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!
This version of the beef goulash, characterized by the scent of cumin toasted and crushed in a mortar, is the interpretation used by chef Tim Mälzer and taken back to her collection of recipes, Home, recently published.
It was presented so well that I could not help repeating it in my kitchen:
Focaccia di spelta,
method no knead (without dough)
When the desire to knead, by hand or machine, is little or nothing, the ideal solution for many leavened products is the technique without dough, precisely no-knead.
And, since a friend asked me if I could show her this system step by step, I patiently photographed and commented on it.
Here I used it for a focaccia with 100% of white spelled flour.
L'basic dough for leavened cakes it lends itself to many uses, not only for cakes and sweet buns but also for small cakes portion:
for example, these cinnamon-flavored sweets.
As well as excellent, they are also a great way to take out of the dough from another preparation!
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