My barattolini cake
July 5, 2009
What does barattolini mean?
The barattolino is a small pot, in this case I consider our standar yoghurt pot which is 125 gr (4,40 oz). Here is the recipe:
- 1 barattolino 125 gr. pot of natural yoghurt
- 2 barattolino of sugar (250 gr.)
- 1 barattolino of olive oil (125 gr.)
- 3 barattolino of flour (375 gr.)
- 3 eggs
- 1/2 lemon juice + grated peel
- 1 baking powder
Mix eggs with sugar, then add the yoghurt, slowly pour the olive oil, then add the lemon juice with the grated peel, the flour and the baking powder.
Use a mould of 25 cm diameter (about 10 inches); grase the cake tin with butter and then flour it.
Put the mixture into the oven (preheated) at 160 european Celsius (325 Farheneit), for about 50 minutes.
A very simple cake, perfect for breakfast.
Raw tomatoes in the pot
July 1, 2009
There are many ways to make a tomato sauce.
Here is the first, and the most simple, with raw summer tomatoes
- fresh tomatoes
- boiled water
- glass pots
Wash the tomatoes and put them in the boiled water for 3-5 minutes.
After that take the tomatoes away from te water and skin them.
Cut the tomatoes in medium pieces, and put them in the pots, and press them a little with hand. At the end, if the read tomatoes water is more than 3 spoons on top, take it out. Add a basil leaf.
After that you can corck the pots and put them in a large saucepan, and let them boil in the water for about 10 minutes. Leave the pots inside water until it become cool.
This is a good way to have a raw tomato all year, and it is an excellent way to prepare a light (cooked) tomato sauce for pasta or meat, or pappa al pomodoro…
(to be continued)
My lemon jam
May 6, 2009
Here are the lemons from the lemon tree on my terrace.
Don’t ask me why I have lemons in may, probably it’s because of a winter not too cold…
By the way, yesterday morning I asked to myself: what to do with this 1 kilo lemons? It was 8.00 am and I was sitting at the table with my milk and coffee, a slice of bread with strawberry jam I made a couple of weeks ago… Why not to try a lemon jam?
Here is the recipe of mom, who’s an excellent chef 
1 kilo of good, organic lemons
700 gr. of sugar
Cut the lemons in thin slices and put them in cold water for 1 day.
After that, take the lemons away from the water and put them in a saucepan; cover the slices of lemons with water and let it to boil for 10/15 minutes.
Throw the boiled water from the saucepan and add 700 gr. of sugar; let it simmer for about 1h and 30 min. (depending on your taste).
Delicious!!
Plum cake with pears
March 3, 2009
Plum Cake with pears and zabaglione sauce
Thanks to a good prize and good quality of pears I decided to do a Plum Cake with pears and zabaglione sauce, and then I offered to my guests. This is the recipe:
1kg of pears
320 gr of butter
220 gr flour
3 eggs
200 gr icing sugar
50 gr vanilla sugar
½ bag of baking powder
2 spoon of Pear Grappa (Simple grappa is fine)
50 gr honey (linden tree flowers better)
Skin the pears and cut in slides only one; the other pears are cut in a small pieces. Let sieve in a pan the cut pears for about 3 min then add honey for another 5-6 minutes and stir. After that, let them rest for a while and then put everything in a plate.
Take a bowl and whip up 250 gr of butter, the icing sugar and the vanilla one, then add the eggs. Add also little by little the flour and the baking powder and a pinch of salt. At the end add the little pieces of pears and the two spoon of grappa.
Butter the plum cake mould; add the dough and oven for 60 min at 180 degrees. After cooking it let it rest and cool down and then decorate with the rest of the pears slides.
For the zabaglione cream: whip up 5 eggs yolk with 100 gr of sugar until it is done. Add ½ dl of Marsala (wine dessert) and ½ dl of white wine or water. Cook for about 40 min until you have a soft cream. Once it is cold you can add also some white yogurt…
It was so good that my guests asked for another slice!