I had a long pause from blog, once again.
I could say this is because of a busy life but the truth is I have been very lazy: no willing to stay in front of a pc.
I am back because I feel guilty, plus I am accumulating recipes and I don’t want to end with a stack of recipes, photos, things to write as I will end messing up everything.
To make this wonderful recipe, ideal for a festive breakfast, you have to buy a special sugar, called Belgian pearl sugar and you need a waffle iron.
We are, once again, on a total lock down.
Online classes only, curfew, not allowed to exit home if not for health emergencies, grocery shopping and work if you’re allowed to work.
It’s damn hard to be at this same point right after a year.
Let’s speak of food or I’ll go crazy!
Springtime is here!
Well, for sure we will have many more freezing days haead but at the moment the sun shines, the weather is warm, daisies are everywhere.
Such a great time and we are closed home, again locked down except for work, school and grocery shopping.
Well, I can’t complain too much; I won’t complain too much as there are far worse situations everywhere in the world.
This is a great moment to try new creamy, fresh desserts: I had some gelatine from the last hubby’s brewing and I decided to use it to make a bavarois.
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.
This year I would like to focus more on the ingredients and recipes of my place, Bologna, and surroundings.
As you may know my city offers a lot speaking of good food and I want to share it, especially the less known preparations like the one I am posting today.