Kamut and yoghurt bread

le pain de kamut et yaourt

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Since I’ve started my blog, which means 6 months ago, the list of my preferences on the left side of my laptop’s screen has grown enormously. In fact, I keep a large number of recipes taken from other blogs that I want to try myself. When I write in my comments: “I’ll do it again,” it’s not just small talk, I really intend to try it. Continue reading

My version of savory Kranz Cake with pesto

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Some months I saw on Angie’s blog this amazing sweet bread, almost a cake, that immediately captured my attention. I had never heard about this “Kranz Cake”, but when I did some research I immediately realized that I was one of the few who didn’t know what it was. I still remember that Angie replied to my enthusiastic comment inviting me to make it again.
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Salty Focaccia with milk and ginger.

focaccia salée avec lait et gingembrefrench version english version italian version (scroll down)

In Italy we grow up eating focaccia, we enjoy it at any age, at any time of the day. You can imagine how much I miss it. In my country, maybe it would never came to my mind to prepare it, but since I’m here I wanted to try. After several disastrous attempts finally I found the texture that I was looking for. Continue reading

Small rolled tahini buns

Tahini sweet rolled buns

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The airport is a place that I like a lot. Both I leave and I arrive. I like it. The airport is also the place that moves me the most. I’m able to shed a few tears, indeed, even looking at the greetings of others whose stories I imagine. I remember that one year ago when I was at the airport waiting for two friends, I started to cry watching a family that, in my imagination, met after many many years. Continue reading

Seed and onion crackers

Crackers with seeds and onion

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There are things we cannot postpone indefinitely, sooner or later the moment to do them arrives, no more excuses. My problem lately is the driver’s license that I have to get in Canada. So it means a second exam, written and practical, in other words a nightmare! It’s crazy, isn’t it? I’ve never thought of being forced to do it again. Unfortunately, the validity of my Italian driver’s license is limited, and as soon as you become a permanent resident you’re obliged to have the Quebec one. Continue reading

Quinoa bread

quinoa bread

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Sometimes I wake up listless, without any desire to cook. There is nothing to do. I eat what my fridge gives me without any hesitations. It is useless to force me when I ‘m in this mood, the only thing is hoping that it goes away quickly. On the other hand, there are days when I wake up with lots of energy and desire to spread my energy around, without the slightest sign of sluggishness. After a really tiring phase, often some new energy comes back to cheer me up. Sometimes the level of this new energy is so high that it turns into impatience. Continue reading

Sfeeha, the buns from Syria.

sfeeha, stuffed buns

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Food in a way is like fashion. There are times when recipes or ingredients know their heyday. I noticed that the bread nowadays is having its time. Talking about bread, there are many varieties indeed, from ingredients to shapes and colors. It is clear that these “magnificent creatures” have always fascinated me. For this reason, during a cold afternoon of hot teas and an inevitable stop to the bookstore, I bought the book “The book of buns” without hesitating. By the time I got home, I was dreaming of stopping time and making all the breads that were in the book. Continue reading

Eliopita. The olive and Fanta bread from Cyprus

olive and Fanta bread

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According to my friends, this recipe is one of the best in my “resume”. They’ve in fact asked me to write the recipe on my blog, to avoid asking me the right amount of ingredients every single time.  It funny though, I had never thought to put it on my blog … Being honest, a longtime has passed since the last time I’ve prepared the olive bread. This happened not for some specific reason, simply, Eliopita went out of my mind. It’s really funny because I read a lot of magazines, books, blogs, to be inspired by. Always looking for something very particular, very appetizing, but by doing this I run the risk of forgetting the easiest things, those that we grew up with.  Continue reading