After the cookie phase now is the moment of savory loaf cakes which I haven’t made for a long time.
The “rediscovery” of this recipe is due to the the fact that we coincidentally found ourselves having friends over for brunch for 3 consecutive Sundays and while I was looking for some not too heavy and very easy recipes to make, I came to the conclusion that a savory loaf cake would do the job perfectly. Read more
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I recently discovered that my baby girl (9 months) is allergic to eggs. OK I know it’s not the end of the world but I was quite shocked by the news anyway, especially when I started to think about how many recipes I use include eggs, or even more seriously how I never felt the necessity to look at labels because no one in our families is allergic to anything. Read more
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I’m not a big fan of custard, I mean I love it, but I don’t go crazy if I have a bowl in front of me. On the other hand, if the custard is used to prepare this pie or if it becomes the stuffing of some baked goodies, it’s a whole other story!
To make these brioches with custard and raspberry jam, I started from the recipe of the “veneziane” which are sweet buns, very very popular in Italy, flavored with lemon zest and stuffed before cooking with custard … soooooo good! Read more
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In my head I wanted to make a completely different cake, plain of butter and loaded with bananas … but somehow I made a cake with oil and oranges, please don’t ask me why! An upside-down cake to be more precise, made with not that much sugar but sweetened with orange juice and honey syrup once cooked. Read more
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It literarily breaks my heart to throw away food or ingredients. I try all the time to give them a second chance, like if they were candidates who arrived at the final selection, without being chosen. Well, a left over of almond milk was my candidate, the expiration day was behind the corner, but I knew the poor “guy” needed another chance and so I decided to make brioche bread for the family breakfast, inspired by this recipe. Read more