I’m always in search of new recipes, always. I always find myself with some strange turnips in the fridge, or a cut of meat I’m not familiar with, or with simple lack of inspiration! In the last years I’ve realized that even if I love so much my cooking magazines, after a while I
The first food blog born in this world was Chocolate&Zucchini, by Clotilde Dusoulier: she blogs in English since september 2003, more then 10 years ago. In this last 10 years many things have changed, allowing more and more people to approach simpler ways to blog on the internet. And since Adam, one of the first USA
Inspired by Clotilde, this is my own version of her yogurt cake, with few added ingredients and baked many many times. Ingredients 250 g full fat plain yogurt 100 g ricotta, or fromage blanc or quark 2 eggs 100 g melted butter 100 g sugar 250 g flour 1 chemical yeast for cakes For a
A French classic. And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter. So do not be afraid by the amount of fat there is in this recipe: it’s French! The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but
A lazy sunday afternoon, searching for a recipe to use the remaining of one of the last pumpkin of the season, I’ve found so many recipes that I thought to give you the list of the 12 I’ve really liked at first sight. [nggallery id=2] Urban Comfort: Pumpkin Muffins The Pioneer Woman: Moist Pumpkin Spice
Valentine’s day is near and you don’t know what you can buy for your foodie lover: oh my! Here are 10 (foodies) suggestions: A wonderful artisan foodie gift from Foodzie. Chocolate from the chocolate masters of the world: Valrhona o Richart. An awesome, incredible, unforgettable dessert by Pierre Hermé. One of the most beautiful, strudy
On the occasion of World Nutella Day, co-hosted by my dear friend Sara, not a recipe, but a fairy tale. Our heroine was born and rised in Italy, the native country of Nutella. Our heroine felt in love with nutella at first sight. The gouyness, sweetness and velvet flavour of a creamy hazelnut and chocolate
Opera is a dessert I always wanted to try, but never found the courage! It is one of those dessert so complicate dan with so many different passages and layers, that, honestly, if it wasn’t for the Daring Bakers, I would probably be still here wondering about it!Funny thing is that before to make it,
You are my Christian I’m your Satine.You are my Norman Warne I’m your Beatrix Potter.You are my Lincoln 6 Echo I’m your Jordan 2 Delta.You are my Frank Churchill I’m your Jane Fairfax.You are my Jerome I’m your Nagiko.You are my Renton I’m your Diane. I was never, and never will be, one of those
Of course I’ve eaten much more than this!!! And many many more dishes of foie gras, even fresh, just seared: heavenly melting in the mouth!!! France has many many layers of astonishing gastronomy, from Michelin starred restaurants (in which, of course, I haven’t took picture: I have my own ethics!) to street markets, to village’s