Hi all!
As you see I’m deep into cooking experiments at the moment, so deep I started again with my usual recipe exchange with a close circle of food blogger friends.
Blogs are in italian only so I don’t bother share links you cannot read but I can tell I had to dig deep into the blog I was paired with because it has hundreds, and I mean HUNDREDS of recipes.
Some are local, some come from far, far away: I decided to stay in the middle and I choosed a recipe from Malta, the Bigilla.
Who loves bbq?
Me, and I am sure I’m not alone.
I attended some courses with a skilled bbq master, I know how to cook a proper fiorentina ( steak) but I still do not have a bbq grill here at the new home.
This recipe was created for barbecue but you can easily do it the same way into your oven.
It comes from a bbq community and there is commonly called “red drug“, don’t know if it makes sense in English too.
Me and hubby are two real beer lovers.
We love artisan beers, made with love and we use to spend some nights out in places where we can drink a good pint with something good to eat.
Soon I’ll let you know about a place in Santarcangelo called Re- Pub where you can drink Irish classics plus six craft beers from everywhere (in rotation) and eat satisfying hamburgers and pub dishes where even the fries sauce is craft made but now I want to focus on Manifattura Birre Bologna, a place not far from home where you can eat some cold cuts and cheeseboards with their own beers in a lovely and colorful place.
Do you know Paul Hollywood’s tv serie ” City bakes“?
I didn’t until the last flu of my son; he was sick and he wanted to see tv with me in bed.
We were watching Food Network and Paul appeared, walking around a beautiful city, entering bakeries and tasting bread, sweets and pastries.
I love Paul Holliwood a lot, I did some of his recipes like the Guinness cupcakes and this walnut cake from one of his books, even the soda bread, one of the first posts on this blog, comes from him: everything I did turned out so amazing, recipes from books are perfect ( it should be granted when when we speak of cooking book but I can assure you it’s not, mistakes and typo that change the sense of the recipe are so common even if I have to say UK books are usually pretty accurate, expecially compared to Italian ones).
Hi everyone,
this is my “middle holidays” post, it has been writen earlier as at the moment I’m probably laying on a sofa claiming I’ve eaten too much.
But I had to give you this recipe as it’s perfect for a cheese platem with boiled meat or grilled white meat; don’t you have at least one of these on your New year’s Eve’s table?
You can give it as a present too if you still have to make some presents.
Any New Year’s resolutions out there?
