This post is dedicated to all of you in the northern hemisphere, you lucky duckies about to savour and immerse yourselves in the long-awaited spring season. And the vast array of green goodness it brings. Think sweet baby broad beans, prickly but juicy artichokes, pointy and proud asparagus and the vivid green of plump, fresh…
Category: food writing
Summer Berries Milk Pops
The things you come up with when you have little children! Do you, like me, spend your Saturdays and Sundays under the constant pressure of delivering a treat “because it’s the weekend..PLEEEASEEEE, Mamma, PLEEEASEEEE!!!” ? Some of you may have noticed I do have a sweet tooth, but when it comes to my children’s teeth,…
Espresso-spiked Almond and Cocoa spread
You may call this “homemade Nutella for grownups”. This morning I found myself battling against the will of a stubborn 5 year-old, convincingly arguing his point as why he shouldn’t go to school today (or any day, really). I tried to kindly, yet firmly persuade him that “school is fun”, but who am I kidding?…
Golden Syrup Chocolate and Oats cookies
Imagine biting into a golden, soft cookie studded with perfect white and dark chocolate pearls. Imagine tasting its buttery and slightly syrupy crumb, as it softly dissolves in your mouth. Imagine a cookie dough that takes 5 minutes to make and 10 minutes to bake… Yes, this delectable little nugget can be yours in just…
Bretzels
If you have travelled around those magnificent lands in the north of Italy, right on the border with Switzerland and Austria, you may have wondered if all of a sudden you had crossed the frontier! Fair enough, the first language spoken in Trentino Alto Adige is German and the culinary traditions of the area borrow…
Basil-Infused EVOO (Extra Virgin Olive Oil)
This may well be the easiest recipe ever. Grab some good quality EVOO, a generous handful of fresh basil, and there’s your green-hued bottle of goodness ready for you. To be just a tad more specific: In a large pot, bring 500 ml (1 pint, 2 cups) of EVOO and 1 cup of loosely packed…
Chocolate Covered Candied Orange Peel
To be quite frank, I never thought I’d be making candied peel from scratch. I assumed this was a job best left to professional cooks, who know their way around pots of lava-scaulding syrups and get the job done with minimal bodily harm. This was until I went to buy some…A bag of (I counted them!) 9, thin, slivers…
Panini alle Olive (Olive and Rosemary bread rolls, made in a food processor)
Happy 2012 to all! Given my self-confessed obsession for yeasted baked goods, it only makes sense that the first post of the year is -yet another- bread recipe. I have been experimenting with doughs and flours and I really wanted to offer you an alternative to hand or machine kneading, and it turns out that some breads can be mixed in…
Chocolate Covered Caramels
My dear choc-addicts, this post is dedicated to you! Over a month ago I posted a photo of Chocolate Caramels on my Facebook page announcing that the recipe for it would shortly follow… As it often is, life got in the way and a good 5 weeks later…here it is! I’m sorry I let you down,…
Italian Spiced X’Mas Slice, with figs, cranberries and roasted hazelnut
I had a pretty disastrous couple of days in the kitchen. First, I charcoaled the left-over potato bake, then I dropped-and shattered-the just-bought, very extravagant jar of designer-worthy vanilla paste. On the same day, as I was unstacking the dishwasher, I managed to snap the stem off two-two!– champagne flutes. And so it was only…
Silvia Colloca 