These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.

Ma ... attention:
my recipes are in my own way and it is not said that they respect the traditional canons;

also because, on certain classic preparations, every village and every family have their own original version!

On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...

Enjoy the reading!

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Galaktoboureko, ΓαλακτομπούρεκοGalaktoboureko, Γαλακτομπούρεκο
(Greek cuisine)

When I'm in Crete on vacation, always in the same town halfway between Chania and Rethymo, I often end up at a local pastry table (the ζαχαροπλαστείο) to shame, without shame, a nice portion of galaktoboureko.

A bomb of layers of phyllo dough stuffed with cream, baked in the oven and then sprinkled, without restraint, so much, much syrup!

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sweet and sour sauce


Homemade sweet and sour sauce, oriental cuisine

This sauce, great to accompany grilled meats and much more, is a very simple version of the sweet and sour sauce that I generally use to season the chicken (or pork) in sweet and sour sauce, and that can without problems replace enriched with vegetables.

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Spring rolls

Spring rolls (with filo pastry and baking) 春卷, Chinese cooking

I love the spring rolls; and as always, you can say, I prefer prepararmeli on my own!

This is the version with filo pastry and, to avoid frying, with baking.

The result is very pleasant and extremely light:
Try it!

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tartar sauce


Good tartar sauce

Given that only the yolks of boiled eggs go into the tartar sauce ...
this is my version; which instead includes whole boiled eggs!

Although, when I do the stuffed boiled eggs with tartar sauce instead of other ingredients, egg whites are forced to use them as a container.
After all, if you really don't want to put them, you can leave them aside or add them chopped into small pieces, to the ready-made sauce.

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Torta Caprese Al LimoneTorta Caprese Al Limone

The caprese cake is a classic; and has the distinction of being prepared without flour and with lots of chocolate!
What I have prepared here, however, is a white variant, however to be served cold, and with a characteristic lemon taste.

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