domenica 8 luglio 2007

yesterday, all my troubles seemed so far away

When I was at school, I hated history classes. I dunno why, but I just didn't understand what was the use in wasting such a lot of time talking about old old old people, that did things years and years and years ago...but then you grow up a little bit, and you begin to understand that everything happens because of the so-called "chain-reaction" thing; you realize that nothing is just caused by the chance or destiny, but there's a connection betwwen the things, even if the connection is not so clear to your eyes.
what we are now is only the result of what we have done before, and it can be yesterday, 4 years ago, 2 centuries ago...
I was thinking about it today when in the news they talked about the "new wonders" of the world, proclaimed yesterday in Portugal, and among them there's the Colosseo in Rome. They immediately interviewed tons of tourists in Rome to ask them if they agreed, and all the people said that it's incredible to visit such a monument and so it's amazing to think that it's still here to witness the grandeur of the past...but I think the most struggling question is, how have we ended up this way?!

in such a revival mood, I found an old recipe and I've changed it a little's an alternative to the classic marble cake, but the concept behind it, is absolutely the same,but the flavor, well, that is a little bit "old-style", the ancestor of the modern marble cake!

Mosaic Cupcakes

112g sugar
56g butter
200g flour
1 egg
90g yoghurt
1 teaspoon of baking powder
A pinch of salt

DOUGH N°1, add:
10ml golden syrup
A pinch of cinnamon
A pinch of nutmeg
2 teaspoon of unsweetened cocoa powder

DOUGH N°2, add:
½ teaspoon rose water
A few drops of pink food colouring

DOUGH N°3, add:
½ teaspoon vanilla essence

Pre-heat oven at 180°C/350°F
Cream together the butter and the sugar. When it’s creamy add the egg.
Sift together flour, baking powder and salt. Ass the flour mixture alternately with the yoghurt to the butter, sugar and egg batter.
Now, separate into three parts.
To one add spices, golden syrup and cocoa powder.
To the second add pink colouring and rose water.
To the third add only vanilla.
Drop into the muffin mold (or baking pan, if you prefer one big cake!) alternately a spoonful of each mixture, drawing the spoon through each color two or three times to make the colors lie in patterns. Bake in the oven for 20/30 minutes, for the muffins; 30/40 minutes for the cake.


domenica 1 luglio 2007


When I was a child, you could feel that summertime was here when you saw commercials on tv advertising rice-salad and sun-tan lotions...
But the best thing was that in the city, as quickly as mushrooms after the rain-fall, opened ice-cream parlors, that used to be closed during the winter period.
So summer could really start! Summer was a "gorgin up" of ice-cream! my favorite ice cream flavor are pistache and strawberry, I could eat tons of it!
As you understood summer was in because of shops opening, you could feel that the hot season was over, when shops closed.
Luckily nowadays we don't have to worry anymore, because ice-cream parlors are open all over the year, to allow our compulsive desire of a big cone to be fullfilled!
But to me summer represents those years, when you eagerly awaited for endless games, long summer nights out, literally had a bellyful of thoughtlessness and good time.

in such a mood, I couldn't miss such a peculiar recipe as this! Ice cream scones...well I must admit that I was rather skeptical at first, it sounded a bit strange to me!
But it was truly a pleasant discovery, that will open a whole bunch of possibilities and experiments: you only have to change the flavor of the ice-cream, and here's a new taste!
I actually used a good quality gianduia (nut-chocolate) ice-cream, with little pieces of nuts in it, so to give a different texture to the batter and bread flour, to make it a little more stiff(also because you will have to work the dough and you better not work it too much)

Ice Cream Scones


190 g bread flour
1 teaspoon of baking powder
165 g gianduia (nut-chocolate) ice cream, melted

1. Preheat oven to 175°C (350°F).
2. Pour the ice cream into a large bowl; add the flour and baking powder into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
3. Work the dough on a lightly floured surface and roll into a rectangle. Cut the dough with some nice cookie cutter (diameter 4/5 cm) and place on a baking sheet.
4. Bake in the preheated oven until cooked, about 10-15minutes.