Roast beef is one of my mother’s all time favourite (and, honestly, one of the few thing she can cook… to perfection!). She normally makes it in summer, cutting the meat very thinly, and serving it cold, but in winter I prefer it hot, thick and BLOOOOODY!!!It is so simple to make it good! Serves
Before to publish the last recipe for sunday roast, the piece de resistance, I give you the schedule I followed to make everything…To make Sunday roast you won’t need more than two hours, but really intense! First make the horse radish sauce and let it stand in the fridge, but remember to take it off
I’ve tried to make Yorkshire pudding twice. The first attempt was following a recipe form Traditional British Cooking, a book we bought many many years ago, using duck fat for the tins. They were good, but not what I except it: they were a bit heavy, not too fluffy and too “eggy”… and the duck
As you maybe understood, I am a big fan of some English tv chefs, as Jamie Oliver, Nigella Lawson and the often forgotten Nigel Slater. Nigel had a BBC program (among others), Real Food (even a book), in which he underlined in each episode a single type of food: potatoes, garlic, chicken…I am a well
I am not a big fan of horseradish sauce: too bland yet too hot for such a non exciting flavour. But I religiously follow Nigella Lawson, so, if she makes horseradish sauce, I will make it too…The taste was good, very different from the commercial one, but I couldn’t say I will eat it for
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