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Bell pepper and tuna rolls.

Rotolini di peperoni al tonno.

How’ s your lock-down going?

Our is going great: the toilet flush of the only wc of the house broke, finding a plumber is damn hard, there has been a wind blizzard and we couldn’t have our daily walk outside.

We keep on going anyway, we discovered a whole meadow filled with nettles, young and tenders.

Do you know nettles are the most delicious thing if stuffed into ravioli or used to make green pasta instead of spinach?

Lemon squares.

Lemon squares

So I started cooking again, it seems.

It’s true and only now I feel how much I missed it.

How long since the last time I tried a recipe from one of my books?

Don’t even remember but here we are with a new entry from a book called ” Una merenda a New York” ( a snack in New York) by Marc Grossman.

Grapefruit Sour IPA sherbet.

Grapefruit Sour IPA sherbet.

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.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Hot summer, nasty summer.

I have a lot of issues, hubby had a work incident and can’t work so I have to work for both.

No time for cooking, no time for writing.

I’m only posting what I have settled in the past months.

I hope holidays and then fall will close this awful period.

This recipe is easy and part of our standard summer weekmeals, I’ ve tried this for the first time years ago in a bistro in Santarcangelo called Ottavino.

Coconut mini flans.

Coconut mini puddings.

This dessert has been made almost a year ago.

I’ve been so uncertain about posting it or not: the flan is lovely but nor me neither my tablemates liked the sauce it’s has been served with.

The sauce comes along with the recipe on the Jamie magazine Italian edition (now closed, it’s a pity as it was the only magazine I kept on buying) but it’s too sharp.

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