Hungarian Pretzels

Hungarian Pretzels

The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.

Pea Plum-cake, Egg Mimosa and Wine Mayonnaise

Pea Plum-cake, Egg Mimosa and Wine Mayonnaise

If you want to use this plum-cake for a pleasant outdoor picnic, you can avoid preparing the hard-boiled egg, but bring the mayonnaise in a separate container. When you cut the slices of plum cake, place a mayonnaise dollop on each one.

Greek Spanakopita

Greek Spanakopita

In the mix to thicken it I used raw couscous, but the original product is called Trahana (very easy to find in all supermarkets in Greece, not known in Italy).

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