Fast, easy and delicious composition

Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner? You are welcome ✨🌷✨🌷✨🌷✨

Bald wird es Mai sein und die Tage sind länger mit schönem Licht gefüllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit für das Abendessen und diese Komposition von knackendem Gemüse mit einem warmen cremigen “Tomino” Ziegenkäse auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte ✨🌷✨🌷✨🌷✨

The genuine habit of baking home made bread

There is a good fragrance of home made bread in the kitchen tonight. Actually, it is almost one year that this genuine habit of baking home made bread has taken place in my kitchen. More precisely, about once or twice a week, the kitchen looks like a small bakery, where I enjoy to make and bake different kinds of flavourful bread. Today, I baked some “panzerotti” or “calzoni”. It is leavened dough stuffed with fresh tomatoes sauce, a sprinkle of oregano, mozzarella and cow milk ricotta cheese. In my region, that is Apulia, in Southern Italy, you can bake this delicacy in the oven or fry it. It is an excellent snack, which both children and older children would love to bring with in a basket as an excellent snack for a picnic or for a party in the garden. I hope you will enjoy to try. Thank you!

Almond bread: an old family recipe on Easter Monday

It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a picnic now that Spring has come.

The ingredients of the recipe to make the almond bread are:

  • 170 gr cake and pastry flour
  • 100 gr sugar
  • 75 gr butter
  • 3 eggs + a yolk to paint on the surface of the bread
  • 250 ml of white wine
  • a coffee cup of Alchermes liqueur
  • 100 gr peeled almonds
  • 50 gr hazelnuts
  • the peel of a lemon
  • a sprinkle of salt
  • 2 cloves
  • 8 gr baking powder
  1. Start with beating one egg and an albumen with 25 gr sugar and the Alchermes. Then, add 50 gr minced almonds and the hazelnuts, a couple of cloves and work all together until you will have a fluid creamy mixture.
  2. Prepare a second mixture made of flour, one egg and a yolk, a sprinkle of salt, the butter (at this proper, my aunt, who used to enjoy baking this bread and to deliver it to neighbours and members of the family, would have add lard instead of butter), the rest of minced almonds mixed with sugar, the peel of a lemon and the wine. Add the baking powder and work the mixture just a couple of minutes in order to have all ingredients well combined.
  3. Divide the mixture in two parts (help yourself with a rolling pin and little flour) and make two layers for your greased, floured baking tray.
  4. Place the first layer in the baking tray. Please, do not forget to make 1 cm border with the first layer all around the baking tray.
  5. Pour the cream made with the first mixture and then add the second layer on. Seal hermetically, paint some yolk on the surface of the bread, make some decors with a knife.
  6. Place the almond bread in the oven and bake it slowly and gently for about 50 minutes (160°C).
  7. Decor your almond bread for the right occasion, serve it with a couple of spoons of vanilla cream or some ice cream or enjoy it with your preferred drink.

A good Easter Monday and safe new week to everybody! Thank you 🙏💖