ciambellone al limone di Luciana

My in-laws know that I am a lemony-ish person. So they thought of me when a friend offered them this "ciambellone al limone". They asked her the recipe and sent it to me. How cute! The term "ciambellone" refers to the shape of the cake (a big donut). Its texture is somewhere in between a cake and an angel cake. Anyway, the "ciambellone di Luciana" was well appreciated by the lemony-ish person and by all the other members of her family.

Thanks beloved in-laws for being so thoughtful & Thanks Luciana for sharing your  awesome recipe. (Grazie Cesare&Luciana per essere cosi' gentili & Grazie Luciana per la tua ottima ricetta)

hazelnut + carrot cupcakes

 

The last time I talked about Beatrice Peltre (author of the bog La Tartine Gourmande), it was on January 23th. Back then, I mentioned the fact that it was almost my birthday, hoping somebody would understand and offer me her new cookbook. Obviously my hint was not clear enough, because I did not receive it! So I'm giving it another try. After all, today it's Valentine's day, isn't it?

pomegranate banana smoothie

For the taste. For the texture. For the color. Blend together 1/2 cup plain yogurt + the juice of 1 big ripe pomegranate + juice of 1 orange + 1/2 banana, previously sliced and frozen. 

tiny butternut squash + some leftovers...

I love leftovers. They allow you to make delicious (and pretty!) dishes in a very small amount of time. They  also allow you to be creative. For this "recipe" for example, I used leftovers of cooked rice and wilted kale. I added some Parmesan cheese, mozzarella, and tiny pieces of baked butternut squash + some salt&pepper. But of course you can use whatever leftovers you have and use whatever spices or herbs you like. Before stuffing the butternut squash, take off the seeds, brush the inside with some extra virgin olive oil, salt&pepper, and bake in a preheated oven at 375F for about 30-35' or until the inside is soft. Then put it in the oven again with the stuffing for another 10 minutes or so. Done!

crepes

It's not too late. You can still cook some crepes today. February 2d is "crepe day" (in French: la Chandeleur). But you'd better hurry up. The batter is better if you let it rest at least 2 hours before using it.

* For a savory version: see this old post.

tofu shiitake/leeks soba bowl

Bowl inspired by Harumi (for the shiitake/leeks part; here, p.182) and by Heidi Swanson (for the soba/tofu part; here and here).