Butternut squash granola

granola à la courge
As many people out there, I use butternut squash starting from the end of September until I see the first strawberries at the market, hence for several months. And to make matters worse, I basically put squash in any preparation (have a look at the blog you will find a good numbers of recipes / ideas). Read more

Pancakes with spelt flour, chia seeds and lemon

pancake di farro

best pancakes

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It may seem weird, but pancakes are one of my husband’s “duties”, he’s indeed the specialist. His pancakes are always very soft and perfectly cooked, and he is very proud of these achievements in the pancakes’ world. As far as I am concerned, I am very happy that for once it’s me not cooking and just waiting to be served at the table, but I cannot totally accept that his pancakes are better than mine … Read more

Spelt English muffins

muffin inglesi di farro

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I did the math, a year has passed since I made these English muffins and took the pictures! Not kidding! It’s already been ONE LONG year since I made this recipe without posting it. It’s been so long that I don’t even remember why I didn’t publish it at that moment … The only thing I remember is trying 2 or 3 recipes before finding the one that I was really happy with, resulting in English muffins with a soft and quite puffy texture. Read more

Quinoa and chocolate cookies

biscotti alla quinoa

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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

Brioches with custard and raspberry jam

pains brioche avec creme

Brioches à la crème et confiture de framboises

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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