I biscotti salati sono la mia passione. Questi sono grossi ma si possono fare anche piccolini per un aperitivo. A me, devo dire, piacciono anche a colazione. E per una colazione li abbiamo fatti. Per il nostro Guido che mangia sempre salato a colazione. Si conservano diversi giorni e sono meglio mangiati il giorno dopo. Insomma vanno lasciati un po’ lì, come tutti i biscotti con il burro. Ho usato la farina di farro e quella integrale per variare un po’ i cereali che mangiamo ogni giorno. Ma vanno benissimo con la farina normale. Una 0, meglio se biologica. Continue reading ‘Biscotti salati al parmigiano e pomodori secchi’
Monthly Archive for febbraio, 2016
a simple carrot cake
Hello again. Here is the carrot cake I made for the Amnestea event which I promised to blog. Much simpler than my previous 2012 version (see here). There must exist hundreds of different carrot cake recipes out there and I reckon I am entitled to blog a different one every four years, aren’t I? 😉 I had never made this particular one before but I must say I thought it was very good. The recipe is an adapted one I found, would you believe, on the sachet of the Italian baking powder Pane degli angeli. The sultanas and the spices weren’t in the original recipe, for example. Anyway, here it is. Much nicer than its burnt sister. And Tomik the cat is much happier too! Continue reading ‘A simple carrot cake’
happy misdemeanour
Yes…my dear friends, as its name suggests this blog is not meant to just crow about culinary successes but also share the disasters. And here is my latest. I had committed myself to bake a cake for a local Amnestea event (read: tea and cakes afternoon to raise funds for Amnesty International). The cake I had planned to bake was Candida’s gorgeous torta caprese al limone, which I have now made several times with great results. Everything was going well until I put it in the oven. Unfortunately instead of turning the oven on I inadvertently switched the grill on. After putting the cake in the oven I then proceeded to work on the computer upstairs and didn’t come back downstairs for another 40 minutes only to be greeted by a smell of burnt food and a blackened , sunk in the middle, sad looking cake. ARGH! DISASTER!! I couldn’t possibly take THAT to the Amnestea event! My reputation would suffer! Needless to say I had to dispose of the cake and quickly make another (husband wasn’t impressed!) , which is the carrot cake I am going to blog in just a few minutes. 
So you see? Nobody is perfect! And we shall just have to file this little “accident” as a senior moment…:-)
roasted pumpkin and toasted sweetcorn soup
Hello all you soup lovers! Who doesn’t like a soup when the weather is cold and grey like it is at the moment? Here’s a delicious recipe to add to your repertoire. Really simple but extremely tasty. And the colour is gorgeous: a lovely bright orange! I got the inspiration from Delia Smith but I adapted it quite significantly. For a start I roasted the pumpkin and scooped the flesh out instead of peeling it and cooking it from raw, which is what Delia does. It’s such a faff to peel a pumpkin and life ain’t long enough. I find that roasting it and using the cooked flesh is so much easier for soups and many other recipes besides (like risotto, for instance). Secondly I chose not to liquidize it as you get the nice texture of the sweetcorn this way. Anyway…try it and see for yourself how good it is! 
Continue reading ‘Roasted pumpkin with toasted sweetcorn soup’
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