time to work

cooking on spring days

With a slight sense of melancholy I thought about my last spring trip to Sweden. I made  köttbullar, the national dish made of meatballs and potatoes to eat with particular sauces (lingonberry jam, mustard and dill sauce and bechamel).

One of the freshest dishes of the summer time is baked peppers with green sauce. The sauce is made of parsley, olive oil, salt and softened dry bread. This can be matched with deep fried aubergine cubes, crunchy on the outer shell and soft inside. This matching is good also because of the contrast cool/warm, perfect for buffet, too. As a side dish I often suggest to myself a tomato-avocado salad (the mix you use for burritos), seasoned with olive oil, salt and oregano.

 

Easter has gone, but one of the Easter baked desserts is the cake my mum used to make for my birthday every year when I was a bairn: the orange cream filled sponge cake. Plus, if you use red oranges it comes out more appealing. This time our Easter dessert consisted of a couple of sponge rabbits, one of whom they cut ears from (here in an "alien" version). The last novelty about me this spring is the meal I discovered to have breakfast with (without starving already at 10.30 am.): foamed cold milk topped with hazelnut chunks.

before the storm

I must admit I cheated. I am cheating. All the blog format is totally copied from another. And I’m just screwed up even about this standard rounded frame I use for the photos. But for years I’ve been admiring it so much that I’ve decided to build up this one. I’m so in love with colours and places getting those colours, and food and poetry linked to those places: I couldn’t remain indifferent keeping my pics inside the hard disk. Anyways, by the time I build up all this, I hope I’ll find my own way of personalisation for these pages.