In this post I should tell you about my long search for berberè: in Italy nowadays you can find almost every kind of spice and exotic food but berberè seems to be fleeing.
I searched big supermarkets and small shops then I searched the web.
Of course I found it easily then I discovered shipping costs: higher than the cost of the spice.
After few days with a winter like weather it seems sun is back to stay, outside my living room’s window trees are so green and I can only see leaves; poplars’ blowballs fly everywhere, even into the house and my chives are blooming.
This year I decided not to care too much about gardening, not to buy new plants, only to care about the ones I already have ( chives, sage, parsley, rhubarb) because I have an unforgivable black thumb.
This time I’m so late for the usual recipe exchange with my Bloggalline friends.
This month I’m paired with L’angolo cottura di Roby, it’s filled with many tasty things, I left my heart and my eyes on some baking recipes but, as we’re still dieting hard, I decided to make a pureed soup.
Deadline is on 7th, only today I managed to make this soup: not a recipe matter as this is quick and fast but spring brought us some illness; Lorenzo, after Easter, suffered of flu and stomachache with high temperatures.
He’s very tired and he needs some extra snuggles.
Here if you speak about lemon chicken mind goes to some cheap Chinese restaurants dishes made of pale meat and slimy sauce.
My lemon chicken is different, this is my grandma’s chicken, she gave me the recipe step by step when she still was ok and it’s the best second course you can make.
Ok, maybe my opinion is affected by all the memories I have but please try it and let me know, I really think it’s great.
I love lemon so much but strangerly I prefer it in salty preparations and not in sweets and desserts.
I’m sorry I’m really concise in this post but I’m working on a long review of a resort where we spent this long week end: I have a lot of things to write (good things as I never post comments on places I disliked, I think it’s not fair).
I devoted the last two days to cooking something new for the blog, I need some good things to post in the next days as I will be very busy preparing 6 new recipes for a partnership I’ve accepted.
I’m always very happy when someone trusts me enough to offer me a work on a product: this time it’s something special as I can say I grew up with it and it’s part of my DNA.
I can’t say anything more that this but within few months you’ll learn what I’m working on.
I can only say hubby will have to taste something outside his dieting plan.
I cooked only easy and healthy things for the blog posts, food that is part of our weekly meals, nothing here is non tested or “fake”!
The first time I’ve tried those carrots I was at my mum’s; on the web you can find a lot of recipes about sparkling water carrots so I don’t know if there an “original recipe” that worth a mention, I added some spices and herbs to enhance the flavour.
The peculiarity of those carrots is a creamy texture, it could be highlighted adding a spoon of sugar few minutes before the end of cooking.
| Servings |
|
Ingredients
|
|
