Lemony Cocktail

3/4oz gin

3/4 oz limoncello 

3/4 oz elderflower liqueur 

Juice of 1/2 lemon

2 slices of candied lemon optional 

Sparkling water or lemon soda or similar

Ice

Long drink glass

Add alcohol and mix, add some ice, fill with sparkling water 

Mushroom Pasta

4 portions

 1 small box of white or brown button mushrooms 

4 or more cloves of garlic chopped

3 cloves of black garlic chopped

Dried or fresh ramps ( optional)

Fresh or dried parsley

1/2 cup ground Parmigiano regiano 

Olive oil

1/2 cup Heavy cream

Salt

Pepper

Water or broth

Pasta of choice, ideally  twisted or ridged as the sauce is chunky

Slice mushrooms and fry them in hot DRY pan until they "squeak" then set aside. 

Add olive oil and  fresh garlic to soften it, then add black garlic, water or broth to deglaze the pan. 

Add pepper and lightly salt. 

Add mushrooms, any dried herbs and heavy cream and simmer until sauce thickens. 

Add Parmigiano and mix well, if too thick, add more cream.

Adjust salt level and add any fresh herbs. 

Mix with pasta 

Lemon Tiramisu

Serves 4

Lemon curd 

2 eggs,

 2 yolks, 

1/2cup lemon juice, 

35g butter, 

120g sugar

Tiramisu Cream

1 pack tj mascarpone, 

150g lemon curd, 

some vanilla and almond, 

 Limoncello to taste

200g whipped heavy cream, 

3 or so candied lemon slices in pieces optional

Soak: 

Limoncello

Lemon juice of about 1 lemon

Single layer pack of ladyfingers was enough. 

Make sure to sieve curd and let it cool down.

Soften mascarpone by leaving it outside for 20 min before mixing in the curd.

Carefully fold cream into mascarpone mix.

Top layer will be only lemon curd, and likely some small amount of lemon curd will be left over.