The Chef Cat Diaries

2nd Chef Cat Cooking School


More than two months have passed after the first Chef Cat Cooking School. So the next one had to be organised. After some weeks of organisation the perfect date was found:  Friday May 9th. This time on board again @gemmicula, @beachnikita, and @miss_sweetcaroline. This time new on board @jordibalcells.

The topic for the recipes this time was Italian cuisine. So we went for these classy Italian dishes

  • Caprese Salad
  • Lasagne
  • Tiramisu

Nevertheless, we wanted to have a nice start so we went first for a cocktail:



Due to the fact that two of the participants soon will be moms we went for the ‘virgin’ (alcohol free) version

What you need:

  • ½ lime
  • 1 spoon brown sugar
  • 4 mint leaves
  • 150 ml ginger ale
  • 3 spoons crushed ice

How you do it:

Cut the lime into 4 small pieces and put them into the glass where the Mojito will be served. Add the mint leaves and sugar. With a masher or a similar device squeeze everything. Add the crushed ice and cover everything with ginger ale.


Caprese Salad


  • 1 Buffala mozzarella
  • 1 handful ruccola
  • 1 medium sized tomato
  • 2 basil leaves
  • Olive oil, salt, pepper, balsamic vinegar for seasoning

Cut the mozzarella and the tomato into slices and serve them on a plate. Add the ruccola. Chop the basil leaves and add them on top of the salad. Season with salt, pepper, olive oil and balsamic vinegar.





  • 700 g grounded meat (you can choose pork, veal, chicken, or mixed – anyone you like)
  • 1 onion
  • 5 leaves fresh basil (if you do not have fresh one you can substitute this with 1 teaspoon dried basil)
  • 1 can of blended tomatoes
  • 20 ml gin
  • 20 ml ketchup
  • 1 spoon salt
  • 3 spoon olive oil

Take a pan and heat up the olive oil. Dice the onion and when the olive oil is hot enough roast them. Add the meat. Chop the basil and add it afterwards. When everything is well roasted, add the can of blended tomatoes, ketchup, salt and gin. (The gin enhances the taste for tomato). Cook everything for 10 minutes.

Building up the lasagne:

  • Sauce
  • 16 lasagne sheets (precooked)
  • 16 teaspoons cream cheese with herbs (it is approximately 150g)
  • 2 spoons olive oil
  • 240g grounded mozzarella cheese

I take a lasagne form where 4 lasagne sheets fit perfectly. This is why in this recipe exactly  16 sheets are required.

First cover the complete form with the olive oil. I usually use a napkin, which helps to distribute the olive oil evenly. Take 4 sheets and cover. Add ¼ of the sauce and cover it with 4 teaspoons of cream cheese and 60g of cheese. Repeat this procedure three more times until you have used all ingredients. Put the lasagne in the oven for aprox. 30-35 minutes at 185ºC.



Before we start the recipe I would like to remind you again that this is not a traditional recipe for tiramisu. As stated above in the text we had on board two future moms. So we modified the recipe eliminating egg yolks and amaretto.

  • 500g mascarpone
  • 150g Greek yoghurt
  • 3 spoons honey
  • 2 espressos
  • 100ml water
  • 3 drops almond extract
  • 3-4 spoons cocoa powder
  • 200g savoiardi biscuits

Mix the espressos with water and the almond extract (we used water and almond extract to substitute the amaretto). Take each biscuit and dip it into the coffee-almond mix and place it afterwards on the ground of the form you are going to use for the tiramisu. Cover the whole ground with dipped biscuits.

In order to prepare the mascarpone-cream mix the mascarpone with the Greek yoghurt and the honey (Honey and Greek yoghurt in tiramisu gives the same effect as egg yolks) until you get a homogeneous texture. Cover the biscuits with the mascarpone cream. Afterwards sprinkle the cocoa powder on top. Put the tiramisu at least for 45 minutes into the fridge before serving.


5 thoughts on “2nd Chef Cat Cooking School

    • Thank you! Well you have to look for suitable alternatives when you cannot use egg-yolks. In the cooking class I had two future mommys and using raw egg yolks was not possible

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