Apple and Yoghurt Pudding...

with rose shaped Natural Yoghurt Mousse...

Molten White Chocolate Cake...

...with almond ganache filling...

Fragolona Cake...

...the birthday cake for my beloved Grandfather, 88 year old...

Ciambellini di Foiano

...Eccoli sfornati..., i ciambellini!!!...

GRAZIE DI CUORE per avermi regalato la ricetta, Paolo! Spero di averla onorata...

L'impasto aveva un sapore delicatissimo, semplice, antico... Mi sono divertita nel farli girare attorno al dito... La mia cucina è profumatissima di quell'odore buono che fà pensare ai nonni, a quanto dovessero essere stati felici, quando ogni tanto potevano fare questi dolcetti...

Domattina, te ne manderò un assaggio, così mi dici se sono stata brava oppure no...

Almond Nougat Pannacotta...

...with orange caramel sauce on top and dark chocolate custard sauce...

American Style Waffles...

My Husband's Favourite...

Pizza...

...wih Spicy Salamino, Stracchino and Mozzarella Cheese...

My Birthday Cake

Molten Chocolate Cake...

...this is my favourite dessert...

There are so many recipes for this dessert... I have tried different ones, but the best is only this one... and every time I enjoy this little treasure full of flavour ( just using a good chocolate! ) so much... !!!

The heart shaped thing is spiced yogurth with some black cherry sauce...

Liegi Waffel...

...for my husband...

He loves them with Nutella on top...don't you, Fabry?And,... here they are,the ones I made as our Sunday dessert (not exactly a light dessert, isn' it?).Absolutely delicious, crunchy outside and soft inside...

Octopus Salad

Crema Chibouste...

...al profumo d'arancia...

...su una fetta leggermente tostata di Panettone

Dolcetti di Carnevale...

...frappe, castagnole farcite di crema zabaione e puttanelle....

Tortino cuore morbido...

al cioccolato bianco....
...con Pannacotta alle spezie e salsa al Caramello Grand Marnier

Meringata You&Me

...lovely dessert, lovely end of our sunday lunch barbecue...

Two layers of Italian meringue baked for hours at very low temperature... Between the layers, a lovely smooth Rum Chantilly Sauce...

I served it with Morello cherries in syrup...

Panmeini...

made with fine cornmeal... they're lovely with a cup of tea or in the morning caffelatte...

My father in low loves them topped with ground hazelnuts like these...

Cocoa Macarons...

au sucre cuit, meringa italiana (cotta)...

My beloved Macarons

I find these French traditional little cakes lovely and though made from few simple ingredients...

they are interesting for the two main techniques followed for making them...

In these days of intense thinking over myself,...I enjoy experimenting with food in the silence of my kitchen and here some the results are...

I like dedicating these "trials" again to my favourite Chef, who is away at the moment, but I feel like he comes and visits my blog some times... and I am still thinking about going to the Roast before late...

Plain Macarons, made with the technique "au sucre cuit" (Italian Meringue)

they are filled with Dulce de Leche (present from Argentina) and Chocolate Mousse...

and Cocoa Macarons made with the technique "au blanc monté" (French Meringue)

they are filled with Dulce de Leche and Tyrnimarja Preserve (finnish speciality) and topped with few grains of salt...

One important thing: I have changed the main ingredient, have not used the almond meal...

Home Made Tofu...

...and this our dinner meal based on the tofu made in the morning...

Tofu with some spicy pepper sauce (my recipe) and tofu with some Japanese spice mix... Peppers and Aubergines as side dish.

Hey, Chef Lawrence....,!

the recipe is dedicated to you! In fact, during all my cooking, this week, I've been thinking of you and the trial a lot...

I suppose I am missing a great chance, maybe the most important of my life...but I am not confident enough... I know I should think less, take the flight to London and come... Doing the working trial at the Roast would be a good experience anyway...

However, that would not be me. I always do things if I am sure about succeeding! The Roast seems to me such an important and huge place, so far from my reality and little experience... I got stuck into my worries of not being up to it...

but..

I don't want to give up wishing to come and hoping for another chance at the Roast later on this year...

Working and Learning from you remains my great wish!!!

Please, don't stop visiting my blog...

Seitan with Onions...

...and creamy pea sauce...

I am sorry about the presentation, but I took the photos just before having dinner... Fabry and I were starving and looking forward to taste the Seitan I had been making in the morning..

In fact, I made this recipe starting from here...

Mr SEITAN, my daily production...