I stole 20 minutes from my daily schedule and I did these pumpkin pancakes.
Then I stole 30 more minutes to take pictures and luckly they are quite nice, this time I’m almost satisfied!
I had a salty recipe for these pancakes but I arrived at a sweet one because…
I had no extra salty ingredients to take pictures with.
Enough to change the plan and enough to feed my son with a sweet pile of pancakes for dinner.
After a wonderful but rainy week end in Ljubljana I’m back, not rested but happy! 🙂
Douring the next weeks I’ll have no time to cook and take pictures but I have photos of this and three more recipes so I only have to write.
While I was away I became, for the first time, an aunt: I’m so happy and I want to congratulate Francesca and Pietro and the small and beautiful Samuele.
Halloween, my favourite feast, is coming and this year I would like to post something themed as usual but this October I’m very busy with beautiful things, I’m going to Ljubljana with my sisters and to Lucca Comics & Games ( our Comicon to explain briefly) with friends so I decided to give a scary flair to a recipe I have to do for our monthly Bloggalline’s ( a foodblogger group) recipe exchange.
This month I made a recipe from Zucchero and Cannella, Gabriella’s blog, full of nice things, expecially bread and sweets.
It’s autumn!!
At last.
Autumn means, among other things, apple pies.
Apple pies are fragrant, simple, comforting; they smell of home, nest, of slow breakfasts and of afternoon made of chats.
They are so easy you can make them even if you have children around and, if you chooese th right recipe, they can be light enough not to ruin your diet.
I give myself the chance to bake something last week end: my sourdough Brienne was alone in the fridge for too long.
I was craving not pizza or bread but something easy and that could last few days: I was procastinating brezel for a long time, I found a recipe with sourdough so I just needed a helpful hand.
Luckly Lorenzo was home and willing to help.
Brezels ( or prezels, it depends on the region) are a kind of bread someone leads back to monks in France and North of Italy whom, with dough leftovers, made small treats the shape of hands joined to pray for children who learn by heart part of the Bible or prayers.
The shiny dark colour of brezel is their distinctive trait and it’s reached with a boiling process called Laugengebäck in German.
The boiling happens in a solution of water and lye, in countries where brezels are common you can buy lye cubes at chemist’s but here they aren’t plus lye is quite dangerous especially if you have an helping child around so in this recipe you will find instructions to boil brezels into a solution of water, baking soda and cooking salt.
The result will be not as shiny and dark as with lye but the taste is great.
After all this I have to say one more thing about brezel: I had to do them.
I really had to do them because when I was in Munich in October with my sister and my best friend I wandered about for three days looking for a cloth or tea towel or napking with blue and white squares, emblem of Bavaria for my photo sets and they wandered about with me.
I only find the right napking ( not too shiny, not with too big squares…) the last day, we really looked for it everywhere and now I really had to make a Bavaria dish and to take pictures with that napkin!
Isn’t it great? Say yes please!
| Servings |
7
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Ingredients
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