Liquorice and Orange Madeleines
Fennel, orange and black olives. A simple salad typically eaten during the winter in Italy. Simple yet intriguing – there
Orange
Orange Mocha Marble Cake
While I am researching different eclairs recipes and different methods and ingredients for making pastry cream for a new recipe (which I am already very excited about sharing), I baked an Orange Mocha Marble Cake the other day to have on hand for easy breakfasts at home and to nibble on during the day. But before we talk about the Orange Mocha Marble Cake, I wanted to say that I was super excited to hear that my recipe for Toasted Rice Blancmanger was featured in the Guardian’s Cook section under the theme ‘WOBBLY’ last weekend! I absolutely love creating recipes and it is even better when others like my creations! Back to this marble cake – chocolate and orange is one of my favourite flavour combinations but the addition of coffee was new to me until very recently. I first came across this in the form of a Chocolate Orange Tiramisu at Jamie’s Italian which opened fairly recently in my
Kamut Orange Pound Cake
It’s been a while since I baked a traditional pound cake, but when I came across Luisa Weiss’ post about an
Sticky buns … with an Orange and Chocolate twist
December is here. This means I have been in Italy for over 1 month now and it is now less than 1 month till I fly home to Germany to see my family (we are not going to talk about what this means for my Christmas shopping, if there is one thing time has taught me is that I will find a present for everyone by the time the 24th of December comes round, however late or early I start the present hunting). I already posted a recipe for a French twist on the typical sticky bun / cinnamon roll recipes, so the recipe for the dough below is the same recipe, again, taken from the Pioneer Woman’s blog. Her recipe for sweet enriched dough (i.e. a basic yeasted dough which is enriched with the addition of fat, here sunflower oil, and sugar) has become my go-to recipe whenever I need a sweet yeasted dough. Yes, the dough is not
Moroccan Orange-scented Almond Macaroons
The first trip to IKEA (and hopefully the only one for a long long time) is done, the boxes are unpacked and I no longer need a map to find my way to work and home again. It would be wrong to say I already feel at home in Rome but, slowly at least, Alessandro and I are finding a rhythm for this new life we are sharing in Rome. This weekend then involved our first trip to the market in Testaccio for our weekly foodshop (and my first, rather timid, conversation with the vegetable guy over what type of onion I should be using for a Soffritto – ‘le cipolle gialle’ (the yellow onions) it turns out), and, most importantly, to buy the various ingredients I needed for Sunday’s lunch. We had invited some friends over and I was keen to finally make use of the Tagine I bought in Safi on our trip to Morocco in September and
REAL SIMPLE FOOD 