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.
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.
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…