For those who read my post on the Pannacotta, here is finally the outcome of our hard, hard work for the competition. We had this awesome opportunity as a college to participate to the 2015 Oceanafest in Perth. Once we decided who our teams were it was time to decide what food we were planning
It has been a year and 2 months since my last post, and let me tell you, a lot of things have happened ever since. On 26th of March 2013, I flew to Perth (Australia), my hubby came in November. This was my first journey to the end of the world that I was making
These tartlets were a beautiful discovery. I served them as an appetizer. I just made a small change to the original ingredients by adding the eggs. They were tasty, but I realized that if you are greedy on the brie then they’ll be dry. I shouldn’t have Balsamic Vinegar according to Dr. Mozzi, but I
This was a very busy weekend. It all began with a dinner at one of the best Japanese restaurants in Milan, Osaka. My hubby and I usually go to Osaka in Winter to enjoy a warming bowl of Ramen along with their mouth watering Gyoza. Then a stop for a glass of wine in one
This recipe has been handed to me by my friend, Sussy. We participated to a cupcake course together. She has the passion for cooking and her dream would be to have the Kitchen Aid. I think she is a beautiful person, with a transparent and strong personality. She has a talent in photography, here
This is definitely a heart warming and melting dessert. We loved this dessert that we had it for breakfast the next day. It’s so easy and quick to make, just be careful on the cooking time, or the heart will dry out. Once it dries it will turn out to be a simple souffle, which
Since Valentine’s day was on Tuesday, we decided to celebrate on Saturday night. So I looked on internet a recipe full of strong flavours while my husband took care of the wine. The menu was: Cheese truffles Feta-crusted beef with tomato sauce and quinoa Chocolate souffle with melted heart Source: BBC good food I
Good morning everybody! Yesterday I made a lemon curd because I had the intention to make macarons this morning. Even though I followed all the instructions of Food52 it turned out to be so liquid and not stiff. So this morning, instead of repeating the process “bowl over a simmering water”, i put it directly