These Easy Pumpkin Sticky Buns can be made in a snap if you have that tube of ready-roll croissants on hand. Just unroll, pinch together the triangles and reroll again with the pumpkin filling. Slice and bake on top of the caramel sauce. When baked, flip them over and you have delicious topping on top of everything. Couldn’t be easier than that! Continue reading
This Roast Pomegranate veal is impressive looking but actually very easy to prepare. It looks good on a holiday table but can be made anytime. Easy to slice and serve too. You simply cut a pocket into a piece of veal roast, stuff it, seal the end and roast in the oven. Continue reading
This versatile chocolate wine loaf has barely a hint of wine that complements the chocolate taste perfectly. In addition the chopped walnuts give this loaf a welcome crunch. These unusual flavours for a bread combine perfectly with the whole wheat and rye flours creating a loaf that goes wonderfully with cheese and also scrumptious toasted and spread with cherry or raspberry jam for breakfast. And all the work is done by your bread machine! Continue reading
This Ricotta Pear Bundle is an interesting and refreshing way to serve a cheese and pear filled crepe – which by the way is a great combination of flavors. You only have to fill the crepe and gather the edges, then tie it off like a bundle – hence where it gets its name! The delicate pear sauce surrounding it compliments it perfectly. Continue reading
This Blueberry Panettone is so easy to make with a bread machine. By now there are an infinite variety of panettoni on the market in Italy. This year I opted for a blueberry version which was nowhere to be found so I just went ahead and made one! The kneading and two rises were done by my bread machine after which I pulled out the dough and shaped it into two 1/2 kg. paper panettoni cases and two mini ones and then baked them in my conventional oven. I have to say it wasn’t much harder than making bread. I only had to add the (dried) blueberries and finish off with the last rising before popping them into the oven. This is not the overly sweet store bought panettone that can last weeks in your cupboard. There are no emulsifiers or preservatives here but it’s so wholesomely good that it wouldn’t last long anyway! Continue reading
The Chocolate Clock at the “Duls de Sant Bioeus ” pastry shop in Via Volta, Monza is ticking away. Two minutes until the new year: 2019!! Wishing everyone a happy, healthy and peaceful New year!! Also a new cake has been created featuring the traditional ingredients of the “torta paesana” with a new twist. Continue reading
Speculaas are most commonly known as Dutch windmill cookies. These make wonderful Christmas cookies and are more delicate in taste and texture than gingerbread cookies. They can also be decorated with nuts, especially good are sliced almonds and pecans. Continue reading
These gluten free chocolate chip coconut macaroons have only three basic ingredients plus chocolate chips. No flour or fats here. They are super quick to make and bake. So if you like chocolate chip cookies and coconut try this delicious variation. Aquafaba works well here too. Continue reading
This pomegranate duck recipe is a lot easier than it looks. The ingredients are simple and the roasting times are brief so you can have a restaurant meal on the table in a few minutes. This delicious dish is perfect for the holidays with its colorful sauce and sprinkling of bright red pomegranate kernels. Continue reading
I got this Dubliner Cheese Biscuit recipe off the back of a package of Kerrygold Irish butter (milk from grass fed cows) when I went back home to Minnesota last November for Thanksgiving. These light and flaky biscuits were a welcome addition to the Thanksgiving table. The original version called for chopped walnuts and dried sage which I omitted here but can be added if you desire a richer version. Any mild and firm cheddar can be used too. Here in Italy I used a medium aged Pecorino cheese which worked well. If there are any left over the next day these biscuits are great for breakfast too, toasted and spread with any good jam. Continue reading