Buccellato is a traditional fragrant and sweet Sicilian pastry which starts appearing in December and is usually associated with the Christmas holidays. Dried figs, spices, sweet Sicilian wine called Zibibbo and nuts such as pistachio, walnuts, almonds and dark chocolate are encased in a sweet …
My English grandmother would make shortbread and she comes to mind whenever I eat it. I think it was one of the first things she taught my sister and I to bake. Last week I spotted a beautiful Nordic Ware snowflake baking pan, and …
These little puddings are very similar to the Sticky Toffee Pudding that I was known to make to end many a dinner party during my single years. It is an easy recipe and a sure crowd pleaser. I always made my sticky toffee pudding in …
These Gingersnaps are just as they should be, thin, buttery and crunchy all the way through. The flavour of ginger is perfectly balanced with the brown sugar and spices and I have had to give most of them away to friends to avoid eating …
One would think that I have made Cantuccini many times considering I lived in Tuscany for 14 years before moving to Rome five years ago. The truth is that I made them this week for the first time. I tried a couple of recipes, and …
I recently made some decorated cookies for Peppino Capuano Jewellery in occasion of ‘La Vendemmia 2017’. “The excellence of the best international wines encounters the exclusivity of the luxury boutiques in the fascinating setting of Via Condotti and Piazza di Spagna”. La Vendemmia is an exclusive …
I love Persimmons! I love the soft and juicy Hachiya variety and these are the ones that are perfect for baking. I also love the hard Fuyu variety because you can eat them like you would an apple. If you’ve ever eaten an unripe persimmon you probably haven’t …
This is often called ‘Persimmon Bread’. It does resemble a ‘banana bread’ in that it’s baked in a loaf tin, and there isn’t any luscious, creamy frosting on top, but this recipe seems more like a cake. It is very sweet, plus I also added …
When you live overseas, you often have moments of nostalgia which invariably include craving a food or flavours from home. Although I’m not one to eat chocolate bars on a regular basis, if I could arrange a steady shipment from Australia it would be for …
If you love rich dark chocolate and love the idea of a chocolate filling topped with dark chocolate ganache sitting inside a chocolate pastry shell, then you will fall in love with these tarts. You could use this recipe to fill a round 24cm tart …