Fig and walnut tart..welcome fall!

Autumn is upon us, and with it the scent of chestnuts, 1.000 recipes with pumpkin, glasses of red wine watching the rain outside the window, buses full of children going to school, the first wool sweaters that will softly embrace us, evenings spent in front of the TV, and of course my 22th Bday :)

I have to admit I love this new season coming..

So I propose to start open the oven and enjoy another ingredient still in between of summer and fall, the fig! This cake for me is amazing because it is very easy to do, not too sweet and sooo good that is perfect for breakfast but also as dessert!




  • 250 grams of flour
  • 130 grams of butter
  • 80 grams of brown sugar
  • 1 egg
  • A bit of almond milk
  • A teaspoon of vanilla powder
  • A teaspoon of baking powder
  • A bottle of jam figs (I used an organic jam with no added sugar because I don’t like sweet jams)
  • Walnuts

 Mix together all the dry ingredients, then add the butter, the egg, the milk. Once you have done the dough live it in the fridge for 30 min. Butter a round baking pan and roll out the dough very thin because it will swell with the baking powder. Spread over the jam, if you want you can also add some slices of fresh fig (I didn’t have them) and then, add on the top some chopped walnuts.

 In the oven at 180 degrees for 45 minutes…ready!!!


Summer 2015

Hello people…It is a while we don’t write you….again :) Already back from holidays? I am and I have to say Brussels doesn’t have given me a warm welcome, indeed, here we are already in the fall … gray … rain ..:(

But let’s go back with the mind and re-think about the 30 degrees, the sea and relaxation …  This is a brief glimpse of my summer and yours, how was it?

This for me was a summer of many sunrises and sunsets … A lot, but really a lot of work, but also many “first times”. For the first time I ate tomatoes grown from us, yes, they can also grow in Brussels :) I became aunt for the second time, but this time of a beautiful girl. For the first time I visited a wonderful land as the Cilento region, and  I recommend to all of you to go there. This summer I also realized for the first time how a lot of times my body does not correspond to my head, finding myself in a festival where the average age was decidedly inferior to mine, coming home and finding myself as one of the few people I know who have not yet had children, thinking I can still do anything I want and finding myself to pay the consequences the next day :) Am I having an early midlife crisis?! We also created our “not to miss” event of the week here in Brussels, we learned what it means “venite da me per una cena pugliese” (vero Silvia?), I realised I hate papagaci, more than mosquitoes, I met friends I didn’t see in a while, I learned how to be more patient and relaxed (still working on this last part), and I I laughed a lot (Fortunately this didn’t happened for the first time!).

For those of you who are still around the world..have fun … I’ll wait you here :) And stay tuned because soon we will publish new recipes!

P.S. As you will see from my pictures, this summer I thought more on eating than on photographing…


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Pasta with arugula pesto, speck, walnuts and taleggio


Spring played a bad joke andit  is back in hibernation for a while giving way to gray skies, wind, cold and rain, and so you go back to spend more time at home and you go back to having the desire to pamper yourself with good food, those calorie recipes of great satisfaction that keep us warm until we look at the rain continues to fall out of the window.

The recipe of today is pasta with arugula pesto, speck, taleggio and chopped walnuts. Taleggio and speck are two Italian products but you can find them easily in supermarkets even here in brussels or in Italian stores thus, don’t worry about it.

Ingredients (for 2):

  •  300 gr of penne
  • 100 gr speck
  • 50 gr rocket
  • 20 gr walnuts
  • 1 dl of extra virgin olive oil
  • 100 gr of Grana Padano
  • salt and pepper q.b


Cook the pasta in salted hot water.

Wash and drain the arugula, add the grana cheese, the oil and a bit of cold water (or a cube of ice). Mince and mix all the ingredients together and season with salt and pepper.

Apart size the speck very thin, in strips and brown it in a pan.

Drain the pasta, mix the pasta with the cold pesto and then add the speck. At the last minute put the pasta on the fire for 1 minutes and add the pieces of taleggio that will melt slightly.

Serve the pasta and pour over each dish a bit of chopped walnuts.

 I wish you all a good rainy Sunday!

Crostata pears and Nutella and happy Father’s Day!


Today is Father’s Day and although many expats or migrants around the world have their dads away it is always good to prepare a beautiful cake to celebrate them even at a distance. Then of course, we will eat the whole cake by ourselves but what can you do … for dads will make this sacrifice :)

And if you are so good not to finish it all in one day you can hope that there remains a slice when you come back tomorrow or saturday night at 5 am wanting something good to eat..Or it can be perfect as Sunday breakfast!


  • 1 jar of Nutella (or chocolate cream)
  • 2 pears Kaiser
  • 1 egg and 2 yolks
  • 300gr flour 00
  • 125gr butter
  • 1 / 2 teaspoon of yeast
  • 100gr of sugar


Prepare the pastry:
Mix the softened butter with sugar and the eggs. Form a mound of flour mixed with baking powder and pour the mixture of butter and eggs in the center. Knead the dough with your hands until it forms a ball.

Wrap the pastry in plastic wrap and let rest in the fridge for at least half an hour.

After this time, divide the dough into two parts, one double the other.

Roll out with a rolling pin the biggest part of the dough and put it on a round baking pan previously covered with baking paper. At this point have fun and  spread the pastry with the nutella (or chocolate cream). I would suggest to warm a bit the cream so it will be easier to spread it.

Then, peel and slice the pears and place them in over the chocolate cream.

Now take the smallest part of dough and crumble it with your hands to form an uneven coverage of the whole pie.

Bake in a preheated oven at 180 ° for about 30 minutes.


Asparagus Salad..spring is coming!


Ingredients for 2 people:

  • 300 g of asparagus tips
  • Mixed salad
  • 2 eggs
  • 1 teaspoon capers
  • parmesan
  • capers
  • pepper
  • oil
  • salt

Cook hard-boiled eggs, then clean the asparagus and cook them in steam for 5 minutes. I used the white asparagus but are fine even green ones. The important thing is to use only the tips.

In the meanwhile prepare an emulsion of oil, salt andpepper, then add the capers.

Cut the asparagus into pieces, add the eggs as well already cut and put them in a bowl, together with the salad. At this point season with the emulsion obtained and enjoy!



Tuna and Potatos Meatballs

There is nothing in the fridge but you still feel like you want something good to eat for a  perfect Sunday with friends maybe in front of a movie? The solution is easy: just a can of tuna, boiled potatoes, a bit of cheese and the success is guaranteed.


Ingredients for 6 people:

  • 200g of boiled potatoes
  • 80g ricotta
  • 200g of tuna in oil
  • 50g of mayonnaise
  • parsley
  • salt
  • zest of one lemon
  • sesame seeds

Boil the potatoesin hot water till they become very soft. Drain, peel and mash them with the appropriate tool.
Add the tuna to the mashed potatoes together with parsley, finely chopped, ricotta, grated lemon zest, salt and mayonnaise.
Mix well and let the dough rest in refrigerator for an hour or so. In the meanwhile, put the sesame seeds into a bowl.
After an hour, take the dough from the fridge, form the meatballs and pass them in sesame seeds.

Easier than this can’t be, what do you think?

Restaurant Day Event!

If you want to know the reason of our silence in these last days take a look to these photos :)

Great success , great event ! Thank you all and stay tuned because all the recipes will be published on our website very soon.

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Definitly the best Team ever!

Rice pilaf with radicchio, speck and pecorino

The evening of the 15th is approaching and rehearsals begin. We need recipes that are easy to eat, tasty, typical and of course which have an aesthetic effect!  What do you think about these cubic of rice??



  • Pepper and salt
  • 60 g of butter
  • vegetable broth (about 8 dl)
  • 3 tablespoons Extra Virgin Olive Oil
  • 350 g of long grain rice, Basmati
  • 100 grams Speck (or bacon)
  • 2 small heads of radicchio Rosso
  • 100 grams Smoked scamorza or young pecorino

Prepare the ingredients: cut the radicchio into strips, wash it and dry it; chop the speck or bacon. Put the rice into a bowl and wash it under cold running water. Measure twice the rice’s volume of broth. Heat the broth and, meanwhile, turn on the oven to 170 ° C.

Make the sauce. Make the butter in the pan for a few minutes, add the speck/bacon till it become crispy, then the radicchio previously cooked and mix. After 1 minute, add the rice. Toast it mixing it with all the ingredients until it will be glossy. Add, all at once, the hot broth. Adjust salt and pepper, cover the pan and put in the oven for 16-18 minutes. Without stirring the rice, check the cooking. When ready remove the pan from the oven.


Let cool rice and at this point creates mall square with a “coppa pasta” or simply small balls. Lay over each piece a small piece of pecorino or scamorza and brown in the oven for 5 minutes.

What do you think about the result?!



Irish seafood Chowder – a record from Carrick-a-Rede with a Belgian variation



Irish seafood Chowder is officially on my Top-Ten-favourite-food-list since I’ve tasted it for the first time during a trip to Ireland, last October. The Irish weather blessed my journey to Dublin and Belfast with a beautifl autumnal sun (yes, there is sun in Ireland, and it just adds more colour to that awesome, magic country) shining all day long. After a 4 hours trip from Dublin, I finally got to the northest peak of Eire, headed to the famous rope bridge of Carrick-a-rede, surrounded by a magnificent emerald landscape and a sea as crystalline as the finest glass. With my greatest  happiness, after few hours spent contempling that piece of art which is the Irish generous nature (and wondering what the hell we are still doing in Belgium, overwhelmed by paperwork and burocracy, when we could just quit, easily live by the sea and fishing salmons), we found shelter from the northen cold wind in a lovely Irish Pub, where they served their “Suggestion of the Day”: a delicious, hot and creamy chowder, which definitely made my day.

I have been desperately looking for a recipe which could have (partially) reproduced such delicacy. The ingredients are simple, and easy to find (especially in Brussels, where the quality of the seafood is, I have to admit, absolutely excellent). It does not take too long, and the procedure is rather simple. Nonetheless.. There is something that might compromise the achievement of your perfect Irish seafood chowder. It has to be creamy. The broth where you have been stewing the vegetables and the fish, doesn’t have to be a broth anymore. Fish and veggies have to melt in your mouth, together with this dense, thick and savoury mixture that just tastes as a sunny, windy day on the Northen Irish coastline.

Ingredients and procedure (serving 4 people)

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  • 1kg mussels
  • 300 gr code (preferably fresh)
  • 400 gr salmon (preferably fresh)
  • 300 gr shrimps
  • 200 gr smoked bacon
  • 7-8 potatoes
  • 2-3 carrots
  • 1 leak
  • 1 onion
  • 1 clove of garlic
  • 3-4 bay leaves
  • black pepper
  • 100 gr butter
  • 200 ml cream
  • 2.5 l of fish stock.

First of all, you prepare a hot, tasty broth of fish stock. In a large pot, you add 100 gr butter, the chopped leak, onion and garlic, and you gently cook for 5 minutes.


You add the sliced bacon, keeping on stirring, then you add the bay leaves and a pinch of salt. Cut the potatoes into cubes 3cm larges, as well as the carrots, and add them in the pot. Keep on stirring for other 5 minutes, so that all the ingredients get flavoured.


Now, start adding the broth, covering the mix of vegetables as you would do with a risotto. You wait that the liquid is almost absorbed by the vegetables (keeping a medium/low fire), then you repeat the procedure, pouring more broth when needed. When the potatoes are well cooked and soft (just being sure to leave some liquid to always cover the ingredients), you start adding the salmon pieces, the cod and only at the end the mussels and shrimps.


Once the fish is cooked (you see it getting mashed a bit, but watch out not to overcook it!!), add the cream and softly turn the mixture. The cream, together with the stewed vegetables, should give that thicken shape to your chowder. Serve immediately, just checking salt and pepper taste. The top tip would be eating the chowder with some slices of typical Irish soda bread, and some salty butter.. But this, is another recipe, and another story ;)



Eggplant and mint: a vegetarian variation on the usual meatballs


The union of eggplant and mint is in my opinion a perfect union..In summer as in winter this dish is a tasty appetizer or an original main dish, easy to make and very light thanks to the baking. Of course in this gray and rainy day a soup might have been more appropriate , but the meatballs have the advantage that they are a convivial dish, to do together with a bit of music as background…It is this aspect that makes it a perfect Sunday recipe, taking advantage of the fact that we can all stay together at home :)

Plus this morning I took a walk around St. Josse and smells of mint exploding at every store were too strong … impossible to resist , I had to take advantage of it!


  • 2 or 3 eggplants
  • 6 tablespoons breadcrumbs
  • 4 tablespoons Parmesan
  • 4 mint sprigs
  • 1 egg
  • 2 o 3 slides of bread soaked in milk
  • salt
  • pepper

Remove the skin from the eggplants and cut them into small cubes. Cook them for about 15 minutes in hot water. Drain and let them rest for an hour or so to cool down and lose all the water with something heavy over them.

Place all ingredients in a blender. With the mixture form small balls, roll in breadcrumbs,  and bake them at 200 degrees for 30 minutes.

Buona domenica e buon appetito :)


News number 1!

We promised you big news for this 2015 so..let’s start with the first!



Yes, Silvia&Silvia official “chef de cuisine”  for an entire evening thanks to Open Kitchen and the event Restaurant day, and of course thank to our great super friend Berta :)

Restaurant Day is a food carnival created by thousands of people organizing and visiting one-day restaurants worldwide. The idea of the day is to have fun, share new food experiences and enjoy our common living environments together.

Do you want to participate? Registrations are open:

Very soon the first recipes!

Welcome back to us!!!

welcome back

We thought many times to stat again writing on this blog. The desire was there but the time not at all and doing something beautiful when you are in a hurry loses its meaning and becomes just another of the 1000 daily activities for which we should be stressed. This is why we waiting and we left the blog in standby.

This 2014 was an important year for us, full of (good and bad) news and changes: job, home, boyfriend, haircut, roommates, identity card, colleagues…These are just some of the many things that have changed for us since beginning 2014 and as you can imagine this means addressing very complicated and challenging periods that have prevented us to dedicate ourselves to our common passion.

But now we are back, more motivated than ever, full of energy and ready to start again this adventure with all of you. We have already great news for the next future so…

Stay tuned and spread the word: Silvia and Silvia are back :)



Oatmeal cookies

Christmas is coming and what’s more Christmassy than cookies?!

Actually, the recipe that I am about to give you is not typical of this period, it does not smell of winter or Christmas, in fact, it is a recipe light enough to fit every season. However, I decided to publish it now because I think that, in these days when you work late, you run from one side of town to another to pick up gifts, you are very busy with last plans, dinners, etc. a recipe for some relaxing time with your friends is necessary :)




  • 200 grams of oatmeal;
  • 150 grams of wheat flour;
  • 3 tablespoons honey;
  • 1 egg
  • 3 or 4 tablespoons sunflower seed oil;
  • q.b. milk.
  • a teaspoon of baking powder

Are they  healthy or not?


Mix all the ingredients, the consistency should be like the one of a pastry for crostata (pasta frolla), thus, if the ingredients do not mix well, add a little  bit of milk or oil. Once you have the dough you can roll it out with the aid of a rolling pin between two sheets of baking paper. The dough should be about 1 cm thick. With a pastry rings formed the cookies and place them spaced from each other on baking paper on the baking sheet.

Bake at 180° for 15 minutes or until the edge becomes a light amber color and the inside is still a bit soft (do not worry about this because once cooled they will have the perfect consistency!)

I did also a version with a hole inside in order to fill them with jam but this is up to you. You can also add to the ingredients some dried fruit or chocolate chips or also a bit of cinnamon! Give space to your imagination :)


ADVICE: To make them keep longer put them in a tin can be closed.


Comfort Food: Pasta with ham, zucchini and cheese cream!

Today is Monday is and we have to start the week by pampering ourselves! How? Follow me in this recipe!

This pasta remember me the 80s and 90s. Indeed, in Italy the use of cream and ham on pasta, if nowadays is almost disappeared, during the 80s – 90s it was very common: ham, cream and peas; ham, cream and zucchini; ham, mushroom and cream..Unfortunately this cook style is no longer in vogue but sometimes I like to savor again, with a bit of nostalgia, the feeling of home, of pampering, of girlhood that this recipe gives me! I remember me, eating this pasta after 5 hours of school watching “Non è la Rai” (The Italians will understand me) in front of the TV…moments of high culture :)



  • more or less 100-150g of pasta per person depending on how hungry you are (mezze penne are the best for this recipe!)
  • 2 zucchini
  • 100g ham
  • philadelphia cheese (3 spoons)
  • Parmesan (4 spoons)
  • a bit of milk or cream
  • salt and a lot of pepper (if you like it)


 Slice the zucchini and brown them in a pan for 10 minutes with a bit of salt. In the meanwhile, cook the pasta in boiling salted water and cut small pieces or strips of ham slices that you will add to the zucchini once they are soft. Stir-fry zucchini and ham in the pan for another 1 or 2 minutes and then add the cheese mix (philadelphia + Parmesan) and the milk or cream (just a little bit, enough to stretch a bit the mixture of cheese and make it more creamy). The sauce is done!

Drain the pasta and toss it in the pan with the other ingredients. Serve with plenty of pepper if you like it.

Buon appetito e buon inizio settimana :)