flour – The Kitchen Pantry

Cake au yogurt

8FebruarySara MaterniniDessert, cakes and sweet stuff, On the Spotlightcake, eggs, flour, ricotta, sugar, yeast, yogurt

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

Moelleux au chocolat et beurre salé

5AprilSara MaterniniDessert, cakes and sweet stuff, On the Spotlightbutter, chocolate, eggs, fleur de sel, flour, icing sugar

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

Pizza dough

1MarchSara MaterniniBread, On the Spotlight, Simply Italianflour, oil, pizza, salt, sugar, yeast

If I say pizza and what do you think? I hope you think of Italy, because it comes from here and more precisely Naples. No pineapple, no salami, no strange, exotic toppings. The one I prefer is the simplest of all, a pizza margherita: tomato sauce, mozzarella and basil. Sometimes the better pleasure in life

Finnish buns

22FebruarySara MaterniniDessert, cakes and sweet stuff, On the Spotlightbutter, cardamom, egg, flour, milk, salt, sugar, yeast

This buns are just perfect! There is nothing more to say about this velvety dough and sensational French brioche texture! The original recipe is from Falling Cloudberries: A World of Family Recipes, by Tessa Kiros: I recommend this book to anyone interested in real, down to hearth, simple and satisfying recipes! I’ve tried many and

Special Edition: World Nutella Day – Nutella Crêpes

5FebruarySara MaterniniDessert, cakes and sweet stuff, On the Spotlightbeer, buckwheat flour, crêpes, eggs, flour, France, milk, oil, salt

Last 2nd February in France was Chandeleur, a holiday once religious, known now days as the Crêpes Day! It’s basically a day dedicated to crêpes, during which all French eat crêpes. As it was in the middle of the week, and despite the fact that making a single crêpe is fairly quick, but making them

Pumpkin Muffin with Chocolate Chip

24JanuarySara MaterniniDessert, cakes and sweet stuffbaking powder, cane sugar, chocolate chip, egg, flour, milk, pumpkin, vegetable oil

One of the last pumpkin of the season, I know… Soon there will be asparagus and other spring vegetables… So, what better use than pumpkin muffins? Of course the best use of all is pumpkin risotto! But even the muffin are quite satisfying! Inspiration from Le Cordon Bleu – home Collection – Muffins. Ingredients 250

Mince pies

23DecemberSara Maternini3 CommentsDessert, cakes and sweet stuffalmonds, apple, butter, cinnamon, cranberries, flour, ginger, hazelnut, nutmeg, sugar, walnut

Well, a kind of Mince Pies. First of all because this are not pies, but tarts, mini tarts. And second of all because I’ve never tried the real English mince pie, so I cannot know if they taste alike. The original recipe, from which those little pies are inspired, is from Modern Classics, Book 2,

Chocolate biscotti

24DecemberSara Maternini2 CommentsDessert, cakes and sweet stuffchocolate, chocolate chips, cocoa, cream of tartar, egg, flour, pine nut, pistachio, salt, sugar, vanilla

Those are real bis-cotti, which in Italian means cooked twice. The inspiration comes from Cantucci, the world wide acclaimed Tuscan biscotti, made with almonds. Those are a little different, and they probably look like a heresy to Tuscan people 😉 They are part of my hamper for Menu for Hope (read about the whole hamper

Sablée Breton

15DecemberSara MaterniniDessert, cakes and sweet stuffbutter, cookies, demi-sel, egg, fleur de sel, flour, food, France, maldon salt, potato starch

My dear friend Sara organized a wonderful cookies swap to celebrate Christmas! She invited over some other girls, Italians, Americans, a French girl and we swapped all different kind of cookies. I brought 3 different kind of cookies: simple Italian cookies in the shape of hearts, cranberries rockies and this sablée Breton. Sablée Breton are

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