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Cupcakes or Fairy Cakes? I still don’t know the difference, as I am still new to this world! What I know is that I enjoyed so much making cupcakes (or fairy cakes!) that I think I am becoming addicted to it! So this is only the first one of a (read full article)
A classic Fresh Fruit Tart, filled with pastry cream and topped with fresh seasonal fruit. I made this for my friend Deborah’s flat warming dinner party. A feast for the eyes and a well appreciated ‘home-made present’. Per leggere la ricet (read full article)
A quick and simple recipe from the book 1001 Cupcakes, Cookies & other tempting treats by Susanna Tee. Simple but very yummy! Per leggere la ricetta in Italiano andare al fondo del Post Ingredients Butter, 225g softened Sugar, 140g Egg (read full article)
I got this recipe from Luca Montersino, one of the most popular Italian pastry chefs. For this recipe he doesn’t use croissant dough, but brioche dough. The result was great and I really enjoyed making these pastries. I used a kitchen mixer, whic (read full article)
I was watching Italian TV the other day, and i saw a recipe for a simple orange semifreddo. The program is ‘La Prova del Cuoco’, which is the equivalent of ‘Ready, Steady, Cook’, and the recipe is from Susanna Badii. I am usually not part (read full article)
These hazelnut biscuits come from Tuscia - the Italian historical region that comprised the southern territories under Etruscan influence. Today Tuscia coincides with the province of Viterbo - the place I come from and the place I still belo (read full article)
These fried pastries are a traditional italian dessert served during Carnival. Each regions has his own version and go under different names according to the place they come from: Chiacchiere, Frappe, Cenci and Bugie, to name just a few. Be car (read full article)
Is Zippulas (or Fatti-Fritti) are a Sardinian Carnival speciality. We do not celebrate Carnival here in the UK - except for the Notting Hill Carnival, but I decided to celebrate it anyway! There are so many different ways to prepare Zippulas. (read full article)
January is a depressing month for me, mainly because of the ‘self-imposed’ new year’s resolutions (losing weight is ‘obviously’ one of them!). However I could not refrain myself from starting making sweets again, sorry! I have obviously p (read full article)
Ingredients Plain flour, 200g (I use the `00` type) Unsalted good quality butter, 100g - plus extra for greasing Icing sugar, 50g 2 free-range egg yolks Some cold water Pinch of salt Lemon zest Approx 400g of Crème Pâtissière Crème P (read full article)
Another recipe from the Simili sisters. Delicate, light and buttery. Perfect for a lazy Sunday morning... Ingredients Poolish Strong White Flour, 150g Water, 90g Fresh Yeast, 20g (or 10g of dried active yeast) Brioche Strong White F (read full article)
For this recipe I used shortcut pastry from Margherita and Valeria Simili, and lemon filling from this great Italian food blog: http://lospaziodistaximo.blogspot.com/. The combination was just perfect! Delicious... Ingredients For the Short (read full article)
Ingredients Shortcut Pastry Plain flour, 250g (I use the `00` type) Unsalted good quality butter, 125g Sugar, 2 tbsp 1 Egg Cold water Salt, half tsp Filling 6 apples (approx. 850g) Butter, 60g Sugar, 1 tbsp A vanilla be (read full article)
Ingredients Flour, 300g Sugar, 300g Ricotta Cheese, 300g Eggs, 3 Lemon, 1 Baking Powder, 1 and 1/2 tsp Icing Sugar Method Grease a plum cake mould or a 22 cm round cake tin and set aside. Whisk the egg whites to stiff peaks and set aside (read full article)
Another fantastic recipe from Thea (http://dolcipensieri-blog.blogspot.com/2008/05/cannoli-di-frolla-e-ricotta.html). This is a revised version of the Sicilian Cannoli alla Ricotta. It's very original, and most importantly, delicious. Thanks Thea f (read full article)
This is not a very easy recipe - I must confess the first time I tried it, it didn’t look very pretty. However with a bit of practising you will achieve great results and you will be very pleased with the look, smell and taste of this amazi (read full article)
I love this cake. It’s so soft that melts in your mouth and it’s perfect for breakfast or afternoon tea. This recipe is from Thea, an Italian fellow blogger - one of my favourite blogs http://dolcipensieri-blog.blogspot.com/. I (read full article)
Ingredients Plain Flour, 500g Sugar, 200g Extra Virgin Olive Oil, 1 small glass (the size of a small white wine glass, not too full) White Wine, 1 small glass (the size of a small white wine glass, not too full)Baking Powder, 3 tsp Pin (read full article)
This is Salvatore De Riso`s recipe. Salvatore De Riso, based on the Amalfi Coast, is probably the finest pastry chef in Italy (and a celebrity chef too). I saw him a couple of months ago on TV making Savoiardi Biscuits, and since then (read full article)
These traditional Easter holiday loaves are made in several steps. I use my mother 2-step recipe. We recommend doing step one on the evening of the first day, and step 2 in the morning of the next day. Happy Easter Everyone, Buona Pasq (read full article)
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