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Archive for febbraio, 2008

English hot cross buns for Easter

25gr bakers yeast
1/2 cup olive oil
3/4cup slightly warm water
50gr sugar
1tsp baking pdr
1tsp white vinegar
370gr flour
small cup small raisins
1 tsp mixed spice, salt.
CROSS-make a paste with flour and water, roll thin and cut into strips.
DOUGH-Mix yeast with water and rest for 10mins.Combine all ingredients except raisins and flour. Add 150gr flour too water and mixture, add [...]

Posted by Cristina on febbraio 29th, 2008 under Recipes | Comment now »

Italian easter bread with saffron (sweet)

25gr bakers yeast
1/2 tspn saffron
155gr sugar
almost 3/4 cup water slightly warm
600gr flour
155gr salted butter
5 eggs (yolks only)
100gr almonds
grated rind of 1 bio lemon and orange
1 beaten egg
pinch salt
icing sugar.
Mix in water the yeast,saffron and 1tsp sugar. Wait for about 12mins for the yeast to disolve,add 100gr flour covering and leaving in the fridge overnight. After [...]

Posted by Cristina on febbraio 29th, 2008 under Recipes | Comment now »

Spring ricotta pudding

Now that the spring is near the ricotta cheese will be lovely and creamy with the new pastures. Take some 400gr ricotta, 3 tbs honey (preferably mountain honey), mix with grated rind of bio lemon or lime and blend alltogether.
Put in the fridge for at least 1 to 2 hrs. If you want to make [...]

Posted by Cristina on febbraio 28th, 2008 under Recipes | Comment now »

Stuffed & stewed artichokes the roman way

Prepare 6 firm firm globe artichokes by cutting off about 3cm off the spikey top and take off some tough outer leaves. Leave about 8 cm of stalk.
Place in water after rubbing with lemon to avoid them going brown. For the stuffing grind some small crackers or dried bread together with parsley, mint, garlic, s [...]

Posted by Cristina on febbraio 28th, 2008 under Recipes | Comment now »

La piadina filled with goat’s cheese and rucola (Italy’s tortilla)

500 gr ‘0’ flour,
2 grams bica of soda,
¼ glass olive oil (in Romagnia they use lard),
salt
Work all ingredients together adding a bit of water or milk (the milk makes for a slightly softer piadina. Divide into balls and make individual rounds with the rolling pin about 30cms wide. Remember to keep flouring the rolling pin [...]

Posted by Cristina on febbraio 28th, 2008 under Recipes | Comment now »

Cavolo nero with parma ham on grilled country bread

5oogr cavolo nero, olive oil (extra virgin),s & p,garlic,4 slices ham, toasted slices of country bread with a crusty crust.
1. cut out the toughest part of the stalk and boil cabbage in salted water for about 20 minutes,till tender. Drain and press with a wooden spoon to get rid of the water.
2.grill the bread in [...]

Posted by Cristina on febbraio 26th, 2008 under Recipes | Comment now »

Pumpkin & spinach soup recipe

l leek, washed and thinly sliced into rounds
2 tbspns olive oil
2 cups pumpkin purée
1 rib celery thinly sliced [...]

Posted by Ren on febbraio 26th, 2008 under Recipes | Comment now »

Green & Black’s chocolate recipes

you almost want to bite into the book!

Posted by Cristina on febbraio 26th, 2008 under Books to read on cooking and not | 1 Comment »

Roman markets

Testaccio 14th august 2006

Il Pigneto

Campo de’ Fiori

Posted by Cristina on febbraio 22nd, 2008 under Food Fairs-Wine & Eating in Rome and around | Comment now »

Technorati

Technorati Profile

Posted by admin on febbraio 21st, 2008 under Cooking lessons and market visits in Rome | Comment now »

cooking lessons and market visits in Rome

Through the changing seasons come and enjoy a hands-on lesson in a lovely private terraced home in the centre of Rome. Ren and Francesca start off by taking you to the local farmer’s market to choose our products amongst the awesome display of fresh fruit and vegetables available in Rome from the fertile country farmers. [...]

Posted by admin on febbraio 21st, 2008 under Cooking lessons and market visits in Rome, Food Fairs-Wine & Eating in Rome and around | 4 Comments »