Peanut Butter & Chocolate Chip Cookies

A true American classic, that does not apologise for what it is. Why should it? These biscuits yeld the same addictive combination that made salted caramel so successful: i.e., the saltiness (of the peanut butter) that marries wonderfully with the sweetness (of the brown sugar and the milk chocolate). They are light and crispy on the surface, but chewy and fugdy in the middle. Make a big batch to to share with friends on a cold afternoon, while watching a DVD and sipping hot chocolate.

Blackberry Jam Tart

Last August we stayed at a beautiful agriturismo in Tuscany, called Fattoria Pianetti. For breakfast, the owner would offer her guests a selection of home-made jams and cakes, amongst which a divine tart (crostata in Italian) made every day with a different filling - apples, cherry jam and so on. The peculiarity of these tarts was that they were made with a soft shortcrust pastry, as opposed to the usual biscuity one. The result was delicious; I can describe it like something halfway between a cake and a tart, holding a fruit or jam filling. These tarts made with pastafrolla morbida (soft shortcrust pastry) are often found in Italian cooking, typically in home-made, rustic desserts prepared by grannies and mammas to finish off a family lunch, or to serve at breakfast time alongside a cappuccino or caffellatte.

Colourful Fruit Skewers

This is not really a recipe, more of a suggestion for a fun way to serve your usual fruit salad. The combination of of the fruit chunks' bright, vibrant colours looks really appetizing, and it is one of the healthiest desserts you could ever offer your guests or family after an evening meal. It also makes for an attractive centrepiece on the buffet table at a party, or brunch. The credit for this idea goes to my lovely Italian aunties Bonaria, Paola, Patrizia, Ornella and Doli who created it for our Easter lunch.

Breakfast Patties

I got the idea for this recipe from one published by Nigel Slater in the Observer  Food Monthly a few months ago; however because I couldn't remember exactly all the ingredients he had listed and the quantities, I created my own version. Patties are great to make even by inexperienced cooks as they are pretty much impossible to get wrong. In addition, they are suitable to feed a large quantity of people even if you are short of time, as you can prepare the mix the evening before and simply fry them the following morning. I accompanied mine with roasted cherry tomatoes and sautéed garlic mushrooms, but you can of course use eggs, toast, beans, or even serve them as a main dish alongside a green salad for a quick and tasty mid-week dinner.

Cheese, Tomato & Herbs Muffins

I made these savoury muffins for a friend's house-warming party. As we had planned to go round to hers straight after work I needed something that could have been made the evening before, be easily transportable and did not require to be stored in the fridge. So I came up with this idea! The flavour combinations for savoury muffins can truly be endless. I gave mine an Italian twist using cherry tomatoes, basil and oregano.

American Pancakes

I woke up to find the sun shining on a fine, April Saturday morning. What better way to start the week-end than making pancakes, I thought? I had a punnet of fresh strawberries, some milk and eggs in the fridge and all the other ingredients in the cupboard, so it took me absolutely no time to whip up this lovely breakfast. This is a quick, foolproof recipe that I urge you to try whenever you have company at the week-end. I guarantee it won't fail to make an impression!