Back again with a recipe, as I told you I have some many new recipes to post I have the problem to decide what comes first.
But why should I decide and not you?
So I throw a survey on my Facebook page, I did it on saturday and so many joined.
It was a simply photo, I just asked to comment with a number:
All the recipes had their own fans but the number four won everything: they are “gnudi” vegetarian dumplings from Tuscany made of spinach and ricotta cheese.
I made this recipe for a lovely contest about sourdough sponsored by a good mill, Molino Dallagiovanna: unluckly I didn’t read part of the rules and I didn’t take a picture of the recipe with the flour bag so I cannnot enter the contest with this recipe.
No matter, I have another good idea but this recipe is too good and I have to post it on blog.
I’m back after a long iatus, I had things to do, end of the school parties, work, hot weather struggle…
I don’t know if you remember my project about piadina turnovers filled with fillings inspired to different countries.
I did the Icelandic ones, the French ones, the English ones, I’m working on Dutch ones and today I’m posting here the German turnovers.
I made a big big mistake as you can see in photos: I had to make and shoot four different recipes, I was in a hurry and I took the wrong flags to decorate the photos.
This dessert comes from “ How to be a domestic goddess” by Nigella Lawson; the book comes from one of my bargains on Amazon: used books for less than 7 euros shipping included, usually from U.K.
Conditions are almost always perfect (if not it’s specified) and I can stuff my bookshelves with expensive hardcover cookbooks saving a lot of money.
Sooner or later I have to post a photo of my bookcase. 🙂
If beer is often on the frontline on my blog because my passion is bringing me partnerships and willing to study and to get informed about anything about craft brewery, there is another “food area” not often considered on my pages: cheeses.
Fresh cheeses, aged cheeses; cow ones, goat ones; Italian, French, British…
I have no limits, I won’t say I like them all but I never say no to a tasting.
Both beer world and cheese world are so wide and ample I would have to study a whole life to learn just a minimum part; as you can’t rule passions I keep on tasting studying.
