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Spring day cookies with my new assistant

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It’s been two years and a toddler since I last posted anything!!

2014-09-19 09.35.012014-09-19 09.43.29


Sunday breakfast

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All it takes is time (two days!), extraordinary patience and a happy laid-back Sunday morning to give them the proper context they deserve. Check out the following recipe with step-by-step instructions.

Happy birthday!

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From plain to decent in just a couple of minutes. Steady your pulse and draw your pastry bag. Meringue and dulce de leche are the sure winners in these latitudes.

Jingle Bells = Christmas panettone + Christmassy cookies

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Christmas is in the eyes of the beholder. There’s nothing necessarily Christmassy about the cookies except the ornate decoration so no recipe here.

As for the panettone (please, pronounce it Italianly)…


“masa madre”:

  • 3/4 cup flour
  • 1/3 cup water
  • a pinch of yeast (you barely need any in December in these latitudes!)


  • 2 1/2 cups flour
  • 1/3 cup water
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter
  • 3 eggs
  • a couple of drops vanilla essence
  • 1 cup nuts and dried fruit
  • 2 tablespoons rum (or any spirited spirit you may find lying around)
  • 2 1/4 teaspoons yeast
  • 2 teaspoons honey
  • 2 teaspoons orange zest
  • 1 teaspoon salt

Step by step

  1. Combine all the ingredients for the “masa madre”, cover and let rest overnight.
  2. Soak raisins in rum.
  3. In a large bowl combine 1. with flour, sugar, vanilla essence, orange zest and salt.
  4. In a separate bowl, combine water, eggs, and honey, then mix it into 3.
  5. Once the dough comes together, add in butter and keep going until dough is elastic.
  6. Let rise until it doubles its size.
  7. Knead in raisins (and anything you like, really), form into a ball and place in a panettone mold on a baking sheet. Let it rise for a couple of hours.
  8. Preheat oven.
  9. Bake until your heart’s content (an hour or so, actually)
  10. Tempting as it might be, do not cut it until completely cool! Well, a collapsed panettone is still delicious, though less Christmassy.

late Halloween

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You can do magic with B&W chocolate, tin foil and toothpicks.

end-of-year presentation

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Click here to check out the recipes (in SP)


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140g _butter__

140g _flour__

4 _eggs_

340g _sugar_

1 teaspoon _vanilla essence__

75g ____cocoa powder___

100g chocolate and nuts (chopped)

Melt the butter in the microwave and let cool

Beat the eggs (very gently!) with the sugar

Add the melted butter and vanilla essence

Sift in the salt, cocoa and flour together

Add chopped nuts/chocolate

Bake at 170ºC for approx. 35 minutes