Preparing cookies for friends and family…
creating Christmas centerpieces with beloved friends…
Greeting friends…with a picture of home baked cookies.
Savoring the sight of dawn during the winter season in Italy…
A cherished memory of beautiful moments spent with family and friends.
The sense of wonder and hope of something special on Christmas Eve.
The magic of a season when a smile and a greeting can fill ones heart with joy, peace and love.
Wishing everyone Peace, Joy and Love.
I have prepared this homemade Mint Syrup “Sciroppo alla Menta” from the three Mint plants that I cultivate in my little garden. I must say that this Mint syrup taste better and different from the the Mint syrup that I used to buy from the grocery store. Thanks to the special “gardener” who made this delicious experiment possible…
for 1 liter of Mint syrup I used this recipe:
75 grams of 3 types of Mint plants
750 grams of sugar
750 ml water
choose the best leaves + 400 grams of sugar + put 100 ml of water into a blender. Blend for 10 minutes.
Put remaining water and sugar into a pot + mint leaves mixture. Bring to a boil for 20 minutes. Let cool for 4 hours or let cool for 24 hours. Drain and put syrup into a sterilized glass container. Put syrup in the fridge. Oh! for 1 glass of mint drink, I used 2 tablespoons of this homemade syrup.
*When preparing syrups from herbs, you must always consider the possibility of being allergic to certain plants!
250 G CORN FLOUR + 1 TSP OF FINE SALT
100 G ALL PURPOSE FLOUR
50 G RAISINS(SOAKED IN WATER FOR AT LEAST 30 MINUTES)
BOIL THE WATER + ADD LITTLE BY LITTLE THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL THE
100 G BUTTER
150 G SUGAR
50 G DRIED FIGS(CUT IN SMALL BITS)
50 G PINE NUTS
1 TBSP OF FENNEL SEEDS
1 LITER OF WATER
BOIL THE WATER + ADD THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL DONE. MORE OR LESS AFTER 25 MINUTES. LET COOL.
ADD THE REST OF THE INGREDIENTS.
BAKE AT 180°C FOR 1 HR.