To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice 🙂 . The version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the … Read More
Turkey roulade with ham and caramelized onions
Let’s proceed with the Easter lunch, presenting a tasty turkey roulade, which contains the delicate caramelized onions and ham. All wrapped in slices cooked ham, which help to keep the meat soft and making it even tastier 😉 . Last year at Easter we prepared an excellent rabbit with cranberries… And we did not find any chocolate egg hidden in the garden … Read More
Winter bud
Christmas is getting closer and closer, so today we’ll conclude dinner with Winter bud: a aperitif cocktail with prosecco, lychee cream and a drop of rose essence. We kinda love lychees, do you? There must be someone else always ordering the fruit salad in Chinese restaurants! 😀 In Winter bud the bitterness of prosecco wine is tempered by the sweetness … Read More
Spaghetti nests with asparagus and eggs
Today we’re proposing a springtime first course: little spaghetti nests with asparagus, scented by a pinch of thyme and gratinated in the oven. Scenic and elegant, very tasty and easy to make 😉 . A few days ago we realized that after 8 months the blog still had not submitted a pasta recipe! A real shame! Thus, we run immediately to the … Read More
Cailletier olives and citrus salad
Every main course has to be accompanied by a worthy side dish 🙂 . And today we’re presenting a fresh salad with unusual combination of flavors: a fennel crudité enriched with cailletier olives and sweetened by orange and raisins. In this dish we wanted to revive some flavours typical of winter and of Christmas time. We approached the delicate bitterness of … Read More
Perch morsels in almond crust
Here we come with the main course for Christmas dinner. Last year we presented a veal roast with candied fruits sauce, but this year we want to propose some fish: morsels of perch in almond crust, lightly spiced with Sichuan pepper berries and Persian blue salt 🙂 . The morsels are very quick to prepare; you can safely bread them even … Read More
Veal roast with candied fruits sauce
After the brief interruption of Baci di Dama cookies, let’s get back to Christmas lunch 😉 . Today we’re presenting the main course, with Renaissance hints: a tender veal roast served with a sauce made with candied fruits. The roast is typical of the Christmas time, because it takes time to be cooked slowly in the oven. Don’t worry, it won’t … Read More
Montblanc – Chestnut dessert from Valle d’Aosta
And after the first three dishes of our Christmas dinner, here we come to the dessert! Today we’re presenting the Montblanc, a popular soft chestnut dessert topped with fresh whipped cream. The name of this cake derives from the Mount (from Aosta Valley), and of course it also kind of looks like it. The origin is, of course, contested between Italy … Read More
Soft loaves with spelt and rye
Christmas, and of course dinner, are imminent… Today we won’t be presenting a dish, but a recipe that will accompany the whole meal: loaves with spelt and rye. The loaves are very easy to do, all you need is patience to make them leaven well. They are very fragrant and tasty, and using spelt flour they’ll remain crisp 🙂 . Now, … Read More
Creamy ginger soup
We are now in December and Christmas is getting closer! So no more talk and we let’s continue with our proposals for Christmas dinner 😉 . Since you do not need to have a fat and heavy dinner to celebrate, we have chosen a first course light and sparkling: a creamy ginger soup 🙂 . Thanks to the ginger, the creamy will … Read More