Rose del Deserto cookies

I don’t know about your kids amazing friends, but mine like to eat all kind of cereals except cornflakes. Once in a while I buy mono portion cereals for school, and the only ones that never end up in the back pack are…..you guessed…. the cornflakes. That make me think on how to incorporate cornflakes in a recipe, and what better way to use cornflakes than by making Rose del Deserto cookies of course…..
……Desert Rose cookies are deliciously crunchy cookies on the outside and soft on the inside…..perfect way to utilise the not so loved cornflakes.
This is an easy and fast recipe, that will make everyone agree that cornflakes are not that bad.
Looks like I have few issues uploading recipes on the correct page today.
So, here it is.

Rose del Deserto Cookies

Ingredients for around 30 cookies
100gr butter, room temperature
150gr sugar
02nos eggs
280gr flour
10gr baking powder
100gr almond flour
100g corn flakes
Pinch of salt
Icing sugar to dust
Preheat oven at 180C.
With an electric mixer, cream butter and sugar.
Add eggs.
Sieve together flour, baking powder, almond and salt.
Add the above ingredients to the butter mix.
If dough is to sticky add few tablespoon of flour.
Roll hazelnut sized ball of dough in cornflakes.
Bake cookies for 12-15 minutes.
Cool it down on a rack.
Sprinkle with icing sugar.
……..And don’t forget to let me know what you think about it.

World Nutella Day(5th February)

World Nutella day is just 2 days away and here are few delicious way to enjoy Nutella.
What is more satisfying than “Pane e Nutella” or “Bread and Nutella”?
According to my son only crepes with Nutella.
…..but my daughter declared that nothing is better than vegan Nutella spring roll (spread vegan Nutella on your spring roll pastry and then fry)
So for the undecided at heart, here are few easy and super fast way to enjoy Nutella on Nutella day, or spoil your loved ones on a Nutella breakfast to start the most romantic day of the year.
I  squeezed in a French toast, with peanut butter and berries jam, that can be easily enjoyed with a nice dollop of Nutella.
Check my Breakfast for French toast recipe and Basics pastry for crepes basic recipe.
Hope you will enjoy….and don’t forget to let me know what you think.

Capers Madeleine with smoked salmon and coriander chutney

  

Love is……a savoury Capers Madeleine with smoked salmon and coriander chutney…….

Intrigued…..

Find detail recipe under Appetizers page, and don’t forget to let me know what you think.

Prawns carbonara sprinkled with coriander lemon zest Gremolada

Hello amazing friends, wish you all a fantastic 2019.

I know I haven’t been present and post any recipe since end of November….but after a crazy December and a small operation to welcome 2019…here I am, stronger than before and ready to share new recipes. Believe it or not January is almost over and Valentine is around the corner, and here is my first recipe.
Prawns carbonara sprinkled with coriander, lemon zest Gremolada.
Easy and bursting with flavours pasta and it is ready in under 30 minutes…..what more could you ask for…..
Follow this step by step recipe to impress your loved ones. As you can see, apart from prawns,

the rest of the ingredients you find easily around your pantry. You will need:

Egg yolks

Shallot

Garlic

Pesto

Spaghetti

Prawns

EVO

Lemon zest

Coriander

Salt and pepper

                                                                                              
Saute shallots and garlic in EVO.
 
Add prawns to the shallots and cook for 4-5 minutes.
Remove from the heat and keep aside till need it.
Beat pesto and egg yolks together and keep it aside.
 
Drain pasta when al dente, keep few tbsp of cooking water aside, and sauté in the pan with prawns.
Switch off the heat, add the pesto and yolks mixture.
Keep stirring till sauce is fully combine, for extra creaminess add some of the cooking water to the pasta.
Serve immediately sprinkled with coriander and lemon zest Gremolada and freshly crushed black pepper.
Find detail recipe under Pasta, Gnocchi and Co.
Don’t forget to let me know what you think about this recipe.

Vegan lentils, spinach and chickpeas stew

Comfort food at is best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew, perfect for rainy evening.
Vegan lentils, spinach and chickpeas stew

Comfort food at its best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew. I shouldn’t add anymore words to describe this dish…. just go to Vegetarian page to find detail recipe, and don’t forget to let me know what you think about this recipe.

 

Purple potato gnocchi with prawns

      Purple gnocchi with prawns

Going shopping with my kids is always a fun experience and this time really useful too. Sofia decided to pick up potatoes for gnocchi and we ended up with purple ones….and what better way to use purple potatoes than making purple gnocchi? And here it is the recipe of the day….Purple potato gnocchi with prawns, a really flavoursome and colourful recipe.

I find this dish perfect for the holidays too……..Thanksgiving is around the corner and Christmas is not that far away….

For detail recipe look under Pasta, Gnocchi & Co page.                                             

 

 

 

 

 

Blogger Recognition Award

Hello amazing friends…I am super happy to tell you that I have been nominated for the Blogger Recognition Award by Smitha from https://thekaravaliwok.com . This is my very first nomination since I started this amazing journey into Food Blogging, and what a journey has been till now. I would like to thank super blogger Smitha for recognizing my work; you should go and check her blog, is full of super yummy recipes to delight your day.

Here are the RULES to be followed when you get Nominated for the award:

  1. Thank the blogger who nominated you and gives a link to their site.
  2. Make a post to show your award.
  3. Give a summary of how your blog started.
  4. Give two pieces of advise to new bloggers.
  5. Nominate at least 15 other bloggers for this award.
  6. Let each nominee know that you have nominated them and give them a link to your post.
How Loyolas Delicious Life started.
What better way to share my love for good food than by writing a blog about it….that is how Loyolas Delicious Life was born almost one year ago.  Food is part of our everyday life, so why not make it fun and easy..and like I always say the best way to enjoy food is with friends and family.
My advice to new bloggers…
Inspire and get inspired.
Do what you like and don’t compare your blog to others, we are all unique in our own way and don’t forget……
BELIVE IN YOURSELF
I nominate for this Blogger Recognition Award 

Gabi: https://cooking-without-limits.com

Kamini: https://cookingwithloveandspices.com

Teti: https://tetisflakes.com

Nemo & Nancy: https://nemoincucina.wordpress.com

Vicky: https://preetivick.com

Lorna: https://ginlemonade.com

Diane: https://indianeskitchen.com

Kristen: https://kristenshealthyliving.wordpress.com

Jennifer: https://bakingintheburbs.net

Sharon: https://guyanesegirlhaitiansoul.com

ELE: https://eatliveescape.com

Jyoti: https://jyokitchen.com

Agnieszka: https://tastesofhealth.eu

Phil: https://kitchensandcookware.wordpress.com

Thank you all for following me in this amazing food blogging adventure.
Loyola

 

 

 

 

 

 

Homemade Soft Pretzel

Homemade soft pretzel
October and the Oktoberfest…..what better way to celebrate your Oktoberfest at home than with this super tasty Pretzel. This is our favorite recipe and kids always help me making the perfect soft homemade pretzel…
The most difficult part is to wait till pretzel are warm to enjoy it with hot mustard or dipped in melted cheese.
Find detail recipe under Snacks Page.

Seafood and Veggies Wrap

Seafood and veggie wrap
Looking for a heavenly, yummy, first-class seafood wrap recipe to steal the show? Look no further….this recipe make for delicious wraps that everyone will love. Make these ambrosial seafood wraps for a fancy brunch or just to spoil your family after a long day, add delicious Guacamole and the perfect meal is ready.
Find detail recipe under Fish & Seafood page; and don’t forget to let me know what you think about this recipe.

Apple Strudel

         

Let’s start with a bit of history about this pastry.
Apple Strudel or Apfelstrudel, is a famous Viennese strudel, a popular pastry in Austria and in many parts of Europe that once belonged to the Austro Hungarian Empire.
Strudel is related to the Ottoman Empire’s pastry baklava, that came to Austria from Turkey via Hungarian cuisine, Wikipedia docet…….
Apple Strudel is a long strudel  pastry jacket with an apple filling.
There are so many different recipe for this extraordinary pastry but the one that our family enjoys the most is the one that I am sharing with you today.
I think the trickiest part of preparing a Strudel is in rolling the dough in an almost see trough sheet. I usually start rolling the dough with the rolling-pin and then I pull it with my knuckle, this picture will show you what I mean.
I have a friend from Austria that told me that the dough is ready when you can read a newspaper trough the dough…..with mine I could see the shape of Lake of Garda on the kitchen cloth underneath…..
After making your dough super thin you just have to add apples and fold sides.
   
With the help of the kitchen cloth roll the Strudel tight.
Seal it and bake it.
I like to serve my strudel dusted with icing sugar, but feel free to enjoy it with Creme Anglaise, a dollop of whipped cream or a yummy scoop of vanilla ice cream.
Find detail recipe under Dessert Page.
Find detail recipe of Creme Anglaise under Basic Pastry Page
If you like this recipe, don’t forget to leave a comment. I like hearing from my readers.
%d bloggers like this: