Double face Roulade...

rigorously gluten free (only organic Carnaroli rice meal and rice starch) nice and spongy with a velvety filling of  hazelnut spread and rice crispies that give the crunchy touch...

...dusted with cocoa powder...

Old fashion Tart...

...having a lovely jar of  homemade plum conserve and feeling nostalgic of times Me and my Granny were making together a tart for the tea time...and most of all having someone to cheer up with a lovely sweet present...my sudden though has been...
..just following my granny recipe for this...

...not a professional short crust pastry but the one my Granny used to make, by adding  a pinch of baking powder, the zest of a lemon (this is a must!) and the rustic stripes on the top...twenty five minutes in a moderate oven and that's it!

 

...a crunchy crust but lovely soft inside (for the pinch of baking powder and the use of whole eggs that expand the dough...). The plum conserve intentionally made less sweet gives a wonderful contrast with the base...

Fish'n Chips...

...my husband and I love it..as the best cheerful meal...ever!

 

...ok...it is not Scottish haddok, but a poor frozen piece of cod that I always use, flake, brush with lemon, debone and dip in a lovely Scottish lager batter, kept very cold till last minute... The result is a fish encapsulated in a cloud so yammy..

I garnish with fryed sage leaves, slices of pineapple and pickles and the never missed  tartar sauce... And I must tell that, 'cause I don't like throw food...in this case I separately fry the bone of the fish that still have remains ofyu flesh on...good...

The chips are "the cherry on the cake" for the fish...