Carnival in Italy traditionally calls for deep fried sweets.
We have so many, from fritters to donughts, the deep fried sweet egg custard is usually part of a mixed deep fried dish from bologna, ” fritto misto alla bolognese” where some savoury things like cauliflowers and meat bites meet sweet ones like egg custard and apples.
Laying on the couch on a late sunday afternoon while hubby is attending a beer recipes’ lesson about how to develop them.
I’ve learnt that there is no theory or learning about beer without drinking ” samples” and without long chats exchanging points of view so I think he will return late LOL!
Another long week end of quarantine home.
Pretty hard as we are in this situation from 16 of February and we are very tired of doing nothing except working.
My son did his homeworks, played a lot with his Xbox, then he is using the free time to learn how to cook.
Soooo… January is here ( the real one, days before 7th don’t count): long months without holidays in front of us, lot of good food behind us.
The dessert- related query on my blog had a peak in December, now the lettuce soup is the most clicked recipe.
I am with you in the long journery to the right weight and I am not planning to cook something that worth a post for a very long time BUT I have to keep these pages alive so I have to pick some recipes from my “non- yet- published” archived and, of course, in there there are a lot of desserts. 😀
It’s St. Stephen today and I am on the couch after an amount of food I am ashamed of.
All the festive traditions have been respected, yesterday in Ferrara at my uncle’s house and today in Rimini with hubby’s family.
Lot of chatting, eating, drinking, gifting.
Then a hot tea with my best friend as we do every year.
This is perfection!
Now I am alone on the couch so I decided to write down two lines here to post another recipe and trying to thin the list of not_yet_published recipes, even if I am not a lot in the mood for more food LOL.
Some time ago I have posted the recipe of homemade paneer to make the Indian version of piadina turnovers.
I don’t know if you remember my little project to make our traditional flat bread called piadina international, stuffing it with flavours from all over the world.
If you don’t check the recipe index!