When hot Italian temperament and icy sweetness come together, the result is an affogato – a simple yet utterly decadent dessert that promises a mini hedonistic break.
Culinary
Tiramisu for breakfast? Yes, please!
Do you also find that peeling new potatoes takes more time than cooking them? Are you bothered by dirty fingers, peeling residue all over the kitchen, and those little bits that your knife won't remove?
Are you also wondering how to defrost minced meat in a hurry? Do you place it on the counter or even pour hot water over it to shorten the wait? Are you curious about why this can cause more harm than good?
This bread doesn't pretend to be important. It doesn't herald a revolution. It doesn't try to be something it's not. It just is – good. The kind you can take with you, eat soup with, or toast in the morning for breakfast. Without a sense of heaviness, without a guilty conscience. And above all – without pretense.
Wondering the difference between yellow, white and red onions? You're not alone! If you think that an onion is just an onion and that it doesn't matter which one you use for bolognese sauce, burgers or guacamole, then you're in for a culinary revelation. Different types of onions have completely different flavors, textures and culinary talents. Each has its own personality - some are dramatic divas, others gentle companions.
Oreo truffles aren't just a dessert - they're an experience. The soft center, surrounded by a crunchy cookie shell, melts in your mouth and leaves a pleasant, lingering aftertaste. They're like little chocolate treats that just beg for another.
Although preheating the oven may seem obvious or even unnecessary, this step is often what separates a mediocre meal from one worth remembering. Therefore: the oven should be ready before the dish is even placed in it.
What to make when you're out of baking time? Strawberry mousse!
Lemon ice cream is that summer classic that never gets old. Just the right tartness, refreshing like a morning breeze by the sea, and creamy enough to convince even the most die-hard chocoholic to switch to the “citrus side” for a moment. While chocolate and vanilla often compete for the throne in the freezer, lemon rules the summer – quietly, elegantly, and with a touch of Mediterranean charm.
Sometimes you just don't feel like getting complicated with exotic ingredients and 10 different types of nuts that you only have to look pretty in jars on the shelf. Sometimes you want something straightforward – something that smells of home, but not of boredom. Egg-free and dairy-free lemon muffins, with Greek yogurt (plant-based, of course), full of flavor and surprisingly rich in protein.
Can strawberries really stay firm after freezing? Do they usually become soft and tasteless after thawing?