We travelled to Naples and its surroundings in March, for Marcel’s birthday. On Procida, an island I had wanted to explore for a long time, we were gifted many lemons. So, when we returned home, Marcel made limoncello.

What did he use?

8-10 organic lemons

1 litre of 96% alcohol

750g sugar

1 and a half litres of water

Carefully peel 10 medium organic lemons (as the Procida kind is large, we peeled 8), not to add the white part (which turns the drink bitter and cloudy). In a three-litre jar, pour the alcohol. Leave to set for at least 2 weeks (preferably 3) in a cool spot (but not the fridge); stir every 2-3 days.

After 2 or 3 weeks, melt the sugar in the water. Let it cool. Then, pour it over the mix in the jar (strained from the lemon skins). Leave another week to set fully.

We had two naughty girls to celebrate; however, I got 3 glasses. This way, we also celebrated Tedy, their brother.

You need—

75g blueberries

15g sugar

+

1 teaspoon of organic lemon zest

100ml whipping cream

15g sugar

Even if we’re talking about cats, our little ones love citrus fruits very much, especially lemons.

Blend the blueberries (I always store some over winter) with the lemon zest and sugar. After the latter dissolves, you’re ready to assemble the dessert.

Beat the whipping cream and the sugar.

Alternate the fruit and cream layers in Turkish tea glasses.

The result was light, fluffy, and spectacular!

As a surprise, Bundi didn’t hide her cravings and started the tasting!

One year ago, right before Christmas, I discovered a recipe for some Italian almond cookies by Nonna Fina. They turned out so great that they became a popular treat in our family. I adapted my ricciarelli recipe; you could try it out these Holidays!

You need:

225g almond flour

150g sugar

2 egg whites (room temperature)

*Vegan ricciarelli are possible, with 6 tbsp of water + 2 tbsp of psyllium or flaxseeds.

a dash of salt

the lemon zest from half a lemon

3 drops of almond extract (optional)

How to bake them?

Beat the egg whites with the salt. Add the almond extract if you decide to use it.

In a separate dish, mix the almond flour, sugar, and lemon zest.

Add the foam to the mix; stir easily. The dough will be slightly sticky.

Split the dough into two parts; shape them into two rolls. Cut the dough slices with a knife. Shape them into diamonds. Then, place them into a baking pan lined with baking parchment. You will get 13-14 ricciarelli from a roll.

Bake them for 15-20 minutes at 180°C. After 10 minutes, supervise them so you don’t burn them. ;-)

Enjoy them! ♥

On Ciuchi’s second anniversary in our home, we disregarded the part of the detox connected to all types of nuts (yes, the detox was difficult!) and baked her a fine dessert (there were still strawberries available; we had strawberries until December anyway!). She runs the entire house, so she deserves everything! ♥

Use and shape as follows—

🥄 The shells

1 & ½ tbsp of psyllium seeds -> 5’ in 2 tbsp of hot water

60g gluten-free oatmeal

30g tapioca flour

a pinch of sea salt

30g Cajoont

1 tbsp of apple vinegar

Knead • Divide into 6 tartlet moulds • Cover with baking parchment • Place baking beads above • Bake for 25’ at 170°C

🥄 The filling

1 x Caju Fresh from NoMoMoo (the star ingredient)

4 tbsp of maple syrup

an organic lemon’s zest

🍓 Decorate with strawberry slices

May you live long, Ciuchi! ♥

P.S.

You can fill the above tartlets with chocolate and decorate them with raspberries; they are delicious!

🥄 Filling 2

140g vegan chocolate

50g Cajoont

10g Svmântână

100g raspberries

15g almond flakes

It is easy: melt the chocolate (bain-marie); then, mix in the cashew butter and sour cream from NoMoMoo. Fill the tartlet shells. Decorate with raspberries; the almond flakes are such a nice addition.

I believe that each family has a recipe of delicious plain cookies that moms and grandmas would bake. My recipe’s in my Mom’s handwriting but has been adapted from my Godmother Maria.  

So, I baked these cookies last night. They turned out great and reminded me of the tranquil moments of my childhood!

Do you want to bake them?

For 18 cookies, you’ll need—

250g flour

100g sugar

4g baking powder

lemon zest from 1 organic lemon

2 tbsp milk

1 egg

50g butter

Mix all the ingredients in the above-specified order. Knead well. You’ll feel like you can’t incorporate all the flour, but you will.

The dough will be balanced, so you won’t need flour when you roll it out (its thickness should be 4-5mm).

Use the cutters of your liking and place the cookies in a baking pan lined with baking parchment.

Bake in the preheated oven at 180⁰C for 15 minutes.

So, how are they? J