hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Kitchen in the city

06Apr 14

My secret for the best roasted Chicken!

Translation by Alessandra Dubini – Marlborough College Most of my friends ask my why I would make so much effort to make chicken when you could buy it already cooked and ready to be served. To be honesty I completely understand where they come from, you get back from work really late you have to sort out the mess your kids have made and while you’re at it you have to argue with your teenage daughter. So where is the time to make roast chicken at home?! Quite frankly I dont think anyone likes to eat dry chicken, and that is normally how it tastes on the inside. Roast chicken is good because of its juiciness, but unfortunately in the way it is being cooked it loses all it softness. Every time I go in the kitchen to make roast chicken I have the vivid image of the small chicken […]

Continue reading
05Apr 14

Bread Crumbs spaghetti! Pasta Ammuddicata!

Translation by Alessandra Dubini – Marlborough College Pasta ammuddicata, with the crumb. There are recipes that belong to the Mediterranean coast. Take the following ingredients: long pasta, anchovies (fresh or pickled), and breadcrumbs. Put them in the Google bar and you will discover what globalization means. As usual kitchen docet, globalization is born with ladles and pans, along with this recipe. Ammuddicata Mediterranean notes … but strongly urban recipe, because it is good and fast. This recipe can reminds me very much of Shrove day, also known as Pancake day were Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar. Likewise this is a recipe made to empty fridge, because even when there is nothing left I always having a jar of anchovies and breadcrumbs, believe me these two ingredients are essential, always. In Calabria […]

Continue reading
05Apr 14

Little Daisy Biscuit

Translation by Alessandra Dubini – Marlborough College As the rain and the darkness settles within the city of Milan, a terrible feeling of laziness wraps me up. Every time I host the book club the ladies expect a little something to nibble on whilst talking about the book and some girly gossip. The book club is a very girly night, therefore I decided to make some snacks that would enhance the characteristics of a girl’s night. Hence I thought of daisies. Daisies of Stresa, these daisies take me back to the summer of the 70’s where the flower power was everywhere I looked.  My grandfather had a green thumb, but his idea of flowering plants was very antique, he took care in every single flower in his garden with a watering can. This recipe arises from a special pastry, made from egg yolk hard and powdered sugar. Of course, the […]

Continue reading
05Apr 14

Florence Panzanella, weekend top lunch!

Translation by Alessandra Dubini – Marlborough College Yeah I know the panzanella isn’t something you would consider for your daily snack. A new recipe book called fascinated me: “ l’ora Della merenda”. This is a recipe book that has some simple and authentic recipes. But I met Nicola Santini in a TV program “La prova del cuoco”, and I was struck by his politeness. I smile when I read his sharp comments because they could not be more real. Nicola knows that I do not like the “celebrities” who pass by the scents in the kitchen, and when he told me about his book, in all ways wanted me to understand that it was to tell the true flavours and mouth-watering recipes of his family or friends. Do not let me down. Everything is told with simplicity and recipes are those that create plates that enhance different individual flavours. Why […]

Continue reading
05Apr 14

Fresella

Translation by Alessandra Dubini – Marlborough College Here’s my ideal kitchen urban fresella + cherry tomatoes, olives and olive oil with thyme and basil. It’s not even a recipe; it is a mere exercise in fantasy. Corn and tomato are the essence of the kitchens that overlook the Mediterranean panzanella, pappa al pomodoro, couscous, gazpacho, pan con tomate … are the two ingredients that I would take on a desert island. I always wondered how my husband would have survived if he had lived before 1492, when tomatoes were not available in Italy!  No spaghetti with tomatoes sauce and no pizza, a real nightmare!! At the time it must have been like going from black and white television to colour one. Everyone who belongs to the class 60s’ like me will understand what it felt like looking at programs like”Scacciapensieri” on Swiss TV a my friends house. But back to […]

Continue reading
30Mar 14

The Matcha Cake

  Translation by Alessandra Dubini – Marlborough College Cloudy sky, today in Paris.  I decided there would have been nothing better than to snuggle in bed with a sweet slice of cake. There was just one problem, there was no cake! Hence I had to pull my socks up and make it myself. A few days ago whilst walking around Paris I came across the most adorable shop called the Au bon marchè, in which I bought some myself some Japanese Furokish. The Furokishi are simple squares of cloth, but as one folds then they unravel a thousand years of magic being the Japanese art of wrapping. Tsutsumu (Wrap) and Musubu (tie) are two Japanese cultures. In the act of wrapping there is respect for those who receive it, and tie means “to create something out of nothing.” Matcha tea is the most famous tea in Japan, the shadow is […]

Continue reading
20Jan 13

Tiramisù, the creamy perfect dessert

Translation by Alessandra Dubini – Marlborough College I’m late, I know… the Tiramisù celebration was on the 17th…never mind. I’m sure there is still place for one recipe more… What makes Tiramisù so delightful and tasty?? Is it the sweet of the mascarpone cream? the crunchy of the biscuits? the bitter taste of the coffee ? I’d rather serve this lovely dessert in a cup, this is to enhance the pleasure you will get when your spoon will make way into the different layers of this faboulous dessert, from the cream to the biscuits… I’m bound to say that the tiramisù is always perfect! My secrets are: use thick and tender Ladyfingers biscuits,   decaffeinated coffe (not too bitter), thick beaten egg whites that will give  a weightless and light texture to the cream. Its important not to soak the biscuits in the coffee, together with black chocolate flakes, biscuits  […]

Continue reading
15Jun 12

Mozzarella and cherry tomatoes lasagna

Translation by Alessandra Dubini – Marlborough College Welcome to Kitcheninthecity! Urban kitchen, means easy good cooking. Urban life here in Milan is quite tough: work+ 2 hungry teenagers+one great husband.  Cooking is passion, eating with family and fiends is sharing love. I’ll just ask  you to be comprehensive to my “english” mistakes… Let’s start with a Lasagna! No meat ragù, just flavoury Bufala mozzarella (but f you have normal mozzarella it works!) and fresh cherry tomatoes. Basil bechamel. Tasty, quick, perfect for dinners, picnic, Sunday brunches. Would you ask more? You don’t need to spend hours in the kitchen…just follow few step and you’ll get a delicious green bechamel + great lasagna. Prepare it the day before, most of the work is the bechamel. Here they say it tastes like pizza, what do you think? If you’re a fan of this recipe then you should also try out Mozzarella & […]

Continue reading