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  Cantuccini - The Original Tuscan Biscotti Recipe

  Let us call this the "original" Tuscan biscotti recipe. It is indeed a very convenient recipe, as it does not require blanched almonds ;-) Some people find these ...

  
  
  • added: Aug 20 2011
  • author: foodsketches
  • comments: 0
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  moelleux au chocolat - liquid chocolate cake

  Our favorite liquid chocolate cake. This is a slightly modified version of a recipe we found in a French cook book some time ago. Served in cappucino cups and ...

  
  
  • added: Oct 01 2010
  • author: foodsketches
  • comments: 0
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  Stuffed squid a la mediterranee

  Calamari with a difference. An interesting version of squid, which I like to cook for my wife or when our friends come over for a visit.

  
  
  • added: Oct 01 2010
  • author: foodsketches
  • comments: 0

• travelreports

  Borough Market

  

  A good food market is a haven for foodie: aromas, bursting colours, multitudes of spices, seasonal vegetables, fresh flowers, different cheeses, warm crusty bread, sweet ...

  
  

• sketchedfaces

  Sergi Arola

  

  Sergi Arola started to experiment with cooking at the age of 12. His grandfather was his mentor and the main judge of his culinary creations.

  
  

• gourmetsources

  Neal's Yard Dairy

  

  Neal’s Yard is buying cheese from over 70 cheesemakers across Britain & Ireland. They have two shops now in London; and they even have four own maturing rooms for soft ...

  
  

• restaurants & bars

  Cantina de la Mirleta

  

  If you are looking for a cosy, romantic and off the tourist track restaurant when visiting Lago di Garda, then “Cantina de la Mirleta” is your perfect match. Tucked ...

  
  

• hotels with a great kitchen

  Villa Annette

  

  Truffles from the nearby Čepić fields, scampi from the Kvarner bay, homemade olive oil and an amazing view are only some of the reasons that make Hotel/Restaurant ...

  
  

• gourmetrecipes

  moelleux au chocolat - liquid chocolate cake

  

  Our favorite liquid chocolate cake. This is a slightly modified version of a recipe we found in a French cook book some time ago. Served in cappucino cups and ...