Just like our trip to Bali which involved 3 flights, almost 20 hours on planes and stop-overs in Dubai and
read more Saffron-flavoured Apricot, Pistachio and White Chocolate Chip Cookies
After last weeks post about the Corn and Blueberry Swirl Ice Cream Sandwiches, below is the recipe for the corn
I have mentioned before how my first Roman summer has forced me to adapt – what I did not mention
It must have been the summer I turned 13 or 14, one of those seemingly endless summers we spent in
This cake is inspired by the typical American oatmeal cookie – a favourite of my childhood. My granddad worked with
For this inspiration post, rather than link to mouthwatering recipes like I have done for these posts in the past (here and here), I wanted to highlight a few new (to me at least) blogs I bookmarked recently: 1. Pink Patisserie – not only am I in love with the look of Maria’s blog, I also love her beautifully photographed posts and intriguing recipes (Compost Cupcakes anyone?). 2. Noisette – I first came across Sarah on twitter when we started exchanging tweets on possible flavour combinations (I feel like our tastebuds are very much on the same wavelength). One day I hopped on over to her blog and was floored by all the beautiful shots of mouthwatering baked goods (have a gander around her blog and tell me your chin did not hit the floor when you saw her take on ‘croquembouche’ using hot cross buns). 3. Chantelle Grady – a photographer and stylist who probably does not need much
I asked Alessandro the other day what his idea of summer was – his answer? Pasta con pomodoro fresco e basilico (pasta with a sauce made from fresh tomatoes and basil). My idea of summer? Biting into a slice of crunchy, juicy and perfectly sweet watermelon after a refreshing dip in the sea (failing which, a dip in a swimming pool). Like him (and myself) I am sure all of you have your own idea of what summer is (maybe a crisp glass of white wine enjoyed on the porch, a barbecue with friends, the smell of sun lotion etc), it is after all most people’s favourite season of the entire year. Having spent the majority of the last 12 or so years in the UK, first in Brighton and then in London, I got used to a somewhat different type of summer than my childhood ones in Germany, where the days from late May to early September were filled
Saffron, the star of my dessert at the Wild Honey restaurant in London (which itself was the star of my
I have been meaning to make fior di latte gelato for quite some time – it is one of the most delicate flavoured gelatos you can find. Sure, normally I am a pistacchio gelato lover through and through but given that I have had my fair share of this over the past few years (most notably in Noto in Sicily, as close to where the famous Pistacchi di Bronte come from as I have managed so far), I have started to branch out – my favourite Roman gelateria, Fatamorgana, offers all sorts of mouth-watering flavours, a firm favourite being ricotta con agrumi (ricotta gelato mixed with citrus fruit zest) … but sometimes, you just want a classic, something that isn’t too sweet, something that doesn’t challenge your taste buds but promises simple pleasures, the ice cream equivalent of a down comforter, and that is where fior di latte gelato steps into the picture. It is one of the few gelato flavours that does not rely
read more Fior di Latte Gelato with a Fennel-Infused Honey and Pine Nut Swirl
Many evenings in our flat look a little bit like this: Alessandro is stretched out on the sofa, watching ‘manly’
read more Breadcrumb baked donuts with a sea salt and maple glaze and a little anniversary
REAL SIMPLE FOOD 