsp maraschino liqueur or other

Toast the hazelnuts in a saucepan then ground them. Cut the pineapple in slices and remove the core. Cover them both sides with the ground hazelnuts and put 3 slices on each plate. Reserve in the fridge. Meanwhile squeeze the oranges, add the juice in a small saucepan with the sugar and the liqueur. Cook until it thickens then pour over the pineapples. Melt the chocolate and pour it as well. Serve immediately.

06/11/2025

Ingredienti per 2 porzioni.

6 fette sottili di ananas
50gr di noccioline tostate tritate
50gr di cioccolato fondente 70%
2 arance
1 cucchiaio di zucchero
1 cucchiaio di liquore maraschino

Tostate le nocciole in un pentolino poi tritatele finemente. Tagliate l'ananas a fette sottili ed eliminate la parte centrale con l'apposito attrezzo. Impanate le fette di ananas con le noccioline, mettetele una sopra l'altra nel piatto di portata e mettete in frigo. Premete le arance, mettete il succo ottenuto in un pentolino insieme allo zucchero e al liquore e se ne è avanzato dal taglio dell'ananas, aggiungete anche il succo di questa. Fate cuocere fino a che non avrete ottenuto una salsina densa, filtratela e poi cospargete l'ananas con questa salsina. Infine sciogliete il cioccolato a bagnomaria, versatelo sopra a piacere e servite subito.

06/10/2025

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