This simple and warming soup is perfect for a cold evening, be this autumn, winder or springtime. It does take a lot of peppers, but the more, the more flavor it will have. So don’t be surprised that it take at least 0.5 kg of peppers per a small bowl!

Another take on panna cotta, this time in an appetizer version. If you like cheese, you will definitely enjoy this take on the Italian classic.  

We recently had Karl’s crazy choir friends (I hope they will not mind my calling them this, I really like them, but they definitely are not ordinary), and given our recent visit to Italy I planning a dinner inspired with Italian cuisine. I even bought all the ingredients for a tart with mascarpone cream. And
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A beautiful cheesy sauce which works great with pasta. Invented by an Italian restaurateur (named Alfredo of course) consisted only of Parmesan and butter, then upgraded in the US with cream and garlic.  Yummie. You can add  fried chicken to it to make it a more complete meal. Some add broccoli, but I don’t believe
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Have you ever had a wonderful panna cotta?  Well this one is even better. The buttermilk (despite being so healthy and good for you) makes the panna cotta lighter and I don’t know how to explain it … just better! And (as usually here), it’s so simple to make!