Sunday, February 15, 2015

A Busy Saturday

It's early morning, and I am taking advantage of everyone else's sleep to have a few minutes of quiet. Writing should be done this way.

I came downstairs and found the coffee machine ready, prepared by my lovely Au Pair. She loves me very much. She loves all of us.

I think we are indeed very lucky to have her in our life. We share many things, above all the love for children and cooking.

The first time we baked together, a few weeks ago, she said: "Vanessa, this is like being back home with my Mum, on a Sunday we would always bake biscuits and cakes".

Her mother will always send us recipes to try and I am more than happy to. My mother does the same, mothers who raised children always have good tips and tricks to make life easier for younger mothers. It's like a network of knowledge and love and care that beats any physical distance. It makes us all feel together and working for a common goal.

Yesterday I was cooking all day. Well, cooking and baking!!!

So the first recipe that comes to mind is a bit of a classic in Southern Italy, Ciambelline al Vino, or Wine Donuts.

The base of the dough is made with white or red wine, and they are indeed a sweet treat for everyone to enjoy.

Ciambelline Al Vino


750 Grams of Flour
250 Grams of Wine
250 Grams of Sugar, either white or brown
One sachet of Yeast, 7 Grams
200 Grams of Vegetable Oil
50 Grams of Olive Oil
A Pinch of Salt

The funny thing is, all these are staples found in every house, so to make these you don't really need to go shopping.

Mix all the ingredients together until you get a nice, soft dough:

Once done, divide in little balls and flatten them a bit

On the side, have a bowl with brown sugar ready

Make a hole in each ball and there you have a donut!

Place the donut in the sugar on one side only, and lay your creations on a baking tray lined with oven paper

Here is what you get after baking in the oven at 180 degrees Celsius for 15-20 minutes.

When you pull them out they will still feel a bit soft, but they become crunchy when cold. Yum!

Egg Free Savoury Cornetti

These can be made sweet, or salty. Here is the salty variation.


500 Grams of Flour
250 Grams of Milk
250 Grams of Butter or other cooking fat (olive oil, vegetable oil, coconut oil, soy spread...)
A Pinch of Salt
One Sachet of Yeast, 7 Grams

Filling of your choice

Place the flour in a bowl

Place in it the melted butter and the milk

Work the dough and then divide in 4 parts

With the rolling pin, make a circular shape out of each part of dough and divide in 8 slices

Here, I have chosen to fill them with soft cheese and cooked ham, but really, the possibilities are endless :)

Roll each cornetto starting from the outside

Bake in the oven for about 20 minutes and here is what comes out!!! 

School lunchbox sorted for over a week :)

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