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bruttimabuoni italiancookies

‘brutti ma buoni’ beautiful italian cookies

the italian cookies name ‘brutti ma buoni’  translates ugly but good. well, i think they are beautiful and very good. they resembles moon stones. they are baked mainly mid autumn; the harvesting time of the hazelnuts. and all around the year. the most known are prepared with hazelnuts but they could be prepared with almonds as […]

bruttimabuoni italiancookies

‘brutti ma buoni’ beautiful italian cookies

the italian cookies name ‘brutti ma buoni’  translates ugly but good. well, i think they are beautiful and very good. they resembles moon stones. they are baked mainly mid autumn; the harvesting time of the hazelnuts. and all around the year. the most known are prepared with hazelnuts but they could be prepared with almonds as […]

serve with rasberry sauce

‘le cake’ this is what they call it in france

            otherwise all the rest would be gateau. There are 101 ways of making this gateau but i am making the recipe i learned at the escofier school at the ritz hotel in paris. it is light and heavenly. the secret is in the mixing. no shortcuts..but it will be worth […]

IMG_1028

french apple tart..or parisian apple tart

i say french apple tart because there are so many ways to do this most famous tart in different parts of the world. and i say parisian because also in france there are different recipes from different french districts like apple tart from normandy is different  and then ‘flambe’ with calvados (an apple brandy), also there […]

ajvar

ajvar ‘vegeterian caviar’ from serbia and croatia

the name ajvar comes from the turkish word hayvar ‘roe’ the red caviar. usually prepared at the beginning of autumn. originated in belgrade and became particularly popular during and after world war II. now Ajvar is produced in many balkans countries; for export and for local consumption. in serbia, around 650 tons are produced annually; basicaly made […]