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Browsing Tag

baking

Boxty bread.

Boxty bread.

My Irish brinner went so good, everything has been so perfect!

I have to thanks that brilliant man called Paul Hollywood and all his books! <3

I knew, using his recipes, I would have been on the safe side as all of them I have tried turned out fantastic!

If you are asking what a brinner is: the evening version of a brunch.

Italian crunchy tomato crackes, recipe from Simili sisters.

 

Italian crunchy tomato crackes, recipe from Simili sisters.

Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…

For the sake of the holiday…

About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…

We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.

Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…

I don’t know, some people born without tastebuds, it’s the only explanation.

Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.

Not very friendly I have to say but I’ll learn how to manage it.

I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. 🙂

Print Recipe
Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

 

 

 

 

 

 

Spring onion & red chili cornbread.

Spring onion & red chili cornbread.

As often when the daylight starts to stay longer I have problems falling asleep: at midnight I could easily do any kind of chore or spend time with mobile or tv…

Tonight, not knowing what to do while all the other family members were asleep, I checked the WordPress app for mobile; I have it on my phone but never really looked at it, I dedided to give a try writing a post.

I can say what you can do from mobile is just a small part of what I usually do to complete a post: no way to insert recipe box, no way to write the recipe but at least I can write the post and I can feel productive even when I am in bed. 😀

Muscovado bundt cake with hazelnut meal and orange juice.

Muscovado bundt cake with hazelnut meal and orange juice.

Muscovado bundt cake with hazelnut meal and orange juice: have you ever hear of a similar mix of ingredients?

I didn’t since I read a post on Facebook of a fellow blogger.

I would like to share the post but it’s in Italian only; anyway I want to tell you about this Italian bloggers’ project called KEEP CALM AND WHAT’S FOR DINNER? that brings you every month many recipes you can easily make in about 30 minutes.

Za’leti, typical Venetian cornmeal cookies.

Za'leti, typical Venetian cornmeal cookies.

 

I spent a lot of time baking lately.

I will never be able to make all the baking recipes I have on my many, many books but at least I can give a try with the recipes I find on cookbooks I receive from lovely friends! 🙂

I have a dear friend near Venice, she is called Sara and she is such a strong but delicate human being; few years ago she sent me an illustrated cookbook about Venetian cooking, filled with traditional recipes and anecdotes and watercolors designs, I really wanted to do something taken from this book.