From the north to the south Italians have different regional Easter recipes. In the South from the Treccia Pasquale in Puglia, to the Casatiello in Naples and to the Cuzzupe in Calabria you will find different types of baking savoury or sweet. Their recipes vary a little but what they all have in common is that they have real eggs attached. Eggs are certainly one of the most classic symbols of Easter: they mean new life and rebirth. They make for such pretty baking. I chose the sweet version of them as they will look gorgeous on the Easter festive table. Because they are made with yeast for bread baking you will need to let them rise for a few hours but it is certainly worth it. You will get the texture of brioche bread: soft, fragrant and simply delicious. Definitely worth a try!
Are you having people over this Easter? Why not making something special then, like a special cake. Mimosa cake is a very popular cake in Italy. It is actually made for National Women’s day on the 8th of March. Mimosa is a yellow flower which has become the symbol of this special day dedicated to women. The cake resembles this flower. I decided to change the recipe a little and theme it for Easter as its yellow colours go just perfectly with Easter especially if decorated with little chocolate eggs and Easter chicks! Mimosa cake is made with a soft and light Italian style sponge filled with a lemon or vanilla flavoured creme patisserie and cream. I have added some pineapple in the filling which goes well with the custard and makes this cake fresher and delicate. You will love this. Give it a go ;-)
This is a very pretty and tasty bread. Adding herbs like rosemary and sage makes a very fragrant and aromatic bread. This is like a kind of garlic bread without being garlic bread. It is more like a focaccia made into a roll but with added garlic too so there is plenty of flavour packed into it. It could be enjoyed through a meal or just on its own as a snack. If you won’t eat it up all on the same day you store it in a tin or in a plastic bag and you will find that it will keep nice and soft for a few days afterwards.
During winter time there is hardly any fruit in season but what many people always have in the house is the classic apple. I think apples are the best fruit for cake making. They are so versatile and delicious and can be used in many types of cakes and also in savoury dishes too. Over the last weekend I had some friends around and I wanted a cake to go with our afternoon tea. This tart went down very well: simple and light. I added a handful of sliced almonds to the topping which gave it a crunchy bite + it added to the flavour too. You know that in order to make a good shortcrust pastry you need to work your ingredients very quickly to avoid overheating the pastry. And to do so it will help to mix up the ingredients with a fork first and to use your hands only in the end to combine them together and turn them into a ball.