posted by on appetizers and snacks, vegetables / side dish, recipe

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We are back in town after the holidays, and to breathe this air vacation i prepare an Hispanic recipe, a nice guacamole dip, just when I hear the name I think at an aperitif on a white Mexican beach accompanied whit a cool beer or a sunset party with a lot of tequila!

So to stay in this holiday and relaxation mood here’s the recipe to make the guacamole at home just like what I ate in south america, and I recommend using only a fork to crush the avocado, or taste and texture will be compromised!


  • 2 large avocados
  • 1 red tomato
  • 2 limes
  • ½ red onion
  • 1 fresh green chili pepper (jalapeno type)
  • fresh coriander
  • salt
  • + tortilla chips to serve

Cut the tomatoes, remove all seeds and vegetation liquid, take the flesh and cut it into small cubes.

Finely chop onion, chilli and coriander leaves, I put about ten leaves.

Squeeze half lime into the bowl where you crush the avocado, take the fruit and cut it in half vertically, remove the large central seed and empty the pulp in the bowl, ssqueeze above all the rest of lime.

Now with a fork, crush the avocado flesh, when it’s reduced to a coarse cream, add the diced tomatoes and all chopped ingredients, salt and give it a good mix, serve the guacamole in a bowl with the classic tortillas corn chips.

I suggest you to try this wonderful sauce with grilled chicken, for me it is a perfect match!  A very simple and tasty dish will be fantastic…. even light!



posted by on pastries and cakes, recipe



I told you that soon I have post a recipe for plum jam with surprise….the surprise are the amaretto biscuits!

After the great harvest, I had to use my plums, and I think to use it for a jam!

If you have time, or you are tired of the classic plum jam I recommend you to try it, it’s really tasty and very easy to make, and this jam is perfect to use with the short pastry, I’ve prepared a tart that was devoured in few minutes .

confettura prugne amaretto


  • 1 kg of washed and pitted prunes
  • 500 gr caster sugar
  • 200 gr amaretti biscuits
  • 1 shot of amaretto liqueur (50g)

Whisk the biscuit in the bowl of a blender and when it’s ready pour it into the pan to cook jam.

Wash the plums and remove the seed, weigh it and once you reach the right amount (1kg) blend it also and reduce them into a puree and add amaretto, the sugar and mix well with a wooden spoon.

At this point, turn the heat to low power and turn often the mixture, this jam tends to stick so do not forget it on the stove!

Check the right cooking with the plate test*, it took me about 30 minutes.

Pour the hot jam into jars, close it and turn it upside down, cover with a rug until completely cool.

confettura prugne amaretto

*for who do not know the test is to simply: pour a teaspoon of jam in the center of a plate, if it does not drip when you turn vertical the it’s ready!


posted by on pastries and cakes, recipe



This cake it’s really good for breakfast with its amazing smell and taste.

I prepared the cake with the plums harvested from my garden!


  • 150g sugar
  • 120g soft butter
  • 2 eggs
  • 180g white flour (i used Molino Rossetto)
  • 1 tablespoon of cinnamon
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 40 gr liquor
  • 10 plums
  • brown sugar

Cut the butter up and keep it in a bowl at room temperature for an hour

In a separate bowl Sift flour, baking powder, brown sugar and a pinch of salt and set aside. Now add the sugar into the butter and stir it up until the mixture is creamy and almost white.

Add eggs one at a time, spill a little glass of liquor and then add the mixture of flour, baking powder and brown sugar that we made before, at this time we have to mix up all together with a spatula.

Grease a 20cm cake tin with butter and pour the mixture, level out and cover whit sliced plums.

I put plum slices one with the skin upwards and one upside down into the mixture, then strew with brown sugar , so that, it will make a caramelized crust on the surface!

I Love it!

Place into the preheat oven to 180C/350F and bake for about 40 minutes (test by inserting toothpick).


watermelon sorbet


posted by on appetizers and snacks, ice cream and parfaits, recipe



I love summer and for me watermelon is the Summer’s symbol, It’s a fruit that we must eat more and more to be really satisfied!

Watermelons is for me a memory of my happy summers at sea, when the watermelon was too big to fit in the fridge my father took a tub full of icy water where put it inside

When we buy a watermelon often we can’t taste it before, this means we don’t know anything about its sweerness or taste so sometimes I make a mistake in choosing

What can we do when the watermelon isn’t good enough? Easy Solution: We can make a delicious and refreshing watermelon sorbet!

sorbetto anguria


  • 1¼ cup sugar
  • 1¼ cup water
  • 7 cups fresh seedless watermelon chunks
  • 1/2 lime fresh juice
  • vanilla stick with his bean

This recipe need to be realized in two separate moments, so we can use all ingredients cold.

In a medium cooking pot, bring the sugar, vanilla stick with its bean and the water to a boil. Wait until the sugar is completely dissolved without stir and put out the fire.

Put the saucepan into the fridge when it’s completely cool. After a few hours take the watermelon (also the watermelon is preserved in the fridge) and cut it up, put it into the bowl of the blender with the lemon juice and process until completely puréed

Add the sugar and vanilla syrup and pour the mixture into the bowl of your ice cream maker.

If you haven’t the ice cream machine, you can put the mixture in a bowl on the freezer, and mix it once a time.

I prefer a sorbet that I can drink, but if you want obtain a creamy sorbet put it in the freezer also for many hours. The next day I scrape it with a spoon and I obtain a creamy sorbet like an ice-cream, ( thanks to the syrup the sorbet won’t freeze!)

I garnished the top of glasses by dipping it in granulated sugar, then I put fresh mint and watermelon/lemon skewers into the glasses.

sorbetto anguria

sorbetto anguria

I garnished with fresh mint, watermelon and lemon skewers and then I dipped glasses in granulated sugar!


posted by on pastries and cakes, recipe



This food-blog is born thanks to my passion for cooking, but actually I have to thank you Souheila of for encouraging me.

I talked with her for a long time about food and when she has gone on-line I decided that it was even my moment, to grow together.

Her blog takes care about all food dynamics and (food) sustainability, and she wants help everybody to make conscious choices during one of the most famous and popular moments of our life: shopping at the supermarket!

Now we have decided to join our competencies  to realize a jam with only Bio and seasonal products, the recipes taken from an ancient book of family, and it’s made without any thickening or jelly agents, we want obtain a jam of melons with lemons and ginger 100% natural.

The melons contain an high percentage of water, so cooking time is enough long, but the taste of this jam is worthy; the sweetness of the melon with the sour taste of the lemons and the spicy of the ginger is a perfect mix.

*All the photos are taken by Souheila while we prepare and cook the jam toghether, here you can find her story about this recipe.

melon jam


  • 1kg e ½ of cleaned melon (about 3)
  • 4 lemons
  • 1 teaspoon of ginger powder
  • 1 kg of white sucre
  • + a towel of cotton or gauze

Remove the rind to the melons, remove the seeds and the internal part of melon and take them in a bowl, cut the flesh into dices. Than take the towel and use it like a bag/filter to contain the seeds and the internal part of the melons, close it with a cooking string.

Put the flesh and the cotton filter in a casserole, give a first squeeze to the filter with the hands and cook it to moderate fire for 1+1/2 hour approximately, until the melon become soft and transparent.

melon jam with lemon and ginger | recipe

Meanwhile take the lemons and wash them well, dry, grate the zest and then squeeze them to obtain the juice.

At this point remove the filter from the casserole, wait some minute and squeeze it again.

Add the sugar, the juice and the zest of the lemons and stir it continuously for twenty minutes, add the ginger powder and continue baking for others 20 minutes. Take 4/5 very clean and dry a jars and fill them when the jam is still hot. Close the jars and turn them upside-down, cover with a cloth and leave them to cold.

The Jam closed can be conserve for many months, once opened the jar put it in the fridge and consume over a pair weeks.