From kneading the dough to carefully preparing your mise en place and, finally, baking your creation: nothing feels more rewarding than making pizza at home! When I started to home bake my pizza, I had to face the reality that baking a good pizza it is not easy, especially if you want to replicate the pizza you eat at your favorite restaurant….using your home oven. This is way in this post I am sharing all… Continue reading →
I will be soon packing my stuff and getting ready to travel all the way to my motherland…Italy! As I mentioned before, I come from unknown town of a few thousand souls called Pollenza, located in the Marche region. It is a small gem nestled in the blooming Italian countryside where people have a slow approach to living, a boasting longevity and a superior life quality. God bless! With my husband, we do fantasize about moving back… Continue reading →
I am over the moon of excitement to present a baked VEGAN cake, finally! Now, it is time for a little confession here. Last April I quit my (boring) office job to be 100% dedicated to a very special personal project that, up to today, is my top priority and it is still top top top secret!
I have come up with this Oat&Almont crunchy crumble to have an alternative to the classic nutty crust of my raw cakes, ending up with really versatile crumble mix that can be shaped also into small cookies or even chucks, perfect for a casual snack or breakfast.
Gomashio is a dry topping, made from sesame seeds (goma) and salt (shio), sometimes enriched with hemp seeds and seaweeds (wakame and/or nori). It is widely used in both Japanese and Macrobiotic cuisine. Sprinkled over plain rice and dishes, it enhances the flavor of vegetables and salads, being a healthier alternative to ordinary pure salt. At the moment, I using it everywhere 🙂 even my Oat&Chocolate Cookies!
A slightly sour taste combined with a thick crust and a sharp fragrance…..wanna give it a bite? Levain is a type of bread made with sourdough starter. Working with sourdough could be a rather daunting thought. With some practice and a proper time schedule, I have finally come to the conclusion that it is not that unfathomable as I initially thought.
When life gives you mangoes make a sparkling ChocoMango raw cake! I am really pleased with the way this raw cake came out, especially the sharpness of the mango custard, which is also extremely easy to make. Let’s see..
This week I have been really hungry for bread ending up with a doughoverload production of wholemeal bread, perfect for breakfast or afternoon snacks. This is a classic thin-crusted, light-textured airy bread, also due to the fact that I have used brewer’s yeast instead of sourdough. If you want to know more about the differences between yeast and sourdough, visit my related post: Baking Bread: Sourdough vs Yeast.