Monday, January 30, 2012

Australian week

Hi everyone,
unfortunately I didn't spent my last week preparing ANZAC biscuits, but caring my boys that had the current flu called Australian :/
Now that they're getting better I'm back.
I'll start this week showing you my last experiment: home made bread :D
I know that for a perfect bread I've to use a natural Leaven, but trapped in my kitchen by the flu I had to use my reserve of commercial Baker's yeast.
The result was pretty good, the loaf was fluffy and tasted delicious. I tried two version Pane alle olive and Pane alle erbe aromatiche, unfortunately the first was gone before I could take some pictures :P

My recipe:

300 gr all purpose flour
100 gr bread flour
100 gr Manitoba flour
300 ml water
3 tb-spoon olive oil
1 sachet yeast
A bounch of herbs (rosemary, sage, thymian,  ecc...) 
100 gr olives

All recipes suggest to let leaven the dough for a couple of hours before kneading it again. In my case it wasn't enough, so I let it rise an other hour, than I formed two loaves.

Monday, January 16, 2012


How to finish "in bellezza" a good meal? Drink a frozen shot of Limoncello!
I love this bitter-sweet liqueur, but after I tasted the "home made" version I cannot drink industrial bottles anymore.
The secret for a good Limoncello is in lemons' peel, choose biological  fruits with a powerful aroma an succes is granted!
The recipe is simple:
2 kg lemons
1 kg sugar
1 lt pure alcool 90°
2 lt water

The lemons have to been washed and the peeled into thin strips, carefully eliminating the thick white pith below which can give the liqueur an unpleasant bitter aftertaste. The peel than has to be steeped in pure alcohol for a week. Then, add water-sugar syrup to the mixture and filter before storage.
Wait a couple of week before drinking the liqueur, in order to let the ingredients mix them completely.
If you want to make a self-made present for your friends pick up a fine bottle and decorate it with a cute label that remember to taste it chilled!

Friday, January 13, 2012

Proust's Madeleine

Who has never heard about Proust's Madeleine? And how, this small cake recalls memories of the protagonist's childhood?
Well, some days ago in a bakery I saw this cake, it's called Roses Cake due the form of the rolled pastry, and I remembered that my mother used to bake it when I was a child.
I looked in the web for the recipe and  this Torta di rose was the nearest to my memory.
The result was pretty good and not far from my mother's one :-)

Thursday, January 12, 2012

Sunday Dessert

What's a Sunday meal without a good dessert?!
This time I decided to accomplish my guys' passion: Chocolate Bignè :D
I did also my favorite version, stuffed with Chantilly cream and caramel on top ;P
Well, they weren't only nice to see...

Monday, January 9, 2012

Home sweet home

It's time to show you what I was doing instead of writing here :D
Ok, maybe it's not the most impressive patchwork artwork, but hey! I wasn't nailing for a couple of decades ;P