Katmer Poğaça, Turkish layered bread.

Posted on 23 August 2015

First post after the summer break, I did almost everything I had in my mind, I’m happy of being here again, first because the fact I can go to holiday is something to be grateful for and second because I’m relaxated, I’ve rested a lot and Im ready to face my favourite season of the year, fall.

From monday we’ ll start again our routines: work for us and summer camp for Lorenzo ( kindergarten starts only from 17 September here); I’m doing the wash, iron, fold and repeat thing since yesterday and I did this morning the big grocery shopping and I’m trying to re-animate my sourdough Brienne after a long time in the fridge to start September and the baking season the better way.

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Yogurt blancmange with fruit compote.

Posted on 10 August 2015

August is the month we usually consecrate to holidays: it’s the month of relax, rest, so I’ll be far from pc for a while.

This year I have this brand new blog and I feel the need to add more contents so I’m planning some posts in advance.

My son is having great time at his grandparents in Rimini and I have some more spare time than usual so I’m writing a little and when you’ll read this I will be…

Maybe reading, maybe sleeping, maybe swimming in a warm pool; I will check the blog and the web for sure but I have to dedicate my days to things I casted aside during the year and to people never ignored but who deserve now all my care.

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Herbal salt Bolognese style.

Posted on 24 June 2015

Herbal salt is a traditional Bolognese recipe that gives your dishes a great smell and taste.

From roasted chicken to vegetables, from tomato sauce to fish you can always have a great seasoning.

Here you can find it in every shop but I love to make it by myself when summer comes and sage and rosemary are at their best; sea salt preserves herbs from spoil so it can last months if you keep it in an airtight container.

Quantity of herbs and spices may vary, I now know how to measure everything by handfuls but I tried to write down the right measures for 35 oz. salt.

In the past mortars or even stones were used to crush salt and herbs but now we have the great luxury of powerful mixers; they’re great but they can heat what they’re grinding and it can change smell and taste.

I use a method that mix tradition and modern appliances, more info into the recipe card.

Herbal salt Bolognese style.

Servings

Ingredients

Servings

Ingredients

Instructions

In a mortar grind the herbs, garlic and black pepper with a couple spoons of salt.
When well minced add this to a mixer with the rest of the salt and pulse for some seconds untill everything is well blended.
Salt will not end up finely grinded but it's ok as this preparation is mostly used on cooked dishes so the salt will melt.

Recipe Notes

Keep it in an airtight container, it will last for a year, just in time for next summer to come and give you more fresh herbs to do it all again!

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Coconut labneh.

Posted on 23 June 2015

It has been a week end full of recipe experiments, one I can’t post because it’s into a contest and it must stay confidential, this one, instead, it’s ready to be posted luckly!

Some days ago I posted the recipe to make labneh at home.

Labneh is a sort of cheese that comes from yogurt, very similar to Philadelphia.

I told I would have try a sweet version and I used coconut yogurt: it turned out great, if you eat it cold it seems a great ice cream!

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Labneh.

Posted on 18 June 2015

I’m here to drop a quick post, just a break from the longer post I’m working on, the one about Legoland theme park and how to enjoy the visit the best.

Writting long posts in two languages is hard but I don’t really give up!

We’re already on the 18 of June, tomorrow, after a whole month, we return to Santarcangelo ( hubby’s hometown) to relish our beloved Romagna.

I hope, on saturday morning, to attend ” Al mèni” ( the hands written in Romagna’s patois) a fair that is both a farmers’ market and a circus that took place in Rimini this week end.

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vegetarian