Me and hubby are two real beer lovers.
We love artisan beers, made with love and we use to spend some nights out in places where we can drink a good pint with something good to eat.
Soon I’ll let you know about a place in Santarcangelo called Re- Pub where you can drink Irish classics plus six craft beers from everywhere (in rotation) and eat satisfying hamburgers and pub dishes where even the fries sauce is craft made but now I want to focus on Manifattura Birre Bologna, a place not far from home where you can eat some cold cuts and cheeseboards with their own beers in a lovely and colorful place.
Still posting recipes from archive, not yet back to my normal cooking & shooting routine but I’m trying hard: I don’t want to let it go, this blog is far way too important to me!
I am planning a weiss beer orange marmelade, I’m not sure how it is turning out as I don’t like marmelade a lot: I’m waiting for hubby to have an expert review, if it will be good you’ll see that on my pages soon! 🙂
Now it’s time for a beeramisù, a tiramisù ( Italian dessert worldwide famous) made with beer.
I had the big luck to win a weekend in Dublin thanks to Jameson whiskey.
I brought all the family with me and we all have such a great time we are thinking about a whole holiday discovering Ireland: we are planning it, meanwhile I want to share with you what I loved in the city.
As usual I have no time to write, no time to cook, no time for anything except work, housekeeping, school things and so on.
I did this plum- cake for our Easter brunch and I still didn’t post it because I couldn’t find a moment to drop two lines.
It’s a very old family recipe, taken from a magazine;it was on my old blog but I had no photos until now to give it a proper blogpost.
It’s fuss free, you can make tonz of them for any kind of party or pic- nics and almost everyone falls in love with them.
Back to blog work again after a while, I had a lot to do and I started again my bike training so time is always less than I need to do everything I want.
I’m back with a recipe dedicated to the good season, to spring and summer, to pic- nics and week end trips.
Who doesn’t love a good sandwich after a walk into the nature, an open air football (rugby, basketball…) match?
And a good sandwich needs a good bread.
Why not a beer based bread?
I wrote the Italian version of this post weeks ago, then I had no time to drop some lines in English so, after all this time, I’m here on a sunday evening wondering what to write.
We had long weeks full of dull errands, some minor surgery on multiple steps for me then for hubby ( he is still recovery, not feeling very well and no willing to eat, that’s pretty incredible), some hitches and things like these.
I starded a new, nice project I want to share with you, you may find it inspirational: it’s a recipe round robin.
I’ve started because I had some nice block notes as a present, personalized with my blog’s name and I wanted to give them a better life than being paper for the to do lists and grocery shopping.
Spring is coming!
All the trees are in blossom, sky is blue, sun is lovely; then sun disappears, wind blows and suddenly cold weather comes.
Of course Lorenzo is already with a nice cough, he already have infected me and I cannot breathe from my nose.
Oh lovely spring. 😛
This week end we went to Rimini, we had a great dinner at our favourite restaurant ” Il chiosco di Bacco“; we ate a giant rib- eye of Marchigiana cow tender as a kiss.
There was a very nice flower exhibition called ” Giardini d’Autore” where you can find beautiful flowers and plants for your garden but when I told hubby to go he feigned his death. :/
Flower fairs are a thing for best friends, not husbands! 😀
Let’s come to the food, I chatted enough of things you are not here for!
Speaking of blog I have a lot of nice collaborations on, this recipes is the result of one of these ( of course I speak of Italian blog, I’m not so famous to have international collaborations; I’ m working on it anyway! 😀 ).
I know you all know Bolognese as a red meat sauce, some of you know it’s not a sauce for spaghetti but for egg noodles ( it’s important: never speak to a Bologna born person of spaghetti Bolognese. Never ever. :D) but I bet very few of you know that in Bologna we make a great, tasty, fatty, meatloaf.
It’s not the classic weeknight meal, this meatloaf is a perfect substitution of a sunday roast, a second course you can make when you have guests. it’s often served with a béchamel sauce ( white sauce based on roux).
You can add mashed potatoes, sauteed spinach or any other vegetable you like.
Please note: in the photos you can’t see the breadcrumbs’ coat and sauce because I did it in a moment of diet (yeah, just a moment lol).