“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!

Pontebba, (FVG), Italy. Snow art 2019

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Like the sand in an hourglass, time flies. Life is a journey…this weekend another page has been written and again I realized that it’s not about those beautiful dreams for the future but how I savor every moment of each day.

Oh! I thought it would be so cold inside this “igloo”, strangely it was not.

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There is always something to learn in life…

Wishing everyone a wonderful 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!

Happy New Year to all!

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A fruit salad ( “macedonia” in Italian)…this is how I would describe the year 2018. Visiting new places, finding old friends and savoring each moment of everyday with family and friends trying to understand the meaning of what life is truly all about, was like tasting a delicious fruit salad, some fruits inside it were so delicious but the for ones I didn’t like much, I simply thought that they added a particular taste to the salad. Here’s wishing everyone a Joyful, Blissful and Prosperous Year 2019!!! Oh! To greet the New Year, I prepared this basket full of 13 kinds of fruits, a family tradition…to wish for a prosperous, joyful and bountiful new year.

Oh! One of the ways to welcome the New Year here in the historical city of Treviso is to have a walk through its streets and alleys, window shopping, eating sandwiches or the typical dishes of the Veneto region, eating the typical Christmas cake which is called “Panettone” , drinking Prosecco wine, Vin Brulè or simply talking with friends and family about the events of the year while waiting for the fireworks at the tick of the first second of the New Year. This year, it was really so beautiful and so heartwarming to see life, to see happy and hopeful faces and to see the lights that somehow have that special glow that only the Christmas season can bring. A prayer that in the heart of everyone be that feeling of hope and love. A wish for Peace for all mankind.

Piazza dei Signori, Treviso and the fireworks to welcome the New Year.

Life is indeed an interesting journey!

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!!!!

A thought…

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When I dream of seeing places and finding myself unprepared (even if I have already read articles about it!) for the kind of mind blowing sense of gratefulness for the privilege of seeing a dream come true…

Trajan’s column ” Colonna Traiana”, Rome

Touching Roman history at the Palatine Hills in Rome

Because in this trip I realized that the rain can’t stop me from enjoying the the taste of History.

Wishing everyone a delightful day!

Il Colosseo e Foro Romano Palatino

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It rained all day but it was still worth visiting these historical sites.

But Rome is not only about historical monuments…

Tonnarelli al Calamari, Carciofi e Pomodorini

Carciofi alla Giudia

Thanks to Diego, the hotel owner for his advice, “L’Arancio d’Oro” a few minutes from Castel Sant’Angelo, I was able to taste some of Rome’s special dishes!

Castel Sant’Angelo, Rome

Wishing everyone a wonderful day!