Author Archives: Erika
I gave my first cooking class :))) It was fun fun fun! The story behind it? Here it is. One of our friends spent a few weeks alone in Berlin while wife and kids went back to the homeland for the summer. He wanted to surprise his wife upon her return by cooking her a delicious dinner, but he is not quite able to cook. Knowing BeyondPasta he suggested I’d go to his place and teach him how to prepare … Continue reading
BeyondPasta is closed this week, finally I am on vacaaation! But since I am a good girl, I wrote this post for you in advance, I didn’t want you to have to go a whole week without a new recipe! I look forward to tell you all about Dakos: feta cheese, olives and tomatoes over a crispy bread soaked in olive oil and the juice from the tomatoes and olives. I am sure this clue is enough for you to … Continue reading
And I found myself browsing through a 900 pages recipe book and not a single one has what it takes! That happens, sometimes. And it happend the other day. These kind of situations tend to end either really badly, or stunningly! The first situation is when I cook something I really didn’t feel like eating, and after dinner I need something sweet to compensate the disappointment. The second case usually means I make a new recipe, probably a combination of … Continue reading
This glass of tiramisu is DE-LI-CI-OUS!! A variation of the classic Tiramisu that can be done in 10 minutes and enjoyed right away. No baking required, just mixing. Perfect for those nights when you need something sinfully sweet to end your dinner, and you need it right away. The hubby always wants Tiramisu, so one night, after dinner, I quickly prepared this Glass of Tiramisu and surprised him. Well, I also surprised myself, it was to die for! Definitely worth … Continue reading
Yes, again, another recipe from Italy. This is originally called insalata di riso, rice salad, a delicious cold dish for the summer. Rice salad is perfect for a quick lunch since you make it beforehand and cool it in the fridge ready to serve. It is also perfect to take to work for a nice homemade lunch! It is great also for a summer party, since it can simply be made in great quantity and served cold. For best results … Continue reading
One more recipe from Italy and this is an amazing one: beef fillet with green peppercorn, in italian Filetto al pepe verde. Made by the hubby, as usual when meat is involved :) Does your hubby cook? I hope so because I think that for some things they can do a lot better than us ladies ;) So the hubby decided to treat me to this delicacy, we went to a good butcher and bought really fresh organic beef fillet, … Continue reading
Have I ever written a recipe from my region (in Italy)? Well, it is never too late to start! The food from my region is not striking, nothing very fancy nor very prelibate, but it is with no doubt very good. I have yet to find a region of Italy that doesn’t have good traditional food, so, the Veneto region is no exception. When I think of traditional food from my region risi e bisi comes to mind (risotto with … Continue reading
Salmon is great and whenever I make it, being it fresh or smoked, I always try to have some leftovers to make a nice sauce for a pasta dish. The usual sauce takes a minute to make, it is simply made of salmon, cream, a pinch of salt and black pepper (you can find it here: Salmon Linguine). The other night though, while I was craving a nice salmon sauce for the fresh tagliatelle I was making, I also felt … Continue reading
Back from a short vacation hiking in the Dolomites where I ate till I dropped (almost) dead, I find myself thinking about the amazing omelette filled with redcurrant that I enjoyed in Val Pusteria. I am sure you would like a picture of that awesomeness, but sadly even when I remembered to place the camera right next to me when sitting down at a restaurant, as soon as the plate touched the table I had already a spoonful of food … Continue reading
Special days require special treats! Who doesn’t go to the best bakery in town to buy a big, luscious cake to celebrate the birthday of a loved one? My approach, tough, is always a bit different, for special occasions I scout the web and my recipe books, and I bake something special. What’s the special occasion? Well, today the hubby and I celebrate our first wedding anniversary. They say the first anniversary is the paper anniversary, but I am sure … Continue reading
