all the articles tagged as:

dessert

Why baking a cake is the best therapy

There is something incredibly soothing about baking. If you love cooking and read this blog of mine, I’m sure that you probably feel the same. When times get tough, or you’re simply feeling down or uninspired or, maybe just because it’s raining or you can’t leave the house because you’re in a national lockdown, baking a cake (or perhaps bread) can be the perfect remedy. When Amelie came out and I watched it for the first... Read More

Ricotta al forno, a simple baked ricotta cake

I’ve been craving a really good baked ricotta cheesecake lately, but after having a disappointingly bouncy and ‘squeaky’ one recently, I was feeling a bit picky about it. I wanted it above all to be simple — no water baths, or covering your cake tin in foil, and not even a crust, none of this having to crush biscuits with a rolling pin and press the crumbs into a tin! I just wanted a creamy, lemony, fluffy cheesecake that... Read More

Sicilian chocolate, almond and lemon torta

In Carol Field’s In Nonna’s Kitchen, this delicious dessert is called a Torta ripiena di mandorle e cioccolato, in other words, an almond and chocolate tart. Or perhaps you could more literally translate it as a tart filled with almonds and chocolate. Field found this recipe in the handwritten journal of Giovanna Passannanti, a Sicilian woman who was in her eighties when the book was published in 1997. Aside from the almonds and chocolate, it... Read More

Budino di Riso (Baked rice pudding) from Tortellini at Midnight

This isn’t a pretty dessert, let’s face it. But then so many treats that you could label comforting aren’t usually, are they? And I would put this in the same category as bread and butter pudding, rice or semolina pudding, even french toast or pancakes. It’s simply good, rather wholesome, definitely rustic and absolutely homely. An oldie (literally; it comes from Pellegrino Artusi’s classic cookbook from 1891) but a... Read More

Homemade Mascarpone for a No-Bake Raspberry Pandoro Cake

I’m back home in Australia for a couple of months, a blissfully extended holiday with the family before a busy and exciting book tour! It’s been a long time since I’ve spent Christmas and New Year’s here, let alone my mother’s January birthday, so I wanted to create a very special birthday cake for her. Around this time, the raspberry bush — taking over a large corner of the garden — flourishes and every... Read More

An Acquacotta-inspired Christmas

Some of my favourite ingredients from the Maremma, in southern Tuscany, are also those flavours that I love at Christmas — I’m talking about chestnuts, dried figs, nuts and chocolate, and game like guinea fowl. They are ingredients that make this season’s table feel special yet not over the top. I’d rather be comforted by a Christmas meal than overwhelmed by one and these dishes, for me, do just that. These recipes are essentially... Read More

Ad occhio, cooking by eye

Ad occhio, Italian for “by eye”. It’s a very natural way to cook, measuring by eye and cooking not by the clock but by the way something looks (or smells or feels). It’s the way I first learned to cook – standing on a stool so I could look over my grandmother’s electric stove top, learning to scramble eggs. Or making pancakes dotted with banana slices or fried rice with eggs (still my go-to comfort food) with my mother. These... Read More

Peach and amaretti tart

Most of the time I buy fresh produce based on what looks good — and then I decide what to prepare with it at home. I really do feel like it’s the best way to shop and eat because more often than not the things you come home with are the freshest, the most in season, the most delicious ingredients to start out with. Right now the tomatoes look good, the firm, small, ribbed zucchini with bright yellow blooms still attached do too, and... Read More

Easter Adventures in Tuscany and tackling Carol Field’s Colomba

Surely the best thing about colomba, the Easter equivalent to panettone, is the sugared, toasted almond topping that covers the whole thing and crumbles when you cut it, so you sort of have no choice but just to pick up the crusty sugary bits and eat those on their own. I’d always thought that colomba would make a very good baking project but was somewhat intimated by getting the right shape  — it’s vaguely in the shape of a dove,... Read More

Crostata di Susine Selvatiche (Wild Plum Tart)

This is not a very practical recipe unless you chance upon a basket of wild plums at your local farmgate, like I did, while picking out some enormous, gnarled tomatoes, sunny zucchini flowers and purple and white eggplants the size of my fist. Or, even better, find yourself a wild plum tree that no one else (birds and bugs included) has noticed. In years of scouring farmers markets, I have never once come across wild plums, even though they are well-used... Read More