Colomba (Italian Easter cake): Adriano’s recipe
After 2 days of hard work and high stress level, it is finally ready: the beloved Easter colomba :)
Read MoreFruit jams: quick preparation with the aid of pectin
If you never used pectins for preparing your jams, give them a chance: they will make your life so much easier. Not that making a jam is such a complex task, but, doubtlessly, you have to stay home for half a day, at least. On the other hand, you can get your jam ready in a couple of minutes by using pectins. Not to mention that color and flavour of the fruit will be preserved.
Read MoreCanestrelli: the recipe and the role of sugars in cookies
A while ago, I tried some “healthy” cookies that I bought in a pastry shop. They were made with whole wheat flour and honey. The taste was decent, but the texture terrible: hard as a brick. I thought that maybe they didn’t contain any baking powder, but the list of ingredients proved me wrong: backing powder was there. Moreover, the shortcrust pastry I usually make doesn’t contain any baking powder and, despite that, it is nice and friable. Maybe it was because of the low content of fats? Who knows. I soon stopped breaking my neck on that riddle. The thought of those cookies started to fade, until this week.
Read MoreValentine's Day: my story and a recipe
You must know that my relationship with Valentine's Day has been a kind of on-off. In the past years, I followed different waves depending on the stage of my life. Today, I will tell you the story of my Valentines. Follow me till the end: there is a special recipe created for my beloved readers :)
Read MorePiedmontese Bonet: the recipe
As for any traditional recipe, the original version of bonet, as chocolate Piedmontese pudding, is almost impossible to find. I am quite sure each family has a special recipe that is passed from generation to generation.
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