Krumiri with hazelnut flour, lime and cinnamon

Krumiri with lime and hazelnut flour

french version english version italian version (scroll down)

People who know me quite well know that when I put my mind on something, sooner or later I do it. It was like that for this recipe too, since I loved it on Manuela’s blog, I’ve only waited a few days to go into action. For foreign friends who follow me Krumiri  is a kind of biscuit born in the Piedmont Region, well known and really appreciated all over Italy. It’s funny because when I was in Italy, I dreamed of eating brownies, cupcakes and bagels, but since I’m in Canada I want to eat all the things I used to eat when I was in Italy. Krumiri are among these things. Don’t get me wrong, I can find Krumiri even in Montreal, but only in a few stores that import them directly from Italy for a price that is not really convenient. You will understand my pleasure when I tried to do them on my own, and immediately sent the recipe to my Italian friend Caterina, who sometimes is homesick, as I am … I slightly modified the original recipe using hazelnut flour instead of corn flour so choose the version you prefer, I’m sure that sooner or later you’re going to try both!

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Cookies with spelt flour, banana and chocolate chips.

biscuits à la farine d'épeautre et banane

french version english version italian version (scroll down)

One of my strangest habits is to keep a little notebook in my purse where I note all those dishes that I fall in love with, the recipes given by a friend or the flavors I do not want forget in order to re-elaborate them. I went around with a small green notebook for at least 5 years … you can easily imagine its condition when I decided to buy a new one. Despite the hard work that I had to do in order to copy all my notes in my cookbook, I kept on taking notes like crazy. Continue reading

Chocolate mousse with rhubarb and biscuits

chocolate mousse

While I was trying this recipe I realized several things about the chocolate mousse:
1) It’s good
2) It’s easy and quick to prepare
3) It’s not too greasy, or at least less greasy than I supposed it was
4) You can play with its flavors by adding fruits, biscuits or dried fruits
So after all these upsides I wonder why I haven’t tried it before? Ah … the prejudice is hardly a good thing…. In fact, I should officially beg the chocolate mousse pardon, because I’ve always thought that it wasn’t interesting enough to catch my attention, and that its name was the most attractive thing about it. What a mistake! Continue reading