Sunday, 24 February 2013

torta caprese

Last year the husband and I went to Casa Caldesi, a wonderful cooking school tucked away in a tiny London street, and learned to make a few authentic Italian dishes. It was his birthday present, and I highly recommend it, we had a brilliant time and met lovely people.
On the menu was a fiery poussin cooked with a brick, lovely roast potatoes, a salad and last but not least, the torta Caprese with amaretto cream. Although we have never made any of the main course again, the cake has been an instant hit, and it has become a regular at home. It has the advantage of being flourless, but don't be fooled, it's not the kind of cake you can have a second helping of!

Alas, I'm afraid the pinnies sewing project will have to wait a while longer...

Thursday, 21 February 2013


♫ The Byrds ~ Turn, turn, turn

Spring is normally my least favorite season. Although it's nice to hear the birds chirping from 5 o'clock in the morning, having daffodils around and enjoying longer days, it just does not compare to autumn, its crispness and promises of cosy evenings at home.
For me nothing compares to autumn and winter, but this year fate has decided to reconcile me with spring and is coming bearing the best of gifts. I guess everything does turn, turn, turn.
Or as we say in French " y'a que les imb├ęciles qui ne changent pas d'avis!"

Tuesday, 19 February 2013

winter comforter

This weekend we made a gorgeous butternut squash soup. It's hard to believe that no cream is required, as it always turns out to be so velvety. This recipe serves about 6 portions of soup, and is an absolute winner with toasted thick country-style bread and cold cuts for a full winter meal. It does that a while to cook (probably a good couple of hours) but is the simplest soup in the world. try it before the weather turns warm!

* Peel your squash, cut it in cubes and sprinkle cumin and coriander (a bit more of the former) and lots of olive oil.
* After about an hour, add 2 roughly chopped onions and 7 or 8 whole cloves of garlic (skin on, just bruised a bit)
* When everything looks dark gold, stops the cooking. Take the garlic skins off. Put everything in a blender with some vegetable stock.
* You want your soup to be quite thick to enjoy it at its best, but try it out and keep adding stock to taste. Add salt, pepper, and enjoy!

Sunday, 3 February 2013


What best to warm your heart on a cold winter day but home-made brownies?

Why, I say, even better than that is using my new matriochka timer to help make them! It's sooo nice to have friends think of you and remember your tastes. Thanks, A. !

As usual, it has been another Sunday filled with lots of good intentions to do things for myself (especially trying out this new pattern I purchased from Michelle Patterns, formerly known as Keyka lou). Unfortunately, everyday life always takes over, and the reality is, without a three-day weekend, I can never achieve all I set out to do. Still, hey ho, not long before I stay at home for more time than I ever imagined...that too warms the heart!

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