Papunette

ARRIVEDERCI!

2010-08-10T22:12:00.002+01:00

Hello taste explorers!

Hope you are ok and that you are up for a bit of Italian culture in tomato sauce. This may be the case if your long journey in the cyber space brought you here so why not follow this blog on its new home: http://papunette.wordpress.com/

See you there!

Childhood Food: Cotoletta alla Milanese e Fior di Fragola

2010-07-07T00:34:00.014+01:00

Well, in a way it could be worse. Broken heating in January for example. For now, there is just something wrong with the hot water system. I think it may be something related to the pressure. The hot water doesn’t run if the radiators are not on and because it’s July, although in London, the heating system only gets on at 30C!
It’s bloody hot now in the flat, it looks like a hot Italian summer night. When you keep turning in the bed because it’s simply too hot, and that’s just an excuse not to sleep. From the open window someone is speaking loudly, but all inside is quiet, just the rest is noise.
Back in time, I used to spend summers with my grandparents when the schools were closed in this big house in a North West village near Turin, with 19th Century factories still up and running, in a period, late 80s, when there was abundance, people were carefree and didn’t care about global warming, gasoline’s price or mortgages.
My favourite TV series were Wonder Woman, Magnum PI, The A team and the Dukes of Hazzard, oh and MacGyver, of course. Favourite ice-cream fior di fragola which I used to buy with 700 lire in the local bar where you could find only eldery people playing cards and children. I used to spend the day riding a supa dupa blue bicycle up and down the village and that wasn’t an easy thing as we were by the Alps and my biggest troubles were bee stings.
Around midday, someone was warning children it was lunch time shouting their names and it was better hurry up, whatever adventure was going on, because at that age one is always hungry.
Once home, veal cutlets in breadcrumbs were waiting for me, ready to be eaten with fries or green peas. The veil was beaten and breaded by my grandpa’s big hands and then gently fried by my granny.
Tonight I had some chicken to do in the fridge and I made the recipe for myself. It was OK, tasty and crispy, but really those ones used to be marvellous.

Ingredients

Breadcrumbs
Beaten egg
Veal Cutlets
Olive Oil
Salt
Lemon

Beat the veal in order to make it thin. Trim the excess of fat if any and then pass it in the flour first, and than in the beaten eggs. Top with the bread crumbs.
Heat the oil in a fry pan and when hot place the cutlets allowing each side to cook until golden brown. Place in a kitchen towel to drain the excess of oil for a few minutes. Serve with a fresh lemon wedge and side salad.

LOST IN ROME- PASTA ALL'AMATRICIANA

2010-06-08T22:09:00.008+01:00

Is Rome the most beautiful city in the world?
It is difficult to say, as every great city has got its own soul and beauty, but for sure Rome is one of those worth a visit at least once in a life time. Some places are so stunning to have become an icon of the city itself and evenly swarmed with tourists. What’s more than a strolling under the ancient Latin walls of the Coliseum, with fancy gladiators posing next to you, a challenge to the mysterious pagan Mouth of Truth or throwing a coin in the baroque magnificence of the Trevi fountain?
Its continuous flux of tourists shows that Rome is still an all desired destination in the hearts of the many, but sometimes a sweaty and loud crowd can really put you off even in front of such wonders.

Even though I never miss a touristic tour of its most famous monuments every time a go to Rome, sometimes it is nice skipping the line and get lost, very easily actually, in the tangled city centre’s alleys. That’s when and where the capital reveals its real charm.
One of the best places to get lost is the area around the Pantheon. Let your feet go freely and from Via della Rotonda you may chance on a tiny bakery, selling mouth watering jam tartellettes and fennel tarallucci or discover the creamy ice-cream in one of the many gelaterie between the Pantheon and the Parliament.
Another not well known destination is the Jewish quarter, further example of the secret beauties of Rome. The Latin architecture peeps out from Renaissance buildings and mixes together with old Jewish shops and restaurants, in an overlap of cultures and ages which gives a feeling of astonishing decadent beauty. Refresh there with a fresh mint tea and move towards Trastevere for dinner.
Enjoy one of the traditional recipes, like spaghetti carbonara, coda alla vaccinara, deep fried artichokes, or bucatini all’ amatriciana, with a good glass of Est! Est! Est! Vine of Montefiascone.

Pasta all'amatriciana

For 4 people:

100 gr. Bacon
1 tbs extra virgin olive oil
A can of plum tomatoes
A glass of white vine
Freshly crushed black pepper
Salt
70 gr. Pecorino Romano cheese
320 gr. Pasta (bucatini or spaghetti)

In a pan, heat the olive oil over a low- medium heat. Dice the bacon and stir fry it. When the fat part of bacon becomes clear, add the vine and cook until it is evaporated.
Keep the bacon on the side and cook the plum tomatoes on the same pan with the bacon juices. Add a pinch of salt and leave it to thicken for around 10/15 minutes on a low-medium heat stirring often.
While the sauce is cooking, set water to the boil. Add a tbs of coarse salt, add the pasta and follow the cooking time.
When ready, drain the pasta and mix it in the saucepan with the tomato sauce. Mix well, while adding the bacon and pecorino. Serve immediately.

Mirto Liqueur

2010-05-18T17:48:00.006+01:00

Sunday evening, BBQ on the roofs of Shoreditch. Even though the weather was awful. Thanks to my intrepid friends. In this big city, in this multicultural mix that is London, I bring a taste of Italy in a bottle of Mirto.
A faithful friend of sleepless and sweaty nights spent under the moon of warm Sardinian summers. I can feel the warm breeze from the Mediterranean Sea, sit in the old town centre of Alghero, the voices of my Sardinian friends and the cool sweet taste of mirto liquor.
It is bizarre how everyone seems to know Limoncello and not this sweet aromatic counterpart from Sardinia. A sweet natural liqueur with digestive properties, made by macerating myrtle berries (myrtus communis), which grows generous and wild in the Sardinian island, with alcohol and sugar.

It is served chilled, in cooled shots glasses, generally after a meal and drunk it slowly, to fully savour its unique and wild taste. The recipe is quite easy and requires just few essential ingredients.

1 lt water
1 lt alcohol (90’)
600 gr. mirto berries
600 gr.sugar

Place the mirto berries in a container with pure alcohol. Store in a cool cupboard and allow infusing for at least 40 days stirring sometimes.
After this time, strain the berries from alcohol and discard them.
Boil the water and add the sugar. When cold incorporate the mirto syrup and mix well.
Then, just bottle it in a clean bottle and leave it for at least another month (better two) in a cool place.
That is it!

PUFF-PUFF

2010-03-14T20:18:00.010Z

What if the world paid attention before it was too late?

What if we start to fight injustice and raise awareness of social issues using the arts? What about taking arts back from pure commoditisation to their political and social purposes?
These are the questions and aims of the Artivist Collective, an American born group of concerned global citizens which combines visual arts and activism in the belief that the arts can change the world. It may sound overwhelming or the dream of a bunch of old-fashioned hippies, but it is a real project, which has taken concrete forms like the Artivist Film Festival.

Showcased in London at the Shawn Theatre, the festival was an international occasion to raise public awareness of human and animal rights and ecological issues and it truly represents an invaluable chance to watch independent films, meet socially conscious artists, have your say and shed some light on the hottest issues of our contemporary world.
Since its first iteration in 2004, the festival has travelled all around the world, representing over 45 countries, reaching and connecting millions of people.

In two days of screenings the festival displayed numerous films by international filmmakers, plus discussions with a number of filmmakers and community leaders, from “Children on War” by Brian Single, a unique documentary on child soldiers in Uganda, to “Ice Bears of the Beaufort” by Arthur C. Smith III, on polar bears that face being left homeless because of the harm caused to their arctic ecosystem.

Also worthy of mention is “Sweet Crude”, the stunning documentary of the Seattle based filmmaker and video artist Sandy Cioffi who spent 4 years documenting the tragic situation in the Niger Delta. A whole region devastated by oil exploitation, a whole population poisoned and deprived of their freedom, an open wound in our consciences.

Due to the content of the festival, I left with a weird mix of powerlessness, frustration and anger, but with the example of Ken Saro Wiwa to enlighten my way.
Do you remember Ken Saro Wiwa? The Nigerian poet sentenced to death and hanged by the Nigerian Government for his involvement in MOSOP, the movement which defends the civil rights and the environment preservation of the Niger Delta. A hero of our times.
They killed the poet, but art can’t be killed. It is everlasting.
Viva Ken Saro Wiwa! And thanks to the Artivist group for all their effort.
http://www.artivists.org/

Puff-Puff ( Traditional round doughnuts)

250g/8oz plain flour
pinch of salt
7g fresh yeast
45g sugar
25g butter
2 egg yolk
150 ml water or palm wine
drop of vanilla essence
fat for deep frying

Sift the flour into a clean bowl. Rub the butter the flour and make well in the centre. Cream together the yeast and the sugar, mix in the eggs,. the water or palm-wine and vanilla essence. Pour this into the well in the flour. Using the finger mix together gradually drawing in the surrounding flour.Using the finger tips, mix well into a dropping consistency. Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat. Depending on the pot ,fry up to six puffs at a time . Serve hot or cold.

(http://tiny.cc/BUEPo)

DELIA'S PORK CHOPS WITH MUSHROOMS AND CREME FRAICHE

2010-02-04T21:18:00.008Z

What is culture? For most of the people, culture is philosophy, painting, poetry and all the so-called high or noble arts. However, culture is part of our daily life. Even when we don’t think of it, we assimilate, share and exchange culture in countless little ways.
Food is one of these. When we share our food, when we try a dish from another country our knowledge get richer, besides the pleasure of a nice meal!
That’s the mission of this blog, just to try to get to know each other a bit better. Let’s face it. Socialization is not easy in a big city, especially when we commute to work drowsy in the morning and back home tired in the evening, but also during the worst day we keep learning something.

I’ve recently watched “Delia trough the Decades” on BBC 2 and really like her. And her pork chops with mushroom with creme fraiche! I think I now know a bit more about England. It’s also said that every English family has at least a book of Delia at home, handed down from mother to daughter (I am not sexist, but really is more a girl thing). So I asked my friend Fiona and she’s given me Delia’s “Winter Collection”. That was a present. From her mum.

Pork chops
Mushrooms
Creme fraiche
Thyme
Olive oil
Salt and pepper

In a large frying pan, hit some olive oil and fry the pork chops until they get a golden colour, in order to caramelise the meat. Transfer them in a baking tin and stir-fry the mushrooms for 5 minutes in the same pan where you cooked the meat. You can add some dry porcini if you want to enhance the flavour, but remember to soak them in water before use. Place the mushrooms, bit of thyme and finally the crème fraiche and toss to taste.
Cover the baking tin with kitchen foil, leaving the sides open to let the steam coming out.
Bake for about an hour and enjoy!

PEAR, GORGONZOLA AND WALNUT SALAD

2010-01-26T22:17:00.012Z

Another piece of Italy, told trough its tastes. A simple and hearthy salad with an intense flavour. Thanks to a special ingredient, Gorgonzola cheese. If you have never seen Gorgonzola, think of Blue cheese, they look pretty much the same. I personally love Gorgonzola because it is so versatile that can be used in countless recipes and at the same time I hate it because it is so good that I always end up eating too much of it.

Typically made in Northern Italy, Piedmont and Lombardy areas in particular, Gorgonzola definitely reminds me of home. A creamy cheese rich in tradition and with an antique flavour. A real taste of home.

I know that at the moment things are quite mess up down there, and I am saddened when, asked where I come from, people answer just with an “Ah” full of implications.

Sometimes I feel I should be there and do something, resist. But I am here, pursuing my dreams and my career. Italy has never been an easy country. It is so full of contradictions, beauty and misery that it is difficult even for me to understand it.

Sometimes, however, words are not necessary and the real soul of a country can be understood just in a flavour.

Rocket

Baby spinach leaves

Walnuts

Pure olive oil

Salt

Dice a sweet soft pear in small cubes. Then wash the rocket and baby spinach leaves and place them in a bowl. Arrange the pear cubes, the chopped walnuts and gorgonzola cheese on the top and toss together with olive oil and salt.

POLENTA AND SAUSAGES

2010-01-19T16:18:00.011Z

Here’s my favourite winter recipe: polenta and sausages or “pulenta e sausissa” as they say in my area. I am pretty sure you know polenta already, as it has become fairly popular even outside Italy. Essentially it is corn flour and water. Add cheese and sausages and it becomes one of the most delicious meals ever. It is a typical northern Italian winter recipe, but I love it so much that I can even eat it in August when outside it is 30°C! If you go skiing in the Alps you can’t miss it, if you are staying home you can try to make it yourself. Not to mention that it is a very cheap and filling meal for the whole family. Also children will love it.

Ah, the pic was made on New Year’s Eve, up in the mountains of Vallée d’Aoste where I spent the last day of the year with my best friend! Very nice, uhm….

1 litre of salted water
250 g. of polenta
200g. sausages
250g. tomato sauce
1 onion
Bit of celery
1 carrot
Olive oil
Salt and pepper

In a medium saucepan bring to boil the salted water. Remove it from the heat, slowly pour the corn flour and stir quickly with a wooden spoon to avoid lumps. Replace the saucepan on the heat and keep stirring for 40 minutes or, if you choose the pre-cooked one, for few more minutes. I normally use the pre-cooked polenta because it saves lot of time and the taste is still reasonably good. If you want to obtain a ticker polenta add more flour or on the contrary, if you want a more fluid polenta add more water. While stirring add some cheese of your choice (the best it would be “Fontina”) and a bit of butter to make a creamy polenta.
Pierce sausages with a toothpick and fry them for 5/6 minutes allowing the juices coming out. In the meantime heat the oil in a saucepan and fry lightly a mix of onion, carrot and celery. After few minute, when golden brown, add in the tomato sauce, salt and pepper and cook for 10 minutes. Finally add the sausages and cook it for extra 10 minutes. Add some water if the sauce becomes too thick.
Serve with full bodied red wine

RICOTTA AND HAZELNUT CAKE

2010-01-19T15:19:00.006Z

Ricotta is a typical Italian dairy product, produced in different Italian areas, from North to South.
Literally it means "recooked", it is as white as snow and the taste quite sweet with a nubby texture makes it ideal in dessert preparation or with fruits like bananas or berries. I eat it with everything really, from chocolate to tomatoes or spinach or just on its own on bread. Generally fairly low in calories, you can eat it without any concern as it is light and healthy. It is cheap and very easy to find in England too. Check in your local Italian delicatessen, or in any supermarket. Even my local “Cost-cutter” has it.

Must admit that the following recipe is a calorific bomb but sooo mouth watering.

100g. butter
50g. plain flour
150g. caster sugar
4 eggs
100g. ricotta cheese
100g. chopped hazelnuts
1 lemon peel
50g. dark chocolate
Baking powder
Dash of Amaretto liquor

Pre-heat the oven to 180°C. Sift the flour with the baking powder.
Beat the egg whites until stiff with half the sugar. Do the same with butter and the rest of the sugar, then add the egg yolks, ricotta cheese, the chopped hazelnuts, flour, the lemon peel and a bit of amaretto liquor. Carefully rub in the sugar and egg whites mix.
Place the mixture in a greasy tin and bake for around 40 minutes.
When cold top with icing sugar or melted chocolate.

KING PRAWNS IN PINK VODKA SAUCE

2010-01-06T22:20:00.008Z

To go back to a normal and healthy diet after the Christmas revelries there is time. I will start my detox, for sure, but I need a week to chill out and realize that I am back to routine. So, an indulgent starter to make the return easier.
Relax, take your time, the New Year has just started!

(For 4 people)
12 Fresh King Prawns
2 egg yolks
A pint of oil
Lemon juice
Ketchup
Salt
A dash of Vodka

Bring water to the boil and cook the king prawns for ten minutes. When ready, drain them and leave it to cool. In the meantime let’s make the pink sauce. Now, you can choose to buy an already made mayo of your choice or can make one at home. If you decide to make it at home it’s even better and you’ll be surprised how easy it is.
Whisk the yolks with an electric whisk, add the salt and gradually the oil until the mixture is soft and firm. Beat in the lemon juice beating costantly.
When the mayo is ready add a bit of ketchup to make the pink sauce and a dash of vodka to give it a unique twist.
Use your fantasy to find always different ways to serve this easy and tasty appetizer, like using a lettuce leaf as bed or just pouring the pink sauce over the king prawns.
Enjoy!

SORREL DRINK

2010-01-06T11:49:00.007Z

Back to London. Festivities are over. Holidays went so quick! Well, they always do, but even more this time. It was nice to see friends and family, my lovely hometown by the Alps and spending New Year’s Eve on the snow. I love them all, but I am happy to be back to the Big Smoke. So many opportunities to take and things to learn. I love London. Since I have been living here my perception of the world is changed: it is not as big as I use to consider it, but with so many friends spread around, it is like a village, a global village.

So, let’s celebrate 2010 and the new decade with a real Jamaican drink recommended by my friend Myrtle, from Jamaica, just to warm up with good Caribbean rum while outside it’s snowing and snowing and does not seem to want to stop!

A packet of sorrel drink
Water
Freshly grated ginger
White rum

Boil the water in a pan, then add the grated ginger and the packet of sorrel. Leave to cool overnight. When it is ready, strain add sugar and the white rum to taste.

TIRAMISU'

2009-12-14T19:10:00.014Z

Oh yes, it is that time of the year. Like it or not, it’s Christmas and it would be nice to spend it at home with your beloved persons and with homemade Christmas deli.
Leave the crowds wonder around in the packed city centres and super uber malls and indulge yourself in slow cooking and a glass of red wine. Instead of the usual gifts, why not opt for winter treats like fair-trade honey or homemade fairy cakes dressed up in a lovely box.
Make everything ready, check the cupboard, do the food shopping and enjoy yourself.
The following one is my suggestion for the Christmas dessert. It is not a traditional English pudding, but it has many pros: it is very quick, it is creamy tasty, you can make it the night before and it never lets you down. It has just a con: it is outrageously fattening.
But after all summer is still far away…

250g. mascarpone
60g. sugar
3 yolks
4 egg whites
Coffee
Cocoa powder
200g. savoiardi biscuits (Ladyfingers)

As first thing, make enough coffee to dip the savoiradi biscuits using an Italian caffettiera. Pour it in a bowl with as much sugar you want (I do normally use 3 full teaspoons) and let it cool down. Somebody adds a bit of coffee liquor for a more intense flavour. I do personally like it milder, therefore I add just a dash of milk, but, as usual, use your imagination to personalize the recipe.
Whisk yolks with half the sugar until you get a soft yellow cream. Beat the mascarpone until smooth and stir in the yolk and sugar cream. Then, whisk egg whites to soft and stiff peaks with a pinch of salt and the remaining sugar and beat together with the yellow cream. You have now obtains a delicious tiramisù cream.
Now dip the savoiardi in the coffee: they have to be soaked but do not over do it. Now arrange the first layer in a bowl, add the mascarpone mixture and sprinkle the cocoa over it. Do another layer and sprinkle the top again with cocoa.
Chill in the fridge for at least 3 hours before serving.
Enjoy!

ROCK 'N' LASAGNE

2009-11-25T23:38:00.011Z

Although the current Italian situation and the depressing grey English weather, I am proud to present this late Autumn special: an Italian classic, LASAGNE. It is the proper time to make lasagne, it is getting cold, we need confort food and it is an occasion to live your kitchen with your beloved persons. And, lasagne are so good that even help to digest the worst TV news (you know what I am talking about).
Now, it is necessary to make it clear that it doesn’t exist one recipe for lasagne, as every family keeps its own special variation. Mine is just a version, probably one of the easiest and lighter ones, but you can add whatever ingredients you prefer. The good thing about cooking is that dogmatism is banned, in favour of fantasy.

I have recently tried my friend Danny's version: a mix of American, Italian granny and native Indian touch. The result? A full-bodied lasagne, reinforced with meatballs and chilly. Spicy and with great character, a triumph of taste and bravery. Now, I’ll let you experiment your own.
It follows my own recipe, easy to do also for first time lasagne cooks!
Turn off the TV, enjoy with a glass of sincere red wine and some honest alternative Italian music : http://www.myspace.com/ilteatrodegliorrori Italians do rock some times (in spite of Mr. B.)!

350 g. mince meat (half beef and half pork)
300g. plum tomato
250g. lasagne sheets
1 pint of milks
A bit of nutmeg
Half a carrot
Bit of celery
1 onion
40 g. of butter
4 table spoon of plain flour
Salt
Parmesan cheese

Now, bear in mind that you need some time to make lasagne, therefore choose a day when you have some spare time. The best thing to do, as it takes time, it is to make bit more than your actual servings, so that you can have your meal ready also for the following day. And, trust me, baked pasta always offer its best the day after.
To make the meat sauce (i.e. easy Bolognese sauce): chop the carrot, onion and celery very fine and stir fry them in extra virgin olive oil. Add the mince meat, stir fry for 10 minutes, then cover with the plum tomato and let it cook for 40 minutes. Add some water if necessary.
In the mean time, start making the besciamelle sauce. It is much easier than the meat sauce: once the butter is soft, mix it with flour. Incorporate the flour slowly, in order to avoid lumps. Pour a third of milk, salt, grated nutmeg, bit of grated parmesan cheese and heat it up, pouring gradually the rest of the milk, but before the milk gets too hot. After 10 minutes the besciamelle sauce will start to thicken.Leave it on the side.
Next step: if you enough expert make your own lasagne sheets, other wise spend a couple of pounds and buy already made ones. There are some good ones around, find your favourite ones. V.I.T! (very important tip!): do boil your lasagne sheets before baking them! I don’t know why some packs say to put it straight in the oven. It is better not to do it: Why? Try it.
When the lasagne sheets are soft enough (it takes 2/3 minutes boiling time per sheet) start to build up you layers. Sheets, Bolognese sauce, besciamelle, then again sheets, Bolognese sauce and besciamelle until you finish all the ingredients. As top layer cover lasagne sheets with besciamelle and a sprinkle of parmesan cheese.
After this great job, put in the oven for 35 minutes and take a rest.
Share your meal with your family and your friends and have a good time. Your effort and time will be rewarded by their happy faces.

CAULIFLOWERS WITH TWO CHEESES AND CRÈME FRAICHE

2009-11-10T22:25:00.004Z

A for Ape, that we saw at the fair; B for Blockhead, who ne’er shall go there; C for cauliflower, white as a curd…I remember when I believed babies were found under cauliflowers by their parents. It was a world full by fantasy and fairies, cheerfulness and joy. Now I know that my parents had lied to me: it is not a wonderful world, but still I can play with it and use fantasy to make it fantastic. And it is how a cauliflower can become a sheep or a cloud before becoming a divine meal.
This recipes is very easy to make and relatively cheap. It won’t look out of place even as a side dish in a romantic dinner. Happy cooking!

A medium size cauliflower
Crème fraiche
Two different types of cheese
Salt
Nutmeg

Place the cauliflower florets and a few of the inner leaves in a steamer and still them until tender.
Pour a little (75ml circa) of the steaming water into a saucepan, add the crème fraiche and simmer, whisk well until it has thickened, then add the cheeses. Heat this gently for about one minute, until cheeses have melted, then add a bit of nutmeg and season the sauce to taste. Pour the sauce over the cauliflowers and place the dish under a hot grill until the cauliflower has browned.
Some examples of the cheese you can use are: Parmesan cheese, French Brie, Blue cheese if you prefer a stronger taste.

GREEN TAGLIATELLE WITH MUSHROOMS

2009-11-04T23:00:00.004Z

This dish has the merits to be easy to make, cheap to buy and it makes quite an impression. Not to mention that is low in calories but at the same time very filling and tasty. I see it as an autumn classic for a quick dinner, after a long working day. If you are lucky enough to live in the countryside you can pick up your own mushrooms (make sure from an expert that are the edible ones) otherwise look for the next Tesco. I know, it does not sound right, but hey, where can I find mushrooms at this time of the night! Anyway, the better the mushrooms the better the final result.

250 g. Mushrooms
250 g. Green (spinach) Tagliatelle
Olive oil
Salt
Garlic
Parsley
Concentrated tomato puree
White wine

Stir fry the mushrooms with a clove of garlic. When they are almost ready add some parsley, the tomato sauce and a bit of white wine. Leave it dry for few more minutes but do not let dry too much. Bring to the boil a large pot of water, salt it with coarse salt, wait for few minutes and then add the tagliatelle. When ready drain it, add to the mushrooms and add some olive oil. Serve immediately. Enjoy!
If you want you can add some pine nuts. They add more calories, but they are healthy and strengthen the taste.

BIRTHDAY CAKE

2009-10-19T18:34:00.005+01:00

Whatever you do, it is passion that makes the difference. This is the birthday cake for my sweetheart and hey, for a special person a special cake! I could not just buy one, love is priceless and (this is an old grandma advice) to hold a man tight be a good lover in bed and a great cooker in the kitchen. If she says that, after 40 years of happy marriage, well I believe it.

3 medium eggs
100g of sugar
80g of butter
150g of plain flour
Half a glass of milk
Half a teaspoon of vanilla essence
Crashed pinenuts
2 teaspoons of baking powder

Preheat the oven to 180C. Beat the yolks with sugar, mix with flour, baking powder, vanilla and milk. In a separate bowl beat the egg white until fluffy and gently incorporate to the rest. At the end add the baking powder. Bake at 180C for about 30 minutes, until a wooden pick inserted in centre comes out clean.

Autumn Apple Pie

2009-10-11T19:39:00.001+01:00

Back to big city life. Summer holidays are already a sweet memory of juicy fruits and fresh red tomatoes ripen in the Mediterranean sun in my grandpa’s garden. Winter is approaching, I can feel the nipping breeze blowing from the northern lands. An apple pie is the ideal treat for these gloomy days in between summer and cold season. Apple pie is easy to make and cheap but it is great in taste. It is necessary just some apples and half an hour to spare. Add some spices, honey and pine nuts to give it an original twist…just like in love affairs, the special ingredient in the kitchen is fantasy. The scent of hot apple baking in the oven warms up also the coldest day.

3 juicy apples
200 gr. plain flour
150 gr. sugar
2 eggs
2 teaspoon of baking powder
100 gr. of butter
200 ml. milk
A pinch of salt
2 teaspoons of honey
1 teaspoon of cinnamon
Some crushed pine nuts

Preheat the oven to 180 C.Mix eggs and sugar together, making a soft yellow cream.
Sift the flour and all the other ingredients together until obtaining a soft mixture. Finally incorporate the crumbled apples. Spoon the mixture into a cake tin and bake for 35 minutes

Chocolate and banana muffins

2009-10-07T18:35:00.001+01:00

Monday afternoon. It is pouring out there and the sky seems like a concrete wall, grey and impenetrable. I do feel so down when the weather is bad but wondering around still with slippers and pyjama doesn’t help. I call on Eleni, she lives not far from me somewhere in North London. This recipe comes from our girlish afternoon, spent making banana muffins and listening to Calypso music. A bit of sugar and Harry Belafonte are the ingredients not to die of boredom in a miserable autumn day in London.
So tasty and easy to make that it is not necessary to be a pastry chef to do it. Eat them warm with a cup of tea. Delicious! Day-oh, day-oh!

250 g plain flour
75 g porridge oats
3 eggs
175 g caster sugar
250 ml oil
A pinch of salt
2 bananas
Dark chocolate buttons

Preheat the oven to 180 C.
Sift the flour, oats and baking powder together. In a separate bowl beat the eggs, sugar, oil and salt together until pale and fluffy.
Fold this mixture, bananas and chocolate buttons into the flour
Spoon the mixture into muffin tins and bake for 15/20 minutes