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!
Yesterday, while I was preparing this little treat for the birthday of a friend from Bern, I was surprised to do some accounts: I have been preparing these for almost forty years curry puff!
And in all these years, I have prepared them at home or for parties; and continue to be successful.
Cherry Tomato Confit
Tired of the usual cherry tomatoes?
It's time to try the confit tomatoes, then!
Tasty and with a particular taste, they are excellent both to eat and ideal for seasoning many pasta recipes, perhaps as an alternative to dried tomatoes to give a different touch to dishes.
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!
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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