Introduction Lately we realized that in all the time we spent in England in the past we NEVER had Sunday roast, neither at home nor at the pub… We absolutely had to amend!So, last Sunday we make the effort to make everything for the “perfect” Sunday roast, or at least for the Sunday roast of
I know, banana bread, especially this extremely reach version, is not strictly bread, but has the name bread in the name, so, is bread in some way, or at least for some cultures.The originl recipe is from Nigella Lawson’s How to be a domestic goddess, and for once I followed it to the last pinch
Dear fellow bloggers/ friends/ readers/ commenter, One of the thing I was never able to make (except from macarons, but I’m still studying…) is puff pastry.I never found a recipe that satisfy me at the point of making it instead of buying it…Depending on the recipes, the pastry turned out to be too hard, too
Or how to burn eyelashes and some air while cooking…Home flambé is safe, don’t worry, but only if you are not French and you do not exceed with the amount of alcohol you use.But if you are French, like my husband, you won’t care: you’ll put too much Armagnac, and while your (very wise) wife
As many other blogger did, I noticed that finally, despite the 20° C you still get even in Milan, fall has arrived: the air is briskly, especially in the morning, after dawn is cold and the laundry needs ages to dry!So, soup time!I’m not big fan of soups: I can just eat Chinese soups and
I received it! This morning! I was so exited that I felt like that Christmas my parents gave the Barbie House!!!! So exited that I had to take the picture in no time, because I wanted to blog about it… And begin to dig in it, testing everything!!!! My package was form Caryn, from Reality
I am very fond of Middle East patisserie. There are few Arabian patisseries in Milan, quite good actually, but do it yourself is always better: you can choose the amount of honey, butter and sugar, so it is not too honey, too buttery or excessively sweet.And you can play around with ingredients. Baklava defines a
I was born in a city near the Italian – Swiss border, part of my relatives leave there, as one of my uncles married a Swiss lady, and all my childhood was surrounded by Swiss chocolate, Swiss food, trip to get cheaper Swiss fuel and Swiss television.When in Italy food programs were still new and
Garlic bread is something that the entire world consider Italian (altogether with Penne Vodka), except by Italians: we do not even know what it is… Really, if you came to Italy you know: there is not such thing in our bakery goods, or served in restaurants! Garlic bread is just a WONDERFUL Anglo-Saxon invention, and
Tarte Tatin is one of my favourite desert: always a hit, always a save soirée! You just need apples, butter, flour, sugar and egg and the trick is done…Tatin sisters invented it in the end of 19th century by accident, cooking some apple for too long, so the sugar did caramelize, and placing the pastry