The cat sanctuary at Torre Argentina. Note the similarities between the sleepy Roman cat and Bowser in the header of my page.

There were two places we visited every day when in Rome with my mother. The first place was the cat sanctuary where volunteers take care of abandoned cats. The personel is very friendly and very keen to show you around. Most of the cats live outside in the ruins, but there is also a shelter inside for cats in need of extra care. We visited the room where they keep cats in need of extra special care and we came out with tears in our eyes after meeting a brain damaged cat and one without any eyes. Please make sure to visit them and leave a donation when in Rome.

The other place that we accidentally passed by every day was Giolitti to eat their delicious ice cream…

The cat sanctuary at Torre Argentina

This delicious Chinese chicken dish that apparently was labeled as politically incorrect during the cultural revolution is known under two names: Kung Pao and Gong Bao Ji Ding. The dish is named after a late Qing Dynasty governor of Sichuan called Ding Baozhen. But why two names of the same dish you may ask. Kung Pao is derived from Ding’s title, Gong Bao, and actually the two names of the dish refer to two different versions: the original Sichuan version (Gong Bao Ji Din) and the American version (Kung Pao chicken).

The most important difference is that the Sichuan version contains Sichuan pepper corns while the American version does not. For many years Sichuan pepper corns were illegal to import into the United States as they were potential carriers of a citrus tree disease. Nowadays there are new ways to process the pepper corns and the ban is abolished. But still the ban is the reson for the two different versions and why the American version doesn’t incorporate Sichuan pepper.

This recipe is my own version, a combination of the two versions. It’s probably not very authentic but it’s very tasty and both me and my husband love it. Add more garlic and pepper if wanted.

This is also an entry for Chinese Take-out party hosted by Mochachocolata-Rita. The lovely round up can be seen and read here.

Gong Bao Ji Ding or Kung Pao Chicken - my way
(serves 2-3 depending on hunger)

2 tsp sesame oil, for frying
1.5 tsp Sichuan pepper, crushed
1 medium sized dried chili (medium hot), crushed
450 gram chicken thighs (de-boned and skinless)
2 large garlic cloves, finely grated or chopped
0.5 tsp ground ginger
6-8 spring onions
100 gram roasted peanuts

marinade:
2 tsp soya
1 tsp water

sauce:
2 tbsp rice wine vinegar
1 tbsp soya
1 tbsp water
1 tbsp instant concentrated chicken stock
1 tsp sesame oil
1 tbsp light brown muscovado sugar
1 small pinch of Maldon sea salt
1 tsp maizena

Cut the chicken in bite size pieces or dices. In a bowl combine chicken with marinade ingredients.

Combine all sauce ingredients in a separate bowl.

Heat 2 tsp of sesame oil in a wok or frying pan on medium heat. Fry the chili and Sichuan peppar for 2 minutes. Increase heat, add chicken and fry until the meat is almost white inside. In the meanwhile, chop the spring onions: discard 1/3 of the green and chop the rest.

Add garlic, ginger and chopped spring onions to the chicken. Stir-fry for a few minutes.

Stir the sauce and pour it into the pan/wok. Stir until the sauce has thickened a bit and then stir in the peanuts. Serve with cooked rice.

Lemon sorbet in lemon-poppy seed cookie cups (for the cookie cup recipe please refer to one of my favourite cook books: “The Perfect Scoop” by David Lebovitz).

This is a simple and very refreshing lemon sorbet, not to forget a cheap one for those on a budget. It’s one of my favourite recipes that I often come back to. The recipe is from the pamplet that followed with the ice cream maker when it was bought around 15 years ago (!).

I know that adding a raw egg white to ice cream may sound crazy, especially in countries with high numbers of Salmonella contaminated eggs, so omit it if you’re in one of thoose countries. However the sorbet will not be as creamy and fluffy without the whipped egg white. Luckily for me Sweden has one of the lowest Salmonella infection rates and it’s very uncommon with contaminated Swedish eggs.

Lemon sorbet
(requires an ice cream maker)

300 ml water
150 ml caster sugar
150 ml freshly squeezed lemon juice
1 egg white, whipped

Bring water and caster sugar to boil and let simmer for 2 minutes. Let cool. Add lemon juice and put the mixture in the fridge until completely cool. Add the whipped egg white, don’t worry about the lumps, pour into an ice cream maker and follow the manufacturer’s instructions. When the sorbet is firm and done, scoop it out and let rest in the freezer until it’s time to serve. Don’t keep the sorbet in the freezer for more than 24 hours as it will loose it’s creaminess.