This dessert comes from “ How to be a domestic goddess” by Nigella Lawson; the book comes from one of my bargains on Amazon: used books for less than 7 euros shipping included, usually from U.K.
Conditions are almost always perfect (if not it’s specified) and I can stuff my bookshelves with expensive hardcover cookbooks saving a lot of money.
Sooner or later I have to post a photo of my bookcase. 🙂
I’ve been a guest of a new food school both for profesionists and amateurs called Gambero Rosso Città del Gusto in Cesena.
I’ve chosen a lesson about vegetarian cooking given by Pier Giorgio Parini ( can’t find an English page about him) a Michelin starred chef born and raised in Romagna.
I’ve learned how to cook vegetables in such a tasty way…
With this recipe I attend a recipe contest organized by a lovely brand of preserved vegetables, the contest and all the recipes are in Italian but as I did here I want to translate at least the recipe for you.
I wanted to do something easy but tasty, something you can take with you in a jar when you wander around for a spring pic-nic or garden party.
I adore beans, chickpeas and legumes, they often come in wintery foods but I wanted to give this dish a spring flair.
I’m posting quick posts lately but I’m quite busy with work, sponsored posts, Lorenzo’s therapy and more: please forgive my hurry and enjoy the recipe!
This is the recipe I’m waiting to post since 2006, when I opened my first blog.
Why so long if this is not a difficult dish or with strange or unusual ingredients?
Well, crostini are something we usually eat out, in our osterie or pubs, they are a typical pub food so it’s not something you often make at home.
Many of you probably already know apfelmus, the classic German apple mousse: I love it a lot with kaiserschmarren but it’s ok on bread, with biscuits, alone ( I call it spoon mode).
If you go North here in Italy you can find apfelmus in stores but here where I am is not so easy to find ( but not impossible as Lidl, which is a German flag, is almost everywhere).
I decided to give a try with homemade apple sauce because…
With this recipe I’m entering a contest about picnic food ideas “in a jar”.
It’s almost spring and it’s the perfect contest to work on!
I’m not posting link and brands here as everything is in Italian but I want to share with you my recipe anyway.
This way I also improve my skills with this new recipe plugin: I have to say I hate it quite a lot. -.-
The hard truth is, after I almost splitted all my post in Itlian and English page, each with its own recipe card, I have to change all of these cards with another kind of plugin.
This dessert has been made almost a year ago.
I’ve been so uncertain about posting it or not: the flan is lovely but nor me neither my tablemates liked the sauce it’s has been served with.
The sauce comes along with the recipe on the Jamie magazine Italian edition (now closed, it’s a pity as it was the only magazine I kept on buying) but it’s too sharp.
After my post about where to eat in Lamai ( Koh Samui) I think it’s time to give you my five best places in Santarcangelo di Romagna and surroundings.
If you follow this blog you know I post reviews about the places I love in this city and around, it would be useless posting those places again so in this list you’ll find five locals I’ve never wrote about (for the moment of course).
Not only restaurants but also places where you can find nice cocktails or a drink after dinner.
This stew doesn’t come from California but from the man who is considered the father of the Italian cooking, Pellegrino Artusi.
He was born in Forlimpopoli, a small city near Forlì, in the heart of Romagna; Forlimpopoli is also home of my best friend and I sometimes hang around when there is the big feast called Festa Artusiana dedicated to him.
This is my first post using the plug-in Polylang.
It permits a multi-language website/ blog, it means you will find, from now on, blog posts in English only or Italian only if your browser is set on IT.
Step by step I’ll put hands on every past post changing settings in order to please Google and SEO and to give my blog better chances to be seen worldwide.