My personal battle with raising dough goes on.
I’m never fully pleased about how they turn out, no matter if I use sourdough or yeast; maybe I’m too strict with myself, maybe I just have to keep on trying to have better results.
The mini buns you see here are undoubtedly great, they are a recipe from Gino Fabbri, pastry master and president of the Club de la Coupe du Monde de la Patisserie; I’ve just changed size and the shaping method.
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.
I made this roasted chicken months ago and the recipe was still here waiting for me.
I know now it’s not the right moment of the year to ask you to turn on the oven but I don’t want to wait any further and to take the risk to forget this recipe that is a sunday classic here in Italy.
Chicken, after all, is great cold too, paired with a green salad. 😀
Time passes quickly, June is here, in less than two months we’ll be on holiday, in less than a month Lorenzo will leave kindergarten.
The past three years passed so fast, now he’s big boy, very indipendent in many ways, with his own passions, propensities, his strong and justified no-nos, his desire of growing up and his fear of growing up.
I need to set my mind in order to face primary school, he needs to do it too: I think it will not be an easy ride as he’s too playful, he craves too much runs and jumps and games.
While this summer runs over us and I’m filling school forms I post you this recipe, it’s great for breakfast or coffee time, for kids and adults.
| Servings |
8
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Ingredients
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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.
| Servings |
10
|
Ingredients
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You can store them in a tin box for 5-6 days.
