“Limonsito” Calamondin – Citrofortunella microcarpa

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.


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???

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.


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

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…

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:


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

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…





And finally…




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!!!

“Treccia” bread alla Roberta F.

550 G farina 0
250 g latte tiepido
50 g olio d’oliva
1 cucchiaino di zucchero
10 g sale fino
25 g lievito di birra
1 uovo
1 tuorlo per spennellare


13 grams of sugar instead of 1 teaspoon
7 grams of salt instead of 10 grams
I also made mini salted croissant with this recipe using Tupperware’s Croissant party!
Perfect recipe! 5 stars!!! Done on 10/3/16





La marmellata di mandarini 

I thought this jam was difficult to prepare… I was wrong! All you need are fresh mandarins, sugar, some water and most of all a lot of patience…😊


1 chilo and 350 grams of peeled and seeded mandarins. 

1 cup of water

600 grams sugar

150 grams of Mandarin peels

Bring to a boil above ingredients. Continue stirring until thick or when it sets when you put a small amount of jam in a plate. It took me 1 and 1/2 hr but it was worth the wait!

Let cool.

In the meanwhile, clean the jars that you would be using for preserving the Mandarin jam. 

Pour the cooled jam into the jars, close the jars tigthly.

If you want to preserve this jam for a longer period of time, sterilize jars for 30 minutes. 

Biscotti al mais

For my italian friends 😘

Ricetta di un’amico chef incontrato a San Vito di Cadore, Provincia di Belluno, Italia, più di vent’anni fa. Un dono molto speciale e senza tempo. 😊

2 Uova
3 etti di zucchero

500 grammi di farina “1”

250 grammi di farina di mais

250 grammi di burro

16 grammi di lievito per dolci

Una fialetta di aroma alla vaniglia 

1/4 di cucchiaino di sale fino
Mescolare gli ingredienti sopraindicati

Lasciare riposare in frigo per un’ora

Stendere la pasta (4 mm) + tagliare nella forma desiderata

Preriscaldare il forno a 180°C/ 10 minuti

Cuocere i biscotti a 170°C – 180°C/ 10 – 12 minuti

Ciao !


Corn cookies

A special place, San Vito di Cadore, Belluno, Italy + more than 20 years ago + a kind chef + a kind gesture (this special chef shared this cookie recipe) + a treasured memory. I do believe that kind and gentle gestures always have the power to remain in the hearts of men.

It was during a warm day in Spring when I met this kind chef, he was busy preparing this corn cookie recipe while preparing tea out of freshly gathered “Sambuco” flowers. Maybe he will never know that by sharing his recipe and time he has given me and those who will learn this recipe something priceless and lasting. 


2 Eggs

300 grams sugar

500 grams all purpose flour “1”

250 grams corn flour 

250 g melted butter 

16 g baking powder 

2 ml vanilla flavoring 

1/4 teaspoon salt

Mix above ingredients well and let the dough rest for 1 hour in the fridge. 

Roll out dough + cut into desired shapes using a cookie cutter. 

Preheat oven at 180°C/ 10 minutes

Bake cookies at 170°C – 180°C/ 10 – 12 minutes

Happy baking!