Homebaker’s Cookbook: / Persimmon Pie Il Ricettario di Homebaker: Pie di cachi

Today for Homebaker’s Cookbook I present you with a simple pie to use up the last seasonal persimmons. If you are vegetarian you can substitute the shortening fat with butter, but I assure you that adding shortening will make your pie’s dough very crumbly I highly recommend the use of this ingredient to “cut” the butter while making pies.

Homebaker’s Cookbook: Aromatic Crisp Bread / Il Ricettario di Homebaker: Pane croccante aromatico

Today for Homebaker’s Cookbook I present you with a recipe for a crispy bread, loosely based on South Tyrol’s Schüttelbrot. A versatile bread which is ideal for an aperitif served in combination with cheese and salami, you can also break it in small pieces ad add it to soup and guess what, it is amazing paired with jam…for a slightly different breakfast. Trust me, I tried it with an orange jam and was ecstatic!

Homebaker’s Cookbook: 4 Seeds Crackers / Il Ricettario di Homebaker: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!

Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!