Bread is something that you miss when you go wheat-free. Especially in Italy, where bread is part of every meal. The Gualano’s explained that when they all were kids, in the house of the not wealthy families, since the food served was not enough to fill the tummies, kids were forced to eat bread to
Good week everyone! It’s been a beautiful weekend! We had a wonderful dinner at our house, with a couple of our friends that will move to Brazil at the end of August. It’s beautiful to share experiences and see their enthusiasm fo this new adventure. I somehow can’t wait for our turn, to take that
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
Now that the chocolate series has ended, I would like to cook and post some savoury foods. Since I went wheat free, quinoa has been a good substitution for wheat. It’s very easy to cook quinoa. This was my Sunday lunch. I prepared a omelette with asparagus, as this is the right season for fresh
I have to say that my day was a bit busy. During lunch break, Sussy and I had to run to the shop to get inspired and buy things that would have helped me with my photos. And tonight I had an aperitivo with my friend Gracey, thanks to her I discovered a wonderful place
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
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