Over the last two weeks, whenever I went to the market, I found that apricots and peaches are slowly appearing on the stands. For me, that’s like the ultimate sign that summer is just around the corner. So this weekend … Continue reading →
After baking a Tortano last year, which turned out really good actually, the only logical next step in my Italian easter baking progression, was to attempt a Pastiera.
I read a bunch of recipes over the last week, did a big ingredients shopping and finally on the weekend, between studying and skype-writing a group project with my colleagues from uni, I baked the Napolitan easter cake, filled with cooked grain, a rich ricotta cream and candid orange and lemon zest.
It’s a rather complicated recipe and basically every nonna has her own version. My hopes weren’t that high, given that it was my first attempt, but I got a bunch of compliments from my flatmates and my friends from uni, so I guess I’ve done well. 🙂
I am really proud of it, especially as it was the first time I made it! Now I’m one step closer to obtain the official grandma-certificate 😉
I made gingerbread! For the very first time actually and I am really quite proud: I precisely followed the instructions of the recipe of my grandmother and I have to say that they turned out amazing! The whole flat smells like Christmas and the gingerbread tastes like home. ❤
Funnily gingerbread is not a known thing in Italy. Some know gingerbread men from american movies or the gingerbread house from fairytales. But most are completely oblivious to it; just like my flatmate who had no idea what I was talking about when I told her about my baking plans for the weekend and who never tasted gingerbread in her life – but when she did, her eyes widened and she said “but… it’s like christmas to eat!”
I prepared the dough on Friday evening and spent all Saturday afternoon making and baking the actual cookies. And that’s the result:
I wish you could smell my flat right now!
(another grandma-level unlocked!)
I like my bananas almost green. I simply can’t stand them when they are mushy and overripe. But seeing that once again I bought way too many bananas at the beginning of the week and now they were slowly turning into shelf wild-cats (you know, when they get brown spots all over) I knew the perfect solution: BANANA BREAD!
I found a simple, cup-measured recipe and it is absolutely amazing! The cake turned out not too sweet but more like an actual bread-like bake, with a hint of banana flavour. Perfect for breakfast and tea-dipping! 🙂
And what I love most: the recipe is super simple. All you need is:
2 ripe bananas, mashed
1/3 cup unsalted butter, melted
1 cup sugar (I used 1/2 cup white and 1/2 cup brown sugar)
1 1/2 cups self raising flour (or just add 1 tsp baking powder)
1/2 cup ground almonds (optional)
vanilla sugar to taste
cinnamon to taste
Simply mix all the ingredients in a big bowl and bake in a loaf shape for about 50 to 60 minutes at 150 °C. Tha-daa! Simple as that! 😀