“Poffertjes”

My recipes, Photography

One of the things that I have learned/tasted during my trip in Amsterdam is this specialty called “Poffertjes”. I like to cook and to learn new recipes so, after returning back from my vacation, I looked for this particular pan and I found it in the internet. Today, a rainy day, I decided to use it but using a friend’s “hot cake recipe”. The result was just as I hoped.

1 1/2 cups all purpose flour

8 grams baking powder

1 egg

3/4 cup milk

3 Tablespoons sugar

3/4 teaspoon fine salt

3 Tablespoons corn oil

Mix above ingredients well.

Grease the “Poffertjes” pan

The procedure in cooking this mini pancakes is more or less like preparing “Hotcakes”

Oh! In Amsterdam they serve these mini pancakes sprinkled with powdered sugar, honey or maple syrup. I love traveling and everything that goes with it. Life is a journey…

Wishing everyone a pleasant and fruitful week!

Pinza or “Pinsa” in Veneto

Hobbies, My recipes, Photography

There are certain delicacies that remind me of a tradition of a certain region of a certain country but it often brings me back memories of certain significant persons in my life who have taught me the value of what it is like to be a part of a family, a social group or simply, the essence of what life is all about. For me, it’s the beauty of a flower, a hug, a simple “hello!”, a smile…feelings that continue to evoke heartwarming memories that the passing years can never erase.

This recipe is one of those beautiful memories of how simple it truly is to share a part of ourselves to others. Thank you Ciso because through you, I have learned another important tradition of a Region, in a country who in all these years, have given me so much.

These are the ingredients:

A liter of milk

400 grams breadcrumbs

A pinch of salt

250 grams dried figs, cut in small pieces

250 grams raisins

100 grams fennel seeds

2 eggs

1/4 glass of corn oil

1 apple, in thin slices

1/2 glass of Grappa (Grappa is an alcoholic beverage produced in Italy)

16 grams baking powder, sifted

2 tablespoons of sugar

2 tablespoons of sifted flour

150 grams of walnuts ( 50 grams for the topping, the rest in the cake mixture. Oh! This is optional since I just added this ingredient to see if it will add a more interesting taste to the recipe).

Breadcrumbs + milk. Soak for 30 minutes

After 30 minutes, add the rest of the ingredients except 50 grams of walnuts (to be placed on top of the cake before baking it).

Mix well.

Line with wax paper a rectangular baking tin (I’ved always seen this cake baked on a rectangular baking tin. Tradition?)

Preheat oven for 15 minutes at 200°C

Bake this special and traditional cake at 200°C/1 hour and 10 minutes.

Serve this with Vin brulè (aromatic wine – white wine/red wine, a piece of apple, a stick of cinnamon and 2 or 3 cloves. Some would add even a piece of orange. You can find the recipe in the web)

Tonight will be a special night for most living here in the Veneto region. A very big bonfire will be lighted in Arcade, a town in the province of Treviso, and a lot of persons will be celebrating “Panevin”. They believe that the direction of the smoke will indicate whether the new year will be prosperous or not. I really hope it will be an abundant year for all.

This is what was left after distributing a piece to some friends. 😊

Wishing everyone a wonderful weekend!

Biscoriso

My recipes, Photography

I don’t know if anyone have ever heard a cookie with this name. ??? I called this cookie recipe , “Biscoriso” because it comes from the Italian word “biscotti (cookies) + riso (rice)”. (I use rice flour and all purpose flour in this recipe). I always prepare it during the holiday season as a gift for my friends and relatives or simply offering the cookies with coffee or tea to those who come and visit me during Christmas. This is the recipe:

BISCORISO

250 GRAMS RICE FLOUR

250 GRAMS ALL PURPOSE FLOUR

140 GRAMS BUTTER

200 GRAMS SUGAR

2 EGGS

16 GRAMS BAKING POWDER (SIFTED)

2 ML LEMON FLAVOURING OR RIND OF 1 LEMON

5 TBSP OF MILK

MIX THE ABOVE INGREDIENTS WELL.

LET THE DOUGH REST FOR AT LEAST 30 MINUTES IN THE FRIDGE.(THE DOUGH MUST BE SOFT. IF IT’S TOO SOFT, ADD FLOUR. IF TOO HARD, ADD MILK)

REMOVE DOUGH FROM THE FRIDGE. LET REST FOR 1 – 2 HOURS ON THE KITCHEN COUNTERTOP

ROLL OUT DOUGH (4 -5 MM) USING A ROLLING PIN. USE DESIRED CHRISTMAS COOKIE CUTTERS TO GIVE THE COOKIES A SPECIAL FORM

PREHEAT OVEN AT 180°C FOR 15 MINUTES

BAKE AT 180°C/12 MINUTES. 10 MINUTES IF YOU WANT IT TO BE SOFT AND NOT CRUNCHY

WISHING EVERYONE A WONDERFUL AND MEANINGFUL CHRISTMAS!!!!

Pumpkin cookies

My recipes, Photography

It’s cold, it’s raining and gloomy outside…so I thought that it is the perfect moment to make pumpkin cookies for Halloween. Making an ordinary day worth remembering.

This is the recipe:

PUMPKIN cookies

600 grams All purpose flour

200 grams butter (room temperature)

200 grams powdered sugar

200 grams pumpkin pulp ( steamed)

175 grams almond flour

A pinch of salt

A pinch of cinnamon powder

A pinch of nutmeg powder ( optional)

2 ml vanilla flavoring

2 eggs (100 – 125 grams)

Mix above ingredients together.

If the dough is smooth but sticky, sprinkle/ add more flour. Let the dough rest in the fridge for 30 minutes – 1 hour.

Roll out dough.

Bake at 180° C/ 15 minutes

You can glaze the cookies, decorate it or simply sprinkle it with “zucchero a velo ” (confectionary sugar) before serving.

Wishing everyone a pleasant and fruitful week!

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Dark chocolate muffins

My recipes, Photography

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I was looking for a recipe for a cake without having to use butter or eggs and…

a friend gave me this recipe.. I changed the rice flour with an organic all purpose flour and spelt flour and the muffins came out even better than I thought it would!

This is the recipe:

70 grams grams dark chocolate

150 grams organic all purpose flour

50 grams organic spelt flour

170 grams sugar

8 grams baking powder

30 grams cacao powder

250 grams milk

60 grams corn oil

1 tablespoon white wine vinegar

10 grams confectionary sugar

24 cm round baking tin

Parchment paper

Preheat oven at 180°C/15 minutes

Chop the dark chocolate. Set aside

Mix together the remaining ingredients + add the chopped chocolates

Pour batter into a 24 cm round baking tin (or in my case, I used 2 muffin tins good for 12 muffins for this cake recipe)

bake for 30 – 35 minutes at 180°C

Cool. Sprinkle with confectionary sugar before serving.

I tasted the muffin without sprinkling confectionary sugar on top and it tasted good!

7D62FD88-26B9-4324-96AB-81358FBA25FENow I know that it is possible to prepare muffins or a cake without using eggs.

Wishing everyone a wonderful Sunday!

 

 

 

“Limonsito” Calamondin – Citrofortunella microcarpa

My recipes, Photography

After 27 years, in a Villa found in the Province of Treviso, I finally found someone who has this plant in his garden. I was really surprised to know that this plant can also be grown here in Italy. So, I decided to go and look for it in one of the plant nurseries here in the Province of Treviso and I was lucky to find it. And the plant nursery owner was so surprised that I wanted to buy this lemon shrub. So I told her that in the Philippines, we use to make a drink called “calamansi juice” which is the Filipino version of Italy’s “limonata”. I was really amused to see that on the plant’s tag, aside from the plant’s scientific name another indication was added ” limone da bellezza”…without knowing that this plant is not only ornamental but it’s fruits can also be used to prepare excellent lemonades, the extract can be used to treat itching and insect bites and I remember that when I was still living in the Philippines, my mom used to let me drink “calamansi juice” to loosen the phlegm during times when I had cough. This is how to prepare Calamansi Juice:

8 green Calamondin fruits, cut in half
Sugar to taste. I usually drink this juice adding 1 teaspoon of sugar
1 cup of cold or hot water. Hot during the cold season and cold during summer

To separate the seeds from the juice, use a strainer or sieve
Add strained juice to the cup of water and then add sugar

Happy drinking!!!

* Some say that it is better to drink this juice before breakfast but I think that this juice is good any time of the day.

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After 5 years….

Enough to make 2 to 3 glasses of “Kalamansi” juice.

It’s not easy to grow this citrus tree in Italy. Unfortunately I cannot plant this tree on the ground but in a clay pot and keep it protected during winter. I am really happy that after all these years, with a climate such as what we have here in Italy, it is still alive and this year, it really gave me enough fruits so I could make this special drink which really evokes in me a lot of beautiful memories with friends and family in the Philippines.

Wishing everyone a pleasant weekend!

Cake or muffins???

My recipes, Photography

This is a recipe shared to me by a friend:

4 eggs

300 grams all purpose flour

200 grams sugar

Rind of one lemon or 1 ml vanilla extract

A pinch of salt

8 grams of baking powder

150 grams corn oil

150 grams milk

Mix above ingredients together. (It would be better if you use a Stand mixer).

Set aside 1/3 of the batter and add 15 grams of sifted dark chocolate powder. Mix well.

Prepare the muffin pans

Preheat oven at 180°/15-20 minutes

Fill each cup with the batter about 1/2 full + add the a spoonful of the chocolate batter in each cup + to create that particular swirl effect of a marble cake, use a toothpick

Bake at 180°/25 minutes

I was wondering what to make for some friends coming over for a potluck dinner and a dear friend (best friend) told me that it would probably be much better to prepare muffins instead of a cake. It would be easier for my friends to eat and to take it from the serving plate. Well, thanks to that spontaneous advice, I was able to make more than 20 muffins for 18 guests. A marble cake recipe turned into a muffin recipe. (Oh! To make more than 20 cupcakes I had to double the recipe above).

As for true friendships, i believe that it is a connection that can outlast time and space.

HAPPY WEEKEND TO ALL!

Baked Lasagna with Italian chicory “radicchio di Treviso” and Speck

My recipes

After years of cooking and trying new recipes, I thought that it would be nice to make something special for lunch for the whole family and so last Sunday I decided to prepare this dish using a very special vegetable native to the Veneto region called “Radicchio di Treviso” – Italian chicory and the famous smoked meat “Speck” native to the northern part of Italy, specifically, the region of Alto Adige. I think it’s not really about the cooking and experimenting recipes, but in the thought of preparing something good for someone else. Have a pleasant day to all!

1. Saute Speck strips with slices of 1/2 shallot

2. Add “radicchio” cut in small pieces

3. Cook for 10 minutes over medium heat

4. Add salt and pepper

5. Cook for another 5 minutes

6. Prepare the Bechamel sauce and start preparing the layers: Bechamel – lasagna- cooked radicchio – Bechamel sauce – grated Parmesan cheese.

7. After every layer…

8. The last layer will be: lasagna- Bechamel- grated cheese

9. Bake at 180°C for 25 – 30 minutes.

10. Serve hot

Always check if you are allergic to one or more ingredients. As fo me and my family, it was a truly flavorful lunch. Oh! I think next time I will make lasagna with spinach and ricotta cheese 😊🤔

Beef stew…

My recipes

It’s been a time since I thought of putting all the recipes learned from friends and families and from persons that I had the chance to meet during my trips to some places and countries in just one book. Honestly, this thought keeps me wondering if someday (though I am confident that I will! Even if I will have to wait…). So for the meantime, I am reviewing my recipes and today I made this beef stew, one of the first recipes learned from someone here in Italy plus my “touch”. Sorry if the photo is not taken by expert hands but for me, this recipe is really good and easy to prepare. This is the recipe:

BEEF STEW

1 kilo beef cubes

3 carrots

1 big onion, sliced in rings

4 stalks celery, cut in 1 1/4 cm

1 1/2 cup tomato sauce

250 grams “champignon” mushrooms (washed and sliced) – optional ingredient

1/2 cup water

1/2 cup red wine

1/2 teaspoon dried rosemary

3 dried laurel leaves

1 teaspoon seasoning powder or 1Knorr cube

1/2 cup corn oil

Saute oil, onion rings and meat for 20 minutes – medium fire

Add the vegetables + mushrooms ( optional)

After 5 minutes, add tomato sauce

Add water

Add salt and pepper

Add seasoning powder

Add wine + mix all well.

Cook in the pressure cooker for 45 minutes ( start counting from the moment you lower the flame – after the first major whistle) – just follow the instructions of the Pressure cooker. Oh! I think you can use another kind of cooking pan but you have to double the cooking time.

Brownies – M&M’s with peanut butter

Hobbies, My recipes, Photography

During my trip to America, I bought a pack of M&M with peanut butter and at the back of the pack there was a recipe for Brownies with M&M with peanut butter. I was really curious to try the recipe since it is a family tradition to prepare brownies during the Christmas season at home. I thought, I like this new version of M&M’s with peanut butter so I decided to try this recipe for this holiday season…

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So…

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And finally…

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Very delicious and as for calories …🙀 but what counts is the fact that I was able to prepare this recipe and learned that I could adapt it to my needs like: put 1/3 less sugar, 1 egg less, 1 cup less of M&M’s with peanut butter and 50 grams more of melted dark chocolate. 🤔

Happy holidays everyone!!!