From the monthly archives:

febbraio 2009

Here’s a pasta dish that is ideal for a mid-week lunch or dinner but also perfect if you have guests around for a special occasion. Being high in protein and having a moderate amount of gluten, farro is tolerated by many people with gluten or wheat intolerances or allergies. It is also easy to digest, thanks to its high water […]

Posted in: cooked


Pear and chocolate cake

by Alice on febbraio 17, 2009

Pears and chocolate: a classic combination which is always a winner. When selceting the pears for this cake, make sure they’re firm and under-ripe. If you’re using sweetened dark chocolate, lower the amount of rice malt syrup.   Ingredients 1 cup almond flour 1 cup whole kamut flour 4 extra firm Bartlett or other firm pears, peeled, cored and cut into […]

Posted in: baking,cakes,chocolate,cooked,desserts


Mini pear pies

by Alice on febbraio 6, 2009

Firm, possibly under-ripe, Bartlett pears definitely work best in this kind of pie. For more taste and sweetness, get organic ones, if you can. Before filling the mini pies, make sure you cook the pears in a saucepan until they’re softened. Ingredients For the pie crust pie crust (you can find a recipe here), about […]

Posted in: cooked

{ 1 comment }