Hip hip hurrah for Nigella Lawson!Pardon me my madness, but today in Italy is definitively spring (even 1 moth before is normally due), and there is a glorious sun in Milan: one of those rare day when the sky is blue and pollution seems to be blown away by some magical force…So we wake up
Sometimes I feel like an old maid (and I’m happily married!) or an old grandma: I like cooked apples…I had a period in my file when I was cooking whole apples in the oven, and eat them warm, even two a day…I know, it’s a bit decadent, but they are so good, so comfort, so
Carrots in the fridge (and not much else)…Sun and a wonderful blue sky outside (glorious today in Milan, looks like spring!)…What possibly can I do if not baking little carrot cakes from a Donna Hay book (always the same one…)???I halved the recipe, as we couldn’t possibly eat for 5 day a big cake, and
Or how to make scones for an afternoon tea with no all purpose flour in the house and the last time you shopped on line instead of normal cow milk you bought goat milk… This afternoon some friends are coming over, so we decided we could indulge in a little English tea party, at 5
I love maple syrup: is a late discovery in my life, but since then I would use it for anything, from marinade to cakes, from savoury sauces to sweet sauces…A dear friend sent me from Canada a nice bottle of true maple syrup and as she’s hosting one of her numerous events this month on
I don’t know if this is (was) the best chocolate in the world, but for sure is the best chocolate I’ve ever tried…Pierre Marcolini is a well known Belgian chocolatier and this carré was a present from a dear friend that went to Bruxelles and thought of me… I normally prefer dark chocolate, but I
It was ages I wanted to try this recipe from the wonderful book Crumbles by Camille Le Foll. And then one merry day I had all the ingredients in the house and some friend to dine with, so I though it was the right moment! 3 pears2 bananas3 pieces of candied ginger For the crumbles:100
I really have to say it: he’s the best, without any doubt, with no regrets and no reserves… I own three of his books, made two of his recipes and I’ve never read in my life something better explained, with all the passages made clear, with all the instruments you have to use and when,
So good, so simple, so refreshing, so, well, lemony! 1 kg of lemons1300 g of sugar Wash the lemons (better be organic), cut them in thin slices then each slice in four wedges. Leave them to macerate with the sugar overnight in the refrigerator. The next day cook the jam for 1 hour, 1 hour
I do not really like chestnut and I absolutely hate marron glacé: too sweet for me, too decadent, too much, really!But once, in a French supermarket, a beautiful boite of chestnut purée draw my undivided attention and I bought it! The first time I used it I followed a recipe sent by one of this