Like most of the people out there, I spend a lot of time on Instagram, which lately has become my favorite source of inspiration for new recipes or food trends. Well, a few months ago I was looking at this phyllo cake which is better known as ruffled milk pie, or in the original Greek version ‘Galatopita‘ which means ‘cake made with milk’. Read more
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
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
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