Trip to Bad Wimpfen, Baden-Wuerttemberg ,Germany,

Absolutely lovley.

Apricot jam and walnut cake - recipe (including photos)

 Ingredients for the dough

• 150 grams of butter
• 300 grams of flour
• 50 grams of sugar
• 4 egg yolks
• 4 spoons of cold milk
• a pinch of salt

Ingredients for the filling

• 160 grams of ground walnuts
• 4 egg whites
• 1 jar of apricot jam
• a pinch of salt

First make the dough.

Mix the cold butter with the flour and the salt. Add the sugar, the egg yolks and the milk and make a non sticky dough.

Divide the dough in two parts. One can be bigger then the other. Put the smaller one in the freezer and the bigger one in the refrigerator for 30 minutes.

Prepare the filling.

Beat the egg whites with the salt until stiff peaks.

Add the ground walnuts and half of the apricot jam and mix slowly.

Take out the dough from the refrigerator and spread it on a baking paper.

Add the other half of the jam over it.

Spread the beaten egg whites composition and on top grate the frozen dough from the freezer.

Put it at 180 Celsius degrees on the middle rack of the oven for 35-45 minutes or until done.

Serve it with some powdered sugar above.

Enjoy!

The recipe is taken from here

Trip to La Spezia, Liguria, Italy

The city centre has its charm, although it's not so compact and homogenous as others.

You can spend the hole day here if you wanted to.

Street food, La Spezia, Italy

The place we ate at was called Mammi Pasta Fresca Di Tomaino C.& C Sas

It's on a narrow street in the middle of the historical centre. You should easily find it on Google Maps.

They have seafood salad, homemade fresh pasta, etc and the best thing about this place is that you can eat on the spot (they have a few tables just outside the shop).

We waited about 15 minutes, but the food was good.

Trip to Apricale, Liguria, Italy

A nice mountain village with wonderful views.

Crêpes with salted butter caramel - recipe with step-by-step photos

Ingredients for 8 - 9 crepes:

• 250 milliliters of milk
• 130 grams of flour
• 30 grams of butter
• 3 eggs
• salt

Ingredients for the salted butter caramel:

• 150 grams of fresh cream
• 100 grams of sugar
• 50 grams of salted butter
• 2 spoons with water

In a bowl mix the flour with the salt.

Make a hole in the middle of the flour and add the mixed eggs.

Start incorporating the flour bit by bit. When all flour is incorporated, you should have a not so thick dough.

Add the milk little by little and incorporate it slowly.

Add the melted butter and mix.
Let the composition rest over night or for about 3 hours.

Grease a hot pan with some butter and add the composition with a medium ladle. About 1 ladle per frying.

Meanwhile, prepare the caramel:

Mix the water with the sugar and let it caramelize at medium fire.

When ready, close the fire and add the butter. Mix until well incorporated.

Add the fresh cream and mix well.

Now, add the salted butter caramel over the pancakes and roll them. Cut them if you like in medium pieces. The remaining caramel can be kept in a closed jar in the refrigerator for a couple of weeks.

Enjoy!

The original recipe can be found here