Pandesal

Ever tried baking this delicious Filipino bread in a woodburning stove/wood-fuelled kitchen range?

Third Sunday of Advent

I was thinking if there’s a reason for discriminating someone due to the color of his/her skin…I think it’s all a question of having a black or white heart. A pure and loving heart or a heart full of hate and negative feelings. Wishing everyone peace and joy…

A handmade Advent calendar

A gift to someone living far but always in our hearts… This year I thought of making this advent calendar using materials which I have in my craft box. Someone taught me how to sew the pieces together, another researched and wrote on a piece of paper some sayings from the veneto region, another prepared…

Interesting try…

Though I’m always busy(my fault due to my interest to learn so many things! ) and this afternoon I was not able to stop myself from trying to make the famous “canederli” of Alto Adige and to prepare another cake using the “Pentola fornetto” . Though I didn’t have all the ingredients to make the…

My Mint Syrup

I have prepared this homemade Mint Syrup “Sciroppo alla Menta” from the three Mint plants that I cultivate in my little garden. I must say that this Mint syrup taste better and different from the the Mint syrup that I used to buy from the grocery store. Thanks to the special “gardener” who made this…

LA PINSA VENETA -A TYPICAL CAKE FROM THE VENETO REGION. THE PEOPLE HERE USUALLY EATS THIS CAKE WITH “VIN BRULE’ – RED/WHITE WINE BOILED WITH A PIECE OF APPLE, CINNAMON, CLOVE AND A LITTLE SUGAR. I THINK THAT THIS IS A DELICIOUS CAKE.

250 G CORN FLOUR + 1 TSP OF FINE SALT 100 G ALL PURPOSE FLOUR 50 G RAISINS(SOAKED IN WATER FOR AT LEAST 30 MINUTES) BOIL THE WATER + ADD LITTLE BY LITTLE THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL THE 100 G BUTTER 150 G SUGAR 50 G DRIED FIGS(CUT IN SMALL BITS)…