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viaggi
Caffè e latte con pane per una ricca colazione The first thing that came up to my mind when Ivonne propose me to host with her this event: "Dishes of comfort" was my grandma Margherita’s caffè e latte con pane. She is now 92 years old and she is still eating this every morning. Nasigoreng cinese-malesiano I know… I know… I have been away for a while. I am back now with this great dish from Asia… Malaysian-Chinese Nasigoreng (which means "fried rice"). I got this recipe from a friend, he is a Chinese guy but was born and grew up in Crema di zucca all'aroma di rosmarino This picture is not one of my best ones but the taste of the soup is really good I promise! I learnt about this recipe only three years ago when I went to visit a friend of mine who lives in Trento (in the region Trentino Alto Adige, Cioccolata calda Would you like a cup of hot thick chocolate? This is very popular in Italy, especially during autumn and winter, maybe with whipped cream on top. I love hot thick chocolate but I discovered only few years ago that what for me was a Cannelloni ripieni di ricotta e spinaci and this is an easy recipe that you might want to try during the weekend. CANNELLONI FILLED WITH RICOTTA AND SPINACH. (for 2 people). Ingredients for the filling: 10 cannelloni (pasta tubes), 250 g ricotta, fresh spinach (as much as Sfoglia ripiena di melanzane e funghi I was looking at my new cooking book, the one I got for my birthday, and this recipe immediately caught my attention… I did make some variations though. My friend Elena, one of my very good friends since we were 8 years old, Tranans filmjölksbröd - Pane al latte acido Last week I was at the restaurant Café Tranan in Stockholm (in Odenplan) and after ordering the food the waiter came with different kinds of bread and butter. It is there I got to try this wonderful sour milk bread… yes, you understood Caldarroste Yesterday at the small open market in town I saw chestnuts I could not resist… first because they are one of my favorite food in autumn and second because it is difficult to find them in Sweden, so you better catch them as soon as Peschine It is my birthday today and I decided to bake these Italian small cakes called “peschine”, which means “little peaches”. It is usually my aunt that makes them at home but this time I wanted to try… and I took them to work, "Arrosto morto coll'odore dell'aglio e del ramerin Some time ago Gourmet from Un tocco di zenzero invited everyone to participate to the Artusi meme, which consists of choosing one of the 790 recipes that Pellegrino Artusi wrote in his book “The Science of Cooking and the Art of Eating
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