Francesco’s Pastry recipe for breakfast pastries.


12 gr Salt

150 gr Sugar
80 gr Butter
3 Eggs
250 ml Milk
800 gr Flour ( Half “0” and half “00”)
30 gr Fresh yeast
500 gr Butter
1 Lemon zest, 1 orange peel.
1 Vanilla pod

Warm the milk (50 degrees max) and melt the yeast in it. Leave it for 15 minutes.
Mix well all the ingredients except the 500 gr butter until a nice dough is achieved .

Now place in the fridge and leave over night.

Roll out the dough and create a square. Place the 500 gr butter (butter should be between room temp. and fridge temp.) in the middle and fold the corners into it. With a rolling pin bang down the top so the butter spreads out then roll it into a rectangle of about 2 cm. Fold in the two ends so they overlap . Place in the fridge for 30 minutes.
Remove from fridge and roll it out the opposite way to previous . Over lap again like before a place in the fridge again for 30 minutes. Its very similar to puff pastry methods.

Roll the pastry out to about 1 cm thick and create whatever you prefer, like croissants, pain au chocolat, pain au raisin and so on.

this type of pastry is very similar to the french style . Your croissants will be buttery, flaky and crispy on the outside and soft inside .

Kim’s Porcini Egg & Grilled tops.

Simple clean and chop the porcini keep the tops for grilling. toss the chopped porcini in the pan with butter, oil, garlic, white wine, salt and pepper. Throw in the nipitella or thyme. Cook in another pan 2 eggs mixed with 1/3 tsp of baking powder make a thin omelet fill with the mushroom mix and top. Grill the tops on a grill with some olive oil. serve some sour cream with chives on the side.

Kim’s Autumn Pear Butter

Nothing says Autumn like the smell of Pear or Apple Butter cooking on the stove.  I just love that smell.  This kind of cooking brings me back home to New Jersey with the Mennonite side of my family.   My mother used to get Apple butter during the fall and spread on toast such a treat.

Pear butter (brown butter) does not contain butter but is called butter because it has been cooked down to a concentrate of pears mixed with some spices.  It is so thick and creamy and spreadable. The flavor is out of this world.  It is not a jam, jelly or preserve, just thick concentrate of pears.

When you go to make it you are going to have to allocate many hours.  It is a long process of cooking it down to a concentrate.  I have made a small amount (1/2 liter) and it took 3 hours of slow cooking.  I also do not cook on high heat because I am not making jelly or jam I am just cooking the water out of it and and caramelizing the pears and sugar.  I have put sugar in mine but you can do it without.  You can do the same with apples.

6 pears peeled and cored sliced

1 cups sugar

1 1/2 tablespoons pumpkin pie spice (cinnamon, ginger, cloves, nutmeg, all spice)

1 tablespoon vanilla extract

Put the pears in a saucepan, use a big pan, even though it is a small amount, when it is cooking it will splatter.  Cook down till they are soft.  Using a handheld blender and puree them.  Then add the vanilla and sugar.  Keep cooking it will look like apple sauce then start to thicken and darken.  Keep cooking stirring many times to prevent burning.  Keep the heat at a medium low to even low.  You are going to be simmering it for a long while.  Even though it looks dark you are going to keep going until it is really dark and when on a dish and cooled some it is spreadable.  Store in a jar and refrigerate.  You can also put in jars and do a canning process if storing on a shelf.  Enjoy

Kim’s Fall Muffins: Cranberry, Apple, Pumpkin, & Walnut

I just love fall an I love muffins so I decided to incorporate a few of my favorite fall foods apples, cranberry, walnuts  and pumpkins.  I am going to make Cranberry, Apple,  Pumpkin, Walnut Muffins with a Carmel Icing (dulce le leche).  The icing might be a bit overboard but it is optional.

For starters you will have to make up the apple sauce from scratch and the pumpkin cooked and squeezed.  When you have these made I took 2 cups apple sauce and 2 cups pumpkin and added 1 cup of dried cranberries to soften.

5 cups Flour 0 or all purpose flour
3/4 cup wheat germ (Germe di Grano, I found at Natura Si here)
1 tsp salt
2 tsp Baking soda (Bicarbonato di sodio)
1 whole package of Lievito per i dolci or 2 1/2 tsp Baking powder
2 tbsp of pumpkin spices (cinnamon, cloves, nutmeg) *this is if you like a lot of spices (cannella, chiodi di garofano, noce moscata)
2 1/2 cups sugar
4 eggs
1 tsp vanilla
1 cup chopped walnuts (optional)

Preheat the oven to 200 C or 325 F and line your muffin tin with wrappers or grease them

Mix in a medium bowel the dry ingredients (flour, baking soda, baking powder, salt, wheat germ, spices) set aside.  Now mix up the liquid ingredients apple/pumpkin/cranberry with sugar, eggs, vanilla.  Beat until well combined.  Then add the flour mixture beat until combined.  Mix in the walnuts.  Pour into the muffin cups and bake for about 20 minutes or until a toothpick comes out dry.

They are good without, but when they are cool you can add the dulce le leche or dulce le leche mixed with some cream cheese (no added sugar).

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

I made this for my guests.  Sorry, but this one is from the internet, instead of inventing it.  But the picture is mine.
Banana/Citrus entry from Ascoli Piceno

Chestnut Flour & Sweet Potato Muffins

Chestnut Flour & Sweet Potato Muffins

When I first found chestnut flour here in Italy it was an absolute revelation. It is amazing – naturally sweet with a real toasty flavour. In its honour, and paying homage to my adoration of sweet potato, I created these gorgeous gluten-free, sugar-free muffins – they’ll stop you in your tracks!

There’s no need for any sweetener as the potato and chestnut are naturally sweet…if you’ve got a particularly sweet tooth add a little honey –   get hold of chestnut flower honey you’ll be in heaven!.

Read more and the recipe here

Orange, Carrot, Ginger, Honey and Bran Muffins

Orange, Carrot, Ginger, Honey and Bran Muffins by Sarah (sorry no photo yet, but next time we make them).

Healthy Muffins (or so I would like to believe!). We haven’t used any sugar in this recipe, just honey, so try the mixture before you cook it as it may not be sweet enough for your taste buds. You can always add more!

Prep Time 15 mins

For the muffins:

250 g self raising flour

1 cube of fresh ginger, grated, or 1 tbsp ground ginger

1 tbsp mixed spice

3 tbsp honey (or more or less to taste)

1 tbsp treacle

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

3 carrots, grated

1 largish orange

1 cup of bran

For the topping:

125g sultans or raisins

1/2 packet cream cheese

small amount of icing sugar for topping

preheat oven to 180oC

1. Sieve flour into a large bowl. Add the mixed spices and ginger.

2. Beat eggs lightly and then beat in the milk, treacle, honey and olive oil.

3. Grate the carrots and orange zest and add to the dry mixture.

4. Stir in the bran and the sultanas.

5. Stir egg mixture into the flour mixture gently. The mixture should not
be too stiff or too runny, just add a little milk if too stiff.

6. Spoon out into 12 (approx) cake cases.

5. Bake on 180oC for about 20 minutes. You can test with a piece of
spaghetti to make sure they are cooked in the centre. It should come out
clean, with no bits of cake mixture stuck to it.

6. Mix the cream cheese with the icing sugar, or if being really healthy, more honey.

7. Leave muffins to cool and then ice with the frosting.

8. EAT!

We often substitute some of the ‘flavours’ for others. I think when in season, this recipe would be good with walnuts too.

PS If you can’t get treacle don’t worry, they are just as good without it, we just love the treacle flavour.

Alice’s Hearty Breakfast by Paula Ryan

Alice’s Hearty Breakfast
a slice of bread preferably wholemeal, not too thick
a heart shape cut out of the middle with cookie cutter
heat a desert spoon of butter and one of olive oil in frying pan on medium heat
pop in your bread slice (and the heart cutout separately)
break an egg into the heart
when the egg starts to set I flip it over as I don’t like runny eggs but that’s up to you
serve with the heart cutout on top of the egg.

(with a kiss on the top of the diner’s head for good measure)

Bread Pudding for the French Toast Lover by Amber

Bread Pudding for the French Toast lover
This recipe is adapted (but quite varied) from a poster named: andiesenji at

I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!

8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.

To Make “French Toast,” refrigerate for 24 hours.
To serve,  slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.
I made a whipped cream/crème fraiche mixture by whipping one small container each with a couple of spoonfuls of sugar and vanilla.
I also made a whiskey sauce I found on the internet, but found it completely unnecessary.