Break your usual Christmas traditions and try out our fun recipes or traditions from around the world! TOZI Amsterdam’s Head Chef Luca is bringing you his signature recipes from Rome and Chef Werner Seebach from Chino Latino created a Christmas Bento Box.
Our Christmas Spirit is a really simple one to recreate, pour all ingredients into a glass and enjoy!
*Made with any milk you like, although we prefer coconut milk for a smoother drink.
Garnish with mint and redcurrants
Our head chef Pepe makes his own whipped cream using Peppermint liquor and cream in inside a dispenser but why not experiment with your own toppings.
TOZI London’s best selling dish for you to enjoy in the comfort of your own home.
For the pasta dough:
• 500g ‘00’ flour
• 5 whole eggs
• 5ml olive oil
• Pinch of salt
For the filling:
• 250g Buffalo Ricotta
• 250g grated Parmesan
• Salt and pepper
For the sauce:
• 150g butter
• 50ml vegetable stock
• Salt and pepper
• Splash of truffle oil
Method (pasta dough):
1. Pour the flour into a large mixing dish with the eggs, olive oil and pinch of salt
2. Using a fork, start to beat the eggs into the flour. Start to gather with your hands until the pasta dough is smooth
3. Cover with cling film and leave to rest for half an hour
Method (filling):
1. Roll out the dough until it’s 1mm thick and cut into rings
2. Place walnut-sized scoop of buffalo ricotta into the centre of rings
3. Dampen edges and fold into half-moons. Leave to dry on floured surface
4. To cook, boil water and add salt
5. Cook ravioli for between 2 – 4 minutes, depending on thickness
Method (sauce):
1. Melt butter in a saucepan and add the vegetable stock
2. When creamy, add the ravioli and stir gently
3. Add a splash of truffle oil
4. Serve with black truffle on top
A sweet sensation for you to enjoy this Christmas from our the team at Atrio Restaurant & Bar.
Ingredients
• 300g buttermilk
• 125g sugar
• 1 vanilla pod
• 200 ml whipping cream
• 2 leaves gelatin
• 3 tbsp lemon juice
Method:
1. Bring the sugar, vanilla and half of the cream to the boil.
2. Soften the gelatin in cold water.
3. Add the gelatin to the warm mix, remove from the heat & pass into a container.
4. Allow the mix to come to room temperature then stir in the lemon juice, buttermilk & remainder of the cream
5. Pour the mix into the dariole mould & chill for 2 hrs.
6. To demould run under warm water & carefully tip onto the plate
7. Garnish with fresh raspberries & pistachios
TOZI Amsterdam Head Chef Luca de Santis shares his signature recipes from Rome: from Rigatoni ‘Carbonara’ to Aubergine Parmigiana and Baileys Tiramisu as dessert. Light the candles, pour a nice glass of wine and enjoy your date night dinner at home.
The talented team at Atrio Restaurant & Bar certainly know how to serve up a Christmas treat in style!
For the pudding:
• 8 oz soft butter
• 12 oz soft brown sugar
• 8 each eggs
• 16 oz self rasing flour
• 16 oz dates
• 700 ml warm water
• 2 tsp bicarbonate soda
• 2 tbsp black treacle
For the sauce:
• 115 gm unsalted butter
• 75 gm golden caster sugar
• 40 gm muscavado sugar
• 140 ml double cream
• 1 tbsp golden syrup
Method (pudding):
1. Soak the dates in water. Bring to the boil and leave. Mash into pulp.
2. Cream the butter & sugar and add the eggs slowly.
3. Fold in the flour & then add the dates mix and the treacle.
4. Add the bicarb and mix
5. Place into a lined tray and bake for 45- 50 minutes at 180 degrees
6. Once cooked. Poke through with a skewer and pour the toffee sauce and leave to cool. Cut into desired shape. Warm through to serve.
Method (sauce):
1. Place all ingredients in a pan and simmer for 10-15 minutes.
Try and recreate a TOZI London speciality in the comfort of your own home!
Ingredients for 4 people:
• Ox cheeks
• 1 onion
• 2 sticks of celery
• 3 carrots
• 1 tbsp tomato concentrate
• 1 bay leaf
• 1 glass Barolo wine
• 50gr plain flour
• 2lt veg stock
• 4 potatoes
• 100gr butter
• 200gr wild mushrooms
• Parsley
• 50gr salt pepper
Method:
1. Season the ox cheeks with salt and pepper, dust them in flour and sear them in a hot pan with two spoons of olive oil
2. Braise the chopped onion, carrot and celery in an oven tray. Add the ox cheeks, the bay leaf and pour in the red wine. Let it dry then add the tomato paste and cover with water.
3. Cover the tray with tin foil and place in the oven at 160°C for one hour. Check the cheeks; if they are soft remove, otherwise cook for 30 mins more.
4. Once ready, remove the cheeks from the tray. Separate the liquid from the vegetables in a pot and let it reduce slowly until thick.
5. In the meantime, put the potatoes in a pot, fill with cold water and bring to the boil. Simmer until cooked. Remove them from the pot, peel them straight away and mash them.
6. Melt some butter in a casserole on moderate flame, add the potatoes, season with salt and mix it until all the butter has been absorbed.
7. In a hot saute pan with two spoons of oil quickly fry the mushrooms, season and finish with chopped parsley.
8.. Slice the ox cheeks when they are cooled. Place it in a pan with the thick stock, bring to boil, add the mushroom and serve on the top of creamy mash potato.
