Homebaker’s Cookbook: Yogurt bread/ Il Ricettario di Homebaker: Pane allo yogurt

pane yogurt 1

I too often get excited when going shopping fro groceries. Family packs are my thing…usually I stock up on crackers, lupins and one-kilo natural yoghurt jars. Usually the next weeks all sort of unexpected things happen and I find myself with a lot of ingredients coming close to the end of their shelf life. And get in a panic. This is more or less how this loaf, which I now propose for Homebaker’s Cookbook, was born. Fragrant, soft and long-lasting, it was a great discovery given by necessity and total randomness. The great thing is that you can forget about it and leave the dough to rest in the fridge for a few days, in fact your loaf will acquire more flavour!
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Homebaker’s Cookbook: Almond and Sesame Biscuits / Il Ricettario di Homebaker: Biscotti alle mandorle e sesamo

Some time ago I discovered reginelle palermitane, very simple but delicious biscuits. This recipe is simply inspired by the original biscuits, which I thought were the result of a mix between wheat flour and almonds an ingredient in fact missing in the original recipe, as found out after a fairly detailed study, nonetheless I decided to put in the mixture to make my own version for Homebaker’s Cookbook. I chose to use homebaker’s farina 400, a flour specific for biscuit baking. Since I started using it in my recipes for biscuits and crackers I keep a package in the pantry…the difference, compared to biscuits baked with all purpose flour, is tangible and all the baked goods resulting are definitely more crisp! These almond and sesame biscuits are not too sweet and are ideal for both breakfast and a coffee break.
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Homebaker’s Cookbook: 4 Seeds Crackers / Il Ricettario di Homebaker: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!
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Homebaker’s Cookbook: Lemon and Vanilla Olive Oil Biscuits / Il Ricettario di Homebaker: Biscotti all’olio di oliva, limone e vaniglia

Once you crunch you can’t stop, don’t you agree with me? Usually I’m more of a crackers and grissini fan, but won’t say no to a crumbly sweet biscuit. And that’s what I propose for today’s Homebaker‘s Cookbook. What’s the secret to achieve such a result? Well with a calculated mixture of durum wheat semolina and cornstarch. In order to have healthier cookies I used olive oil instead of butter, so I suppose they will be lighter on your conscience as well as on your thighs compared to a common cookie! Flavouring is the most classic vanilla and lemon zest combo but I have no doubt that this recipe can be customized with the most disparate additions, from chopped walnuts, to chocolate chips, and spices like cinnamon, cardamom or saffron as well. I can’t wait to do other experiments myself…what are you waiting for? Roll up your sleeves and bake these delicious biscuits, it’s easy peasy!
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Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!
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