This is another recipe I created for Cantina della Birra, a shop online dedicated to beers of every kind and nation.
As their blog is in Italian only I’m free to share on mine the recipe in English.
English is the brewery from where the beer I used comes from: Siren Craft Brew, Berkshire.
Pompelmocello is a great IPA, perfect for summer, so I decided to enjoy it into a fresh sherbet, the perfect dessert for a summer dinner.
I made this recipe using a ready made gluten- free brisée dough from Buitoni, a famous Italian food brand.
It was a sponsored post as I sometimes work with brands.
Cookies you see are made with that brisée, you just have to take your favourite brisée or puff pastry (gluten- free) and use that.
Chocolate cream is so quick and easy you can make it whenever you need a treat, no matter if you’re celiac.
Every Italian child used to eat Galatine, candies made with milk powder.
They are still a hit among usually eaten candies, I still love them a lot.
I had this recipe wandering around my “Image” fold, it’s a very easy recipe but I’ve never found the time, or the willing, to do it even if I needed this to get rid of some powdered milk I had because I made these milk buns.
This recipe is slightly different from others you can find on blog.
Or at least photos are different: this is because the recipe has been done for a partnership with a famous pots and pans Italian Brand called Moneta and its pan collection Pantone inspired and a supermarket chain.
I’ve been asked to choose a color from some Pantone shades, I’ve always loved blue and I had to enhance this color and I decided to use its complementary color, orange.
With this recipe I attend a recipe contest organized by a lovely brand of preserved vegetables, the contest and all the recipes are in Italian but as I did here I want to translate at least the recipe for you.
I wanted to do something easy but tasty, something you can take with you in a jar when you wander around for a spring pic-nic or garden party.
I adore beans, chickpeas and legumes, they often come in wintery foods but I wanted to give this dish a spring flair.
I’m posting quick posts lately but I’m quite busy with work, sponsored posts, Lorenzo’s therapy and more: please forgive my hurry and enjoy the recipe!