Whole wheat and bran, are they really better?
“Choose whole wheat flours and bran!” How many time we heard that? This motto propagates from nutritional to fashion magazines, it’s an evergreen that always works and, as black color, never goes out of style.
Read MoreQuiche with asparagus and parmigiano: the recipe
As anticipated in the former post, here the first recipe of the series: gels with eggs!
Today, we will make quiche, the popular savory French pie. I don’t know you, but I find quiches a brilliant invention. Here three good reasons, why you should make them more often:
Read MoreA word of gels_vol 2
When I was a kid I had an irrepressible passion for puddings. I loved bonet (a Piedmontese chocolate pudding) and, certainly, panna cotta, but doubtlessly my favorite one was crème caramel (prepared by my maternal grandma by rehydrating some ready-made industrial lyophilized pudding with hot milk et...voilà :)).
Read MoreShortcrust pastry: the recipe (and a bonus :))
After the super nerdy post of Thuesday, I found appropriate to conclude the week with a feeling-good recipe. So, I prepared some shortcrust pastry to make one of my favorite comfort food: occhi di bue (literally translated as beef's eyes). Before freaking out, you should know occhi di bue are typical Italian pastries, made of shortcrust pastry and jam. One pastry is made with two discs of pastry (one of them has a hole in the center, resembling an eye) filled with jam. A simple recipe that requires excellent ingredients (e.g. a good shortcrust pastry) for a great outcome.
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