Bacon, peach and blue cheese salad.

Posted on 24 July 2016

There are few things I hate more than long summer week ends at home, I count hours till monday and I keep myself busy with houseworks I can’t stand like refrigerator cleaning and defrosting, pantry cleaning and organizing.

I had the great idea to trim some of the chili plants I have on my balcony, I cut the dry hot lemon chilis from the plant, I deseeded them to keep seeds then, of course, I washed my hands carefully: after a day and half if I touch my tongue with a finger I can still taste a great spiciness.

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Salty tarte tatin with red onions.

Posted on 12 July 2016

As you may know if you follow me steadily I love mixing different cooking cultures, using different spices not common in Italian cooking.

This way to interpret food comes from my university years in Rimini: I used to live with a lot of people from different places from guys from South of Italy to frieds from England, Greece and even a boy half Venezuelan half from Sicily.

Meal time was a funny mix of dolmades, tagliatelle and Marmite.

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Soft cheese, lemon and basil salty tart.

Posted on 7 July 2016

Summer is hitting hard now.

Not that it’s strange, we’re in July but working, working out and doing anything requests three times the efforts, I’m exhausted and I’m doing the countdown to summer holidays.

They’re only 1 month far, Thailand is waiting, we’re missing since 2012 and we’re looking forward to see that beautiful country again; this year we have a family friend with us, I think I’ll ask him to baby sit Lorenzo as I aim for visiting a couple of remarkable restaurants in Bangkok, Gaggan and Nahm, I hope to find a spot for two last minute. 😀

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Bite-size feta cheese and herbs muffins.

Posted on 19 June 2016

My son Lorenzo is victim of chicken pox; of course everything started on Thursday so we are forced to a long week end closed at home.

Now it’s Sunday and I think the sickness is at its peak: since this morning he’s crying hard because red spots itch and burn, yesterday evening he got 102°F; seeing him like this is a real pain.

We are grateful I reached the vaccination before getting sick or it would be a big trouble.

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Golden savory biscuits.

Posted on 3 June 2016

I’m so happy about this post, I wish to put this recipe that comes from mum’s scraps on blog since I’ve closed the old one but every time I make them I can’t fix them in a photo.

They ended before the photo or I simply didn’t have time, the day was too dark to shoot or pictures were too awful to be posted.

This time here we are, this time I can post the recipe of these biscuits instead of sending it via email, on slips of papers, Facebook chats.

It’s three years in a row I’m bringing them to school Christmas and summer parties and they are a must among friends and relatives.

Golden savory biscuits.

Servings

10

Ingredients

Servings

10

Ingredients

Instructions

Preheat oven at 356°F.
Dissolve yeast into water (I use minipimer)
Put flour, butter, salt in a bowl, mix and add water with yeast.
Mix and add turmeric, chili and crushed almonds.
Let the dough rest for 30 minutes.
Shape the dough in long rolls and cut small biscuits.
Place them on a baking tray and bake for 20-25 minutes then let them rest in oven for 5 more minutes.

Recipe Notes

You can store them in a tin box for 5-6 days.

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Appetizers