Panettone With Love

Grazie mille R&D per il panettone!!

Molto Delisiozo!!

xoxo

Our Northern Neighbor

Potato Hash

This is the perfect breakfast for a lazy weekend. Chop up bacon and saute over medium heat until crispy. Toss in a handful of onions and cook until caramelized. Add tiny baby bite-sized potatoes and a few large pinches of sea salt & freshly ground black pepper.
Cook until potatoes are soft through and golden brown, approximately 20-30 minutes. Sprinkle with fresh parsley, grated Parmesan and serve with your favorite style of eggs.

This dish highlights the potato and is simple to create dairy-free and vegan, simply leave out the bacon and the Parmesan, load up with bell peppers or add a few sweet potatoes or winter squash.

Have a fabulous weekend & Buon Appetito!

Bittersweet Molten Cakes

Good For All Cake

Gooey globs of chocolate ooze out from within these classic decadent cakes. Bittersweet Molten Cakes are one of Travis' favorites. Typically for his birthday we'll serve with a dollop of vanilla spiked whipped cream or raw milk ice cream and fresh raspberries.

Today I baked with a batch of Theo Chocolate 70% Dark Chocolate and Theo Jane Goodall 70% Dark Chocolate. These little lovelies are a throwback to my CCA days. I made the classic cakes as well as a gluten & dairy-free version. Both beckon for more chocolate.

Quinoa Or Chocolate?

Well the days of detoxing have ended......that is until next Spring; when the flowers are in full bloom, I shall find myself embarking on another journey of cleansing my organs.

I have to say after this 21 day cleanse, I wasn't craving anything that could possibly be thought of as naughty!

All quite suitable in fact, the type of ingredients that one is proud to crave. Quinoa and Spinach, no Chocolate, no Coffee, no Sugar, OH MY!

With my work, I'm surrounded by one of the world's finest organic fair-trade chocolates and I still don't eat nearly as much as I used to.

I'm constantly surrounded by delicious scents wafting up from the roasting of cocoa beans or the creation of a new confection flavor and if anything this helps with cravings as opposed to feeding into the craving.

In fact during the detox cleanse, I loved (well I always thoroughly enjoy this) but I ABSOLUTELY LOVED brewing coffee for Travis! The dark, earthiness of the coffee beans, the rich intoxicating scent of the hot water hitting the ground beans.....awwwww.

Detox Nibbles

Here is a peek at the dishes I've been creating lately for the Detox.
Recipes will soon follow.

Shredded Chicken & Cabbage Slaw

Chickpea Salad

Lemon Basil Toasted Quinoa & Millet

Welcome To Detoxville

My mom and I are in the middle of a Detox Purification Program. We've created a barter system, I plan all of the menus and cook all allergen-free dishes and she supplies me with the cleansing supplements.

In the real world, outside of Detoxville, I've been put to the test. I've baked several batches of brownies for family and I recently visited a local chocolate store with loads of samples; none of which I even attempted to eat, as I distracted myself with the deliciously scented body lotions and facial cleansers!! This my fellow blog readers is HUGE for me! As I eat chocolate daily!

On my shopping/cooking days I find I don't have a lot of time to feed myself so I stop at our local natural foods market and pick up their Red Lentil Patties with a side of Cilantro Sauce. They are a perfect power snack. They also work beautifully as an appetizer or stack up well served with a spinach salad for a main dish. I've decided to replicate the little delicacies, let me know what you think!

Stay Away From Wildfires!!

We are finally settled and back home in Washington. Happily leaving the Wildfire Season behind us. We are looking forward to the crisp Autumn weather and leaves changing, rather than flames licking at our back door.

Sunday August 30, 2009 at 6:45AM
Moving Day
An orange glow slipped through our blinds and tip-toed around our boxes making itself cozy curled up near the windows. I opened our front door and the smoke barged right in.
If you ignored the heat & weird orange glow and you forgot to breath in for a moment.....it was reminiscent of a beautiful foggy Autumn day.
That vision didn't last long! It was sweltering by this time and it was difficult to breathe even inside of our house. So I slammed the door, squealing like a live suckling pig being unearthed from the ash, until I reached Travis with the news.

This photo was taken from our balcony, the day we were loading up the truck!

Happy to be home near the Sound. Fresh air and proper cloud coverage.

So much has happened since my last post. I'm a year older now! This photo was taken on my birthday with my sweetie.

A Lesson on Fishcakes....No Measuring Allowed!

Well this is it! No more cooking in our little home. Only eggs, toast and sandwiches for the next few days...and take out!
This morning I couldn't wait to break in my beautiful new Shun knife. So I minced through cloves of garlic and sliced through roasted bell peppers for our last home cooked meal.

I mentioned previously that we had a few fillets of fish in our freezer. Travis' dad, goes up to Canada every Summer and brings home halibut, cod and salmon. We always luck out and get a cooler or two of frozen fish when they come visit.

Bananas, Chocolate Chips & Bubble Wrap!

Pardon my absence. It's been a bit of a whirlwind as of late!

We are moving. We are leaving our sunny home here in Pasadena and heading back to the Great Northwest to brave the colder weather.

Cardboard boxes are stacking, bubble wrap is slowly taking over our house and the tape.....oh the TAPE. You see I bought the cheap tape; although my intuition was telling me not to, I just couldn't reason forking over $20 for tape!? I mean goodness sakes it's tape after all, and this store-brand bundle of six states that it meets the post office's regulations for shipping boxes, so I figured it was good enough for our moving boxes.

Summer BBQ

Heirloom Tomato Salad

French Potato & Green Bean Salad

Sweet & Sticky BBQ Beef Ribs

Cakey, Fluffy, Nutty, or Gooey?

When it comes to brownies, mine must have a bit of substance; not too cakey, not too fluffy, nor too gooey. I like texture from nuts and globs of melting chocolate.

Back during my Macrina Bakery days, we used to make a chocolate souffle type of brownie. Rich and filling, I could only eat a quarter of this brownie due to the sweetness. A brownie that disintegrates in your mouth. So fluffy, it became known as chocolate cotton candy. Not fully satisfying for me as I expect a bit of bite from my brownie.

I've played around with many of Alice Medrich's recipes from Bittersweet, as she is a chocolate genius. She has several variations using different types of chocolate. Although hers are divine, my sweet-tooth still wasn't fully satiated.

Corn Muffins

Love Is In The Air

This weekend we celebrated our lovely friends', Gunilla & Zak's Wedding Vow Renewal Ceremony.

Travis was such a trooper, preparing the coolers and ice-packs for the long trip from LA to Bonny Doon. We arrived after 6 hours of car travel and the tiers were still chilled. Excellent job sweetie!

Our bucolic gift was inspired by Spanish ingredients, as Spain is where the two were married the first time around. Almond Mocha Kisses; Almond cake layered between silky Mocha Buttercream and Vanilla Whipped Cream with Strawberries.

Happy Anniversary you two!!
Skaal!

Basmati & Almond Stuffed Bells

This is just a quickie post, I've had many requests for this one recipe. So why not post it? I will put up an image later and perhaps give more precise measurements in the future. But for now here it is!!

Use any grain or type of rice you like. Whenever I stuff with brown basmati, seems to be a hit!

Basmati & Almond Stuffed Bells
Serves 4

5 red bell peppers, 1 finely chopped & 4 whole for stuffing
1 small yellow or red onion, finely chopped
2 C cooked brown basmati, cooled
8oz fresh goat cheese
1 C toasted & chopped almonds
handful of favorite fresh herbs, chopped (italian parsley, cilantro, chives etc..)
a few drizzles of extra virgin olive oil
sea salt & freshly ground black pepper

Preheat oven to 375 degrees F.

In a medium saute pan over a medium-high flame, heat a little olive oil add the onion and 1 chopped bell pepper and saute until soft and the onions are translucent, about 8 minutes.

Mix into cooled rice, toss with goat cheese, almonds & herbs. Drizzle with a bit of olive oil and season to taste.

Lop off the tops of 4 bell peppers, de-seed and sprinkle the inside cavities with a bit of sea salt.
Stuff the bells with the rice mixture, cover with the tops and bake in a deep casserole dish covered with aluminum foil for approximately 20-35 minutes. Until the bell peppers are soft and cooked through.

Serve with a large mixed green salad.

Buon Appetito!

Cedar Plank Rainbow Trout

My grandpa could carry a tune, ride horses, tie knots, fish, hunt, cook, & cut his own firewood. If he were a young man now he would be the perfect candidate for some silly Survivor show or Man Vs. Wild. He was one of those rugged types, self-sufficient, the kind who knows a thing or two about living in the woods and hunting for his own food.

As a child I wasn't much of a fish fan, Rainbow Trout was the only fish that I seemed to truly enjoy; the fresh and delicate flavor, not too "fishy," perfect for kids. Growing up, we spent summers on Lake Sheridan, in British Columbia, at Grandpa's cabin. Fishing, swimming, catching frogs, climbing trees and running with our boxers, Brandy and Jon Jon.

Preparing and eating this meal takes me back to those long summer days.
The smoke from the cedar planks echos the scent of Grandpa's smoker and the fish.....well that's a given.















































Grilled Cedar Plank Rainbow Trout
Serves 4

1 untreated cedar plank
4 (6-8ounce) rainbow trout fillets
1 lemon
sea salt & freshly ground black pepper

Soak the cedar plank in water for at least one hour prior to grilling.
Preheat the grill to Medium High.
Place the cedar plank on the grill for 1-2 minutes per side until you begin to hear a crackle and pop.
Season the trout with sea salt and pepper, place on the prepared plank and close the grill lid. Let cook until fillets are opaque and cooked through, about 5-8 minutes. Squeeze the lemon over the fish and serve on the plank.

Spring Greens

Spring greens are abundant at the market. One of my favorite ways to eat them is to toss with a light vinaigrette and serve with warm goat cheese.

Spring Greens with Warm Goat Cheese
Serves 2 as a Dinner Salad or 4 as a Side Salad

5oz baby spinach
handful of sugarsnap peas, destemmed, cut into halves & steamed
small bunch of asparagus, trimmed, cut into 1/4" coins & steamed

5-6oz log of fresh goat cheese
1/2 C of bread crumbs (may need a smidgen more or less)
1 large egg white, beaten with 2 teaspoons of water
butter and olive oil for sauteing

Champagne Vinaigrette
scant 1/8 C Champagne vinegar
1 small shallot, minced
1/3 C fruity evoo
pinch of sea salt
few turns of freshly ground black pepper

For the vinaigrette, let the minced shallot and champagne vinegar bloom together for 10 minutes in a small glass or non-reactive metal bowl. Whisk in the olive oil, season with salt and pepper.

Cut the goat cheese into 8 small rounds (use a sharp knife or dental floss otherwise you'll end up with a mushy mess).
Dip the rounds into the egg white mixture and coat both sides with bread crumbs. Place on a parchment covered pan and pop into the freezer for 10 minutes or fridge for 20.

Meanwhile, toss the greens with the vinaigrette and platter.

In a small saute pan, over medium-high flame, heat 1 T of olive oil and 1 T butter. Saute the goat cheese rounds quickly until golden on each side, 30 seconds or so. You want to sear the outside to form a crust while retaining the shape, flip over before the cheese has a chance to melt on the inside. Place on the tossed greens and serve.

Buon Appetito!

Salvadorian Coffee Cake

I love when my friend Roxana comes to town. We went to the CCA together, therefore you can gather that she is a fellow food lover! She's always up to explore new restaurants and delights in my home baked goodies.

I've been saving this recipe for her visit: Gourmet Magazine this March has a recipe for a Salvadorian Quesadilla. You'll find no tortillas here, however cheese is a must. This cake is an El Salvadorian sweet, a delicious poundcake that is usually enjoyed for breakfast with coffee. So I suppose I could name it, Salvadorian Coffee Cake. A hint of parmesan, a sprinkling of sesame seeds, creamy creme fraiche (substitute for sour cream) & a buttery crumb set this cake apart from a typical sourcream coffee cake.

Delicious served with a dollop of creme fraiche or fig preserves and of course a steaming cup of coffee.

After taste testing, the cake is lacking a bit of pungency from the cheese. Roxana is from El Salvador, and I listen up when she has critiques or comments on her native dishes.
"Did you use cake flour? It's too crumbly and it definitely needs more cheese."

Overall, a very Americanized version of the classic Salvadorian Quesadilla. Her sister is the baker in the family and has promised me her recipe. I guess the trick is to use rice flour, rather than cake flour and a native Salvadorian cheese as well as Parmesan.

Overall Gourmet, your recipe receives a B-. Scrumptious particularly when dipped into hot coffee, albeit a bit crumby and lacking cheese flavor, most of all a B- for breaking with tradition.

Veggie Kabobs

Grilling season is upon us! Here is a lovely way to get anyone to eat their share of veggies. Load up your skewers with all your favorite veggies. Here I use mushrooms, super firm tofu, bell peppers, red onions & lemons. Summer squash, eggplant & asparagus would be delicious too.

Marinate in a little lemon extra virgin olive oil (lemon zest and a fruity evoo), sea salt, & smashed garlic (a garlic press works great!) from 20 minutes (room temperature) to overnight (covered in the fridge). Soak bamboo skewers for at least 10 minutes in a water bath (this prevents them from burning into charcoal bits). Preheat the grill to medium-low heat. Load up the skewers with your favorite kabob veggies. Grill until dark golden on each side, about 5 minutes per side.

Serve with Muhammara, Hummus, Basil Pesto, Olive Tapanade or any of your favorite dips.

Summer Preview

Watermelon & Feta Salad


Grilled Honey-Lemon Chicken

Salmon Cakes

These salmon cakes are delicious all alone or pair up perfectly with a large mixed green salad tossed with a zingy vinaigrette. You can make these cakes as big or small as you like. I prefer a bit of heft to my cakes, so I use a 1/2 cup measuring cup to form.

Farm Fresh Eggs

A Springtime Stroll Through The Farmers' Market

Bowl Full of Berries

Berries are the charming sidekick to these Bittersweet Chocolate Tartlets.

I've been particularly giddy as of late! I must admit, it's still quite a shocker to see plump red berries this early at the market! Being a Northwest gal I'm used to July-August berries.

These darling tartlets are a farewell to Winter and a warm welcome to Summer. They are simple to whip up, the only difficult step is the waiting that must be done before they are completely set. So I suggest, set at room temperature, whisk your whipping cream, dust out your berries and leave the kitchen at once!

You are allowed to return, IF and ONLY IF you can keep your fingers out of the setting tartlets. If you find it's too much to handle, then return after 2 hours and you'll be pleased to find your little lovelies, eagerly awaiting a dollop of whipped cream and a bowl full of berries.

Spring Asparagus

A simple way to get more veggies into your diet is by steaming them and tossing with your favorite vinaigrette.

Steaming vegetables retains more nutrients than boiling or blanching and it takes little time. So invest in a good steamer and steam away!

This Zinfandel Vinaigrette is delicious drizzled over all sorts of veggies or tossed into your favorite salad. It's divine with a pinch of fresh oregano and splashed over a plate of sliced tomatoes & feta.

Zinfandel Vinaigrette:
1 small shallot, minced
1 T Zinfandel vinegar, or red wine vinegar
3 T fruity extra virgin olive oil
pinch of sea salt & a few turns of black pepper
optional: a few pinches of your favorite fresh herbs

In a small bowl let the shallots and the vinegar bloom together for 10 minutes. Whisk in the olive oil and season to taste with salt, pepper and your favorite fresh herbs.

The trick to steaming your veggies is to keep a little bite in them, al dente as we Italians like to say. You may want to pull the vegetables out of the steamer basket a little sooner than you think, as they will continue cooking with the residual heat. After all, who likes soggy veggies?

Sun-Kissed Scallops

Circus Cheer

Get your Big Top Brownies here!
Big TOP Brownies, BIG Top Brownies, BIG TOP BROWNIES!

This swirly creation is one of Alice Medrich's recipes, although I found it on The Joy of Baking website. Leave it to the Queen of Bittersweet Chocolate to come up with this irresistibly creamy and dense fudge-like bittersweet brownie.
This recipe calls to all cheesecake lovers, but a warning, must love chocolate too!

One of my client's has a school Circus to attend this weekend and wanted to bring along bakesale goodies. Travis helped design a vintage circus label and he had a BIG part in the name. So here it is, my Big Top Brownie all dressed up and ready for the Circus.

The Chicken & The Egg

You Like Tomato And I Like Tomahto!

Midday Pick-Me-Up

I was flipping through Ann Gentry's The Real Food Daily Cookbook and came across her wheat-free, dairy-free Chocolate Chip Cookies. These pack a substantial dose of whole grains and a delicate sweetness. If you are anything like me and get a little sleepy in the afternoon (a couple of hours after lunch of course), skip the coffee and sugary treats and reach for one of Gentry's cookies for your midday pick-me-up! You'll still get a bit of caffeine from the chocolate chips, however you won't get the energy spike that soon plummets. They are just as delicious for dessert with a warm mug of steamed soy milk or topped with a touch of ice cream (sorbet, soy or rice based if you are aiming to keep it all dairy-free).

Yogurt On-The-Go

Convenience plays a huge role in modern day life. We are accustom to all of the prepackaged foods, drinks and take-out. Cooking has taken a back burner to all of the other important tasks and to-dos in our lives.

I encourage you to get back into your kitchens. Whether it's cooking a few big meals on the weekends so you have home-cooked dinners throughout the week or it's as simple as skipping the take-out and picking up fresh ingredients for a quick stir-fry one night out of the week.

We really do have it so easy now! There is no need to milk our own cows, make our own cheese, slaughter our own pigs, collect our own chicken eggs, sow our own seeds. So it might seem like such an extra effort to actually dust off that stove-top and see what you can create.

I have friends that eat out nearly every meal. If that sounds familiar, then start with a realistic goal. Perhaps once per week you'll pack a lunch and every Tuesday you'll make dinner at home. Start your own routine and give it a go for at least a month and see how you feel.

Winter Sunshine

Sweet Spoonbread

I've been neglecting my stack of Gourmet, Bon Appetit & Martha Stewart Living for a few months now. So today when thumbing through BA's January issue I ran across this lovely Spoonbread. Although I changed it up a smidge using whole milk instead of cream and yellow cornmeal instead of white; it turned out just as scrumptious!

A curious texture somewhere between pudding, souffle and bread. This recipe is sweet rather than the traditional savory. I pooled with a teaspoon of my own strawberry preserves for more sweetness.

On the savory side, take out the sugar and leave a touch of honey. Fold in a handful of Manchego before baking and finish with a dollop of cilantro lime spiked creme fraiche. Or how about a drizzle of tomato coulis? Sprinkle in fresh basil and an ounce or two of Ricotta and top with quartered grape tomatoes, serve with a mixed green salad and you have lunch. Playing and creating flavor combinations is limitless; let me know what you come up with!

A Cause For Celebration!

Travis and I celebrated our 10th Anniversary this weekend with Anniversary Meatballs & Potato Gnocchi. It's quite rare that I get to spend time with Travis in the kitchen, he usually leaves this bit up to me, outside of the mornings that is, he makes scrumptious egg bits (eggs somewhere between fried & scrambled) for breakfast!

We celebrated in the kitchen with potatoes, food mills, pecorino, olive oil, bittersweet Valrhona chocolate, loads of garlic and basilico! I'm sure most of you can tell I adore cooking, it's my passion as well as my livelihood. I also adore Travis, as most of you know, so mix the two together and it's like the first sip of champagne; tart & honey effervescence, cooling & warming, blissful tiny bubbles dancing so delicately on the tongue.

No measurements here, everything is done by feel and scent, so a handful of basil a pinch or two of nutmeg, a scoop of flour. A fitting menu for the two of us, tiny meatballs with handmade potato gnocchi and Valrhona Chocolate Souffles for dessert.

Buon Appetito!

Do You Throw Out Kale Stems?

No need for that! Simply strip the leaves off of the stems and thinly slice. Saute the stem slices first to soften up a bit before you add in the leaves. No Waste! Plus you reap all of the benefits of the extra nutrients, vitamins and protein.

This is a quick dish that conjures up memories of evenings spent in Italy. I prefer Lacinato kale as opposed to Curly Kale for this dish. It's easy enough to find this time of year, also known as Tuscan Kale, Black Kale, Cavalo Nero or Dinosaur Kale.


Ceci & Cavalo Nero
Serves 4

evoo for saute
1/2 yellow onion, chopped
3 small garlic cloves, minced
1 bunch of lacinato kale
1 t red pepper chili flakes
1 14-16oz can of chickpeas, drained
1/4 C hot water
handful of cherry tomatoes, quartered
1/3 C feta, crumbled
sprinkling of sea salt & a few turns of freshly ground black pepper

Kale Prep:
Wash bunch, strip leaves from stems, thinly slice stems and coarsely chop leaves.

Heat a bit of evoo in a medium saute pan over a medium flame. Add the onions, garlic and kale stems and chili pepper flakes. Saute until onions are translucent and the kale stems are beginning to soften, about 5 minutes.

Add the kale leaves, chickpeas, hot water and salt & pepper. Saute until the kale begins to wilt, about 5 minutes. Sprinkle in the cherry tomatoes and feta and toss, cook for another minute or two.

Eat as is or serve with poached eggs and toasted wholegrain bread.

Buon Appetito!

Thinking Outside of The Heart-Shaped Box

I couldn't resist using my new heart cupcake form. So I made Travis' favorite gluten & dairy-free muffins today, Bittersweet Banana Cupcakes. Sorry I cannot share the recipe yet as it's a recipe for my cookbook, but by all means checkout Dorie Greenspan's Cocoa-Nana Bread, it will do, although gluten & dairy are included!

Buckwheat Buttermilk Hearts

An offering of whole grain buckwheat hearts for Saint Valentino's month of romance. A fitting shape for love and health.

Incorporating whole grains into your diet may take a little adjustment for your taste buds, but you'll notice a constant flow of energy throughout the day. Rather than the peaks and valleys of a refined white flour diet.

Butter & Sweeten up with pure maple syrup, honey or jam.

To a romantic & healthful Valentine's Day!

Buckwheat Buttermilk Heart Pancakes
Makes 6 Large Hearts

3/4 C buckwheat flour
1/4 C wholewheat pastry flour
1/2 t baking powder
1/4 t baking soda
1/2 t sea salt
1 Large egg
1 1/4 C buttermilk

Preheat oven to 200 degrees F and place an oven-proof platter on the center rack.

In a medium bowl whisk together the flours, baking powder, baking soda and sea salt.

In a small bowl, whisk together the buttermilk and the egg. Stir this buttermilk mixture into the flour mixture until smooth.

Pour the batter into a large measuring cup with a spout or bowl with a spout (this makes it easier for pouring free-form hearts).

Heat a medium saute pan with a drizzle of olive oil over medium-low flame.
Pour the batter into the pan forming a heart shape, of course a traditional circle will do!

Tiny bubbles will begin to form, flip over once the tiny bubbles begin to pop, about 1-2 minutes. Cook the other side for a minute or so and then place on the platter in the oven to keep warm before serving.

Serve with pure maple syrup, butter/yogurt & berries!

Eat Your Sea Veggies

Arame is what I like to call the Sea's Vermicelli. I bet it would be delicious with a chunky garlic tomato sauce & ribbons of fresh basil. If experimenting with seaweed in the kitchen is new to you, Arame is a great introduction to the palate. It's much more mild than most seaweeds and blends well with other flavors. Plus it's shredded which makes it noodle-like and easier to slurp down!

If I haven't convinced you to play with it yet. Then just keep in mind that it is packed full of minerals and nutrients. A rich source of calcium, iron, iodine, zinc, Vitamin A and cancer fighting Lignans.

My dear friend Diana and I have been making Real Food Daily our nourishing stopover after our Sunday hikes. Founder and Chef, Ann Gentry has a scrumptious Sea Vegetable side. It's perfect paired with Steamed Toasted Millet & Quinoa and steamed leafy greens.

For lunch today I decided to recreate her masterpiece as a side to my Ginger-Lemongrass Steamed Salmon. I simmered both millet & quinoa together, steamed kale, sauteed arame & created a bright tart lemon ginger oil to drizzle over the top of it all!

Nothing Naughty Going On Here

Warm notes of bittersweet chocolate pair with bananas in this gluten & dairy free muffin. Both wholesome and naughty all in one bite! Loaded with wholegrains, fruit and bittersweet chocolate.

I've been experimenting with wholegrain baking, leaving out the typical inflammatory wheat flour and of course that shockingly sweet refined white sugar. For years, I've used organic evaporated natural cane juice and other wholesome sweeteners like pure maple syrup, raw honey and a bit of agave. Nothing creeps me out more than all of those agrochemicals concentrated inside the shockingly sweet white granules most of us grew up with!

It's just recently however that I seem to be getting the hang of incorporating the right combination of wholegrain flours to yield a delicate crumb, that won't have you craving wheat flour.

Don't get me wrong, I do love wheat, but everything in moderation. Afterall, I am Italian and can't go long without fresh pasta and traditional pizza!!

The great thing with wholegrain baking is really how satiated you feel after eating one serving.

Again, just a sneak peek of what's to come!