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
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
For those who are wondering what babka is – otherwise known as Kranz cake– the answer is quite easy: the babka is a sweet braided bread typical of the Jewish cuisine. In the magnificent book “Jerusalem”, you can find a lot of information about this special braided bread and the names of best babka bakeries in Jerusalem. The typical babka is stuffed with a decadent cream made with chocolate and butter- in other words pure happiness-which is impossible not to love madly. Read more
The idea of making this focaccia is originated by a mix of elements/coincidences, first of all an irresistible desire to do anything with bread, then a very good brie cheese in my fridge and last but not least some friends invited for supper that day. I know it’s not nice to think of friends as guinea pigs but with a homemade focaccia I was certain that I won’t receive any complaints. Read more
This is a kind of miracle, or maybe just one isolated case that will be followed by a lack of new blog posts in weeks or worst-case scenario in months, but today I have a new recipe to share on my blog.