Monthly Archive for novembre, 2016

Eve’s pudding

Published by Lucina, on 30 novembre 2016 in cakes and English Recipes. 0 Comments
Eve's pudding

Eve’s pudding

This is another classic recipe which I baked for my brother when he came to visit us last weekend. I hadn’t made it for donkey’s years! He liked it so much he wanted to know how it’s made so here it is. As usual there are loads of different recipes out there but basically an Eve’s pudding (no idea why it is called that) consists of stewed apples at the bottom and a sponge mixture at the top. It’s simple but nice. Ideally it is served hot with either cream or custard. My recipe -slightly adapted- comes from the BBC website. Continue reading ‘Eve’s pudding’

A hearty cavolo nero, beans and pasta soup

Published by Lucina, on 13 novembre 2016 in English Recipes and Soup. 0 Comments
cavolo nero, beans and pasta soup

cavolo nero, beans and pasta soup

Winter is coming so let’s bring back the wholesome soups on the menu. I had bought a bag of cavolo nero recently and didn’t know what to do with it so decided to  put it in a soup. Apparently it is very good for you: full of vitamins and antioxidant properties. The soup lasted me for DAYS but it was very nice reheated. You can do it with the addition of the pancetta or without it, if you are vegetarian. Simple but tasty and filling. Just what the doctor ordered on a cold, autumn night. Continue reading ‘A hearty cavolo nero, beans and pasta soup’

Lemon meringue pie: my atonement

Published by Lucina, on 13 novembre 2016 in desserts and English Recipes. 0 Comments
lemon meringue pie as it should be

lemon meringue pie as it should be

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Yes, my dear friends, I was really peeved at my disastrous attempt at making this classic dessert last time I blogged so I had another go. This time I decided to make 6 individual little tarts rather than a large one, which I was very pleased with. As you can see from the pics  this time the experiment was successful. No offending liquid oozed out nor were there any soggy bottoms in sight when I cut the tarts.  Success! Tomik the cat was clearly happy, unlike the last time. :-) Obviously I made sure the custardy mixture was dense before I poured it in the pastry cases. I also  made a couple of other changes: I thought the Mary Berry’s recipe for the shortcrust pastry was a bit too rich (and far too soft) so I changed the proportions: I used half butter to flour, put only an egg yolk rather than the whole egg, a couple of tablespoons of icing sugar and enough cold water to bind it. It was much better and didn’t shrink as much when I baked it blind.