Do you remember the bunch of rhubarb from my garden? The one mentioned here. Well, it has finally been turned into something. Something really tasty, refreshing and very, very summery: stewed rhubarb. That, incidentally, has been turned into an article on Honest Cooking as well (bear with me: I’ll talk about HC now and then in this blog).

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I know I’m a bit late with this recipe: the cherry season is almost gone by now. All the same, I had bought a lot of cherries to make the Red Fruit Crumble and I couldn’t help making some jam. I’m a fanatic of jams and preserves, as some of you know (have a look here, here, and here for a quick look…), and of course, cherry jam is no exception.

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After a long-coveted vacation full of bathing and sun-bathing, we are ready to start again with a post I already published on Honest Cooking: a red fruit crumble. For those who know me this is no big surprise: I adore crumbles (both sweet and savory, as you can see here, here, here and here) and to me they are the perfect way to eat fruit pies.

Red fruit crumble

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June has brought a wave of fresh news to me and to the blog. I, Rita, have become an official contributor to Honest Cooking online magazine. This is a great adventure for me because Honest Cooking shares the best of worldwide recipes and food-related articles written by well-established bloggers and food writers. So, don’t worry if it takes me a while to update the blog or if I can’t visit yours: I’m just a little busier than usual (and don’t forget I have a toddler crawling around all the time!!). Well, here’s the very first article I wrote for Honest Cooking (click here to see the HC page). I hope you enjoy it!

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The garden is in full bloom. It’s Spring in the northern hemisphere and everywhere around flowers are blossoming and foliages are greener than ever.

Il giardino è in fiore. E’ primavera nell’emisfero nord e dappertutto i fiori stanno sbocciando e i fogliami sono più verdi che mai.

Our garden in bloom

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