Apricots are so much better cooked than raw and roasting them in a poaching liquid of sweet white wine and vanilla intensifies the sweetness and flavour. Apricots with vanilla can only be described as a match made in heaven. It’s
Zeppole di San Giuseppe (Saint Joseph’s Day Fritters), scrumptious deep-fried Italian Fritters are made with pasta choux or bignè (cream puff dough). The pastry dough is piped into nests and deep-fried creating a crispy outer crust. The choux pastry nests are truly irresistible
Bomboloni, fluffy pillows of rich and tender fried pastry dough rolled in sugar and filled with velvety Crema Pasticcera {Italian Pastry Cream}, fresh and warm out of the oven. Have I enticed you to indulge? One thing’s for certain –
Last weekend my sisters, Connie and Anna, came over for a visit and a day of baking. What did we bake? Italian cookies - trays and trays of them. How many are left? Not too many! The Italian Cookie (well in
I’ve made this Crostata di Fragole con Crema Pasticcera e Chantilly, Strawberry Tart, with Pastry Cream lightened with freshly Whipped Cream} twice in the last two days. It’s quite unfortunate that I’ve not been able to enjoy a slice of the
Time seems to be flying by, we are only a few weeks away from the big day. We have finalized the menu, wrapped the gifts for the bridal shower games, wrapped the bomboniere (favours). We’ve decided on the flowers for
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