Quick gluten- free chocolate dessert.

Quick gluten- free chocolate dessert.

I made this recipe using a ready made gluten- free brisée dough from Buitoni, a famous Italian food brand.

It was a sponsored post as I sometimes work with brands.

Cookies you see are made with that brisée, you just have to take your favourite brisée or puff pastry (gluten- free) and use that.

Chocolate cream is so quick and easy you can make it whenever you need a treat, no matter if you’re celiac.

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Sweet and salty peanut biscuits.

Sweet and salty peanut biscuits.

We had a lovely saturday with Lorenzo’s classmates and their parents: scavenger hunt, lunch in the country, chats and laughs.

At home I worked hard because I had no time to housekeeping douring the week; now I’m on the sofa, watching Dexter ( I know, not a new serie but I have to recover some good series from the past) and I have the time to work on this post for tomorrow and thinking about a gluten- free recipe I have to do for a partnership.

Nigella Lawson never miss a hit we can say.

This recipe comes from “ How to be a domestic goddess“, it’s so easy you can make it with children too and those sweet and salty peanut biscuits can stay crisp for days in an airtight box.

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Homemade milk candies.

Homemade milk candies.

Every Italian child used to eat Galatine, candies made with milk powder.
They are still a hit among usually eaten candies, I still love them a lot.
I had this recipe wandering around my “Image” fold, it’s a very easy recipe but I’ve never found the time, or the willing, to do it even if I needed this to get rid of some powdered milk I had because I made these milk buns.

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Pumpkin and apple spiced chutney.

Pumpkin and apple spiced chutney.

I’m having a long week end with my son, all alone as dad is out of the city.

We went out by bus, stopped at the park, called a classmate and his mum to play together then we had lunch in a place near the park.

I also met at the restaurant a classmate of mine I didn’t see in uhm, I think twenty years.

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Orange sauteed carrots.

Orange sauteed carrots.

This recipe is slightly different from others you can find on blog.

Or at least photos are different: this is because the recipe has been done for a partnership with a famous pots and pans Italian Brand called Moneta and its pan collection Pantone inspired and a supermarket chain.

I’ve been asked to choose a color from some Pantone shades, I’ve always loved blue and I had to enhance this color and I decided to use its complementary color, orange.

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Marbled cheesecake.

Marbled cheesecake.

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. 🙂

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Spinach cream with stracchino cheese mousse.

Spinach cream with stracchino cheese mousse.

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…

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Legumes cream with caprino cheese, salmon and chives.

Legumes cream with caprino cheese, salmon and chives.

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!

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Mixed crostini, Italian pub food.

mixed crostini

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.

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Spiced apfelmus, German apple sauce.

Spiced apfelmus, German apple sauce.

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…

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CONSIGLIA Salatini alla senape e semi di papavero