La ricetta di questa crostata rustica di segale e mele che ho creato per il contest “Lo Pan Ner” – i Pani delle Alpi e’ perfetta per chi non ama il troppo dolce. La farina di segale dona un piacevole sapore di nocciolato ed una consistenza friabile che risalta la freschezza del ripieno delle mele. I ribes aggiungono un tocco di colore e pizzico di piacevole asprezza. Ho creato questa crostata per chi ama la semplicità’ di sapori naturali e genuini di una volta. (http://www.lopanner.com/vda/) Continue reading
The piadina is an Italian specialty from the Emilia-Romagna region. Similar to a flour tortilla it can be filled or topped with practically any cooked or fresh vegetable or cured meat such as ham and prosciutto which are typical. This unleavened flat bread can be made in no time too – just two basic ingredients! By the way my friend Laura who comes from this region gave me this recipe that has been handed down from her family for generations. Continue reading
Sono la piccola “Viola del Pensiero”!
Non mi curo dei cieli imbronciati!
Se la farfalla tarda
Posso, per questo, mancare?
Inizia cosi’ la bella poesia di Emily Dickinson che ha ispirato questa ricetta di Aspic di Gamberetti. Dispetto all’inverno, questo fiorellino resiste al freddo e qui nella mia ricetta di aspic “fiorisce” in cima alla gelatina di gamberetti e da’ un tocco di allegria quasi primaverile! Forse un segno che siamo gia’ stanchi di questo lungo inverno? Allora – via a piatti “fioriti”! Continue reading
This versatile chocolate wine bread 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
Dukkah Seed Dip is a mix of ground seeds, nuts and spices. It’s a delicious and healthy way to accompany any kind of bread by dipping it first into a good extra virgin olive oil and then into the seed mixture. The toasted aroma of this mixture is unbelievably fragrant. It can also be used to sprinkle on salads and soups to give added flavor. Continue reading
Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading
This is a very old Southern recipe that has been around since the 1800’s. It’s origins are thought to be Native American. Although it’s not a bread it can be a good substitute for it. Great as a healthy snack too. Continue reading
Our local bakery makes this wonderful Sicilian type bread in the form of a Comet Star (Stella Cometa) during the Christmas and New Year’s holidays. Instead of making the usual savory Panettone (Panettone Gastronomico) with its various layers, I prefer using instead the star of this bread as the base for three layers that are filled. The tail end of the comet can then be sliced to accompany the meal. Continue reading
These Quick Cranberry Cream Scones really take no time to prepare. There’s no fussing with cutting in butter or any other fat as you simply stir in some cream and yogurt. Shape and bake and you’re all set for a proper English breakfast! If you have clotted cream on hand,
even better! Continue reading
This Kale Quiche is so easy to put together especially if you have the ready made flaky pastry. I used the whole wheat type that gives it a rustic twist. Brushing the bottom of the crust with olive oil before putting in the filling ensures its crispiness after baking. No more soggy bottom crust! Continue reading