I wouldn’t be myself if I hadn’t baked this cake ;). It had been on my mind for quite some time. I have to admit, though, that it isn’t to everyone’s taste – the opinions online were rather mixed – so perhaps that’s why I kept putting off making it. Now I know it was definitely
With this recipe, I’m bringing this year’s pumpkin adventure to an end. If you still have a good supply of pumpkin at home, why not preserve a little of that autumn flavour in jars? Pumpkin jam is very easy to make, but pumpkin itself needs a little company to bring
A quick and healthy jam recipe, and a great way to use up summer fruit from the freezer. This chia seed jam is ready to eat after just 20 minutes – no long cooking and no large amount of sugar required. Chia seeds act as a natural thickener here.
My favourite jam. The only thing I love more is plum butter. I adore blackcurrants for their flavour, their aroma and their beautiful colour, and turning them into jam is a real pleasure. Blackcurrants are naturally rich in pectin, so the jam thickens beautifully all on its own ;).
A quick, sweet and delicious dessert! Fresh peaches, lightly sweetened and dusted with cinnamon, baked under the grill with a fluffy meringue topping. Baked peaches with meringue require very little effort but look wonderfully impressive ;).
Biscotti are traditional Italian biscuits that are baked twice. Dry, though less so than Polish rusks, and sweet, they can be wonderfully varied in flavour. They’re perfect with coffee or a glass of wine, and their ability to keep for a long time is, apart from their delicious taste, one
Flourless peanut butter cookies with no flour or flour substitutes – just peanut butter (you can use homemade peanut butter), an egg and chocolate chips :). The cookies are crisp on the outside, with an intense peanut butter aroma and flavour, and they’re quick and easy
Apple, honey and cinnamon pizza – a delicious dessert for autumn weekends. A lovely sweet pizza, finished with a light drizzle of icing, although you could use salted caramel instead. Whenever I make the dough for Italian pizza, I usually set aside
This almond apple cake is soft, moist and delicious. It tastes just like a lemon almond cake, and I would never have guessed there were apples in it! ;). They do, however, add a lovely freshness and extra moisture to the bake. This is a very simple and quick cake to make
Pignoli cookies are traditional Italian cookies made with pine nuts, perfect for Christmas and often given as a sweet homemade gift. They are wonderfully simple, made with just a few ingredients: marzipan, sugar, egg whites and pine nuts. The combination
Mostaccioli (Mustaccioli) are traditional Italian Christmas cookies packed with wonderful aromas and flavours: honey, orange, almonds, chocolate and warming spices. They are especially popular in southern Italy and originate from Naples, where they have
Avocado brownies are brownies made without butter. The butter is replaced with the healthier plant-based fat from avocado. These brownies are wonderfully moist, delicate and fudgy; they do not become firm like traditional brownies made with butter and chocolate.
From now on, this is my favourite rye sourdough bread. It’s soft, rises beautifully and quickly, and requires no kneading – simply mix all the ingredients with a wooden spoon. The addition of dried prunes is a stroke of genius! This rye bread with
Five-grain sourdough bread is a rye sourdough loaf enriched with five different grains and seeds, based on a recipe by master baker Jeffrey Hamelman. Although it contains as much as 75% white bread flour, its flavour is reminiscent of a hearty wholemeal seeded loaf.
A timeless apricot classic – honey-roasted apricots with flaked almonds. Soft, lightly caramelised fruit paired with crunchy toasted almonds makes for an effortlessly elegant dessert. If you like, drizzle the apricots with a little Amaretto before baking
It’s amazing how delicious this plum butter is! The addition of the zest and juice of one orange per 1 kg of plums works absolute magic. I cooked the plum butter over two days, without using any gelling agents. It retained its beautiful deep plum colour
A chocolate twist on the classic Italian Amaretti biscuits you’ve already come to know and love. Thanks to the addition of cocoa powder, these soft almond biscuits are like little bites of brownie – chewy in the centre, richly scented with almonds
Ricciarelli are delicious almond biscuits traditionally associated with the city of Siena in Tuscany. These Italian treats have the characteristic shape of a grain of rice, with a lightly crisp, cracked exterior and a wonderfully soft, chewy centre, much like macarons.