Baked grilled Eggplants – Melanzane alla Parmigiana…my way…<3

2 Eggplants( Italian or american type), sliced, 5mm slices, grilled
200 grams mozzarella cheese, cut in small cubes
For the tomato sauce:

3 cups tomato sauce( better if it’s homemade)
1 teaspoon fine salt
1 teaspoon origano
1 cup olive oil

Sauce: tomato sauce + salt + oil + origano. Cook over medium heat for 20 – 25 minutes. Set aside.

Get a rectangular( or according to preferred form) baking tin.

Spread 2 Tablespoons of tomato sauce on the base of the baking tin. Lay some grilled eggplant slices over the sauce.
Sprinkle a pinch of salt over the eggplants. Top with the sauce. Sprinkle some mozzarella cheese over the layer.
Continue making layers of eggplant + sauce + mozzarella until you finish all the ingredients.

Preheat oven at 180°C /10 minutes

Bake at 180°C/30 minutes


For my Italian friends….Pan de sal

Pan de sal ė un tipo di pane, tipico e molto conosciuto nelle Filippine. Ho modificato la ricetta originale sostituendo una parte della farina “00”con farina integrale(125 grammi). Ho anche sostituito l’olio di maize con l’olio d’oliva:

875 grammi di farina di farina “00”

125 grammi di farina integrale

450 ml di acqua tiepida

80 ml d’olio d’oliva

7 grammi di lievito secco

2 cucchiaini di sale

150 grammi di zucchero

Pangrattato quanto basta

Usando la macchina per il pane, marca Kenwood + programma 10(1 ora e 30 minuti)

Acqua + olio + 500 grammi di farina + sale + restante farina + lievito secco + zucchero

Preparare 2 – 3 rotoli, 4 -5 centimetri di spessore

Rotolare il rotolo sul pangrattato

Tagliare il rotolo nella forma desiderata o ( vedi foto)

Preriscaldare il forno a 180°C per 10 minuti

Cuocere il pane a 180°C/20 – 25 minuti


Rifugio Nuvolao, Cortina d’Ampezzo, Italy

I think that this is one of the most beautiful mountain Refuge that i’ve been to in all these years of trekking here in Italy. If you want to reach this Alpine Refuge, you must be sure that the weather is very good, be on the path not later than 8 a.m. and have the right attire and shoes. The walk to reach this truly fantastic Alpine Refuge is long but the view that you can see along the way and when you are in the Refuge is worth the effort. ❤











True friends and friendship

I think that a true friend is someone I can trust. Someone that I know will always understand me but will always tell the truth. Someone who will help me to become a better person. Someone who will always be there no matter what. Unfortunately, it’s not easy to find one and I fully agree with the saying ” He who finds a friend, finds a treasure” … Tinuod dyud. My ideal friend….


Raisin rolls


1 cup lukewarm water
1 teaspoon yeast
3/4 cup lukewarm milk
2/3 cup of sugar
1/3 teaspoon salt
1/4 cup shortening
1 beaten egg at room temperature
1.25 pounds of flour or until it is no longer sticky but soft
Grease a big bowl with oil
Let the DOUGH rest inside it
Cover bowl with a plastic wrap to prevent DOUGH from drying
Put it inside a lighted oven for 1 hr
Remove dough from the oven
Punch it and put dough on top of a kitchen top.
Knead dough for 5 minutes, add the raisins and let the dough rest for 2 hours
Knead the dough for 5 minutes and start preparing small balls as big as pingpong balls
Place prepared balls in a baking tin. If you are using a 26 cm baking tin, you can put 8 – 10 balls
Let dough rest again until they have doubled in size. It will take more or less 2 hours. Remember to cover baking tin with a plastic wrap to prevent dough from drying. This will also help the dough to grow faster
Brush rolls with 1 beaten egg
Bake rolls at 180°C/20-25 minutes

Happy baking!

* soak raisins 25 minutes adding them to the flour mixture. Remember to squeeze out remaining water before putting raisins into the flour mixture!