Weekend special: Italian lunch

Let’s go beyond the typical pizza and pasta fare this weekend, and make something more indulgent. Sip on a chilled peach bellini while you get the cheese board and potato casserole ready.You can make the tomato sauce and pannacotta a day prior to make the afternoon of cooking a leisurely affair.Menu:• Bellini• Cheese board• Bruschetta with peaches and apricots • Lasagna with three types of cheese and beef soaked in spicy tomato sauce • Potato casserole • Panna Cotta Shopping list:

Fruits, vegetables and herbs Peaches Figs or grapes Tomatoes Potatoes Zucchini RosemaryDairy 3-4 types of cheese (for cheese board) Mozzarella cheese Fontina cheese Yoghurt Meat Bacon

Misc Tomato sauce Lasagna sheets Mixed roasted nuts Crackers Loaf of bread Vanilla beansDrinks Brandy Peach Schnapps Prosecco

Bellini :With peaches in season, you owe yourself a Bellini treat, the quintessential Italian cocktail. This recipe by Paula of Bell’alimento is a twist on the traditional Bellini recipe. “A traditional Bellini is made using white peach puree, Prosecco and sometimes a dab of cherry juice to give it that glorious glow,” says Paula.[caption id="attachment_22395" align="alignleft" width="380"] Zucchini and bacon three cheese lasagna. Image from taste.com[/caption] Cheese board :Making your own cheese board is easy. Make sure to pick up a mix of soft (Taleggio), semi-soft (Fontina) and hard (Parmigiano Reggiano) cheese. Also, cheese that’s made from cow milk (Scarmoza) or sheep milk (Pecorino). Place them on a wooden or bamboo board with some grapes, figs, crackers, and roasted walnuts on the side, and you have yourself a natural crowd pleaser. Final rule of thumb: apportion 200 grams of cheese per person. Bruschetta with peaches and apricots :Pretty pink peaches and soft yellow apricots making their appearance at markets are such a tease. The fruits are macerated in alcohol for 30 minutes, making it a good way to extend the boozy bellini afternoon. And peaches and apricots caramelised with brown sugar under the broiler is one of the most delicious ways to glorify the innate sweetness. The slightly charred corners are especially pleasing. View the recipe here. Zucchini and bacon three cheese lasagna :It is said that a pinch of nutmeg goes a long way to give much oomph to your lasagna. Make the effort of using freshly grated nutmeg, and you will be amazed by the results. “This delicious, cheesy, ooey gooey lasagna is so yummy! It may sound weird, but with fresh, summery zucchini, plenty of bacon, three types of cheese, and a little pinch of nutmeg, it’s just bursting with flavor. It’s fun to make and super impressive because you get to toss around phrases like 'fontina cheese', 'freshly grated nutmeg' and 'Oh, I’m just whipping up a béchamel sauce!' says Amanda of Kevin and Amanda. View recipe here. Potato casserole :Potatoes and rosemary make for one of my favourite flavour pairings. The creamy soft potatoes with their innate sweetness shining through are matched with the robust rosemary to make this potato casserole quite easily your top pick on this menu. View recipe here.[caption id="attachment_22396" align="alignleft" width="380"] Coffee pannacotta. Image from lifesafeast.blogspot.com[/caption] Coffee panna cotta :One of my favrourite Italian desserts, panna cotta is a cinch to make. Gelatin is added to milk, cream and sugar (or honey) that has been brought to a simmer together and then set for a few hours. Easy. Make this the day before your lunch to have the panna cotta perfectly set for when you want to eat it. View recipe here.Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie