Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

Cocoa or vanilla daisy pastries?

daisy short pastry

Hello! We are enjoying warm Spring days, which are getting longer and longer. Sometimes, after dinner time, it might happen you want to enjoy a glass of fresh milk and perhaps a light dessert in front of a good reading. The following recipe of small daisy pastries is for those who, like me, love to bake simple genuine tastes at any time of the day. Of course children would love them too!

As for the short pastry:

  • 250 gr all purpose organic flour
  • 100 gr sugar
  • 1 pod of vanilla
  • 1 egg
  • 100 gr butter
  • a sprinkle of salt
  • 2 or 3 spoons of cocoa powder
  • a sprinkle of cardamom
  • vanilla icing sugar

As for the filling:

use what you have in your pantry, or what you like best. I used some home made apricot jam for the cocoa daisy short pastries and “nutella” cream for the vanilla daisy short pastries.

First of all, make the short pastry by mixing well and very fast the ingredients all together. Only in the end, add the cocoa powder and a sprinkle of cardamom, right after you have split the mixture in two portions, in order to have two different tastes, that is vanilla and cocoa. Leave the short pastry to rest in the fridge for 30 minutes.

Start with the vanilla short pastry. Help yourself with a rolling pin and greaseproof paper and get a thin (2-3mm) layer. Make small daisies with a mould and spread “nutella” cream on the surface of the daisy, then cover it with an other daisy. Do the same work with the cocoa version of daisies, spreading their surface with apricot jam. The daisies go in the 170°C oven for 10/12 minutes.

Out of the oven they will be deliciously fragrant with a warm melting filling inside. Serve them with vanilla icing sugar on top.

Now, can you tell which tastes you like best, vanilla or cocoa? Thank you and wishing everybody a good new week!

daisy short pastry

A warm jam apricot dessert

Hallo! It is the first Sunday of May and we want to prepare a delicious dessert for the afternoon.

Here we have some home made delicious apricot jam, a good burrata stuffed with cow milked ricotta cheese, cardamom, leaves of mint.

Heat the apricot jam in a bain marie for a couple of minutes, then spread it on a plate, add the small burrata, a sprinkle of cardamom, leaves of mint. Enjoy the dessert with a warm cup of coffee or tea.

Hallo! Es ist der erste Sonntag im Mai und wir möchten ein köstliches Dessert für den Nachmittag.

Hier haben wir hausgemachte leckere Aprikosenmarmelade, eine gute Burrata, die mit Kuhmilchen Molkenkäse gefüllt ist, Kardamom und Blätter von Minze.

Wärmen und verdünnen Sie die Aprikosenmarmelade in einem Bain marie für ein paar Minuten. Dann streichen Sie Aprikosenmarmelade auf den Teller, unter Zugabe von der kleinen Burrata, einer Prise Kardamom und Blättern von Minze. Genießen Sie das Gericht mit einem warmen Kaffee oder Tee.

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 🙏💖

Cups of pâte sablée, ricotta cream and red fruits at Springtime

Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.

The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.

  1. Work a mixture of flour and small cubes of butter with your hands.
  2. Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
  3. Then, it’s the turn of a yolk and a small idea of sea salt.
  4. Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
  5. Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
  6. Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
  7. Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
  8. As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
  9. Decor with red fruits on top.

Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe!

Bread rolls, focaccia and green vegetables: are you hungry?

Just few days more and soon, January will fly away. It is pretty cold outside, but now, more than ever, it is beautiful to have a walk in the middle of a silent nature. On the one hand, the earth is having a little rest, on the other hand, it is also preparing, in its own precious case, the new gems to wear at Springtime.

At this proper, even in Winter season, of course, it is possible to choose among a plenty of good vegetables for making inviting meals. Here there are a couple of easy culinary ideas you might like to try and develop if you want to have something appetizing throughout the day, perhaps for your coffee pause or as a tasteful snack or appetizer, just before dinner.

First of all, prepare a dough mixing 250gr of flour (125gr all purpose flour+125gr wholemeal bread flour), about 10/12gr yeast, a sprinkle of salt, a sprinkle of sugar (to help the ricing process) and the necessary warm water to make a thick and very soft dough. Then, cover the dough with a clingfilm and leave it to rest for about 6 hours.

As vegetables for the filling of the focaccia, I chose leaves of chard and cabbage. In a pan, cook gently and only for few minutes, in extra virgin olive oil with rings of leek and an idea of garlic, the chopped chard (please, remove the hard stem), the cabbage and, right in the end, add a sprinkle of salt, pepper and cubes of smoked bacon. The vegetables must be crisp.

Once the dough is ready, you can bake for example some simple bread rolls in the oven (250°C) until you see their golden puffy surface. (I used a baking tray for muffins, helped myself with a soup spoon and little water in order to dip it in and then fill the moulds with the dough). Stuff your bread rolls with the ingredients you like best.

If you prefer to try a tasteful focaccia, pour a layer of dough in a buttered baking tin, add the filling of vegetables, smoked bacon and some cubes of Emmenthal cheese. Make a second layer of dough for covering the filling, drops of extravirgin olive oil on the surface and in the oven for about 20 minutes (220°C). Serve the focaccia fluffy and warm, enjoy the taste and a good weekend to everybody!

Fragrances of chocolate to start 2021

Christmas season is at the end with religious celebrations on this January 6th 2021 and, in Italy, children love in particular way this holiday and wait with great enthusiasm and wonder for the arrival of “la befana”, a folkloristic character of the ancient tales, that is an old lady flying on a magic besom to bring toys to them.

On this occasion, we have prepared some little disks of excellent fine 70% dark chocolate with a range of tastes of dried fruit and spices on top. Because of the choice of ingredients, these delicacies might be a different version of “mediants au chocolat”, which represent an ancient tradition for the French pâtisserie.

For preparing them, you need chocolate (250g), the one you like best, be dark chocolate, or white or milk chocolate. Choose and chop some dried fruit (100gr) to top on the disks: we used apricots, almonds, pistachios, hazelnuts, sesame. Then, mix these latter all together. Temper the chocolate and when it reaches the right temperatures in the process, use a soup spoon to make small disks on greaseproof paper sheets, then sprinkle the chosen dried fruit, adding cinnamon, cardamom, hot pepper powder on top. Place your chocolate disks in the fridge to get them cooler. Then, out of the fridge, remove them from the greaseproof paper sheet and serve them with a good cup of warm tea or coffee to your guests. It would be a good idea to store them accurately in a tin box and keep in a cool place for 4-5 days.

Many thanks and now let’s enjoy a long walk in the new year. Stay safe, everybody! ❤

First Sunday of Advent in the kitchen

Here we are, Christmas is knocking at the door again and we already know it will be a very special season for all of us. Even though it won’t be often possible to behave as usual, that is expressing our love by hugging members of family and loved ones, we wish all of them to be safe and in our heart as always. In the mood to keep everybody closer to our thoughts and in the respect of a long family tradition for cooking and baking at Christmas time, we had a cosy first Sunday afternoon of Advent in the kitchen and made a delicious soft heart of vanilla and chocolate to have with a warm cup of tea. As you will see the recipe is pretty simple and it will be a delicious dessert loved by children and “older children”. Ingredients we need:

100 gr castor sugar (make your own), 2 eggs, 175 gr flour, 100 gr butter, 40 gr almonds meal (make your own), 60 gr crème fraîche, 8 gr baking powder, 2 soup spoons bitter cocoa, 2 soup spoons vanilla icing sugar, a coffee spoon of cardamom.

  • Choose the cake tin you prefer and place it in the fridge for 30 minutes. Once you are to use it for the mixture, grease it inside with butter and sprinkle it with flour at first.
  • Mix castor sugar and eggs. Add flour, butter, almonds meal, crème fraîche and baking powder. Mix and beat with energy in order to have a very smooth mixture. Help yourself with a fork or a whisk or even use a whisk beater machine.
  • Pour the mixture in two different bowls. In the first bowl add cocoa and cardamom and mix all together. In the second bowl, add vanilla icing sugar and mix all together again. Add some milk if the mixture is too thick and it will turn to be more creamy and softer.
  • First, pour the vanilla mixture in the baking tin, then add the chocolate mixture on the surface of the vanilla mixture. Be careful to not touch the baking tin along its borders. Add a sprinkle of almond slivers on the surface of the cake.
  • Place the cake in the preheated 160°C oven for about 30 minutes. Once you see it looks golden, turn the oven off and leave the cake in it still for about 10/15 minutes.

This soft delicacy can be an excellent idea as a dessert served with a good warm cup of tea or coffee during a coffee pause or even after dinner paired with a spoon of vanilla cream.

Let’s enjoy the beginning of this Christmas season and wish a beautiful December month to everybody! ❤

Autumn and the good fragrance of small puff pastries and apple

There was a good fragrance of Autumn this morning, on Sept 30th, in the kichen. We said hello to Autumn by baking ready made puff pastry in the shape of small squares filled with pieces of excellent moist golden apple, sprinkled with a handful of sugar, chopped hazelnut and pistachio, flavoured with vanilla and cinnamon.

The ingredients in the puff pastry squares were previously slowly and gently stewed for less than 15 minutes in a couple soup spoons of water and a couple spoons of Amaretto di Saronno. No lid was necessary in order to let Amaretto di Saronno to dry off.

Then, the small puff pastries went in the oven for about 15/20 minutes until they got swollen, light and their surface was golden and crunchy. Puff pastries with apple are an excellent snack to serve at any time of the day, at breakfast, for a coffee pause, or even after dinner as a dessert with a good cup of coffee, tea or milk. By the way, you may add as ingredients also pine-kernels and raisins. Wishing everybody a good start with Autumn season and please, stay safe ❤

Puff pastries and apples
Puff pastries and apples
Puff pastries and apples