Creamy mashed potatoes, the perfect basic recipe
Creamy, velvety mashed potatoes: potatoes boiled in their skins, riced while hot and beaten with warm milk and cold butter, with no lumps and no gluey texture.
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Fluffy savoury muffins with ham and cheese
Soft savoury muffins with cooked ham, parmesan and milk: ready in forty minutes and perfect for drinks, buffets and lunchboxes.
Homemade scialatielli, Neapolitan pasta with milk and basil
Homemade scialatielli from Naples, made with semolina, milk, pecorino and basil: a short, thick fresh pasta with a rough surface that grips every sauce.
Crème Anglaise (Vanilla Custard Sauce), Smooth and Silky
Homemade crème anglaise with milk, egg yolks, and vanilla: a smooth, silky vanilla custard sauce cooked over low heat, perfect for desserts and cakes.
Homemade Béchamel Sauce, Creamy and Lump-Free
Homemade béchamel sauce with milk, butter, and flour: creamy, smooth, and lump-free in minutes. The base for lasagne, baked pasta, and gratins.
Classic Pastry Cream, Smooth and Velvety
Classic Italian pastry cream with milk, egg yolks, sugar, and vanilla: smooth, velvety, and lump-free. The base for tarts, choux, and filled cakes.
Fruit tartlets like a pastry shop
Fruit tartlets with crisp pastry, smooth custard and fresh fruit, perfect for parties, afternoon treats and elegant tables.
Homemade sofficini, easy and melty
Homemade sofficini with a simple dough and a melty filling, perfect for a quick lunch or easy dinner.
Savory Danubio bread, soft and colourful
A soft savory Danubio bread made of filled pull-apart rolls, perfect for buffets, parties and informal dinners.
Soft sponge cakes with custard and seasonal fruit
Elegant little sponge cakes filled with custard and seasonal fruit, approachable even in a home-baked version.